Monographs

Main content

2016

Vitamin B12 – Physiology, Production and Application
Janice Marie Sych, Christophe Lacroix and Mark J.A. Stevens
In Industrial Biotechnology of Vitamins, Biopigments, and Antioxidants, edited by Vandamme, Erick J., and José Luis Revuelta, 129-159, Weinheim: Wiley-VCH, 2016.

2013

Production of viable probiotic cells
Frank Grattepanche and Christophe Lacroix
In Microbial Production of Food Ingredients, Enzymes and Nutraceuticals, edited by McNeil, Brian, David Archer, Ioannis Giavasis and Linda Harvey, 321-352, Oxford: Woodhead Publishing, 2013.

2012

Structural and functional characterization of plant polyphenols as natural food preservatives
Christina Engels
Schriftenreihe des Lehrstuhls Lebensmittel pflanzlicher Herkunft, 26, Aachen: Shaker Verlag, 2012.

2011

Probiotics and Health Claims: Challenges for Tailoring their Efficacy
Christophe Chassard, Franck Grattepanche and Christophe Lacroix
In Probiotics and health claims, edited by Kneifel, Wolfgang, and Seppo Salminen, 49-74, Chichester, West Sussex: Wiley-Blackwell, 2011.
Ecology of Probiotics and Enteric Protection
Melanie Gagnon, Annina Zihler, Christophe Chassard and Christophe Lacroix
In Probiotic bacteria and enteric infections : Cytoprotection by probiotic bacteria, edited by Malago, Joshua J., Jos F.J.G. Koninkx and R. Marinsek-Logar, 65-85, Dordrecht: Springer, 2011.
Antifungal lactic acid bacteria and propionibacteria for food biopreservation
Susanne Miescher Schwenninger, Leo Meile and Christophe Lacroix
In Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation, edited by Lacroix, Christophe, 201: 27-62, Oxford: Woodhead Publishing, 2011.
Potential of reuterin produced by Lactobacillus reuteri as a broad spectrum preservative in food
Marc J.A. Stevens, Sabine Vollenweider and Christophe Lacroix
In Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation, edited by Lacroix, Christophe, 201: 129-160, Oxford: Woodhead Publishing, 2011.
Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation
Woodhead Publishing series in food science, technology and nutrition, 201, Oxford: Woodhead Publishing, 2011.

2010

Production of High-Quality Probiotics Using Novel Fermentation and Stabilization Technologies
Franck Grattepanche and Christophe Lacroix
In Biotechnology in functional foods and nutraceuticals, edited by Bagchi, Debasis, Francis C. Lau and Dilip K. Ghosh, 361-388, Boca Raton: CRC Press, 2010.

2005

Immobilised Cell Technologies for the Dairy Industry
Christophe Lacroix, Franck Grattepanche, Yann Doleyres and Dirk Bergmaier
In Applications of cell immobilisation biotechnology, edited by Nedović, Viktor, and Ronnie Willaert, 8B: 295-319, Dordrecht: Springer, 2005.
Antibiotika und Resistenzbildung
Leo Meile and Michael Teuber
In Fünfter Schweizerischer Ernährungsbericht, edited by Eichholzer, Monika, E. Camenzind-Frey and A. Matzke, 403-418, Bern: BBL, 2005.
 
 
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