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Biosurfactants in food[electronic re...

Sharma, Deepansh.

Biosurfactants in food[electronic resource] /

紀錄類型:	書目-電子資源 : Monograph/item
杜威分類號:	668.1
書名/作者:	Biosurfactants in food/ by Deepansh Sharma.
作者:	Sharma, Deepansh.
出版者:	Cham : : Springer International Publishing :, 2016.
面頁冊數:	xiv, 86 p. : : ill. (some col.), digital ;; 24 cm.
Contained By:	Springer eBooks
標題:	Biosurfactants.
標題:	Food - Composition.
標題:	Life Sciences.
標題:	Food Microbiology.
標題:	Food Science.
標題:	Applied Microbiology.
ISBN:	9783319394152
ISBN:	9783319394138
內容註:	Introduction -- Classification and properties of biosurfactants -- Application of biosurfactants in food -- Future prospects.
摘要、提要註:	The present work aims to cover the perspectives of biosurfactants, which can be of interest in food-related industries and biomedical applications. Biosurfactants are a structurally diverse group of surface-active molecules extensively produced by bacteria, yeast and fungi. Despite having significant potential associated with emulsion formation, anti-adhesive and antimicrobial activities, considerably few applications have been reported regarding applications of biosurfactants in food formulations and processing. The utilization of biosurfactants, which are highly functional in food and biomedical applications, has become more and more significant. Along with providing an overview of biosurfactant properties, the book suggests how these properties could be applicable in the food industry.
電子資源:	http://dx.doi.org/10.1007/978-3-319-39415-2

Biosurfactants in food[electronic resource] /
Sharma, Deepansh.

Biosurfactants in food[electronic resource] /by Deepansh Sharma. - Cham :Springer International Publishing :2016. - xiv, 86 p. :ill. (some col.), digital ;24 cm. - SpringerBriefs in food, health, and nutrition,2197-571X. - SpringerBriefs in food, health, and nutrition..

Introduction -- Classification and properties of biosurfactants -- Application of biosurfactants in food -- Future prospects.

The present work aims to cover the perspectives of biosurfactants, which can be of interest in food-related industries and biomedical applications. Biosurfactants are a structurally diverse group of surface-active molecules extensively produced by bacteria, yeast and fungi. Despite having significant potential associated with emulsion formation, anti-adhesive and antimicrobial activities, considerably few applications have been reported regarding applications of biosurfactants in food formulations and processing. The utilization of biosurfactants, which are highly functional in food and biomedical applications, has become more and more significant. Along with providing an overview of biosurfactant properties, the book suggests how these properties could be applicable in the food industry.

ISBN: 9783319394152

Standard No.: 10.1007/978-3-319-39415-2doiSubjects--Topical Terms:

666213
Biosurfactants.

LC Class. No.: TP248.B57 / S53 2016

Dewey Class. No.: 668.1

Biosurfactants in food[electronic resource] /
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520 $a The present work aims to cover the perspectives of biosurfactants, which can be of interest in food-related industries and biomedical applications. Biosurfactants are a structurally diverse group of surface-active molecules extensively produced by bacteria, yeast and fungi. Despite having significant potential associated with emulsion formation, anti-adhesive and antimicrobial activities, considerably few applications have been reported regarding applications of biosurfactants in food formulations and processing. The utilization of biosurfactants, which are highly functional in food and biomedical applications, has become more and more significant. Along with providing an overview of biosurfactant properties, the book suggests how these properties could be applicable in the food industry.
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