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Biosurfactants in food

Sharma, Deepansh.

Biosurfactants in food

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Biosurfactants in foodby 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.
電子資源:	http://dx.doi.org/10.1007/978-3-319-39415-2
ISBN:	9783319394152$q(electronic bk.)

Biosurfactants in food
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$q(electronic bk.)

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

257091
Biosurfactants.

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

Dewey Class. No.: 668.1

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