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Biosurfactants in Food

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Biosurfactants in Food/ by Deepansh Sharma.
Author:	Sharma, Deepansh.
Description:	XIV, 86 p. 24 illus., 20 illus. in color.online resource. :
Contained By:	Springer Nature eBook
Subject:	Microbiology. -
Online resource:	https://doi.org/10.1007/978-3-319-39415-2
ISBN:	9783319394152

Biosurfactants in Food
Sharma, Deepansh.

Biosurfactants in Food[electronic resource] /by Deepansh Sharma. - 1st ed. 2016. - XIV, 86 p. 24 illus., 20 illus. in color.online resource. - 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:

591510
Microbiology.

LC Class. No.: Z5185.F66

Dewey Class. No.: 664.001579

Biosurfactants in Food
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