Biosurfactants in Food / / by Deepansh Sharma
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| Autore: |
Sharma Deepansh
|
| Titolo: |
Biosurfactants in Food / / by Deepansh Sharma
|
| Pubblicazione: | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2016 |
| Edizione: | 1st ed. 2016. |
| Descrizione fisica: | 1 online resource (XIV, 86 p. 24 illus., 20 illus. in color.) |
| Disciplina: | 668.1 |
| Soggetto topico: | Microbiology |
| Food—Biotechnology | |
| Food Microbiology | |
| Food Science | |
| Applied Microbiology | |
| Nota di bibliografia: | Includes bibliographical references at the end of each chapters and index. |
| Nota di contenuto: | Introduction -- Classification and properties of biosurfactants -- Application of biosurfactants in food -- Future prospects. |
| Sommario/riassunto: | 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. |
| Titolo autorizzato: | Biosurfactants in Food |
| ISBN: | 3-319-39415-0 |
| Formato: | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione: | Inglese |
| Record Nr.: | 9910254044503321 |
| Lo trovi qui: | Univ. Federico II |
| Opac: | Controlla la disponibilità qui |
Serie:
SpringerBriefs in Food, Health, and Nutrition, . 2197-571X