Biosurfactants in Food (Paperback, 1st ed. 2016)

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.

General

Imprint:	Springer International Publishing AG
Country of origin:	Switzerland
Series:	SpringerBriefs in Food, Health, and Nutrition
Release date:	July 2016
First published:	2016
Authors:	Deepansh Sharma
Dimensions:	235 x 155 x 5mm (L x W x T)
Format:	Paperback
Pages:	86
Edition:	1st ed. 2016
ISBN-13:	978-3-319-39413-8
Categories:	Books > Science & Mathematics > Biology, life sciences > Microbiology (non-medical) > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	3-319-39413-4
Barcode:	9783319394138

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