| 期刊全稱(chēng) | Biosurfactants in Food | | 影響因子2023 | Deepansh Sharma | | 視頻video | http://file.papertrans.cn/189/188608/188608.mp4 | | 發(fā)行地址 | Covers the biosurfactants properties.Provides applications to the food industry | | 學(xué)科分類(lèi) | SpringerBriefs in Food, Health, and Nutrition | | 圖書(shū)封面 |  | | 影響因子 | .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.. | | Pindex | Book 2016 |
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