Overview
- Covers the biosurfactants properties
- Provides applications to the food industry
Part of the book series: SpringerBriefs in Food, Health, and Nutrition (BRIEFSFOOD)
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Table of contents (4 chapters)
Keywords
About this book
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.
Authors and Affiliations
About the author
Bibliographic Information
Book Title: Biosurfactants in Food
Authors: Deepansh Sharma
Series Title: SpringerBriefs in Food, Health, and Nutrition
DOI: https://doi.org/10.1007/978-3-319-39415-2
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer International Publishing Switzerland 2016
Softcover ISBN: 978-3-319-39413-8Published: 15 July 2016
eBook ISBN: 978-3-319-39415-2Published: 06 July 2016
Series ISSN: 2197-571X
Series E-ISSN: 2197-5728
Edition Number: 1
Number of Pages: XIV, 86
Number of Illustrations: 4 b/w illustrations, 20 illustrations in colour
Topics: Food Microbiology, Food Science, Applied Microbiology