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Biosurfactants in Food
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 significan...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Autor Corporativo: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cham :
Springer International Publishing : Imprint: Springer,
2016.
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| Edición: | 1st ed. 2016. |
| Colección: | SpringerBriefs in Food, Health, and Nutrition,
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| Temas: | |
| Acceso en línea: | Texto Completo |
MARC
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| 001 | 978-3-319-39415-2 | ||
| 003 | DE-He213 | ||
| 005 | 20220117031431.0 | ||
| 007 | cr nn 008mamaa | ||
| 008 | 160706s2016 sz | s |||| 0|eng d | ||
| 020 | |a 9783319394152 |9 978-3-319-39415-2 | ||
| 024 | 7 | |a 10.1007/978-3-319-39415-2 |2 doi | |
| 050 | 4 | |a QR115-129 | |
| 072 | 7 | |a PSG |2 bicssc | |
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| 082 | 0 | 4 | |a 664.001579 |2 23 |
| 100 | 1 | |a Sharma, Deepansh. |e author. |4 aut |4 http://id.loc.gov/vocabulary/relators/aut | |
| 245 | 1 | 0 | |a Biosurfactants in Food |h [electronic resource] / |c by Deepansh Sharma. |
| 250 | |a 1st ed. 2016. | ||
| 264 | 1 | |a Cham : |b Springer International Publishing : |b Imprint: Springer, |c 2016. | |
| 300 | |a XIV, 86 p. 24 illus., 20 illus. in color. |b online resource. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 347 | |a text file |b PDF |2 rda | ||
| 490 | 1 | |a SpringerBriefs in Food, Health, and Nutrition, |x 2197-5728 | |
| 505 | 0 | |a Introduction -- Classification and properties of biosurfactants -- Application of biosurfactants in food -- Future prospects. | |
| 520 | |a 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. | ||
| 650 | 0 | |a Food-Microbiology. | |
| 650 | 0 | |a Food science. | |
| 650 | 0 | |a Industrial microbiology. | |
| 650 | 1 | 4 | |a Food Microbiology. |
| 650 | 2 | 4 | |a Food Science. |
| 650 | 2 | 4 | |a Industrial Microbiology. |
| 710 | 2 | |a SpringerLink (Online service) | |
| 773 | 0 | |t Springer Nature eBook | |
| 776 | 0 | 8 | |i Printed edition: |z 9783319394138 |
| 776 | 0 | 8 | |i Printed edition: |z 9783319394145 |
| 830 | 0 | |a SpringerBriefs in Food, Health, and Nutrition, |x 2197-5728 | |
| 856 | 4 | 0 | |u https://doi.uam.elogim.com/10.1007/978-3-319-39415-2 |z Texto Completo |
| 912 | |a ZDB-2-CMS | ||
| 912 | |a ZDB-2-SXC | ||
| 950 | |a Chemistry and Materials Science (SpringerNature-11644) | ||
| 950 | |a Chemistry and Material Science (R0) (SpringerNature-43709) | ||