Please use this identifier to cite or link to this item: http://localhost/handle/Hannan/325257
Title: Biosurfactants in Food /
Authors: Sharma, Deepansh. ;
subject: Life Sciences;Microbiology. ;sh85084783. ;;Food ; Biotechnology. ;sh88006279. ;;Life Sciences;Food Microbiology. ;;Food Science. ;;Applied Microbiology. ;;664.001579 ; 23 ;;Z5185.F66 ;
Year: 2016
place: Cham :
Publisher: Springer International Publishing :
Imprint: Springer,
Series/Report no.: SpringerBriefs in Food, Health, and Nutrition, ; 2197-571X. ;
SpringerBriefs in food, health, and nutrition. ; 2197-571X ;no2012010093. ;
Abstract: 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. ;
Description: 


Printed edition: ; 9783319394138. ;

URI: http://46.100.53.162/handle/Ebook/134229
http://localhost/handle/Hannan/464393
http://localhost/handle/Hannan/325257
ISBN: 9783319394152 ;
9783319394138 (print) ;
Appears in Collections:Librarianship and Bibliographic

Files in This Item:
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Title: Biosurfactants in Food /
Authors: Sharma, Deepansh. ;
subject: Life Sciences;Microbiology. ;sh85084783. ;;Food ; Biotechnology. ;sh88006279. ;;Life Sciences;Food Microbiology. ;;Food Science. ;;Applied Microbiology. ;;664.001579 ; 23 ;;Z5185.F66 ;
Year: 2016
place: Cham :
Publisher: Springer International Publishing :
Imprint: Springer,
Series/Report no.: SpringerBriefs in Food, Health, and Nutrition, ; 2197-571X. ;
SpringerBriefs in food, health, and nutrition. ; 2197-571X ;no2012010093. ;
Abstract: 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. ;
Description: 


Printed edition: ; 9783319394138. ;

URI: http://46.100.53.162/handle/Ebook/134229
http://localhost/handle/Hannan/464393
http://localhost/handle/Hannan/325257
ISBN: 9783319394152 ;
9783319394138 (print) ;
Appears in Collections:Librarianship and Bibliographic

Files in This Item:
File Description SizeFormat 
9783319394152.pdf2.8 MBAdobe PDFThumbnail
Preview File
Title: Biosurfactants in Food /
Authors: Sharma, Deepansh. ;
subject: Life Sciences;Microbiology. ;sh85084783. ;;Food ; Biotechnology. ;sh88006279. ;;Life Sciences;Food Microbiology. ;;Food Science. ;;Applied Microbiology. ;;664.001579 ; 23 ;;Z5185.F66 ;
Year: 2016
place: Cham :
Publisher: Springer International Publishing :
Imprint: Springer,
Series/Report no.: SpringerBriefs in Food, Health, and Nutrition, ; 2197-571X. ;
SpringerBriefs in food, health, and nutrition. ; 2197-571X ;no2012010093. ;
Abstract: 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. ;
Description: 


Printed edition: ; 9783319394138. ;

URI: http://46.100.53.162/handle/Ebook/134229
http://localhost/handle/Hannan/464393
http://localhost/handle/Hannan/325257
ISBN: 9783319394152 ;
9783319394138 (print) ;
Appears in Collections:Librarianship and Bibliographic

Files in This Item:
File Description SizeFormat 
9783319394152.pdf2.8 MBAdobe PDFThumbnail
Preview File