Biosurfactants in food [electronic resource] / Deepansh Sharma.

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Biosurfactants in food [electronic resource] / Deepansh Sharma.

9783319394152 (electronic book)
3319394150 (electronic book)
9783319394138

Switzerland : Springer, 2016.

English

1 online resource (xiv, 86 pages) : illustrations.

TP248.B57

668/.1

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.

Includes bibliographical references and index.

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Online resource; title from PDF title page (SpringerLink, viewed July 15, 2016).

SpringerBriefs in food, health, and nutrition.

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