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Biosurfactants in Food

By: Sharma, Deepansh [author.]Material type: Text

TextSeries: SpringerBriefs in Food, Health, and NutritionPublisher: Cham : Springer International Publishing : Imprint: Springer, 2016Edition: 1st ed. 2016Description: 1 online resource (XIV, 86 pages 24 illustrations, 20 illustrations in color.)Content type: text Media type: computer Carrier type: online resourceISBN: 9783319394152Subject(s): Food -- Biotechnology | Microbiology | Food Microbiology | Applied Microbiology | Food ScienceAdditional physical formats: Print version:: Biosurfactants in food; Printed edition:: No title; Printed edition:: No titleDDC classification: 664.001579

Contents:

Introduction -- Classification and properties of biosurfactants -- Application of biosurfactants in food -- Future prospects.

Summary: 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.

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Introduction -- Classification and properties of biosurfactants -- Application of biosurfactants in food -- Future prospects.

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.

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