東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

Biosurfactants in food

Sharma, Deepansh.

Linked to FindBook

Google Book

Amazon

博客來

Biosurfactants in food

Record Type:	Electronic resources : Monograph/item
Title/Author:	Biosurfactants in food/ by Deepansh Sharma.
Author:	Sharma, Deepansh.
Published:	Cham :Springer International Publishing : : 2016.,
Description:	xiv, 86 p. :ill. (some col.), digital ;24 cm.
[NT 15003449]:	Introduction -- Classification and properties of biosurfactants -- Application of biosurfactants in food -- Future prospects.
Contained By:	Springer eBooks
Subject:	Biosurfactants. -
Online resource:	http://dx.doi.org/10.1007/978-3-319-39415-2
ISBN:	9783319394152

Biosurfactants in food
Sharma, Deepansh.

Biosurfactants in food[electronic resource] /by Deepansh Sharma. - Cham :Springer International Publishing :2016. - xiv, 86 p. :ill. (some col.), digital ;24 cm. - SpringerBriefs in food, health, and nutrition,2197-571X. - SpringerBriefs in food, health, and nutrition..

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.

ISBN: 9783319394152

Standard No.: 10.1007/978-3-319-39415-2doiSubjects--Topical Terms:

1530114
Biosurfactants.

LC Class. No.: TP248.B57 / S53 2016

Dewey Class. No.: 668.1

Biosurfactants in food
LDR:01966nmm a2200337 a 4500 001 2043367
003 DE-He213
005 20161214153559.0
006 m d
007 cr nn 008maaau
008 170217s2016 gw s 0 eng d
020 $a 9783319394152 $q (electronic bk.)
020 $a 9783319394138 $q (paper)
024 7 $a 10.1007/978-3-319-39415-2 $2 doi
035 $a 978-3-319-39415-2
040 $a GP $c GP
041 0 $a eng
050 4 $a TP248.B57 $b S53 2016
072 7 $a PSG $2 bicssc
072 7 $a SCI045000 $2 bisacsh
082 0 4 $a 668.1 $2 23
090 $a TP248.B57 $b S531 2016
100 1 $a Sharma, Deepansh. $3 2182588
245 1 0 $a Biosurfactants in food $h [electronic resource] / $c by Deepansh Sharma.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2016.
300 $a xiv, 86 p. : $b ill. (some col.), digital ; $c 24 cm.
490 1 $a SpringerBriefs in food, health, and nutrition, $x 2197-571X
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.
605 0 $a Food $x Microbiology.
650 0 $a Biosurfactants. $3 1530114
650 0 $a Food $x Composition. $3 564347
650 1 4 $a Life Sciences. $3 890838
650 2 4 $a Food Microbiology. $3 794709
650 2 4 $a Food Science. $3 890841
650 2 4 $a Applied Microbiology. $3 890965
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer eBooks
830 0 $a SpringerBriefs in food, health, and nutrition. $3 1565892
856 4 0 $u http://dx.doi.org/10.1007/978-3-319-39415-2
950 $a Chemistry and Materials Science (Springer-11644)