語系:
繁體中文
English
說明(常見問題)
回圖書館首頁
手機版館藏查詢
登入
回首頁
到查詢結果
[ subject:"Biosurfactants." ]
切換:
標籤
|
MARC模式
|
ISBD
Biosurfactants in food
~
Sharma, Deepansh.
FindBook
Google Book
Amazon
博客來
Biosurfactants in food
紀錄類型:
書目-電子資源 : Monograph/item
正題名/作者:
Biosurfactants in food/ by Deepansh Sharma.
作者:
Sharma, Deepansh.
出版者:
Cham :Springer International Publishing : : 2016.,
面頁冊數:
xiv, 86 p. :ill. (some col.), digital ;24 cm.
內容註:
Introduction -- Classification and properties of biosurfactants -- Application of biosurfactants in food -- Future prospects.
Contained By:
Springer eBooks
標題:
Biosurfactants. -
電子資源:
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)
筆 0 讀者評論
館藏地:
全部
電子資源
出版年:
卷號:
館藏
1 筆 • 頁數 1 •
1
條碼號
典藏地名稱
館藏流通類別
資料類型
索書號
使用類型
借閱狀態
預約狀態
備註欄
附件
W9282819
電子資源
11.線上閱覽_V
電子書
EB TP248.B57 S531 2016
一般使用(Normal)
在架
0
1 筆 • 頁數 1 •
1
多媒體
評論
新增評論
分享你的心得
Export
取書館
處理中
...
變更密碼
登入