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Titlebook: Biosurfactants in Food; Deepansh Sharma Book 2016 Springer International Publishing Switzerland 2016 anti-adhesive agents.antibiotic resis

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發(fā)表于 2025-3-21 16:12:53 | 只看該作者 |倒序瀏覽 |閱讀模式
期刊全稱Biosurfactants in Food
影響因子2023Deepansh Sharma
視頻videohttp://file.papertrans.cn/189/188608/188608.mp4
發(fā)行地址Covers the biosurfactants properties.Provides applications to the food industry
學科分類SpringerBriefs in Food, Health, and Nutrition
圖書封面Titlebook: Biosurfactants in Food; Deepansh Sharma Book 2016 Springer International Publishing Switzerland 2016 anti-adhesive agents.antibiotic resis
影響因子.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..
Pindex Book 2016
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沙發(fā)
發(fā)表于 2025-3-21 20:46:56 | 只看該作者
板凳
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地板
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Future Prospects,gency are some of the vital activities of surfactants that encourage their extensive use in different food processing. Biosurfactants are the metabolites of interest for future prospects in food processing, cosmetic formulations, and as active food ingredients. Furthermore, research is needed to eva
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發(fā)表于 2025-3-22 08:46:03 | 只看該作者
Biosurfactants in Food978-3-319-39415-2Series ISSN 2197-571X Series E-ISSN 2197-5728
6#
發(fā)表于 2025-3-22 13:46:52 | 只看該作者
Deepansh SharmaCovers the biosurfactants properties.Provides applications to the food industry
7#
發(fā)表于 2025-3-22 17:38:28 | 只看該作者
SpringerBriefs in Food, Health, and Nutritionhttp://image.papertrans.cn/b/image/188608.jpg
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發(fā)表于 2025-3-22 23:35:39 | 只看該作者
Introduction and Kinetics of Particles,n properties. Their surface and reducing ability, detergency, foaming, and wettability make biosurfactants appropriate for various applications (Myers .). Related properties are also exhibited by chemically produced surfactants derived from petrochemical sources. The enthusiasm for present developme
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