Biosurfactants in Food
Springer | Food Microbiology | August 7, 2016 | ISBN-10: 3319394134 | 79 pages | pdf | 2.73 mb
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.
(Buy premium account for maximum speed and resumming ability)
Перед тем как скачать Biosurfactants in Food
бесплатно, без смс, регистрации, на халяву, через торрент, рекомендуем прочитать отзывыо Biosurfactants in Food.
Другие новости по теме: