Biosurfactants, 

Автор: E. Barzana; Armin Fiechter; R. Freitag; C. Horvath
Название: Downstream Processing Biosurfactants Carotenoids
ISBN: 3662148579 ISBN-13(EAN): 9783662148570
Издательство: Springer
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Цена: 6986.00 р.
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Автор: Deepansh Sharma; Baljeet Singh Saharan; Shailly Ka
Название: Biosurfactants of Lactic Acid Bacteria
ISBN: 3319262130 ISBN-13(EAN): 9783319262130
Издательство: Springer
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Цена: 9141.00 р.
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Описание:

Introduction.- Biosurfactants of Probiotic Lactic Acid Bacteria.- Properties of Biosurfactants.- Structural Properties of Biosurfactants of Lab.- Substrates and Production of Biosurfactants.- Applications of Biosurfactants.- Future Prospect.

Название: Biosurfactants
ISBN: 0367378892 ISBN-13(EAN): 9780367378899
Издательство: Taylor&Francis
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Цена: 9798.00 р.
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Описание: Biosurfactants have the properties of reducing surface tension, stabilizing emulsions, promoting foaming and are generally non-toxic and biodegradable. Interest in microbial surfactants has been steadily increasing in recent years due to their diversity, environmentally friendly nature, possibility of large-scale production, selectivity, and potential applications in environmental protection. This book provides an up-to-date, coherently written and objectively presented set of book chapters from eminent international researchers who are actively involved in academic and technological research in the area of biosurfactants.

Автор: Sharma
Название: Biosurfactants in Food
ISBN: 3319394134 ISBN-13(EAN): 9783319394138
Издательство: Springer
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Цена: 7685.00 р.
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Описание: 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.