Biosurfactants in Food
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 bacteri
- PDF / 2,865,893 Bytes
- 100 Pages / 439.43 x 666.14 pts Page_size
- 18 Downloads / 187 Views
Deepansh Sharma
Biosurfactants in Food
123
SpringerBriefs in Food, Health, and Nutrition Editor-in-Chief Richard W. Hartel, University of Wisconsin—Madison, USA Associate Editors John W. Finley, Louisiana State University, Louisiana, USA David Rodriguez-Lazaro, ITACyL, Spain Yrjö Roos, University College Cork, Cork, Ireland David Topping, CSIRO, Australia
Springer Briefs in Food, Health, and Nutrition present concise summaries of cutting edge research and practical applications across a wide range of topics related to the fi eld of food science, including its impact and relationship to health and nutrition. Subjects include: • Food chemistry, including analytical methods; ingredient functionality; physicchemical aspects; thermodynamics • Food microbiology, including food safety; fermentation; foodborne pathogens; detection methods • Food process engineering, including unit operations; mass transfer; heating, chilling and freezing; thermal and non-thermal processing, new technologies • Food physics, including material science; rheology, chewing/mastication • Food policy • And applications to: – – – –
Sensory science Packaging Food quality Product development
We are especially interested in how these areas impact or are related to health and nutrition. Featuring compact volumes of 50 to 125 pages, the series covers a range of content from professional to academic. Typical topics might include: • A timely report of state-of-the art analytical techniques • A bridge between new research results, as published in journal articles, and acontextual literature review • A snapshot of a hot or emerging topic • An in-depth case study • A presentation of core concepts that students must understand in order to make independent contributions
More information about this series at http://www.springer.com/series/10203
Deepansh Sharma
Biosurfactants in Food
Deepansh Sharma School of Biotechnology and Biosciences Lovely Professional University Phagwara, Punjab India
ISSN 2197-571X ISSN 2197-5728 (electronic) SpringerBriefs in Food, Health, and Nutrition ISBN 978-3-319-39413-8 ISBN 978-3-319-39415-2 (eBook) DOI 10.1007/978-3-319-39415-2 Library of Congress Control Number: 2016940411 © Springer International Publishing Switzerland 2016 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume
Data Loading...
