EAN: 9783319394138

SPRINGERBRIEFS IN FOOD HEALTH AND NUTRITION B...

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.

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