Biosurfactants in food industry

Tipo de material: Texto

TextoSeries ; Trends in Food Science & Technology, 18(5), p.252-259, 2007Trabajos contenidos:

Nitschkea, M
Costa, S.G.V.A.O

Recursos en línea:

Para ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx

Resumen: The increasing environmental concern about chemical surfactants triggers attention to microbial-derived surface-active compounds essentially due to their low toxicity and biodegradable nature. At present, biosurfactants are predominantly used in remediation of pollutants; however, they show potential applications in many sectors of food industry. Associated with emulsion forming and stabilization, antiadhesive and antimicrobial activities are some properties of biosurfactants, which could be explored in food processing and formulation. Potential applications of microbial surfactants in food area and the use of agroindustrial wastes as alternative substrates for their production are discussed.

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Documentos solicitados	CICY Documento préstamo interbibliotecario	Ref1	B-8872 (Browse shelf(Opens below))	Available

Browsing CICY shelves, Shelving location: Documento préstamo interbibliotecario, Collection: Ref1 Close shelf browser (Hides shelf browser)

Previous	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	Next
Previous	B-887 Successive mutation of E. coli for improved thiphene degradation	B-8870 Mammalian Sec16/p250 Plays a Role in Membrane Traffic from the Endoplasmic Reticulum*	B-8871 Phosphatidylinositol 4-Kinase Activation Is an Early Response to Salicylic Acid in Arabidopsis Suspension Cells1[W]	B-8872 Biosurfactants in food industry	B-8873 Enzymatic hydrolysis of edible Passi¯ora fruit glycosides	B-8874 Improvement on enzymatic hydrolysis of resveratrol glucosides in wine	B-8875 Enzymatic hydrolysis of monoterpene glycosides of passion fruit and mango with a β-glucosidase from yeast	Next

The increasing environmental concern about chemical surfactants triggers attention to microbial-derived surface-active compounds essentially due to their low toxicity and biodegradable nature. At present, biosurfactants are predominantly used in remediation of pollutants; however, they show potential applications in many sectors of food industry. Associated with emulsion forming and stabilization, antiadhesive and antimicrobial activities are some properties of biosurfactants, which could be explored in food processing and formulation. Potential applications of microbial surfactants in food area and the use of agroindustrial wastes as alternative substrates for their production are discussed.

There are no comments on this title.

to post a comment.