Applications of Next Generation Biosurfactants in the Food Sector provides detailed information on the sustainable approach to the utilization of biosurfactants as a next-generational green biotechnology to mitigate various problems encountered in the food industry. These biosurfactants help to reduce risks such as food spoilage, food poisoning, and post-harvest losses of fruits, vegetable, grains, tubers, cereals and pulses. This book will benefit academics, R&D professionals, and postgrad students in the food science and related fields as they explore recent trends in the application of these green biosurfactants and the many uses they can provide.
1. Applications of Next Generation Biosurfactants in the Food Sector - p. Page i 2. Cover - p. Page i 3. Front Matter - p. Page i 4. Table of Contents - p. Page iv 5. Copyright - p. Page v 6. Contributors - p. Page v 7. List of Illustrations - p. Page xiii 8. List of Tables - p. Page xiv 9. Chapter 1 : Characterization and screening of biosurfactant from microorganism with a wide application in food industries - p. Page xiv 10. Chapter 2 : Optimization and characterization of various biosurfactant and application in food industries - p. Page 13 11. Chapter 3 : Application of biosurfactant as an emulsifying agent - p. Page 33 12. Chapter 4 : Application of biosurfactant in the production of beverages - p. Page 53 13. Chapter 5 : Antibiofilm properties of biosurfactants: A tool against the food pathogens - p. Page 80 14. Chapter 6 : Application of biosurfactant as versatile additives or ingredients of food processing - p. Page 104 15. Chapter 7 : Application of biosurfactant as a stabilizer in aerated foods - p. Page 132 16. Chapter 8 : The role of biosurfactants in the improvement of texture and shelf life of starch-containing products - p. Page 147 17. Chapter 9 : The application of biosurfactant for the modification of the rheological properties of wheat dough - p. Page 165 18. Chapter 10 : Biofabrication of nanobiosurfactant and their wide application in the food industry - p. Page 180 19. Chapter 11 : Application of biosurfactants as emulsifiers in the processing of food products with diverse utilization in the baked goods - p. Page 196 20. Chapter 12 : Advancements and challenges in production of biosurfactants - p. Page 232 21. Chapter 13 : Antibiofilm activities against food pathogens - p. Page 253 22. Chapter 14 : Applications of biosurfactant as solubilizers and wetting agents - p. Page 271 23. Chapter 15 : Glycolipid biosurfactants: Biosynthesis and related potential applications in food industry☆ - p. Page 301 24. Chapter 16 : Future applications of biosurfactant in food industry - p. Page 326 25. Chapter 17 : Next generation biosurfactants and their practical application in the food sector - p. Page 341 26. Chapter 18 : Next-generational biosurfactant and their practical application in the food industry - p. Page 356 27. Chapter 19 : Applications of biosurfactant as an antioxidant in foods - p. Page 380 28. Chapter 20 : Applications of biosurfactants produced from food-related waste as substrate and their role in renewable resource utilization - p. Page 399 29. Chapter 21 : Characterization and screening of biosurfactants from microorganisms with a wide application in food industries - p. Page 436 30. Chapter 22 : Plant saponin biosurfactants used as soap, hair cleanser, and detergent in India - p. Page 456 31. Chapter 23 : Antibiofilm activities against food pathogens - p. Page 472 32. Chapter 24 : Applications of biosurfactants in dairy industry - p. Page 500 33. Chapter 25 : Application of biosurfactants in juice industry - p. Page 522 34. Index - p. Page 535
Applications of Next Generation Biosurfactants in the Food Sector provides detailed information on the sustainable approach to the utilization of biosurfactants as a next-generational green biotechnology to mitigate various problems encountered in the food industry. These biosurfactants help to reduce risks such as food spoilage, food poisoning, and post-harvest losses of fruits, vegetable, grains, tubers, cereals and pulses. This book will benefit academics, R&D professionals, and postgrad students in the food science and related fields as they explore recent trends in the application of these green biosurfactants and the many uses they can provide.
1. Applications of Next Generation Biosurfactants in the Food Sector - p. Page i 2. Cover - p. Page i 3. Front Matter - p. Page i 4. Table of Contents - p. Page iv 5. Copyright - p. Page v 6. Contributors - p. Page v 7. List of Illustrations - p. Page xiii 8. List of Tables - p. Page xiv 9. Chapter 1 : Characterization and screening of biosurfactant from microorganism with a wide application in food industries - p. Page xiv 10. Chapter 2 : Optimization and characterization of various biosurfactant and application in food industries - p. Page 13 11. Chapter 3 : Application of biosurfactant as an emulsifying agent - p. Page 33 12. Chapter 4 : Application of biosurfactant in the production of beverages - p. Page 53 13. Chapter 5 : Antibiofilm properties of biosurfactants: A tool against the food pathogens - p. Page 80 14. Chapter 6 : Application of biosurfactant as versatile additives or ingredients of food processing - p. Page 104 15. Chapter 7 : Application of biosurfactant as a stabilizer in aerated foods - p. Page 132 16. Chapter 8 : The role of biosurfactants in the improvement of texture and shelf life of starch-containing products - p. Page 147 17. Chapter 9 : The application of biosurfactant for the modification of the rheological properties of wheat dough - p. Page 165 18. Chapter 10 : Biofabrication of nanobiosurfactant and their wide application in the food industry - p. Page 180 19. Chapter 11 : Application of biosurfactants as emulsifiers in the processing of food products with diverse utilization in the baked goods - p. Page 196 20. Chapter 12 : Advancements and challenges in production of biosurfactants - p. Page 232 21. Chapter 13 : Antibiofilm activities against food pathogens - p. Page 253 22. Chapter 14 : Applications of biosurfactant as solubilizers and wetting agents - p. Page 271 23. Chapter 15 : Glycolipid biosurfactants: Biosynthesis and related potential applications in food industry☆ - p. Page 301 24. Chapter 16 : Future applications of biosurfactant in food industry - p. Page 326 25. Chapter 17 : Next generation biosurfactants and their practical application in the food sector - p. Page 341 26. Chapter 18 : Next-generational biosurfactant and their practical application in the food industry - p. Page 356 27. Chapter 19 : Applications of biosurfactant as an antioxidant in foods - p. Page 380 28. Chapter 20 : Applications of biosurfactants produced from food-related waste as substrate and their role in renewable resource utilization - p. Page 399 29. Chapter 21 : Characterization and screening of biosurfactants from microorganisms with a wide application in food industries - p. Page 436 30. Chapter 22 : Plant saponin biosurfactants used as soap, hair cleanser, and detergent in India - p. Page 456 31. Chapter 23 : Antibiofilm activities against food pathogens - p. Page 472 32. Chapter 24 : Applications of biosurfactants in dairy industry - p. Page 500 33. Chapter 25 : Application of biosurfactants in juice industry - p. Page 522 34. Index - p. Page 535
