Applications of Next Generational Biosurfactants in the Food Sector

Applications of Next Generational Biosurfactants in the Food Sector provides detailed information on the sustainable approach to the utilization of biosurfactants as the 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. Applications of Next Generational Biosurfactants in the Food Sector 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. Provides examples of mathematical modeling, metabolomics, bioinformatics, metabolic engineering, systems biology, and computer technology for solving real-life food challenges using biosurfactantsPresents biosurfactants as an innovative, green, biotechnological solution to resolving food safety issues and improving human healthIncludes applications of biosurfactants for the prevention of mycotoxins and as a biodegradable material with a wide variety of uses INDICE: 1. Characterization and screening of biosurfactant from microorganism with a wide application in food industries2. Optimization and characterization of various biosurfactant with wild application in food industries3. Application of biosurfactant as an emulsifying agent4. Application of biosurfactant as a stabilization agent5. Application of biosurfactant as an antiadhesive6. Application of biosurfactant as antimicrobial agent7. Application of biosurfactant in food processing and formulation8. Application of biosurfactant in the production of beverages9. Application of biosurfactant as solubilizers and wetting agents10. Application of biosurfactant as detergents11. Application of biosurfactant for food thickening12. Anti-biofilm activities against food pathogen13. Application of biosurfactant as versatile additives or ingredients of food processing14. The utilization of biosurfactants that could enhance the properties of buttercream and frozen confectionery products15. Application of biosurfactant in confectionary formulations and salad dressings16. Merits of Biosurfactants when compared to synthetic surfactant during the production of buttercream, croissants, and frozen confectionery products17. Application of biosurfactant for the control of? the agglomeration of fat globules18. Their application in the stabilizing aerated systems19. Their application in the improvement of texture and shelf -life of starch-containing products20. The application of? biosurfactant in the modification of the rheological properties of wheat dough and usage for increasing rise in the consistency and texture of fat-based products21. The synergetic effect of essential oils and biosurfactant in the encapsulation their active ingredients22. Food Quality and Security to Food Packaging Materials, Nanostructured23. Biofabrication of nanobiosurfacatant their wide application in the food industry24. Their application of biosurfactant as an edible coating and thin film for fruits and vegetables25. The application of Biosurfactants as emulsifiers in the processing of food products with diverse utilization in the baked goods to ensure improvement in the rheological properties of the baked products26. Application of biosurfactant in the management of mycotoxins producing microorganisms most especially the toxigenic strains

• ISBN: 978-0-12-824283-4
• Editorial: Academic Press
• Encuadernacion: Rústica
• Páginas: 524
• Fecha Publicación: 01/10/2022
• Nº Volúmenes: 1
• Idioma: Inglés