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.
Innovations in Technologies for Fermented Food and Beverage Industries is a resource for students, researchers, professionals in the industry, as well as governments in their efforts to adopt technologies of their interest.
This book reviews all these developments, provides an integrated view of the subject and helps in identifying areas of future development.
Key Selling Features:Highlights trends and developments in microbial biotechnology Systematically reviews microbial cell factories Explores the potential of microbial cell derived industrial production Synthesizes information on environmental and agricultural uses of microbial biotechnology Contributions from an international team of leading scholars