標(biāo)題: Titlebook: Biosurfactants in Food; Deepansh Sharma Book 2016 Springer International Publishing Switzerland 2016 anti-adhesive agents.antibiotic resis [打印本頁(yè)] 作者: Thoracic 時(shí)間: 2025-3-21 16:12
書(shū)目名稱Biosurfactants in Food影響因子(影響力)
書(shū)目名稱Biosurfactants in Food影響因子(影響力)學(xué)科排名
書(shū)目名稱Biosurfactants in Food網(wǎng)絡(luò)公開(kāi)度
書(shū)目名稱Biosurfactants in Food網(wǎng)絡(luò)公開(kāi)度學(xué)科排名
書(shū)目名稱Biosurfactants in Food被引頻次
書(shū)目名稱Biosurfactants in Food被引頻次學(xué)科排名
書(shū)目名稱Biosurfactants in Food年度引用
書(shū)目名稱Biosurfactants in Food年度引用學(xué)科排名
書(shū)目名稱Biosurfactants in Food讀者反饋
書(shū)目名稱Biosurfactants in Food讀者反饋學(xué)科排名
作者: 冷淡周邊 時(shí)間: 2025-3-21 20:46 作者: Vo2-Max 時(shí)間: 2025-3-22 03:48 作者: monochromatic 時(shí)間: 2025-3-22 07:55
Future Prospects,gency are some of the vital activities of surfactants that encourage their extensive use in different food processing. Biosurfactants are the metabolites of interest for future prospects in food processing, cosmetic formulations, and as active food ingredients. Furthermore, research is needed to eva作者: 果仁 時(shí)間: 2025-3-22 08:46
Biosurfactants in Food978-3-319-39415-2Series ISSN 2197-571X Series E-ISSN 2197-5728 作者: 生銹 時(shí)間: 2025-3-22 13:46
Deepansh SharmaCovers the biosurfactants properties.Provides applications to the food industry作者: Clumsy 時(shí)間: 2025-3-22 17:38
SpringerBriefs in Food, Health, and Nutritionhttp://image.papertrans.cn/b/image/188608.jpg作者: 懸崖 時(shí)間: 2025-3-22 23:35
Introduction and Kinetics of Particles,n properties. Their surface and reducing ability, detergency, foaming, and wettability make biosurfactants appropriate for various applications (Myers .). Related properties are also exhibited by chemically produced surfactants derived from petrochemical sources. The enthusiasm for present developme作者: 乳汁 時(shí)間: 2025-3-23 02:24 作者: detach 時(shí)間: 2025-3-23 09:30 作者: allergy 時(shí)間: 2025-3-23 11:21
,Lean Projects – Pull-gesteuerte IT,gency are some of the vital activities of surfactants that encourage their extensive use in different food processing. Biosurfactants are the metabolites of interest for future prospects in food processing, cosmetic formulations, and as active food ingredients. Furthermore, research is needed to eva作者: CURT 時(shí)間: 2025-3-23 15:52
https://doi.org/10.1007/978-3-319-39415-2anti-adhesive agents; antibiotic resistant pathogens; antimicrobial activities; biosurfactants in food; 作者: ICLE 時(shí)間: 2025-3-23 18:56
978-3-319-39413-8Springer International Publishing Switzerland 2016作者: 全等 時(shí)間: 2025-3-24 00:08
2197-571X ng with providing an overview of biosurfactant properties, the book suggests how these properties could be applicable in the food industry..978-3-319-39413-8978-3-319-39415-2Series ISSN 2197-571X Series E-ISSN 2197-5728 作者: Commonplace 時(shí)間: 2025-3-24 05:41 作者: Sarcoma 時(shí)間: 2025-3-24 10:34 作者: Infraction 時(shí)間: 2025-3-24 11:03
Book 2016iosurfactants 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 regardin作者: Autobiography 時(shí)間: 2025-3-24 18:52
Introduction and Kinetics of Particles,ellent surface activity, stability to various environmental factors such as range of pH, extreme temperature, and high-salt concentrations, that are the highly anticipated properties of microbial surfactants valuable for food processing.作者: chronicle 時(shí)間: 2025-3-24 20:27 作者: Thymus 時(shí)間: 2025-3-25 01:51
Classification and Properties of Biosurfactants,ellent surface activity, stability to various environmental factors such as range of pH, extreme temperature, and high-salt concentrations, that are the highly anticipated properties of microbial surfactants valuable for food processing.作者: 植物茂盛 時(shí)間: 2025-3-25 06:52 作者: BOOR 時(shí)間: 2025-3-25 08:31
Book 2016dical 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..作者: Harpoon 時(shí)間: 2025-3-25 12:50 作者: 天氣 時(shí)間: 2025-3-25 18:06 作者: 榨取 時(shí)間: 2025-3-25 23:22
Future Prospects,tes of interest for future prospects in food processing, cosmetic formulations, and as active food ingredients. Furthermore, research is needed to evaluate the toxicity fate of the biosurfactants to utilize them as functional molecules in food and therapeutics applications.作者: 種植,培養(yǎng) 時(shí)間: 2025-3-26 02:51 作者: 審問(wèn) 時(shí)間: 2025-3-26 06:22
Book 2002Latest edition Beschaffungsmanagement strategisch ausgerichtet werden?.- Was ist im Zusammenspiel mit anderen Funktionen zu beachten?.- Welche Management-Instrumente sind empfehlenswert?.- Wie ist eine Hochleistungsbeschaffung organisiert?.- Welche personalwirtschaftlichen Ma?nahmen sind erforderlich? .Neben den 作者: mortgage 時(shí)間: 2025-3-26 09:12
Computer Supported Ubiquitous Learning Environment for Vocabulary Learning Using RFID Tagsrmation for language learning. This system supports learning in daily life with PDA (personal digital assistant) beyond web based education with desktop computers. In the experiment, the learner played the game of TANGO, and was very interested in this system.作者: 內(nèi)行 時(shí)間: 2025-3-26 15:04
Jing Qin,Yushan Wang,Wentai Liuhniques. The architectural design is automatically inferred from this rough physical sketch transforming it into a consistent and manifold 3D triangle mesh representation. The resulting digital model is amenable to numerous building simulations including lighting, acoustics, heating/ cooling, and structural analysis.作者: micronized 時(shí)間: 2025-3-26 20:27 作者: 取之不竭 時(shí)間: 2025-3-27 00:54 作者: Interferons 時(shí)間: 2025-3-27 04:43 作者: 不妥協(xié) 時(shí)間: 2025-3-27 08:48
Book 2021ing and localized findings before ordering tests; these heuristics must remain.?.An indispensable title designed for all learners, Examining Neurocritical Patients preserves the beauty of a comprehensive clinical neurologic examination and serves as a high-yield master class for every health care pr作者: nocturnal 時(shí)間: 2025-3-27 12:09
Between Subjectivity and Objectivity: Art Therapy’s Challengewith the making of a concrete and separate object. For this reason, they constitute a therapeutic tool as well as means of understanding the state of well-being of the author. Art products are therefore very important source of information about any process of change in the emotional life of the aut作者: gimmick 時(shí)間: 2025-3-27 14:29 作者: condescend 時(shí)間: 2025-3-27 20:39
