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Synthesis of Some Biobased Surfactants, and Their Functionalities as Emulsifiers and Antimicrobial Agents

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개인저자Ren, Kangzi.
단체저자명Iowa State University. Food Science and Human Nutrition.
서명/저자사항Synthesis of Some Biobased Surfactants, and Their Functionalities as Emulsifiers and Antimicrobial Agents.
발행사항[S.l.] : Iowa State University., 2018
발행사항Ann Arbor : ProQuest Dissertations & Theses, 2018
형태사항154 p.
소장본 주기School code: 0097.
ISBN9780438077324
일반주기 Source: Dissertation Abstracts International, Volume: 79-11(E), Section: B.
Adviser: Buddhi P. Lamsal.
요약Biobased surfactants, which are biochemicals derived from biological resources via various methods like enzymes and microbial fermentation, can achieve similar application functionality to petroleum-based surfactants. The conventional surfactant
요약The overall goal of this work was to investigate the synthesis of specific biobased surfactants and evaluate their functionalities for potential food applications. This was accomplished by 1) optimizing the synthesis condition for glucose-fatty
요약The method explored to synthesize glucose fatty acid esters biobased surfactants using lipase with the substrates of glucose of fatty acids. The emulsifying and antimicrobial properties of the glucose-fatty acid esters and two microbial biosurfa
요약Surfactin, FA-glu and two other common food emulsifiers (lecithin and Tween 80) were also studied for their ability to stabilized nano- and coarse emulsions containing cinnamaldehyde (CM) and the emulsions' inhibition effect on pathogens. Althou
요약In summary, our study provided important information on some biobased surfactants for their use in food and agriculture industries as the potential "clean label" emulsion and/or antimicrobial ingredients.
일반주제명Food science.
언어영어
기본자료 저록Dissertation Abstracts International79-11B(E).
Dissertation Abstract International
대출바로가기http://www.riss.kr/pdu/ddodLink.do?id=T14997721

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