NATURAL SURFACTANTS AND THEIR USE IN FOOD INDUSTRY
<p>Microorganisms produce wide range of surfactants, generally called biosurfactants. These compounds are mainly divided according to their molecular weight, physico - chemical properties and mode of action. Saponins, plant surfactants, have properties of soap and they are h...
Main Authors: | František Kreps, Jarmila Hlásniková, Lenka Vrbiková, Stanislav Sekretár, Štefan Schmidt, Lenka Tmáková |
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Format: | Article |
Language: | English |
Published: |
HACCP Consulting
2011-12-01
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Series: | Potravinarstvo |
Subjects: | |
Online Access: | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/170 |
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