I. M. Banat á R. S. Makkar á S. S. Cameotra
Surfactants are surface-active compounds capable of reducing surface and interfacial tension at the interfaces between liquids, solids and gases, thereby al- lowing them to mix or disperse readily as emulsions in water or other liquids. The enormous market demand for surfactants is currently met by […]
Ibrahim M. Banat & Andrea Franzetti & Isabella Gandolfi & Giuseppina Bestetti & Maria G. Martinotti & Letizia Fracchia & Thomas J. Smyth & Roger Marchant
Microorganisms synthesise a wide range of surface-active compounds (SAC), generally called biosurfactants. These compounds are mainly classified according to their molecular weight, physico-chemical properties and mode of action. The low-molecular-weight […]
Tony Gutierrez, Ibrahim M. Banat
Abstract
High-molecular-weight (HMW) surface-active agents (biosurfactants and bioemulsifiers) are produced by many different types of bacteria and comprise proteins, glycoproteins, lipoproteins, polysaccharides, lipopolysaccharides or complexes containing any combination of these structural types. The attraction of HMW glycoprotein bioemulsifiers as ingredients in food and drink formulations, for example, has increased […]
Roelants S, Ciesielska K, De Maeseneire S, Moens H, Everaert B, Verweire S, Denon Q, Vanlerberghe B, Van Bogaert IN, Van der Meeren P, Devreese B and Soetaert W (2015)
Tuesday November 3, 2015 10.30-16.15 “FoodWasteNet workshop: Adding value to food processing waste and by-products – an IB approach”
The MARISURF project was presented at this whole day event involving academia and industry to explore the use of Industrial Biotechnology for efficient conversion of food processing waste and […]