Applications of Next Generation Biosurfactants in the Food Sector provides detailed information on the sustainable approach to the utilization of biosurfactants as a next-generational green biotechnology to mitigate various problems encountered in the food industry. These biosurfactants help to reduce risks such as food spoilage, food poisoning, and post-harvest losses of fruits, vegetable, grains, tubers, cereals and pulses. This book will benefit academics, R&D professionals, and postgrad students in the food science and related fields as they explore recent trends in the application of these green biosurfactants and the many uses they can provide.

• Provides examples of mathematical modeling, metabolomics, bioinformatics, metabolic engineering, systems biology, and computer technology for solving real-life food challenges using biosurfactants
• Presents biosurfactants as an innovative, green, biotechnological solution to resolving food safety issues and improving human health
• Includes applications of biosurfactants for the prevention of mycotoxins and as a biodegradable material with a wide variety of uses

1. Characterization and screening of biosurfactant from microorganism with a wide application in food industries 2. Optimization and characterization of various biosurfactant and application in food industries 3. Application of biosurfactant as an emulsifying agent 4. Application of biosurfactant in the production of beverages 5. Anti-Biofilm Properties of Biosurfactants: A Tool against the food pathogens 6. Application of biosurfactant as versatile additives or ingredients of food processing 7. Application of biosurfactant in the stabilizing aerated systems 8. The Role of Biosurfactants in the Improvement of Texture and Shelf-Life of Starch-Containing Products 9. The application of biosurfactant for the modification of the rheological properties of wheat dough 10. Biofabrication of nanobiosurfacatant and their wide application in the food industry 11. Application of biosurfactants as emulsifiers in the processing of food products with diverse utilization in the baked goods 12. Advancements and Challenges in Preparation of Biosurfactants 13. (Telli) Antibiofilm activities of biosurfactants 14. Application of biosurfactant as solubilizers and wetting agents 15. Glycolipid Biosurfactants: Biosynthesis, and related Potential Applications in Food Industry 16. Future applications of biosurfactant in food industry 17. Application of biosurfactants as antioxidants 18. Next Generational Biosurfactant and Their Practical Applications in Food Industries 19. Applications of biosurfactant as an antioxidant in foods 20. Application of biosurfactants produced from food related waste as substrate and their role in renewable resource utilisation 21. Characterization and screening of biosurfactant from microorganism with a wide application in food industries 22. Plant saponin biosurfactants used as soap, hair cleanser and detergent in India 23. Anti-biofilm activities against food pathogens 24. Application of biosurfactants in dairy industry 25. Application of biosurfactants in Juice industry