Biosurfactants in food chain: opportunities and challenges (2025)
- Autor:
- Autor USP: NITSCHKE, MARCIA - IQSC
- Unidade: IQSC
- Subjects: SURFACTANTES; CADEIA ALIMENTAR; QUÍMICA VERDE
- Language: Inglês
- Objetivos de Desenvolvimento Sustentável (ODS):
09. Indústria, inovação e infraestrutura
- Imprenta:
- Publisher: RWTH Aachen University
- Publisher place: Aachen
- Date published: 2025
- Source:
- Título: Abstract
- Conference titles: Biosurfactants International Conference
-
ABNT
NITSCHKE, Marcia. Biosurfactants in food chain: opportunities and challenges. 2025, Anais.. Aachen: RWTH Aachen University, 2025. Disponível em: https://biosurfactants.uni-hohenheim.de/en/search?q=Nitschke. Acesso em: 10 fev. 2026. -
APA
Nitschke, M. (2025). Biosurfactants in food chain: opportunities and challenges. In Abstract. Aachen: RWTH Aachen University. Recuperado de https://biosurfactants.uni-hohenheim.de/en/search?q=Nitschke -
NLM
Nitschke M. Biosurfactants in food chain: opportunities and challenges [Internet]. Abstract. 2025 ;[citado 2026 fev. 10 ] Available from: https://biosurfactants.uni-hohenheim.de/en/search?q=Nitschke -
Vancouver
Nitschke M. Biosurfactants in food chain: opportunities and challenges [Internet]. Abstract. 2025 ;[citado 2026 fev. 10 ] Available from: https://biosurfactants.uni-hohenheim.de/en/search?q=Nitschke - Biosurfactants as Emerging Additives in Food Processing
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- Antimicrobial activity of rhamnolipids against listeria monocytogenes and their synergistic interaction with nisin
- Evaluation of rhamnolipids surfactants as agents to reduce the adhesion of staphylococcus aureus to polystyrene surfaces
- Use of biosurfactants to reduce adhesion of Staphylococcus aureus to plastic surfaces
- Avaliação da atividade antimicrobiana de ramnolipídeos sobre Listeria monocytogenes
- Antimicrobial activity of rhamnolipids from P. aeruginosa PAO1 against L. monocytogenes
- Biossurfactantes: propriedades anticorrosivas, antibiofilmes e antimicrobianas
- Redução de biofilmes bacterianos pelo uso de biotensoativos
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