Surfactina: propriedades químicas, tecnológicas e funcionais para aplicações em alimentos
| Contribuinte(s) |
Universidade Estadual de Campinas |
|---|---|
| Data(s) |
01/04/2007
03/12/2015
03/12/2015
|
| Resumo |
Surfactin, a lipopeptide produced by strains of Bacillus subtilis, has been proved to be a suitable biosurfactant in several applications. For many years, it has been investigated mainly for oil recovery and environmental usage. Its chemical, technological and functional characteristics turn surfactin into an attractive compound for several utilizations. In this review we emphasize some aspects of surfactin as a new food ingredient and its potential pharmaceutical and health applications. 409 414 |
| Identificador |
Química Nova. Sociedade Brasileira de Química, v. 30, n. 2, p. 409-414, 2007. 0100-4042 S0100-40422007000200031 10.1590/S0100-40422007000200031 http://dx.doi.org/10.1590/S0100-40422007000200031 http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422007000200031 http://www.repositorio.unicamp.br/jspui/handle/REPOSIP/23746 |
| Idioma(s) |
pt |
| Publicador |
Sociedade Brasileira de Química |
| Relação |
Química Nova |
| Direitos |
aberto |
| Fonte |
SciELO |
| Palavras-Chave | #surfactin #food ingredients #pharmaceutical applications |
| Tipo |
Artigo de periódico |
