Obtenção de vanilina: oportunidade biotecnológica

Production of vanillin: a biotechnological opportunity

dc.creatorDaugsch, Andreas
dc.creatorPastore, Gláucia
dc.date2005-08-01
dc.date2014-07-17T14:51:58Z
dc.date2015-11-25T19:19:54Z
dc.date2014-07-17T14:51:58Z
dc.date2015-11-25T19:19:54Z
dc.date.accessioned2018-03-28T20:36:56Z
dc.date.available2018-03-28T20:36:56Z
dc.identifierQuímica Nova. Sociedade Brasileira de Química, v. 28, n. 4, p. 642-645, 2005.
dc.identifier0100-4042
dc.identifierS0100-40422005000400017
dc.identifier10.1590/S0100-40422005000400017
dc.identifierhttp://dx.doi.org/10.1590/S0100-40422005000400017
dc.identifierhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422005000400017
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/23684
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/23684
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1232717
dc.descriptionNatural aroma compounds are of major interest to the food and fragrance industry. Vanillin (3-methoxy-4-hydroxybenzaldehyde) was isolated from the vanilla beans in 1816 and its world consumption has reached today about 12000 tons per year. But only approximately 50 tons per year are extracted from vanilla pods (Vanilla planifolia). The remainder is provided by synthetic vanillin. This review is about alternative processes to produce natural vanillin de novo or by biotransformation using biotechnological methods involving enzymes, microorganisms and plant cells.
dc.description642
dc.description645
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.languagept
dc.publisherSociedade Brasileira de Química
dc.relationQuímica Nova
dc.rightsaberto
dc.sourceSciELO
dc.subjectbiotransformation
dc.subjectvanillin
dc.subjectreview
dc.titleObtenção de vanilina: oportunidade biotecnológica
dc.titleProduction of vanillin: a biotechnological opportunity
dc.typeArtículos de revistas


Este ítem pertenece a la siguiente institución