Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/104411
Type: Artigo de periódico
Title: Surfactin: Chemical, Technological And Functional Properties For Food Applications [surfactina: Propriedades Químicas, Tecnológicas E Funcionais Para Aplicações Em Alimentos]
Author: Barros F.F.C.
De Quadros C.P.
Marostica Jr. M.R.
Pastore G.M.
Abstract: 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.
Editor: 
Rights: aberto
Identifier DOI: 10.1590/S0100-40422007000200031
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-33947607127&partnerID=40&md5=980c9b6768d62414e33885fd26f1a94b
Date Issue: 2007
Appears in Collections:Unicamp - Artigos e Outros Documentos

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