Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/93193
Type: Artigo de periódico
Title: Production Of Vanillin: A Biotechnological Opportunity [obtenção De Vanilina: Oportunidade Biotecnológica]
Author: Daugsch A.
Pastore G.
Abstract: Natural 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.
Editor: 
Rights: aberto
Identifier DOI: 
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-23744489082&partnerID=40&md5=0aa0585554d7ea929d9cd84d6dc3f5a3
Date Issue: 2005
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
2-s2.0-23744489082.pdf61.47 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.