Broschiertes Buch

Biotechnology of Aroma Compounds

Beschreibung

Combining the technical push and the business pull for natural flavours.- Enzymes and flavour biotechnology.- Glycoconjugated aroma compounds: Occurrence, role and biotechnological transformation.- Prospects for the bioengineering of isoprenoid biosynthesis.- Opportunities in microbial biotransformation of monoterpenes.- Special transformation processes using fungal spores and immobilized cells.- Biotechnological production of flavour-active lactones.- The production of aromas by plant cell cultures.

Produktdetails

• Advances in Biochemical Engineering/Biotechnology 55
• Verlag: Springer / Springer Berlin Heidelberg / Springer, Berlin
• Artikelnr. des Verlages: 978-3-662-14828-0
• Softcover reprint of the original 1st edition 1997
• Seitenzahl: 292
• Erscheinungstermin: 3. Oktober 2013
• Englisch
• Abmessung: 235mm x 155mm x 16mm
• Gewicht: 447g
• ISBN-13: 9783662148280
• ISBN-10: 3662148285
• Artikelnr.: 39508580

Rezensionen

"Each chapter is a stand-alone'review, comprehensive, authoritative, well researched and up to date, with its own extensive bibliography." Food Australia