Biotechnology of Aroma Compounds
1st Edition
Published on 12. December 1996
Book
Hardback
XIII, 274 pages
978-3-540-61482-1 (ISBN)
Description
Discussing the biotechnology of aroma compounds, this work includes coverage of: enzymes and flavour biotechnology; glycoconjugated aroma compounds - occurence, role and biotechnological transformation; and prospects for the bioengineering of isoprenoid biosynthesis.
Reviews / Votes
"Each chapter is a stand-alone'review, comprehensive, authoritative, well researched and up to date, with its own extensive bibliography." Food AustraliaMore details
Series
Language
English
Place of publication
Berlin
Germany
Publishing group
Springer Berlin
Target group
Professional and scholarly
Research
Illustrations
2 s/w Abbildungen
XIII, 274 p. 2 illus.
Dimensions
Height: 23.5 cm
Width: 15.5 cm
Weight
560 gr
ISBN-13
978-3-540-61482-1 (9783540614821)
DOI
10.1007/BFb0102060
Schweitzer Classification
Other editions
Additional editions
Persons
Content
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.