Biotechnology of Aroma Compounds
Published on 3. October 2013
Book
Paperback/Softback
XIII, 274 pages
978-3-662-14828-0 (ISBN)
Description
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.
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
Edition
Softcover reprint of the original 1st ed. 1997
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: 235 mm
Width: 155 mm
Thickness: 16 mm
Weight
446 gr
ISBN-13
978-3-662-14828-0 (9783662148280)
DOI
10.1007/BFb0102060
Schweitzer Classification
Other editions
Additional editions
R.G. Berger
Biotechnology of Aroma Compounds
Book
12/1996
1st Edition
Springer
€129.99
Article exhausted; check different version
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.