Biotechnology of Aroma Compounds

• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Άλλοι συγγραφείς: Berger, R.G (Επιμελητής έκδοσης, http://id.loc.gov/vocabulary/relators/edt)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Berlin, Heidelberg : Springer Berlin Heidelberg : Imprint: Springer, 1997.
• Έκδοση: 1st ed. 1997.
• Σειρά: Advances in Biochemical Engineering/Biotechnology, 55
• Θέματα: Biotechnology.; Food-Biotechnology.; Pollution prevention.; Food Science.; Industrial Pollution Prevention.

Πίνακας περιεχομένων:

• 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.