Biotechnology of Aroma Compounds

• Corporate Author: SpringerLink (Online service)
• Other Authors: Berger, R.G (Editor, http://id.loc.gov/vocabulary/relators/edt)
• Format: Electronic eBook
• Language: English
• Published: Berlin, Heidelberg : Springer Berlin Heidelberg : Imprint: Springer, 1997.
• Edition: 1st ed. 1997.
• Series: Advances in Biochemical Engineering/Biotechnology, 55
• Subjects: Biotechnology.; Food-Biotechnology.; Pollution prevention.; Food Science.; Industrial Pollution Prevention.

Table of Contents:

• 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.