Aroma Biotechnology /
Aroma biotechnology opens access to natural volatile flavors. Due to the attribute of "naturalness" these aromas are the most valuable ingredients for foods, cosmetics and related products. Due to problems of supply from agricultural sources, legal restrictions and numerous advances in cel...
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| Format: | eBook |
| Language: | English |
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Berlin, Heidelberg :
Springer Berlin Heidelberg,
1995.
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| Online Access: | Connect to the full text of this electronic book |
| Summary: | Aroma biotechnology opens access to natural volatile flavors. Due to the attribute of "naturalness" these aromas are the most valuable ingredients for foods, cosmetics and related products. Due to problems of supply from agricultural sources, legal restrictions and numerous advances in cell biochemistry and bioengineering the manufacturing of aromas and flavors using bioprocesses has developed dramatically during the last decade. The author describes biocatalyzed and biogenetic routes leading to aromas and flavor compounds and he depicts in detail their utilisation in industrial scale processes. All the important topics, including de-novo-synthesis, genetic engineering, in vitro rDNA methods, laboratory requirements and techniques, upscaling, product recovery, profitability, and legal aspects are covered. R.G. Berger contributes his own experimental experience to all except one chapter and leads the reader into state-of-the-art aroma biotechnology. |
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| Item Description: | Electronic resource. |
| Physical Description: | 1 online resource (x, 240 pages 61 illustrations) |
| ISBN: | 9783642793738 (electronic bk.) 3642793738 (electronic bk.) |