Herausgegeben:Berger, R. G.;Mitarbeit:Bont, Jan A.M.de; Cheetham, P. S. J.; Croteau, R.; Gatfield, I. L.; Gros, J.-B.; Larroche, C.; Leak, D. J.; McCaskill, D.; Schreier, P.; Scragg, A. H.; Skouroumounis
Herausgegeben:Berger, R. G.;Mitarbeit:Bont, Jan A.M.de; Cheetham, P. S. J.; Croteau, R.; Gatfield, I. L.; Gros, J.-B.; Larroche, C.; Leak, D. J.; McCaskill, D.; Schreier, P.; Scragg, A. H.; Skouroumounis
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.
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.
Produktdetails
Produktdetails
Advances in Biochemical Engineering/Biotechnology 55
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.
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.
Rezensionen
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