Production of flavour ketones in aqueous-organic two-phase systems by using free and microencapsulated fungal spores as biocatalysts

Enzyme and Microbial Technology

Volumn 26, Issue 2-4, 2000, Pages 235-242

  Park, O J ^a   Holland, H L ^a   Khan, J A ^b   Vulfson, E N ^b  

^a BROCK UNIVERSITY   (Canada)

^b INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

2 Alkanone; Aqueous organic; Biotransformation; Flavour; Fungi; Methyl ketone; Microencapsulation; P. roquefortii; Solvent free synthesis; Spores; Two phase system

Indexed keywords

FLAVORING AGENT; KETONE DERIVATIVE;

ARTICLE; BIOSYNTHESIS; BIOTRANSFORMATION; CATALYSIS; FUNGUS SPORE; MICROENCAPSULATION; NONHUMAN; NUTRITIONAL SCIENCE; PENICILLIUM ROQUEFORTI;

BIOCONVERSION; BIOTECHNOLOGY; CATALYST ACTIVITY; ESTERS; FATTY ACIDS; FLAVORS; FUNGI; KETONES; MASS TRANSFER; POLYAMIDES; SOLVENTS; SUBSTRATES;

ALKANONE; FLAVOR KETONES; MICROENCAPSULATION; SOLVENT-FREE SYNTHESIS;

BIOSYNTHESIS;

BACTERIA (MICROORGANISMS); FUNGI;

EID: 0034135557     PISSN: 01410229     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0141-0229(99)00140-4     Document Type: Article

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