Production of tomato flavor volatiles from a crude enzyme preparation using a hollow-fiber reactor

Biotechnology and Bioengineering

Volumn 67, Issue 3, 2000, Pages 372-377

  Cass, B J ^a   Schade, F ^a   Robinson, C W ^a   Thompson, J E ^a   Legge, R L ^a  

^a NONE

Author keywords

Bioreactor; Flavor volatiles; Hexanal; Hollowfiber reactor; Lycopersicon esculentum

Indexed keywords

BIOREACTORS; BIOSYNTHESIS; ENZYME KINETICS; FIBROUS MEMBRANES; FRUITS; OLEIC ACID; SUBSTRATES; ULTRAFILTRATION; VOLATILE ORGANIC COMPOUNDS;

HOLLOW-FIBER REACTORS; HYDROPEROXIDE LYASE; MEMBRANE-ASSOCIATED LIPOXYGENASES; SOLID PHASE MICROEXTRUSION; TOMATO;

BIOTECHNOLOGY;

HYDROPEROXIDE; LINOLEIC ACID; LIPOXYGENASE; LYASE; VOLATILE AGENT;

ARTICLE; BIOREACTOR; ENZYME ACTIVITY; ENZYME SUBSTRATE; FLAVOR; FOOD INDUSTRY; NONHUMAN; SOLID PHASE EXTRACTION; TOMATO;

ALDEHYDE-LYASES; ALDEHYDES; ANTIOXIDANTS; BIOREACTORS; CENTRIFUGATION; CYTOCHROME P-450 ENZYME SYSTEM; FLAVORING AGENTS; FOOD INDUSTRY; LIPOXYGENASE; LYCOPERSICON ESCULENTUM; MICROSOMES; PRESSURE; PROPYL GALLATE; SURFACE-ACTIVE AGENTS; ULTRAFILTRATION; VOLATILIZATION;

LYCOPERSICON ESCULENTUM;

EID: 0034606949     PISSN: 00063592     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0290(20000205)67:3<372::AID-BIT14>3.0.CO;2-N     Document Type: Article

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