The use of enzymes and microorganisms for the production of aroma compounds from lipids

Food Technology and Biotechnology

Volumn 42, Issue 4, 2004, Pages 327-336

  Aguedo, Mario ^a   Ly, Mai Huong ^b   Belo, Isabel ^a   Teixeira, José A ^a   Belin, Jean Marc ^b   Waché, Yves ^b  

^a UNIVERSITY OF MINHO   (Portugal)

^b UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Aroma compounds; Biotransformation; Emulsions; Enzymes; Lipids; Microorganisms; Oxygen; Surface properties

Indexed keywords

AROMA FORMULATORS; BIOTRANSFORMATION; PHYSIOCHEMICAL FORCES; SENSORIAL IMPACTS; AROMA COMPOUNDS; ENZYMATIC ACTIVITIES; HETEROGENEOUS MEDIA; PRODUCTION OF;

BIOTECHNOLOGY; CELLS; EMULSIONS; ENZYMES; ESTERS; LIPIDS; METABOLITES; MICROORGANISMS; OXIDATION; OXYGEN; SURFACE PROPERTIES; OXYGENATION;

AROMATIC COMPOUNDS; LIPIDS;

EID: 11044235373     PISSN: 13309862     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

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