Biotechnological Flavour Generation

Food Flavour Technology: Second Edition

Volumn , Issue , 2010, Pages 89-126

  Berger, Ralf G ^a   Krings, Ulrich ^a   Zorn, Holger ^b  

^a LEIBNIZ UNIVERSITY HANNOVER   (Germany)

^b JUSTUS LIEBIG UNIVERSITY   (Germany)

Author keywords

Allylic hydroxylation; Aromas and flavours possessing antimicrobial, medicinal and signalling properties; Beverages, largest market segment for added flavours; Biocatalysts providing high regiospecificity and stereospecificity; Biotechnological flavour generation; Epoxidations, typical cytochrome P450 mediated reactions; Glutamate efficient source of nitrogen; Intact microbial cells possessing active transport systems; Monoterpene hydrocarbons; Vanillin, world's number one flavour chemical

Indexed keywords

EID: 84888743953     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781444317770.ch4     Document Type: Chapter

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