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  • Produktbild: Aroma Biotechnology
  • Produktbild: Aroma Biotechnology

Aroma Biotechnology

Fr. 72.90

inkl. gesetzl. MwSt., Versandkostenfrei

Beschreibung

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

08.12.2011

Abbildungen

X, 240 p.

Verlag

Springer Berlin

Seitenzahl

240

Maße (L/B/H)

23.5/15.5/1.5 cm

Gewicht

394 g

Auflage

Softcover reprint of the original 1st edition 1995

Sprache

Englisch

ISBN

978-3-642-79375-2

Beschreibung

Rezension

"...a very welcome publication since, at last, one can find a sound introduction to the entire field of flavour biotechnology in one compact volume." - Int. J. of Cosmetic Science "Though a short book...it is dense with information from the diverse, multidisciplinary literature...an extremely comprehensive, interesting and useful review" - Food Australia

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

08.12.2011

Abbildungen

X, 240 p.

Verlag

Springer Berlin

Seitenzahl

240

Maße (L/B/H)

23.5/15.5/1.5 cm

Gewicht

394 g

Auflage

Softcover reprint of the original 1st edition 1995

Sprache

Englisch

ISBN

978-3-642-79375-2

Herstelleradresse

Springer-Verlag KG
Sachsenplatz 4-6
1201 Wien
AT

Email: ProductSafety@springernature.com

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  • Produktbild: Aroma Biotechnology
  • Produktbild: Aroma Biotechnology
  • 1 Aroma Compounds in Food.- 1.1 Aroma, Flavor, and Fragrance Compounds.- 1.2 Character Impact Components.- 1.3 Categories of Aromas.- 1.4 Functions of Aromas.- 1.5 Bioactivity of Aromas.- 2 The Roots: Empirical Food Biotechnologies and Formation of Aroma Compounds.- 2.1 Characterization of Yeasts.- 2.2 Aroma Development in Beer.- 2.3 Aroma Development in Wine.- 2.4 Yeast Cells As a Source of Aroma.- 2.5 Aromas of Fermented Milk.- 2.6 Bakery Products.- 2.7 Nondairy Acidic Fermentations.- 2.8 Fermented Plant Materials.- 2.9 Ethnic Food.- 2.10 Aroma Enhancement by Mixed Cultures.- 2.11 Conclusions.- 3 Why Novel Biotechnology of Aromas?.- 3.1 Aromas from Living Cells.- 3.2 The Legal Situation.- 3.3 The Potential of Biocatalysts.- 4 Laboratory Requirements and Techniques.- 4.1 Laboratory Equipment.- 4.2 The Biological Materials.- 4.3 Laboratory-Scale Cultivation.- 4.4 Nutrient Media.- 4.5 Analysis of Nonvolatiles.- 4.6 Analysis of Volatile Bioflavors.- 5 Aroma Compounds from Microbial De Novo Synthesis.- 5.1 A Short History of Bioflavors.- 5.2 Oligo - Isoprenoids.- 5.3 Aliphatics.- 5.4 Aromatics.- 5.5 Degradation of Off-Odor.- 5.6 Are Microbial Volatiles Secondary Metabolites?.- 6 Biotransformation/Bioconversion.- 6.1 Monoterpenes.- 6.2 Sesquiterpenes.- 6.3 Fatty Acid Derivatives.- 6.4 Aromatics and Heterocycles.- 7 Enzyme Technology.- 7.1 Lipases.- 7.2 Carbohydrases.- 7.3 Proteases.- 7.4 Oxidoreductases.- 7.5 Miscellaneous Enzymes.- 7.6 Cofactor Recycling.- 8 Genetically Altered Catalysts.- 8.1 Mutants and Fusants.- 8.2 In Vitro rDNA Technique.- 9 Plant Catalysts.- 9.1 Plant Enzymes.- 9.2 Precursor Atmosphere Stored Fruits.- 9.3 In Vitro Plant Cell Culture.- 10 Bioprocess Technology.- 10.1 Bioreactor Design.- 10.2 Process Monitoring.- 10.3 Downstreaming Volatile Flavors.- 11 Toward an Industrial Application.- 11.1 Rapid Process Improvement.- 11.2 Scaling-Up.- 11.3 Profitability Aspects.- 11.4 Present Industrial Applications.- 12 Outlook.- References.