Aroma biotechnology opens access to natural volatile flavors. Due to the attribute of "naturalness" these aromas are the most valuable ingredients for foods, cosmetics and related products. The author describes biocatalyzed reactions and biogenetic routes leading to aroma and flavor compounds and he depicts in detail their utilisation in industrial scale processes. All the important topics, including de-novo-synthesis, genetic engineering, in vitro rDNA methods, laboratory requirements and techniques, upscaling, product ...

Aroma Biotechnology 2011, Springer

ISBN-13: 9783642793752

Softcover Reprint of the Origi edition

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Aroma Biotechnology 1995, Springer, Berlin, Germany

ISBN-13: 9783540586067

Hardcover

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