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Aroma Biotechnology

Ralf G. Berger (Autor)

Buch | Hardcover

X, 240 Seiten

1995
Springer Berlin (Verlag)
978-3-540-58606-7 (ISBN)

Lese- und Medienproben

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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 recovery, profitability, and legal aspects are covered. R.G. Berger contributes his own experimental experience to all except one chapter and leads the reader into state-of-the-art aroma biotechnology.

Zusatzinfo	61 figs., 48 tabs.
Sprache	deutsch
Gewicht	512 g
Einbandart	gebunden
Themenwelt	Technik
Schlagworte	Aroma • Aromastoffe • Biotechnologie • HC/Biologie/Biochemie, Biophysik • HC/Technik/Chemische Technik • Lebensmittelinhaltsstoff
ISBN-10	3-540-58606-7 / 3540586067
ISBN-13	978-3-540-58606-7 / 9783540586067
Zustand	Neuware