Description |
x, 240 pages : illustrations ; 25 cm |
Contents |
1. Aroma Compounds in Food -- 2. The Roots: Empirical Food Biotechnologies and Formation of Aroma Compounds -- 3. Why Novel Biotechnology of Aromas? -- 4. Laboratory Requirements and Techniques -- 5. Aroma Compounds from Microbial De Novo Synthesis -- 6. Biotransformation/Bioconversion -- 7. Enzyme Technology -- 8. Genetically Altered Catalysts -- 9. Plant Catalysts -- 10. Bioprocess Technology -- 11. Toward an Industrial Application -- 12. Outlook |
Analysis |
Food science |
Bibliography |
Includes bibliographical references (pages [179]-231) and index |
Subject |
Aromatic compounds.
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Food -- Biotechnology.
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Odors.
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LC no. |
95019709 |
ISBN |
3540586067 (acid-free paper) |
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