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Aroma Biotechnology
Ralf G. Berger
出版
Springer Science & Business Media
, 2012-12-06
主題
Technology & Engineering / Food Science / General
Science / Chemistry / Industrial & Technical
Science / Chemistry / Organic
Science / Biotechnology
Technology & Engineering / Chemical & Biochemical
ISBN
3642793738
9783642793738
URL
http://books.google.com.hk/books?id=hBHpCAAAQBAJ&hl=&source=gbs_api
EBook
SAMPLE
註釋
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.