Production of food aroma compounds: Microbial and enzymatic methodologies. Longo M A,Sanroman M A. Food Technology . 2006Longo M A,Sanroman M A.Production of food aroma compounds: Microbial and enzymatic methodologies.Food Technology. 2006
Production of Food Aroma Compounds: Microbial and Enzymatic Methodologies [Last edited by kidy008 on...
Aroma is one of the most important attributes of food and is directly associated with product acceptance by the consumers. Among the different ways to obtain these compounds, the interest in biotechnologically produced aroma compounds has risen in the past few decades, since this approach is conside...
A Huang,MA Sefton,DK Taylor - 《Journal of Agricultural & Food Chemistry》 被引量: 5发表: 2015年 Key enzymes behind black pepper aroma in wines Sesquiterpene rotundone provides aroma in common herbs such as rosemary and thyme, and is responsible for the peppery scent of Shiraz wines. In thi...
Charlwood BV (1993a) Recent advances in the production of aroma compounds in plant culture systems. In: van Beek TA & Breteler H (Eds) Phytochemistry and Agriculture (pp 322–345). Oxford Science Publications, Oxford, EnglandCharlwood, BV (1993) Recent advances in the production of aroma ...
Metabolic engineering has been enabling development of high performance microbial strains for the efficient production of natural and non-natural compounds from renewable non-food biomass. Even though microbial production of various chemicals has successfully been conducted and commercialized, there are still...
- 《Journal of Agricultural & Food Chemistry》 被引量: 10发表: 1998年 Freeze-Drying of 6-Pentyl-α-Pyrone Produced by Trichoderma harzianum IOC4042 in Solid State Fermentation The search for products containing natural ingredients has spurred researchers to develop biotechnological processes for the ...
The volatile compounds in traditional smoke-dured bacon samples collected from each production stage were identified by SPME combined with GC-MS to investi... HY Suo,YC Huang,LI Jian - 《Food Science》 被引量: 0发表: 2013年 PRODUCTION OF TASTY FLAVOR MATERIAL, MIXTURE OF PRECURSOR OF FLAVOR...
Flavors of the future: Health benefits of flavor precursors and volatile compounds in plant foods Background: Consumers' food production requirements have changed considerably during the last decade. This includes growing interest in the use of aroma compounds to develop functional foods for providing ...
7197-959-xAB Production of liquid beet sugar, a product of increasing importance for the food industry, involves many different compounds exhibiting aroma. ... P Pihlsgard 被引量: 2发表: 2000年 Utilization of polymerizable liquid crystal substances for the production of optical components The pres...