Biotechnology of Aroma Compounds

Zusammenfassung
"Each chapter is a stand-alone'review, comprehensive, authoritative, well researched and up to date, with its own extensive bibliography." Food Australia

Inhalt
Combining the technical push and the business pull for natural flavours.- Enzymes and flavour biotechnology.- Glycoconjugated aroma compounds: Occurrence, role and biotechnological transformation.- Prospects for the bioengineering of isoprenoid biosynthesis.- Opportunities in microbial biotransformation of monoterpenes.- Special transformation processes using fungal spores and immobilized cells.- Biotechnological production of flavour-active lactones.- The production of aromas by plant cell cultures.