1995 | Book
Aroma Biotechnology
Author: Professor Dr. Dr. Ralf G. Berger
Publisher: Springer Berlin Heidelberg
Included in: Professional Book Archive
1995 | Book
Author: Professor Dr. Dr. Ralf G. Berger
Publisher: Springer Berlin Heidelberg
Included in: Professional Book Archive
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.