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Flavours and Fragrances: Chemistry, Bioprocessing and Sustainability
Our ancestors lived in intimacy with nature and knew well that their survival depended on a safe and fertile environment. The introduction of three-field rotation in the eighth century bc, for example, counteracted the depletion of soil and increased crop yields without negative side effects. The first definition of the modern term “sustainability” is usually ascribed to forest chief ca…
- Edisi
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- ISBN/ISSN
- 978-3-540-49338-9
- Deskripsi Fisik
- xv, 648 Hlm.
- Judul Seri
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- No. Panggil
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Biotechnological production of ¯avours and fragrances
Abstract The biotechnological generation of natural aroma compounds is rapidly expanding. Aroma chemicals, such as vanillin, benzaldehyde (bitter almond, cherry) and 4-(R)-decanolide (fruity±fatty) are marketed on a scale of several thousand tons per year. Their possible production by single-step biotransformations, bioconversions and de novo synthesis using microorganisms, plant cells or is…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- Appl Microbiol Biotechnol (1998) 49: 1±8
- Judul Seri
- Appl Microbiol Biotechnol
- No. Panggil
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Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah