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Biotechnology Of Aroma Compounds
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Book Synopsis Aroma Biotechnology by : Ralf G. Berger
Download or read book Aroma Biotechnology written by Ralf G. Berger and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Biotechnological Production and Conversion of Aromatic Compounds and Natural Products by : Nils Jonathan Helmuth Averesch
Download or read book Biotechnological Production and Conversion of Aromatic Compounds and Natural Products written by Nils Jonathan Helmuth Averesch and published by Frontiers Media SA. This book was released on 2020-07-31 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Biotechnology of Aroma Compounds by : R.G. Berger
Download or read book Biotechnology of Aroma Compounds written by R.G. Berger and published by Springer. This book was released on 2013-10-03 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Biotechnology in Flavor Production by : Daphna Havkin-Frenkel
Download or read book Biotechnology in Flavor Production written by Daphna Havkin-Frenkel and published by John Wiley & Sons. This book was released on 2016-08-02 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: Throughout history, human beings have sought ways to enhance the flavor of the foods they eat. In the 21st century, biotechnology plays an important role in the flavor improvement of many types of foods. This book covers many of the biotechnological approaches currently being applied to flavor enhancement. The contribution of microbial metabolism to flavor development in fermented beverages and dairy products has been exploited for thousands of years, but the recent availability of whole genome sequences of the yeasts and bacteria involved in these processes is stimulating targeted approaches to flavor enhancement. Chapters discuss recent developments in the flavor modification of wine, beer, and dairy products through the manipulation of the microbial species involved. Biotechnological approaches to the production of specific flavor molecules in microbes and plant tissue cultures, and the challenges that have been encountered, are also covered, along with the metabolic engineering of food crops for flavor enhancement - also a current area of research. Biotechnology is also being applied to crop breeding through marker-assisted selection for important traits, including flavor, and the book looks at the application of the biotechnological approach to breeding for enhanced flavor in rice, apple, and basil. These techniques are subject to governmental regulation, and this is addressed in a dedicated chapter. This updated second edition features five brand new chapters, and the topics covered in the book will be of interest to those in the flavor and food industries as well as to academic researchers interested in flavors.
Book Synopsis Current Developments in Solid-state Fermentation by : Ashok Pandey
Download or read book Current Developments in Solid-state Fermentation written by Ashok Pandey and published by Springer Science & Business Media. This book was released on 2008-09-16 with total page 521 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over the period of last two decades, there has been significant resurgence in solid-state fermentation due to the numerous benefits it offers, especially in the engineering and environmental aspects. SSF has shown much promise in the development of several bioprocesses and products. This resurgence gained further momentum during the last 5-6 years with the developments in fundamental and applied aspects. A good deal of information has been generated in published literature and patented information. Several commercial ventures have come up based on SSF in different parts of the world. The contents are organized into four parts: Part 1 deals with the General and Fundamentals aspects of SSF; Part 2 deals with the production of bulk chemicals and products such as enzymes, organic acids, spores and mushrooms in SSF; Part 3 is on the use of SSF for specialty chemicals such as gibberellic acid, antibiotics and other pharmaceutically valuable secondary metabolites, pigments, and aroma compounds; Part 4 deals with the use of SSF miscellaneous application such as SSF for food and feed applications, agro-industrial residues as substrates in SSF and the production of silage and vermicompost.
Book Synopsis Biotechnology of Aroma Compounds by : R.G. Berger
Download or read book Biotechnology of Aroma Compounds written by R.G. Berger and published by Springer. This book was released on 1997 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discussing the biotechnology of aroma compounds, this work includes coverage of: enzymes and flavour biotechnology; glycoconjugated aroma compounds - occurence, role and biotechnological transformation; and prospects for the bioengineering of isoprenoid biosynthesis.
Book Synopsis Advances in Grape and Wine Biotechnology by : Antonio Morata
Download or read book Advances in Grape and Wine Biotechnology written by Antonio Morata and published by BoD – Books on Demand. This book was released on 2019-09-04 with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Grape and Wine Biotechnology is a collection of fifteen chapters that addresses different issues related to the technological and biotechnological management of vineyards and winemaking. It focuses on recent advances in the field of viticulture with interesting topics such as the development of a microvine model for research purposes, the mechanisms of cultivar adaptation and evolution in a climate change scenario, and the consequences of vine water deficit on yield components. Other topics include the metabolic profiling of different Saccharomyces and non-Saccharomyces yeast species and their contribution in modulating the sensory quality of wines produced in warm regions, the use of new natural and sustainable fining agents, and available physical methods to reduce alcohol content. This volume will be of great interest to researchers and vine or wine professionals.
Book Synopsis Flavours and Fragrances by : Ralf Günter Berger
Download or read book Flavours and Fragrances written by Ralf Günter Berger and published by Springer Science & Business Media. This book was released on 2007-03-06 with total page 649 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is an introduction to the world of aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry. Present technology, the future use of resources and biotechnological approaches for the production of the respective chemical compounds are described. The book has an integrated and interdisciplinary approach on future industrial production and the issues related to this topic.
Book Synopsis Biotechnology of Lactic Acid Bacteria by : Fernanda Mozzi
Download or read book Biotechnology of Lactic Acid Bacteria written by Fernanda Mozzi and published by John Wiley & Sons. This book was released on 2015-12-02 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products. Over recent years, new areas have had a strong impact on LAB studies: the application of omics tools; the study of complex microbial ecosystems, the discovery of new LAB species, and the use of LAB as powerhouses in the food and medical industries. This second edition of Biotechnology of Lactic Acid Bacteria: Novel Applications addresses the major advances in the fields over the last five years. Thoroughly revised and updated, the book includes new chapters. Among them: The current status of LAB systematics; The role of LAB in the human intestinal microbiome and the intestinal tract of animals and its impact on the health and disease state of the host; The involvement of LAB in fruit and vegetable fermentations; The production of nutraceuticals and aroma compounds by LAB; and The formation of biofilms by LAB. This book is an essential reference for established researchers and scientists, clinical and advanced students, university professors and instructors, nutritionists and food technologists working on food microbiology, physiology and biotechnology of lactic acid bacteria.
Book Synopsis Generation of Aromas and Flavours by : Alice Vilela
Download or read book Generation of Aromas and Flavours written by Alice Vilela and published by BoD – Books on Demand. This book was released on 2018-11-14 with total page 84 pages. Available in PDF, EPUB and Kindle. Book excerpt: Consumer product acceptance and market success are dependent on the product's aroma/flavour. Flavours can be produced through chemical synthesis, microbial biocatalysis or by extraction from plants and animal sources. In recent times, chemical synthesis is not as desirable as this is not eco-friendly. So, in the food industry, natural ingredients are added to preparations for efficiency, softness or emotional appeal. Microbiology, bioengineering and biochemistry have enabled the elucidation of metabolic pathways; genetic engineering is expected to help in identifying metabolic blockages and creating novel high-yielding strains, while proteomics help in the application of analytical techniques. All these sciences, old and new, will lead to innovative ideas in the quest for better, sustainable and consumer-approved flavours and aromas.
Book Synopsis White Biotechnology for Sustainable Chemistry by : Maria Alice Z. Coelho
Download or read book White Biotechnology for Sustainable Chemistry written by Maria Alice Z. Coelho and published by Royal Society of Chemistry. This book was released on 2016 with total page 434 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Science and Technology of Aroma, Flavor, and Fragrance in Rice by : Deepak Kumar Verma
Download or read book Science and Technology of Aroma, Flavor, and Fragrance in Rice written by Deepak Kumar Verma and published by CRC Press. This book was released on 2018-08-06 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt: With contributions from a broad range of leading researchers, this book focuses on advances and innovations in rice aroma, flavor, and fragrance research. Science and Technology of Aroma, Flavor, and Fragrance in Rice is specially designed to present an abundance of recent research, advances, and innovations in this growing field. Aroma is one of the diagnostic aspects of rice quality that can determine acceptance or rejection of rice before it is tested. Aroma is also considered as an important property of rice that indicates its preferable high quality and price in the market. An assessment of known data reveals that more than 450 chemical compounds have been documented in various aromatic and non-aromatic rice cultivars. The primary goal of research is to identify the compounds responsible for the characteristic rice aroma. Many attempts have been made to search for the key compounds contributing to rice aroma, but any single compound or group of compounds could not reported that are fully responsible. There is no single analytical technique that can be used for investigation of volatile aroma compounds in rice samples although there are currently many technologies available for the extraction of rice volatile aroma compounds. These technologies have been modified from time to time according to need, and many of them are helping the emergence of a new form, particularly in the distillation, extraction, and quantification concept. This new volume helps to fill a void in the research by focusing solely on aroma, flavor, and fragrance of rice, helping to meet an important need in rice research and production. Key features of this volume: • provides an overview of aromatic rice from different countries • looks at traditional extraction methods for chemicals associated with rice aroma, flavor, and fragrance • presents new and modern approaches in extraction of rice aroma chemicals • explores genetic engineering for fragrance in rice
Book Synopsis Systems Metabolic Engineering by : Christoph Wittmann
Download or read book Systems Metabolic Engineering written by Christoph Wittmann and published by Springer Science & Business Media. This book was released on 2012-06-15 with total page 391 pages. Available in PDF, EPUB and Kindle. Book excerpt: Systems Metabolic Engineering is changing the way microbial cell factories are designed and optimized for industrial production. Integrating systems biology and biotechnology with new concepts from synthetic biology enables the global analysis and engineering of microorganisms and bioprocesses at super efficiency and versatility otherwise not accessible. Without doubt, systems metabolic engineering is a major driver towards bio-based production of chemicals, materials and fuels from renewables and thus one of the core technologies of global green growth. In this book, Christoph Wittmann and Sang-Yup Lee have assembled the world leaders on systems metabolic engineering and cover the full story – from genomes and networks via discovery and design to industrial implementation practises. This book is a comprehensive resource for students and researchers from academia and industry interested in systems metabolic engineering. It provides us with the fundaments to targeted engineering of microbial cells for sustainable bio-production and stimulates those who are interested to enter this exiting research field.
Book Synopsis Sustainable Bioeconomy by : V. Venkatramanan
Download or read book Sustainable Bioeconomy written by V. Venkatramanan and published by Springer Nature. This book was released on 2020-11-06 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sustainable development is the most important challenge facing humanity in the 21st century. The global economic growth in the recent past has indeed exhibited marked progress in many countries. Nevertheless, the issues of income disparity, poverty, gender gaps, and malnutrition are not uncommon in the global landscape, in spite of the upward growth of the economy and technological advances. This grim picture is further exacerbated by our growing human population, unmindful resource use, ever-increasing consumption trends, and changing climate. In order to protect humanity and preserve the planet, the United Nations issued the “2030 agenda for sustainable development,” which includes but is not limited to sustainable production and consumption practices, e.g. in a sustainable bioeconomy. The hallmark of the sustainable bioeconomy is a paradigm shift from a fossil-fuel-based economy to a biological-based one, which is driven by the virtues of sustainability, efficient utilization of resources, and “circular economy.” As the sustainable bioeconomy is based on the efficient utilization of biological resources and societal transformations, it holds the immense potential to achieve the UN’s Sustainable Development Goals. This book shares valuable insights into the linkages between the sustainable bioeconomy and Sustainable Development Goals, making it an essential read for policymakers, researchers and students of environmental studies.
Download or read book Food Flavours written by Carolyn Fisher and published by Royal Society of Chemistry. This book was released on 2007-10-31 with total page 178 pages. Available in PDF, EPUB and Kindle. Book excerpt: How does the nose know what it smells? How do we taste foods? What gives foods their characteristic flavours? How do the methods of food preparation and processing change the flavours of foods? Food Flavours answers these questions and much more, in a clear and understandable manner, describing the composition of flavour compounds and the contributions they make to our sensory experiences. The book begins with the chemical reactions by which chemical compounds develop in plants, and continues through the processing and preparation of foods. It then turns to our chemical sensory systems to describe the recognition and neural processing of these compounds in the nervous system, and the reactions that we have to flavours. The way that chemical qualities give foods their characteristic flavours, and the ways various methods of food preparation and preservation affect those compounds and the resulting flavours are dealt with in detail, both from a chemical and a biological aspect. Throughout, Food Flavours provides special in-depth coverage of taste/odour physiology, and it contains a unique chapter providing a learning and problem-solving technique that will prove invaluable to students in all areas of food science, as well as in biological, organic and analytical chemistry, and will be a good addition to any food technologist's bookshelf.
Download or read book Coffee written by Adriana Farah and published by Royal Society of Chemistry. This book was released on 2019-01-11 with total page 874 pages. Available in PDF, EPUB and Kindle. Book excerpt: Coffee is one of the most popular drinks in the world but how does the production influence chemistry and quality? This book covers coffee production, quality and chemistry from the plant to the cup. Written by an international collection of contributors in the field who concentrate on coffee research, it is edited expertly to ensure quality of content, consistency and organization across the chapters. Aimed at advanced undergraduates, postgraduates and researchers and accompanied by a sister volume covering how health is influenced by the consumption of coffee, these titles provide an impactful and accessible guide to the current research in the field.
Book Synopsis Constitutional Facial Acupuncture by : Mary Elizabeth Wakefield
Download or read book Constitutional Facial Acupuncture written by Mary Elizabeth Wakefield and published by Elsevier Health Sciences. This book was released on 2014-04-08 with total page 383 pages. Available in PDF, EPUB and Kindle. Book excerpt: We are re-defining the face of ageing on a daily basis, with the Baby Boom generation in the vanguard, followed by younger generations who are similarly intrigued by non-invasive natural solutions that are integrative rather than purely cosmetic. Constitutional Facial Acupuncture has begun to make an impact on popular culture and outmoded perceptions about the nature of authentic beauty and the ageing process. Acupuncturists who practice in this field are increasingly expected to have specialized training and knowledge, outside the customary parameters of the more traditional approaches. This book introduces a complete Constitutional Facial Acupuncture protocol that is comprehensive, effective and clearly organized, with illustrative color photographs and facial needling diagrams. Its strong constitutional components are unique, adhere to the principles of Chinese medicine, and are rooted in the three levels of treatment – Jing, Ying and Wei. - A new and detailed Constitutional Facial Acupuncture protocol highlights acu-muscle points, Shen imbalances, lines and wrinkles, needling technique, relevant points and their locations. - A comprehensive constitutional treatment approach - A customized, modular topical herbal protocol that is enriched with the use of essential oils and natural cleansers, creams, etc. - Practical step-by-step instructions on how to integrate the needling protocols with the topical herbs, jade rollers, gem eye discs, etc. - A complete Constitutional Facial Acupuncture needling protocol for 12 problematic areas of the facial landscape, i.e., droopy eyelids, sagging neck, crow's feet, sunken cheeks, etc. - Contraindications, benefits, and personal advice drawn from the author's 30+ years of experience - An essential text for students or practitioners of facial acupuncture, and also for those readers who are interested in the field of "healthy aging"
