Biotechnological Flavour Generation

Research output: Chapter in book/report/conference proceeding › Contribution to book/anthology › Research › peer review

Authors

  • Ralf G. Berger
  • Ulrich Krings
  • Holger Zorn

Research Organisations

External Research Organisations

  • Justus Liebig University Giessen
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Details

Original languageEnglish
Title of host publicationFood Flavour Technology
Subtitle of host publicationSecond Edition
PublisherWiley-Blackwell
Pages89-126
Number of pages38
ISBN (print)9781405185431
Publication statusPublished - 5 Jan 2010

Keywords

    Allylic hydroxylation, Aromas and flavours - possessing antimicrobial, medicinal and signalling properties, Beverages, largest market segment for added flavours, Biocatalysts - providing high regiospecificity and stereospecificity, Biotechnological flavour generation, Epoxidations, typical cytochrome P450-mediated reactions, Glutamate - efficient source of nitrogen, Intact microbial cells - possessing active transport systems, Monoterpene hydrocarbons, Vanillin, world's number one flavour chemical

ASJC Scopus subject areas

Cite this

Biotechnological Flavour Generation. / Berger, Ralf G.; Krings, Ulrich; Zorn, Holger.
Food Flavour Technology: Second Edition. Wiley-Blackwell, 2010. p. 89-126.

Research output: Chapter in book/report/conference proceeding › Contribution to book/anthology › Research › peer review

Berger, RG, Krings, U & Zorn, H 2010, Biotechnological Flavour Generation. in Food Flavour Technology: Second Edition. Wiley-Blackwell, pp. 89-126. https://doi.org/10.1002/9781444317770.ch4
Berger, R. G., Krings, U., & Zorn, H. (2010). Biotechnological Flavour Generation. In Food Flavour Technology: Second Edition (pp. 89-126). Wiley-Blackwell. https://doi.org/10.1002/9781444317770.ch4
Berger RG, Krings U, Zorn H. Biotechnological Flavour Generation. In Food Flavour Technology: Second Edition. Wiley-Blackwell. 2010. p. 89-126 doi: 10.1002/9781444317770.ch4
Berger, Ralf G. ; Krings, Ulrich ; Zorn, Holger. / Biotechnological Flavour Generation. Food Flavour Technology: Second Edition. Wiley-Blackwell, 2010. pp. 89-126
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