Generation of Aromas and Flavours / / edited by Alice Vilela.
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-fr...
Saved in:
| TeilnehmendeR: | |
|---|---|
| Place / Publishing House: | [Place of publication not identified] : : IntechOpen,, 2018. |
| Year of Publication: | 2018 |
| Language: | English |
| Physical Description: | 1 online resource (82 pages) |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| LEADER | 01028nam a2200301 i 4500 | ||
|---|---|---|---|
| 001 | 993545118004498 | ||
| 005 | 20221021114125.0 | ||
| 006 | m o d | ||
| 007 | cr ||||||||||| | ||
| 008 | 221021s2018 xx ob 001 0 eng d | ||
| 020 | |a 1-83881-693-3 | ||
| 020 | |a 1-78984-453-3 | ||
| 035 | |a (CKB)4970000000100309 | ||
| 035 | |a (NjHacI)994970000000100309 | ||
| 035 | |a (oapen)https://directory.doabooks.org/handle/20.500.12854/66944 | ||
| 035 | |a (EXLCZ)994970000000100309 | ||
| 040 | |a NjHacI |b eng |e rda |c NjHacl | ||
| 041 | 0 | |a eng | |
| 050 | 4 | |a QP514.2 |b .G464 2018 | |
| 082 | 0 | 4 | |a 574.192 |2 23 |
| 100 | 1 | |a Vilela, Alice |4 edt | |
| 245 | 0 | 0 | |a Generation of Aromas and Flavours / |c edited by Alice Vilela. |
| 260 | |b IntechOpen |c 2018 | ||
| 264 | 1 | |a [Place of publication not identified] : |b IntechOpen, |c 2018. | |
| 300 | |a 1 online resource (82 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 588 | |a Description based on: online resource; title from PDF information screen (InTech, viewed October 21, 2022). | ||
| 504 | |a Includes bibliographical references and index. | ||
| 520 | |a 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. | ||
| 546 | |a English | ||
| 650 | 0 | |a Biochemistry. | |
| 653 | |a Biochemistry | ||
| 776 | |z 1-78984-452-5 | ||
| 700 | 1 | |a Vilela, Alice, |e editor. | |
| 906 | |a BOOK | ||
| ADM | |b 2023-02-22 19:53:50 Europe/Vienna |f system |c marc21 |a 2019-04-13 22:04:18 Europe/Vienna |g false | ||
| AVE | |i DOAB Directory of Open Access Books |P DOAB Directory of Open Access Books |x https://eu02.alma.exlibrisgroup.com/view/uresolver/43ACC_OEAW/openurl?u.ignore_date_coverage=true&portfolio_pid=5337907950004498&Force_direct=true |Z 5337907950004498 |b Available |8 5337907950004498 | ||