Generation of Aromas and Flavours

By:

Vilela, Alice [HerausgeberIn]

Resource type: Ressourcentyp: Buch (Online)Book (Online)Language: English Publisher: [Erscheinungsort nicht ermittelbar] : IntechOpen, 2018Description: 1 Online-Ressource (82 p.)ISBN:

9781789844535
9781789844528
9781838816933

Subject(s):

Biochemistry

Online resources:

Volltext frei verfügbar

Summary: 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 aromasPPN: PPN: 1778516769Package identifier: Produktsigel: ZDB-94-OAB

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English