Aroma Biotechnology

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 flavor compounds and he depicts in detail their utilisation in industrial scale processes.

• | Author: Ralf G. Berger
• | Publisher: Springer
• | Publication Date: Dec 08, 2011
• | Number of Pages: 240 pages
• | Binding: Paperback or Softback
• | ISBN-10: 3642793754
• | ISBN-13: 9783642793752