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Aroma Biotechnology

  • Book
  • © 1995

Overview

Authors:
  1. Ralf G. Berger

    1. Institut für Lebensmittelchemie, Universität Hannover, Hannover, Germany

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Table of contents (12 chapters)

  1. Front Matter

    Pages I-X
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  2. Aroma Compounds in Food

    • Ralf G. Berger
    Pages 1-10

  3. The Roots: Empirical Food Biotechnologies and Formation of Aroma Compounds

    • Ralf G. Berger
    Pages 11-34

  4. Why Novel Biotechnology of Aromas?

    • Ralf G. Berger
    Pages 35-41

  5. Laboratory Requirements and Techniques

    • Ralf G. Berger
    Pages 42-50

  6. Aroma Compounds From Microbial De Novo Synthesis

    • Ralf G. Berger
    Pages 51-77

  7. Biotransformation/Bioconversion

    • Ralf G. Berger
    Pages 78-91

  8. Enzyme Technology

    • Ralf G. Berger
    Pages 92-105

  9. Genetically Altered Catalysts

    • Ralf G. Berger
    Pages 106-115

  10. Plant Catalysts

    • Ralf G. Berger
    Pages 116-138

  11. Bioprocess Technology

    • Ralf G. Berger
    Pages 139-162

  12. Toward an Industrial Application

    • Ralf G. Berger
    Pages 163-174

  13. Outlook

    • Ralf G. Berger
    Pages 175-178

  14. Back Matter

    Pages 179-240
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Keywords

About this book

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.

Reviews

"...a very welcome publication since, at last, one can find a sound introduction to the entire field of flavour biotechnology in one compact volume." - Int. J. of Cosmetic Science "Though a short book...it is dense with information from the diverse, multidisciplinary literature...an extremely comprehensive, interesting and useful review" - Food Australia

Authors and Affiliations

  • Institut für Lebensmittelchemie, Universität Hannover, Hannover, Germany

    Ralf G. Berger

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