Food Flavour Technology 2010
DOI: 10.1002/9781444317770.ch4
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Biotechnological Flavour Generation

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Cited by 15 publications
(11 citation statements)
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References 239 publications
(200 reference statements)
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“…1 − 3 There are over 100 estimated natural flavor ingredients produced via enzymatic or microbial processes available for consumption. 4 − 7 The expanding interest in natural flavors is driven primarily by increasing consumer demand for all-natural products. Flavor compounds produced by employing raw materials via microbial or enzymatic methods are labeled “natural” under both European and US legislation.…”
Section: Introductionmentioning
confidence: 99%
“…1 − 3 There are over 100 estimated natural flavor ingredients produced via enzymatic or microbial processes available for consumption. 4 − 7 The expanding interest in natural flavors is driven primarily by increasing consumer demand for all-natural products. Flavor compounds produced by employing raw materials via microbial or enzymatic methods are labeled “natural” under both European and US legislation.…”
Section: Introductionmentioning
confidence: 99%
“…In this regard, essential oils can be used as both substrate reservoir (dispersed phase) and in situ extraction agent in a partitioning bioreactor, thereby increasing the efficiency of the process . Essential oils are dominated by monoterpene hydrocarbons, which are regarded as process waste, mainly because of their low sensory activity, low water solubility and tendency to autoxidise and polymerise; which turns terpene hydrocarbons, such as limonenes, pinenes and sesquiterpinenes, into ideal starting materials for microbial transformations. Maróstica and Pastore previously used industrial waste orange essential oil as a source of R‐(+)‐limonene, in the biotransformation of R‐(+)‐α‐terpineol with Fusarium oxysporum , obtaining a final yield of 450 mg L −1 .…”
Section: Introductionmentioning
confidence: 99%
“…Em trabalho realizado por Santos et al (2005), testando a sensibilidade de três estirpes de Bradyrhizobium a oito formulações comerciais de glyphosate, foi observado que o ingrediente ativo, isento de qualquer adjuvante, causou menor intoxicação, comparado a qualquer produto formulado. Outra possibilidade -já apresentada para explicar os resultados observados em plantas -é a alteração enzimática provocada pelo inseticida ao complexo citocromo P450, como ocorre na constituição da família de heme proteínas presentes também em bactérias e fungos (Berger, 2002).…”
Section: Resultsunclassified