Flavors from Lipids by Microbiological Action

Haymon, L. Wendell; Acton, J. C.

doi:10.1021/bk-1978-0075.ch008

Cited by 8 publications

(3 citation statements)

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“…The second idea that should be brought out in closing this section of this text is that the flavor system in a fermenting product is very dynamic (Schreier 1979;Haymon and Acton 1978). One microorganism may produce a metabolite, which initially accumulates in the product and may make a significant contribution to flavor.…”

Section: Discussionmentioning

confidence: 99%

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Flavor Chemistry

Reineccius

1995

Source Book of Flavors

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Section: Discussionmentioning

confidence: 99%

“…Methyl ketones and aldehydes may also be formed via microbially induced lipid oxidations (Haymon and Acton 1978). The oxidation may be initiated by microbial lipases, hydrogen peroxide produced by microorganisms (Tjaberg et al 1969) and/or lipoxidase-like activity.…”

Section: Carbonylsmentioning

confidence: 99%

Flavor Chemistry

Reineccius

1995

Source Book of Flavors

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“…These compounds are of potential industrial significance for the synthesis of prostaglandins and allied compounds (108,109). The derivation of flavor components in foodstuffs through microbial oxidative (and lipolytic) action on lipids is well recognized (79,110). Commercial application of immobilized organisms for these purposes has, so far, been limited (III).…”

Section: Steroid Transformations the Pharmaceutical Industrymentioning

confidence: 99%

Biotechnology and the fats and oils industry — An overview

Rattray

1984

J Americ Oil Chem Soc

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Biotechnology is the application of single or multicellular organisms and of associated or derived enzyme systems to the production of desirable products. Particular discussion has been made of the derivation of fats and oils from animals, plants and microorganisms. General consideration has been given to methods, primarily plant breeding and agronomic practices for the improvement of the quantity and quality of oil produced by soybean, rapeseed, palm and sunflower. The possible importance of yeasts, fungi and algae as sources of single cell oil has been examined. A particular role of these systems in the production of specialty oils has been suggested. Enzyme systems, either associated with the intact cell or in isolation, can be used to varying degrees of success in either a free or immobilized form. Particular reference has been made to application of these systems to reactions including specific hydrolysis of triacyb glycerols, acylation of glycerol, interesterification of triacylglycerols, wax ester formation and steroid transformations. Consideration has been given to particular plants and microorganisms as sources of new fats and oils. The major impact of biotechnology on the industry is believed to be associated with the production of high value specialty products including cocoa butter substitutes, biosurfactants, waxes and various prostaglandin derivatives. General consideration has been given to the possible relative importance of plant and microbial systems, engineering and scale-up problems, and overall economics of present biotechnological procedures.

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Changes in Food Flavor Due to Processing

Heath¹,

Reineccius²

1986

Flavor Chemistry and Technology

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Flavors from Lipids by Microbiological Action

Cited by 8 publications

References 0 publications

Flavor Chemistry

Flavor Chemistry

Biotechnology and the fats and oils industry — An overview

Changes in Food Flavor Due to Processing

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