Springer; 1 edition (March 28, 2007) | 3540493387 | Pages: 648 | PDF | 15.20 MB
This book is an introduction to the world of aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry.
Present technology, the future use of resources and biotechnological
approaches for the production of the respective chemical compounds are
described. The book has an integrated and interdisciplinary approach on
future industrial production and the issues related to this topic. This
book is an introduction to the fascinating world of aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry.
The present state-of-the-art technology, the future use of resources
and biotechnological approaches for the production of the respective
chemical compounds are described. A large section is devoted to the
description of the renewable resources of flavours: spice plants, fruits
from moderate to tropical climates, vegetables, fermented and heated
plants. Analytical methods, such as gas chromatography coupled to human
or electronic noses or to a mass spectrometer, are outlined and consumer
trends, legal and safety aspects are described. Novel renewable
resources come from biotechnology. Enzymes, for example, bio-transform
cheap substrates to produce flavours de novo; plant cells in culture may
serve as a rich resource of genes coding for metabolic activities in
transgenic producers. The book will be of great interest to scientists
and engineers in the food, flavour, fragrance and pharmaceutical industries and all respective researchers in academia.
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