標(biāo)題: Titlebook: Biotechnology of Aroma Compounds; R. G. Berger (Volume Editor),W. Babel,C. Wandrey Book 1997 Springer-Verlag Berlin Heidelberg 1997 Bioche [打印本頁(yè)] 作者: VERSE 時(shí)間: 2025-3-21 16:56
書(shū)目名稱(chēng)Biotechnology of Aroma Compounds影響因子(影響力)
書(shū)目名稱(chēng)Biotechnology of Aroma Compounds影響因子(影響力)學(xué)科排名
書(shū)目名稱(chēng)Biotechnology of Aroma Compounds網(wǎng)絡(luò)公開(kāi)度
書(shū)目名稱(chēng)Biotechnology of Aroma Compounds網(wǎng)絡(luò)公開(kāi)度學(xué)科排名
書(shū)目名稱(chēng)Biotechnology of Aroma Compounds被引頻次
書(shū)目名稱(chēng)Biotechnology of Aroma Compounds被引頻次學(xué)科排名
書(shū)目名稱(chēng)Biotechnology of Aroma Compounds年度引用
書(shū)目名稱(chēng)Biotechnology of Aroma Compounds年度引用學(xué)科排名
書(shū)目名稱(chēng)Biotechnology of Aroma Compounds讀者反饋
書(shū)目名稱(chēng)Biotechnology of Aroma Compounds讀者反饋學(xué)科排名
作者: 共同確定為確 時(shí)間: 2025-3-21 20:49 作者: exceed 時(shí)間: 2025-3-22 02:17 作者: Confess 時(shí)間: 2025-3-22 08:39 作者: strdulate 時(shí)間: 2025-3-22 12:05
Combining the technical push and the business pull for natural flavours,e to illustrate in this paper. These include manufacturing, regulatory, patenting, product labelling, raw materials supply and quality, applications and formulation factors that help make this such a challenging and fascinating area to work in. This close interrelationship of scientific and market f作者: 參考書(shū)目 時(shí)間: 2025-3-22 13:10
Prospects for the bioengineering of isoprenoid biosynthesis,although relevant work related to other isoprenoids is also considered when it can provide useful insights. Finally, building upon this understanding of essential oil isoprenoid biosynthesis, several approaches to the bioengineering of isoprenoid metabolism are considered.作者: adulterant 時(shí)間: 2025-3-22 18:34 作者: 預(yù)測(cè) 時(shí)間: 2025-3-22 23:00
Special transformation processes using fungal spores and immobilized cells,duction of methyl ketones of spores of ., the hydroxylation of β-ionone by immobilized . cells, and the production of alkyl pyrazines by bacterial in liquid and solid media. For each of these processes, the analysis of limiting steps—biological and/or physico-chemical—is presented and the significan作者: GRATE 時(shí)間: 2025-3-23 04:58
Combining the technical push and the business pull for natural flavours, and especially how the market pull and technical push dynamics can be effectively integrated. After all, it is consumers‘ insistent demand for ‘natural flavours’ and other food ingredients, and also for environmentally friendly products and “green” processes in general, that has greatly stimulated 作者: HEW 時(shí)間: 2025-3-23 06:27 作者: MUTED 時(shí)間: 2025-3-23 12:30 作者: CRACK 時(shí)間: 2025-3-23 17:01 作者: 性別 時(shí)間: 2025-3-23 20:16
Special transformation processes using fungal spores and immobilized cells, limited. Reasons for this are in most cases low final product yield, low biotransformation rates, substrates and/or end-products inhibition, toxicity towards the microorganisms themselves and difficulties of recovery from the bioreaction mixture. This means that the development of specific catalyst作者: TAP 時(shí)間: 2025-3-24 01:41
Biotechnological production of flavour-active lactones,r components. Examples of the latter category are acids, alcohols, esters, aldehydes, ketones and lactones. Biotechnological processes are reviewed which can be used to produce those γ- and δ-lactones which are important to the flavour industry. Emphasis is placed upon fermentative processes using m作者: 輪流 時(shí)間: 2025-3-24 02:40
The production of aromas by plant cell cultures,t agricultural sources. To compete with the normal sources the plant culture process will, at least initially, involve low volume and high price compounds and high productivity, which requires a high yield of product. A wide range of aroma compounds have been detected in plant cultures, but the yiel作者: 急性 時(shí)間: 2025-3-24 10:29 作者: 改革運(yùn)動(dòng) 時(shí)間: 2025-3-24 12:29 作者: Intrepid 時(shí)間: 2025-3-24 17:18
,The Szeg?-Krein-Kolmogorov theorem,nted, i.e. lipases and glycosidases, lipoxygenases and peroxidases, as well as aldolases and a number of miscellaneous enzymes are treated for enzyme-catalyzed hydrolyses and esterifications, oxidoreductions and carbon-carbon bond formation.作者: 云狀 時(shí)間: 2025-3-24 22:09 作者: receptors 時(shí)間: 2025-3-25 00:03 作者: 真繁榮 時(shí)間: 2025-3-25 07:18
Biotechnological production of flavour-active lactones, thereby giving rise to the immediate precursors of γ- and δ-lactones. The intramolecular esterification of hydroxy fatty acids can be catalysed by certain lipases. The lipase from . is also capable of converting some cyclic ketones to the corresponding lactones via the Baeyer-Villiger reaction.作者: 門(mén)窗的側(cè)柱 時(shí)間: 2025-3-25 10:26
Spectral decomposition and ergodic theorem,The present paper reviews the occurrence of glycosidically bound aroma compounds in the plant kingdom and discusses different hypotheses concerning their role in plants. Emphasis is on biotechnological methods for flavor release and flavor enhancement through enzymatic hydrolysis of glycoconjugated aroma substances.作者: 叫喊 時(shí)間: 2025-3-25 14:27
Glycoconjugated aroma compounds: Occurrence, role and biotechnological transformation,The present paper reviews the occurrence of glycosidically bound aroma compounds in the plant kingdom and discusses different hypotheses concerning their role in plants. Emphasis is on biotechnological methods for flavor release and flavor enhancement through enzymatic hydrolysis of glycoconjugated aroma substances.作者: 文藝 時(shí)間: 2025-3-25 18:55 作者: Carcinogen 時(shí)間: 2025-3-25 21:02 作者: 叫喊 時(shí)間: 2025-3-26 00:52 作者: EXULT 時(shí)間: 2025-3-26 05:46
https://doi.org/10.1007/BFb0073871ential oil production can be considered. This review provides a current overview of the enzymology and regulation of essential oil isoprenoid biosynthesis. The reaction mechanisms of the synthases which produce many of the basic isoprenoid skeletons are described in detail. Coverage is also provided作者: irreducible 時(shí)間: 2025-3-26 09:53
https://doi.org/10.1007/BFb007387130 years. Specific problems have been encountered during these studies which have prevented the commercialization of monoterpene biotransformation processes. The most important problems were the chemical instability of monoterpenes, the substrate and product toxicity and the presence of multiple tra作者: d-limonene 時(shí)間: 2025-3-26 14:37 作者: Angioplasty 時(shí)間: 2025-3-26 20:11 作者: DAMN 時(shí)間: 2025-3-26 23:49
https://doi.org/10.1007/b136622t agricultural sources. To compete with the normal sources the plant culture process will, at least initially, involve low volume and high price compounds and high productivity, which requires a high yield of product. A wide range of aroma compounds have been detected in plant cultures, but the yiel作者: legacy 時(shí)間: 2025-3-27 03:02
Biotechnology of Aroma Compounds978-3-540-68602-6Series ISSN 0724-6145 Series E-ISSN 1616-8542 作者: 緯度 時(shí)間: 2025-3-27 06:49
0724-6145 Overview: 978-3-662-14828-0978-3-540-68602-6Series ISSN 0724-6145 Series E-ISSN 1616-8542 作者: 哀悼 時(shí)間: 2025-3-27 11:18
https://doi.org/10.1007/BFb0102060Biochemische Technik; Biotechnologie; Lebensmittelwissenschaften; Terpene; biochemical engineering; bioen作者: 吼叫 時(shí)間: 2025-3-27 15:32 作者: agglomerate 時(shí)間: 2025-3-27 18:10
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