Generation of Flavors and Fragrances Through Biotransformation and De Novo Synthesis-Reference-Cited by-同舟云学术

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Generation of Flavors and Fragrances Through Biotransformation and De Novo Synthesis

Published:2018-09-19 Issue:12 Volume:11 Page:2217-2228
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Braga Adelaide,Guerreiro Carlos,Belo Isabel

Funder

Portuguese Foundation for Science and Technology

COMPETE 2020

Norte2020 - Programa Operacional Regional do Norte

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/article/10.1007/s11947-018-2180-8/fulltext.html

Reference113 articles.

1. Aguedo, M., Gomes, N., Garcia, E. E., Wache, Y., Mota, M., Teixeira, J. A., & Belo, I. (2005). Decalactone production by Yarrowia lipolytica under increased O2 transfer rates. Biotechnology Letters, 27, 1617–1621. https://doi.org/10.1007/s10529-005-2517-z .

2. Albertazzi, E., Cardillo, R., Servi, S., & Zucchi, G. (1994). Biogeneration of 2-phenylethanol and 2-phenylethylacetate important aroma components. Biotechnology Letters, 16, 491–496. https://doi.org/10.1007/BF01023331 .

3. Alonso-Gutierrez, J., Chan, R., Batth, T. S., Adams, P. D., Keasling, J. D., Petzold, C. J., & Lee, T. S. (2013). Metabolic engineering of Escherichia coli for limonene and perillyl alcohol production. Metabolic Engineering, 19, 33–41. https://doi.org/10.1016/j.ymben.2013.05.004 .

4. Angelov, A. D., & Gotcheva, V. (2012). Biosynthesis of 2-phenylethanol by yeast fermentation. Scientific Works of UFT, 59, 490–495.

5. Ashengroph, M., & Amini, J. (2017). Bioconversion of isoeugenol to vanillin and vanillic acid using the resting cells of Trichosporon asahii. Biotech, 7, 358. https://doi.org/10.1007/s13205-017-0998-9 .

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