Continuous preparation of flavour‐active acetate esters by direct biocatalytic esterification-Reference-Cited by-同舟云学术

Continuous preparation of flavour‐active acetate esters by direct biocatalytic esterification

Published:2019-11-06 Issue:2 Volume:35 Page:190-196
ISSN:0882-5734
Container-title:Flavour and Fragrance Journal
language:en
Short-container-title:Flavour Fragr J

Author:

Chiarelli Perdomo Igor¹,Letizia Contente Martina¹²,Pinto Andrea¹,Romano Diego¹,Fernandes Pedro³⁴,Molinari Francesco¹^ORCID

Affiliation:

1. Department of Food, Environmental and Nutritional Sciences (DeFENS) University of Milan Milano Italy

2. School of Chemistry University of Nottingham University Park Nottingham UK

3. Department of Bioengineering and IBB Institute for Bioengineering and Biosciences Instituto Superior Técnico Universidade de Lisboa Lisboa Portugal

4. Faculty of Engineering and DREAMS Universidade Lusófona de Humanidades e Tecnologias Lisboa Portugal

Publisher

Wiley

Subject

General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ffj.3552

Reference38 articles.

1. Lipase: A potential biocatalyst for the synthesis of valuable flavour and fragrance ester compounds

2. The potential use of lipases in the production of fatty acid derivatives for the food and nutraceutical industries;Ferreira‐Dias S;Electron J Biotechnol,2013

3. A review on enzymatic synthesis of aromatic esters used as flavor ingredients for food, cosmetics and pharmaceuticals industries

4. Structure of a Novel Enzyme That Catalyzes Acyl Transfer to Alcohols in Aqueous Conditions

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