Clean Enzymatic Production of Flavor Esters in Spongelike Ionic Liquids-Reference-Cited by-同舟云学术

Clean Enzymatic Production of Flavor Esters in Spongelike Ionic Liquids

Published:2019-07-02 Issue:15 Volume:7 Page:13307-13314
ISSN:2168-0485
Container-title:ACS Sustainable Chemistry & Engineering
language:en
Short-container-title:ACS Sustainable Chem. Eng.

Author:

Alvarez Elena¹,Rodriguez Jose¹,Villa Rocio¹,Gomez Celia¹,Nieto Susana¹,Donaire Antonio²,Lozano Pedro¹^ORCID

Affiliation:

1. Departamento de Bioquímica y Biología Molecular B e Inmunología, Facultad de Química, Campus Regional de Excelencia Internacional “Mare Nostrum”, Universidad de Murcia, E-30100 Murcia, Spain

2. Departamento de Química Inorgánica. Facultad de Química, Campus Regional de Excelencia Internacional “Mare Nostrum”, Universidad de Murcia, E-30100 Murcia, Spain

Funder

Fundaci?n S?neca

Ministerio de Ciencia e Innovaci?n

Secretar?a de Estado de Investigaci?n, Desarrollo e Innovaci?n

Publisher

American Chemical Society (ACS)

Subject

Renewable Energy, Sustainability and the Environment,General Chemical Engineering,Environmental Chemistry,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acssuschemeng.9b02537

Reference28 articles.

1. Enzyme catalyzed synthesis of cosmetic esters and its intensification: A review

2. BCC Research. Global Markets for Flavors and Fragrances; CHM034E, 2016.

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

4. U.S. Food and Drug Administration. Code of Federal Regulations - Title 21 - Food and Drugs; 21CFR101.22, 1985.

5. Council of the European Union. Council Directive 88/388/EEC of 22 June 1988 on the Approximation of the Laws of the Member States Relating to Flavourings for Use in Foodstuffs and to Source Materials for Their Production; 88/388/EEC, 1988.

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