Extracto
Contents
Abstract
1. Introduction
2. History of enzyme catalysis for flavour production
3. Advantages of biocatalysis over conventional chemical synthesis
4. Examples of enzyme catalysis for flavour production
4.1 Ehrlich pathway: the route for 2-phenylethanol (2-pe) production
4.2 Rose oxide biosynthesis using Chloroperoxidase (CPO)
4.3 Production of Flavours via Bioreduction
4.4 Esterification by lipase
5. Challenges
5.1 Low yield and high costs of production
5.2 Toxicity of the substrate and products
5.3 Enzymes deactivation
5.4 Other challenges
6. Conclusion
7. References
Final del extracto de 16 páginas
- Citar trabajo
- Anónimo, 2020, Enzyme Catalysis for Flavour Production. Advantages, Examples, and Challenges, Múnich, GRIN Verlag, https://www.grin.com/document/915382
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