Perspektywy zastosowania biotechnologii w produkcji lotnych związków smakowo-zapachowych

• Autorzy: Małgorzata Pleszczyńska

Warianty tytułu

Prospects for the Biotechnological Production of Flavours and Fragrances

• Języki publikacji: PL

Abstrakty

Praca prezentuje obecny stan badań nad mikrobiologiczną produkcją naturalnych związków smakowo-zapachowych, zwłaszcza laktonów, związków aromatycznych (waniliny i aldehydu benzoesowego) oraz terpenów. Szczególny nacisk położono na przedstawienie zalet, ograniczeń oraz perspektyw wykorzystania w tym celu procesów biotransformacji. (abstrakt oryginalny)

EN

This rewiev presents the current state of the art of microbiological production of natural flavours, particulary lactones, aromatic compounds (vanillin, benzaldehyde) and terpenes. Special emphasis is placed on advantages, disadvantages and prospects for application to this end biotransformation processes. (original abstract)

Słowa kluczowe

PL

Dodatki funkcjonalne do żywności; Produkcja żywności; Biotechnologia; Towaroznawstwo żywności

EN

Functional food additives; Food production; Biotechnology; Food commodities

• Czasopismo: Żywność: nauka - technologia - jakość
• Rocznik: 8 (2001)
• Numer: nr 1 (26)
• Strony: 14--25

Twórcy

autor

Małgorzata Pleszczyńska

• Uniwersytet Marii Curie-Skłodowskiej w Lublinie

Bibliografia

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