Biotechnologiczne metody otrzymywania substancji zapachowych

• Autorzy: Jolanta Krzyczkowska , Ewa Białecka-Florjańczyk , Izabela Stolarzewicz

Warianty tytułu

Biotechnological Methods for Producing Odoriferous Substances

• Języki publikacji: PL

Abstrakty

Rozwój przemysłu spożywczego, nowych źródeł i sposobów pozyskiwania surowca, a także wzrost świadomości społeczeństwa powoduje, że oczekiwania konsumentów wobec żywności ulegają ciągłym zmianom. W ostatnich latach obserwuje się rosnące zainteresowanie naturalnymi dodatkami do żywności, otrzymywanymi przy zastosowaniu metod biotechnologicznych. W poniższym artykule dokonano przeglądu substancji zapachowych produkowanych na drodze biotechnologicznej, przy udziale mikroorganizmów - drożdży, bakterii, grzybów bądź izolowanych z nich enzymów. (abstrakt oryginalny)

EN

The development of food industry, new sources of and methods for winning raw materials, as well as the raising awareness among the population cause the consumer expectations of food to continuously change. It has been reported that, in recent years, consumers have become more and more interested in natural food additives produced using biotechnological methods. The present paper contains a review of odoriferous substances, which are biotechnologically produced with the application of such micro-organisms as: yeast, bacteria, fungi or enzymes isolated from them. (original abstract)

Słowa kluczowe

PL

Towaroznawstwo żywności; Żywność; Biotechnologia; Dodatki funkcjonalne do żywności

EN

Food commodities; Food; Biotechnology; Functional food additives

• Czasopismo: Żywność: nauka - technologia - jakość
• Rocznik: 16 (2009)
• Numer: nr 3 (64)
• Strony: 5--18

Twórcy

autor

Jolanta Krzyczkowska

• Szkoła Główna Gospodarstwa Wiejskiego w Warszawie

autor

Ewa Białecka-Florjańczyk

• Szkoła Główna Gospodarstwa Wiejskiego w Warszawie

autor

Izabela Stolarzewicz

• Szkoła Główna Gospodarstwa Wiejskiego w Warszawie

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