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Production Of Citronellol As An Artificial Flavour Using Whole Cell Saccharomyces Cerevisiae : Design Of A Continuous Closed-Gas-Loop Bioreactor For Biotransformation (CCGLBB).

The production of artificial flavors with highly chemo-, regio and stereo specific compounds has become an important requirement in food industry. Production of artificial flavors by chemical catalysis has been used previously in converting a reactant into a useful product as a substitute to the nat...

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Main Authors: Uzir, Hekarl, Mat Don, Mashitah, Ariffin, Aimi Aishah
Format: Monograph
Published: Universiti Sains Malaysia 2008
Subjects:
TP1-1185 Chemical technology
Online Access:http://eprints.usm.my/10494/
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id my.usm.eprints.10494
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spelling my.usm.eprints.10494 http://eprints.usm.my/10494/ Production Of Citronellol As An Artificial Flavour Using Whole Cell Saccharomyces Cerevisiae : Design Of A Continuous Closed-Gas-Loop Bioreactor For Biotransformation (CCGLBB). Uzir, Hekarl Mat Don, Mashitah Ariffin, Aimi Aishah TP1-1185 Chemical technology The production of artificial flavors with highly chemo-, regio and stereo specific compounds has become an important requirement in food industry. Production of artificial flavors by chemical catalysis has been used previously in converting a reactant into a useful product as a substitute to the natural sources. Penghasilan perasa timan yang mempunyai sifat kemo, regio dan stereo spesifik yang tinggi telah menjadi keutamaan dalam industri makanan kini. Penghasilan perasa tiruan melalui kaedah kimia telah lama digunakan dalam menukarkan reaktan kepada produk yang berguna sebagai satu alternatif kepada pengekstrakan daripada sumber asal. Universiti Sains Malaysia 2008 Monograph NonPeerReviewed Uzir, Hekarl and Mat Don, Mashitah and Ariffin, Aimi Aishah (2008) Production Of Citronellol As An Artificial Flavour Using Whole Cell Saccharomyces Cerevisiae : Design Of A Continuous Closed-Gas-Loop Bioreactor For Biotransformation (CCGLBB). Project Report. Universiti Sains Malaysia.
institution Universiti Sains Malaysia
building Hamzah Sendut Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Sains Malaysia
content_source USM Institutional Repository
url_provider http://eprints.usm.my/
topic TP1-1185 Chemical technology
spellingShingle TP1-1185 Chemical technology
Uzir, Hekarl
Mat Don, Mashitah
Ariffin, Aimi Aishah
Production Of Citronellol As An Artificial Flavour Using Whole Cell Saccharomyces Cerevisiae : Design Of A Continuous Closed-Gas-Loop Bioreactor For Biotransformation (CCGLBB).
description The production of artificial flavors with highly chemo-, regio and stereo specific compounds has become an important requirement in food industry. Production of artificial flavors by chemical catalysis has been used previously in converting a reactant into a useful product as a substitute to the natural sources. Penghasilan perasa timan yang mempunyai sifat kemo, regio dan stereo spesifik yang tinggi telah menjadi keutamaan dalam industri makanan kini. Penghasilan perasa tiruan melalui kaedah kimia telah lama digunakan dalam menukarkan reaktan kepada produk yang berguna sebagai satu alternatif kepada pengekstrakan daripada sumber asal.
format Monograph
author Uzir, Hekarl
Mat Don, Mashitah
Ariffin, Aimi Aishah
author_facet Uzir, Hekarl
Mat Don, Mashitah
Ariffin, Aimi Aishah
author_sort Uzir, Hekarl
title Production Of Citronellol As An Artificial Flavour Using Whole Cell Saccharomyces Cerevisiae : Design Of A Continuous Closed-Gas-Loop Bioreactor For Biotransformation (CCGLBB).
title_short Production Of Citronellol As An Artificial Flavour Using Whole Cell Saccharomyces Cerevisiae : Design Of A Continuous Closed-Gas-Loop Bioreactor For Biotransformation (CCGLBB).
title_full Production Of Citronellol As An Artificial Flavour Using Whole Cell Saccharomyces Cerevisiae : Design Of A Continuous Closed-Gas-Loop Bioreactor For Biotransformation (CCGLBB).
title_fullStr Production Of Citronellol As An Artificial Flavour Using Whole Cell Saccharomyces Cerevisiae : Design Of A Continuous Closed-Gas-Loop Bioreactor For Biotransformation (CCGLBB).
title_full_unstemmed Production Of Citronellol As An Artificial Flavour Using Whole Cell Saccharomyces Cerevisiae : Design Of A Continuous Closed-Gas-Loop Bioreactor For Biotransformation (CCGLBB).
title_sort production of citronellol as an artificial flavour using whole cell saccharomyces cerevisiae : design of a continuous closed-gas-loop bioreactor for biotransformation (ccglbb).
publisher Universiti Sains Malaysia
publishDate 2008
url http://eprints.usm.my/10494/
_version_ 1643701555377995776
score 13.159267

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