Enzymatic Synthesis of Flavors in Supercritical Carbon Dioxide
- 19 March 2002
- journal article
- research article
- Published by American Chemical Society (ACS) in Industrial & Engineering Chemistry Research
- Vol. 41 (8), 1940-1945
- https://doi.org/10.1021/ie010651j
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
- Lipase‐catalyzed synthesis of isoamyl butyrate: Optimization by response surface methodologyJournal of Oil & Fat Industries, 1999
- An original transesterification route for fatty acid ester production from vegetable oils in a solvent‐free systemJournal of Oil & Fat Industries, 1997
- Improvement of enzymatic synthesis yields of flavour acetates: The example of the isoamyl acetateBiotechnology Letters, 1994
- A kinetic study of immobilized lipase catalysing the synthesis of isoamyl acetate by transesterification in n-hexaneEnzyme and Microbial Technology, 1992
- Lipase‐catalyzed production of wax estersJournal of Oil & Fat Industries, 1991
- Lipase Mediated Synthesis of Low Molecular Weight Flavor EstersJournal of Food Science, 1990
- Short chain flavour esters synthesis by microbial lipasesBiotechnology Letters, 1990
- Microbiological and Enzymatic Production of Flavor and Fragrance ChemicalsCritical Reviews in Biotechnology, 1989
- Lipase catalyzed formation of flavour estersBiotechnology Letters, 1988
- Lipase immobilized by adsorptionApplied Microbiology and Biotechnology, 1988