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Enzymatic synthesis of the fruit flavor using LIPASE: Enzymatic Synthesis & Optimization of Fruit Flavor using LIPASE (Triacylglycerol acylhydrolases) as Enzyme - Softcover
Natural flavour esters extracted from plant materials are often expensive for commercial use. The use of biotechnology appears to be attractive in various ester preparations under milder condition. Lipases have been employed for direct esterification and trans-esterification reaction in organic solvent to produce ester with short chain fatty acids. Lipases (triacylglycerol ester hydrolases) have been classified as enzymes that hydrolyze fats and oils with subsequent release of free fatty acids, diacylglycerols, monoacylglycerols and glycerol. Isoamylbutyrate (flavour) has been produced using butyric acid and iso-amyalcohol and lipase as catalyst at different conditions. From the experimental results it is observed that 20 – 88% flavour has been produced at different condition using lipase as biological catalyst.
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Dr Papita Das (Saha) holds Ph.D (Engg). She is currently working as Assistant Professor in National Institute of Technology - Durgapur, India. She has 6 years of Teaching and 4 years of Research experience. She has published Journal papers: 37, Books: 8, Book Chapter:1, Proceedings and presentation:+50.
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- PublisherLAP LAMBERT Academic Publishing
- Publication date2011
- ISBN 10 384542110X
- ISBN 13 9783845421100
- BindingPaperback
- Number of pages64
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Enzymatic Synthesis of the Fruit Flavor Using Lipase
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Enzymatic synthesis of the fruit flavor using LIPASE: Enzymatic Synthesis & Optimization of Fruit Flavor using LIPASE (Triacylglycerol acylhydrolases) as Enzyme
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Enzymatic Synthesis of the Fruit Flavor Using Lipase
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Enzymatic synthesis of the fruit flavor using LIPASE Enzymatic Synthesis Optimization of Fruit Flavor using LIPASE Triacylglycerol acylhydrolases as Enzyme
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Enzymatic synthesis of the fruit flavor using LIPASE
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Book Description Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Natural flavour esters extracted from plant materials are often expensive for commercial use. The use of biotechnology appears to be attractive in various ester preparations under milder condition. Lipases have been employed for direct esterification and trans-esterification reaction in organic solvent to produce ester with short chain fatty acids. Lipases (triacylglycerol ester hydrolases) have been classified as enzymes that hydrolyze fats and oils with subsequent release of free fatty acids, diacylglycerols, monoacylglycerols and glycerol. Isoamylbutyrate (flavour) has been produced using butyric acid and iso-amyalcohol and lipase as catalyst at different conditions. From the experimental results it is observed that 20 88% flavour has been produced at different condition using lipase as biological catalyst. 64 pp. Englisch. Seller Inventory # 9783845421100
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Enzymatic synthesis of the fruit flavor using LIPASE : Enzymatic Synthesis & Optimization of Fruit Flavor using LIPASE (Triacylglycerol acylhydrolases) as Enzyme
Published by
LAP LAMBERT Academic Publishing
(2011)
ISBN 10: 384542110X
ISBN 13: 9783845421100
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Book Description Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Natural flavour esters extracted from plant materials are often expensive for commercial use. The use of biotechnology appears to be attractive in various ester preparations under milder condition. Lipases have been employed for direct esterification and trans-esterification reaction in organic solvent to produce ester with short chain fatty acids. Lipases (triacylglycerol ester hydrolases) have been classified as enzymes that hydrolyze fats and oils with subsequent release of free fatty acids, diacylglycerols, monoacylglycerols and glycerol. Isoamylbutyrate (flavour) has been produced using butyric acid and iso-amyalcohol and lipase as catalyst at different conditions. From the experimental results it is observed that 20 88% flavour has been produced at different condition using lipase as biological catalyst. Seller Inventory # 9783845421100
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Enzymatic synthesis of the fruit flavor using LIPASE Enzymatic Synthesis Optimization of Fruit Flavor using LIPASE Triacylglycerol acylhydrolases as Enzyme
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(2011)
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ISBN 13: 9783845421100
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Enzymatic synthesis of the fruit flavor using LIPASE
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Book Description Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Das (Saha) Dr. PapitaDr Papita Das (Saha) holds Ph.D (Engg). She is currently working as Assistant Professor in National Institute of Technology - Durgapur, India. She has 6 years of Teaching and 4 years of Research experience. She h. Seller Inventory # 5481699
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