Lipids are an important source of aroma compounds. In foods, lipids are degraded or modified by enzymatic activities that are originally present in the raw materials or that develop later due to the ...growth of microorganisms. Mimicking these natural pathways, some processes have been developed to produce aroma compounds in bioreactors. In this review we describe the production of aroma compounds from different families: lactones, green notes and ionones. We focus on points that are specific to these reactions in heterogeneous media: physicochemical forces involved in the interactions between the substrate, product and biocatalyst, transfers between the phases and, as the degradation of lipids often requires an oxidation step, on the problems of oxygenation of the reactors.
Waché Brigitte. Les relations entre Duchesne et dom Chamard. In: Mgr Duchesne et son temps. Rome : École Française de Rome, 1975. pp. 257-269. (Publications de l'École française de Rome, 23)
Provider: - Institution: - Data provided by Europeana Collections- Collection : Publications du DEA d'histoire religieuse- Collection : Publications du DEA d'histoire religieuse- Contient une table ...des matières- Avec mode texte- All metadata published by Europeana are available free of restriction under the Creative Commons CC0 1.0 Universal Public Domain Dedication. However, Europeana requests that you actively acknowledge and give attribution to all metadata sources including Europeana
