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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author	Uzir, Hekarl Mat Don, Mashitah Ariffin, Aimi Aishah
author_facet	Uzir, Hekarl Mat Don, Mashitah Ariffin, Aimi Aishah
author_sort	Uzir, Hekarl
building	USM Institutional Repository
collection	Online Access
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.
first_indexed	2025-11-15T15:33:01Z
format	Monograph
id	usm-10494
institution	Universiti Sains Malaysia
institution_category	Local University
last_indexed	2025-11-15T15:33:01Z
publishDate	2008
publisher	Universiti Sains Malaysia
recordtype	eprints
repository_type	Digital Repository
spelling	usm-104942017-09-11T04:11:18Z 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.
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).
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_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_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_sort	production of citronellol as an artificial flavour using whole cell saccharomyces cerevisiae : design of a continuous closed-gas-loop bioreactor for biotransformation (ccglbb).
topic	TP1-1185 Chemical technology
url	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).

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