Biocatalysis entails the use of purified enzymes in the manufacturing of flavouring chemicals
food industry as well as at the laboratory level. These biocatalysts can significantly …

Over the past few years, the increasing demand for natural products in the food industry has
encouraged remarkable efforts towards the development of biotechnological processes for …

Polyacetylenic natural products are a substantial class of often unstable compounds
containing a unique carbon–carbon triple bond functionality, that are intriguing for their wide …

In plants, benzoic acid (BA) is believed to be synthesized from Phe through shortening of the
propyl side chain by two carbons. It is hypothesized that this chain shortening occurs via …

High vanillin productivity was achieved in the batch biotransformation of ferulic acid by
Streptomyces sp. strain V-1. Due to the toxicity of vanillin and the product inhibition, fed …

With the growing consumer demand for natural food products, including food flavors, efforts
toward identifying biotechnological interventions for their production have increased …

Various applications of biotechnological methods for the production of volatile compounds
useful to the food and pharmaceutical industries are discussed. The yields obtained from …

The aim of this work was to evaluate the quality and sensory properties of Cantonese
sausages incorporated with dried straw mushrooms. Five types of sausage with the addition …

For thousands of years microbial processes have accompanied mankind playing the
decisive but unrecognised role of producing more flavourful foods and beverages such as …

Saccharomyces cerevisiae has been extensively engineered for optimising its performance
as a microbial cell factory to produce valuable aromatic compounds and their derivatives as …