Production Of Citronellol As An Artificial Flavour Using Whole Cell Saccharomyces Cerevisiae : Design Of A Continuous Closed-Gas-Loop Bioreactor For Biotransformation (CCGLBB).

Uzir, Dr. Hekarl and Mat Don, Assoc. Prof. Dr. 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.

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    Abstract

    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.

    Item Type: Monograph (Project Report)
    Subjects: T Technology > TP Chemical Technology > TP1-1185 Chemical technology
    Divisions: Kampus Kejuruteraan (Engineering Campus) > Pusat Pengajian Kejuruteraan Kimia (School of Chemical Engineering)
    Depositing User: Mr Erwan Roslan
    Date Deposited: 10 Jun 2009 14:15
    Last Modified: 13 Jul 2013 12:26
    URI: http://eprints.usm.my/id/eprint/10494

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