Chapter 9. Flavor Compounds Produced by Fungi, Yeasts, and Bacteria

  1. Y. H. Hui Senior Scientist
  1. Carlos R. Soccol,
  2. Adriane B.P. Medeiros,
  3. Luciana P.S. Vandenberghe,
  4. Adenise L. Woiciechowski

Published Online: 1 AUG 2006

DOI: 10.1002/9780470113554.ch9

Book Title

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

Additional Information

How to Cite

Soccol, C. R., Medeiros, A. B.P., Vandenberghe, L. P.S. and Woiciechowski, A. L. (2006) Flavor Compounds Produced by Fungi, Yeasts, and Bacteria, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch9

Editor Information

  1. Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA

Author Information

  1. Laboratório de Processos Biotecnológicos, Departamento de Engenharia Química, Universidade Federal do Paraná, CEP 81531-970 Curitiba, PR, Brazil

Publication History

  1. Published Online: 1 AUG 2006
  2. Published Print: 13 APR 2007

ISBN Information

Print ISBN: 9780470049648

Online ISBN: 9780470113554

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CHAPTER TOOLS

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Keywords:

  • flavor compounds of fungi, yeasts, and bacteria;
  • filamentous fungi and enzymatic technology;
  • enzyme-modified cheese (EMC)

Summary

This chapter contains sections titled:

  • Introduction

  • Main Technologies

  • How to Obtain Flavors

  • References

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