Call Us 080-41656200 (Mon-Sat: 10AM-8PM)
Free Shipping above Rs. 1499
Cash On Delivery*

Enzymatic synthesis of the fruit flavor using LIPASE

 

Marketed By :  LAP LAMBERT Academic Publishing   Sold By :  Kamal Books International  
Delivery in :  10-12 Business Days

 

Check Your Delivery Options

 
Rs. 3,651

Availability: In stock

 
  • Product Description
 

Natural flavour esters extracted from plant materials are often expensive for commercial use. The use of biotechnology appears to be attractive in various ester preparations under milder condition. Lipases have been employed for direct esterification and trans-esterification reaction in organic solvent to produce ester with short chain fatty acids. Lipases (triacylglycerol ester hydrolases) have been classified as enzymes that hydrolyze fats and oils with subsequent release of free fatty acids, diacylglycerols, monoacylglycerols and glycerol. Isoamylbutyrate (flavour) has been produced using butyric acid and iso-amyalcohol and lipase as catalyst at different conditions. From the experimental results it is observed that 20 – 88% flavour has been produced at different condition using lipase as biological catalyst.

Product Specifications
SKU :COC83578
AuthorDr. Papita Das (Saha)
LanguageEnglish
BindingPaperback
Number of Pages64
Publishing Year2011-08-25T00:00:00.000
ISBN978-3845421100
Edition1 st
Book TypeAerospace & aviation technology
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-10-08 00:00:00