Journalartikel

Jahr der Veröffentlichung: 2019

Seiten: 13363-13366

Zeitschrift: Journal of Agricultural and Food Chemistry

Bandnummer: 67

Heftnummer: 49

ISSN: 0021-8561

DOI Link: https://doi.org/10.1021/acs.jafc.9b05192

Verlag: American Chemical Society

Abstract: 

The "Bioflavour 2018 - Biotechnology of Flavors, Fragrances, and Functional Ingredients" conference was held from September 18th to 21st, 2018 at the DECHEMA house in Frankfurt, Germany. The conference attracted more than 190 participants from over 25 countries, with about 40% share from industry. Particular sessions of Bioflavour 2018 focused on "flavor perception and biotechnology", "microbial cell factories", "novel pathways, enzymes, and biocatalysts", "technological and regulatory aspects of flavor and fragrance biotechnology", "advanced analytics and novel compounds", "plant biosynthesis and plant enzymes", "modern biotechnology in the world of wine", "receptors, flavors, and bioactives", and "bioprocess development and downstream processing". At Bioflavour 2018, both cutting-edge science from renowned academic research groups and current innovation from this modern biotechnology industry were presented and discussed. This special issue highlights a selection of 12 manuscripts from oral presentations and poster contributions.

Harvard-Zitierstil: Schrader, J., Zorn, H. and von Wallbrunn, C. (2019) Bioflavour Conference 2018 - Biotechnology for Flavors, Fragrances, and Functional Ingredients, Journal of Agricultural and Food Chemistry, 67(49), pp. 13363-13366. https://doi.org/10.1021/acs.jafc.9b05192

APA-Zitierstil: Schrader, J., Zorn, H., & von Wallbrunn, C. (2019). Bioflavour Conference 2018 - Biotechnology for Flavors, Fragrances, and Functional Ingredients. Journal of Agricultural and Food Chemistry. 67(49), 13363-13366. https://doi.org/10.1021/acs.jafc.9b05192