01338nam a2200193Ia 4500003001000000005001700010040000900027245004200036490004800078520071900126650001800845650002200863650001900885650001200904650001600916700001500932856015600947008004101103MX-MdCICY20260521091442.0  cCICY10aMicrobial production of food flavours0 vEnzymes and Nutraceuticals, p.175-193, 20133 aThis chapter presents the field of microbial flavour compounds through the main principles governing strategies to obtain them. The production of microbial flavours in fermented products is presented, as this is generally the basis of aroma compounds production. The traditional ways that enabled the production of 'easy-to-produce' compounds, which can be considered the first generation of biotechnological aroma compounds is described. The utilisation of progress in biology technologies to give rise to a second generation of aroma compounds is then discussed. At the end of the chapter, the idea of naturalness is discussed with regard to regulation, ethics and analysis followed by perspectives on the field.14aBIOTECHNOLOGY14aBIOTRANSFORMATION14aFERMENTED FOOD14aFLAVOUR14aNATURALNESS12aWache, Y. 40uhttps://drive.google.com/file/d/1L71-4j0ngwgnlghH6k83hDpH9VL3EhW5/view?usp=drivesdkzPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx250602s9999    xx |||||s2   |||| ||und|d