Bioconversions of Ferulic Acid, an Hydroxycinnamic Acid

dc.contributor.author	Sindhu Mathew
dc.contributor.author	Emilia Abraham, T
dc.date.accessioned	2017-01-11T06:14:15Z
dc.date.available	2017-01-11T06:14:15Z
dc.date.issued	2006
dc.identifier.citation	Critical Reviews in Microbiology, 32(3):115-125	en_US
dc.identifier.uri	http://hdl.handle.net/123456789/2622
dc.description.abstract	Ferulic acid is the most abundant hydroxycinnamic acid in the plant world and is ester linked to arabinose, in various plant polysaccharides such as arabinoxylans and pectins. It is a precursor to vanillin, one of the most important aromatic flavor compound used in foods, beverages, pharmaceuticals, and perfumes. This article presents an overview of the various biocatalytic routes, focusing on the relevant biotransformations of ferulic acid using plant sources, microorganisms, and enzymes.	en_US
dc.language.iso	en	en_US
dc.publisher	Informa Healthcare	en_US
dc.subject	Biotransformation	en_US
dc.subject	Ferulic acid	en_US
dc.subject	Microorganisms	en_US
dc.subject	Plant cells	en_US
dc.subject	Vanillin	en_US
dc.title	Bioconversions of Ferulic Acid, an Hydroxycinnamic Acid	en_US
dc.type	Article	en_US