Biotechnology in flavor production

Biotechnology in flavor production

by Belanger, Faith C. Havkin-Frenkel, D., (Daphna)

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Title Statements

  • Full title :Biotechnology in flavor production / edited by Daphna Havkin-Frenkel, Faith C. Belanger.

Edition Statements

  • Publication Date:2008.

Publication Statements

  • Publisher(s):Blackwell
  • Place of Publication:Oxford
  • Language:eng
  • Publication Date:2008.

The Physical Object

  • Description:1 online resource (x, 214 pages, 6 unnumbered pages of plates) : : illustrations (some color)

Edition Identifiers

  • ISBN:9781444302493, 1444302493, 9781444302509, 1444302507
  • DOI:10.1002/9781444302493
  • oclc:ocn352826850
  • LC Classification:TP248.65.F66
  • Dewey Decimal:664/.07

Table of Contents

The development of yeast strains as tools for adjusting the flavor of fermented beverages to market specifications -- Biotechnology of flavor production in dairy products -- Biotechnological production of vanillin -- Plant cell culture as a source of valuable chemicals -- Tomato aroma: biochemistry and biotechnology -- Flavour development in rice -- Breeding and biotechnology for flavoring development in apple (Malus X domestica Borkh) -- Aroma as a factor in the breeding process of fresh herbs: the case of basil -- Increasing the methional content in potato through biotechnology -- Regulatory aspects of flavor development -- traditional versus bioengineered.

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Subjects

Aliments -- Biotechnologie Electronic books Flavor Food -- Biotechnology Saveur TECHNOLOGY & ENGINEERING -- Food Science

Writers

Belanger, Faith C. Havkin-Frenkel, D., (Daphna)

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