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Biotechnology in flavor production /

Contributor(s): Havkin-Frenkel, D. (Daphna), 1951- | Belanger, Faith C.
Publisher: Oxford ; Ames, Iowa : Blackwell, 2008Description: x, 214 p., [6] p. of plates : ill. (some col.) ; 26 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9781405156493 (hardback : alk. paper); 9781405156493:; 140515649X (hardback : alk. paper).Subject(s): Food -- Biotechnology | FlavorDDC classification: 664.07
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.
Summary: Biotechnology can deliver complex flavors as fermentation products as well as single constituents. This book provides an overview of the state of the art of flavor production through biotechnology, examining the principles and methods of producing flavors from plants as well as other organisms.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode Item holds
Standard Loan Standard Loan ATU Sligo Yeats Library Main Lending Collection 664.07 HAV (Browse shelf(Opens below)) 1 Available 0075048
Total holds: 0

Includes bibliographical references and index.

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.

Biotechnology can deliver complex flavors as fermentation products as well as single constituents. This book provides an overview of the state of the art of flavor production through biotechnology, examining the principles and methods of producing flavors from plants as well as other organisms.

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