Biotechnology in Flavor Production
By: and
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- Synopsis
- Biotechnology can deliver complex flavors both as fermentation products and single constituents. Recent developments in transgenic research have spawned numerous studies in the use of metabolic engineering of biosynthetic pathways to produce high-value secondary metabolites that can enhance the flavors of food products. Biotechnology is also playing an increasingly important role in the breeding of food crops for enhanced flavor. This book provides a unique overview of the current state of the art of flavor production through biotechnology, examining the principles and current methods of producing flavors from plants and other organisms. Chapters are included on plant tissue culture, genetic engineering of plants for flavor improvement and genetic engineering of bacteria and fungi for flavor improvement of fermented beverages and dairy products. The book is directed at food scientists and technologists in the food and flavour industries as well as academics and ingredients suppliers.
- Copyright:
- 2008
Book Details
- Book Quality:
- Publisher Quality
- Book Size:
- 232 Pages
- ISBN-13:
- 9781444302509
- Related ISBNs:
- 9781444302493, 9781405156493
- Publisher:
- Wiley
- Date of Addition:
- 12/30/19
- Copyrighted By:
- N/A
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Technology
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.
- Edited by:
- Daphna Havkin-Frenkel
- Edited by:
- Faith C. Belanger