Biotechnology In Flavor Production

 ( Book Product ) 

Biotechnology can deliver complex flavors both as fermentation products and single constituents

• Biotechnology In Flavor Production available on July 21 2015 from Indigo for 283.99
  
• ISBN bar code 9781405156493 ξ1 registered July 21 2015
  
• Product category is Daphna Havkin Frenkel Faith Belanger Science and Nature Food Industry and Science Biotechnology in Flavor Production Book

• Sku # 978140515649
  

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.

^ (2012). Biotechnology In Flavor Production Indigo. ISBN 9781405156493 (revised Jul 2015)