UID:
almafu_9959326912602883
Umfang:
1 online resource (232 pages)
ISBN:
9781444302509
,
1444302507
,
1118354052
,
9781118354056
Inhalt:
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 production.
Anmerkung:
Biotechnology in Flavor Production; Contributors; Preface; Chapter 1. The development of yeast strains as tools for adjusting the flavor of fermented beverages to market specifications / Jan H. Swiegers, Sofie M.G. Saerens and Isak S. Pretorius; Chapter 2. Biotechnology of flavor production in dairy products / Bart C. Weimer, Sweta Rajan and Balasubramanian Ganesan; Chapter 3. Biotechnological production of vanillin / Daphna Havkin-Frenkel and Faith C. Belanger; Chapter 4. Plant cell culture as a source of valuable chemicals / Chee-Kok Chin.
Weitere Ausg.:
Print version: ISBN 9781405156493
Sprache:
Englisch
Schlagwort(e):
Electronic books.
;
Electronic books.
URL:
https://onlinelibrary.wiley.com/doi/book/10.1002/9781118354056
URL:
https://onlinelibrary.wiley.com/doi/book/10.1002/9781118354056
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