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

Contributor(s): Havkin-Frenkel, D. (Daphna), 1951- | Belanger, Faith C.
Publisher: Oxford, UK: Blackwell Publ., c2008Description: x, 214 p., [6] color plates: ill. ; 26 cm.ISBN: 9781405156493 (hbk.).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 flavor 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.
Item type Current location Shelf location Call number Status Notes Date due Barcode
Main Collection Taylor's Library-TU

Floor 4, Shelf 28, Side 2, TierNo 2, BayNo 1

 664.07 BIO 2008 (Browse shelf) Available SBSxx,36000,03,GR 5000098498

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 flavor 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.