Biotechnology in Flavor Production:
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 flav...
Saved in:
| Main Author: | |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Chichester, West Sussex
Wiley Blackwell
2016
|
| Edition: | Second edition |
| Subjects: | |
| Online Access: | FRO01 UBG01 Volltext |
| Summary: | 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 |
| Item Description: | 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 |
| Physical Description: | 1 online resource (232 pages) |
| ISBN: | 1118354052 1444302507 9781118354056 9781444302509 |
Staff View
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| dewey-full | 664.07 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
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| spelling | Havkin-Frenkel, Daphna 1951- Verfasser aut Biotechnology in Flavor Production Second edition Chichester, West Sussex Wiley Blackwell 2016 1 online resource (232 pages) txt rdacontent c rdamedia cr rdacarrier 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 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 Flavor fast Food / Biotechnology fast Food / Biotechnology Flavor Bioverfahrenstechnik (DE-588)4307166-1 gnd rswk-swf Aromastoff (DE-588)4130237-0 gnd rswk-swf 1\p (DE-588)4143413-4 Aufsatzsammlung gnd-content Aromastoff (DE-588)4130237-0 s Bioverfahrenstechnik (DE-588)4307166-1 s 2\p DE-604 Belanger, Faith C. Sonstige oth Erscheint auch als Druckausgabe 978-1-4051-5649-3 https://onlinelibrary.wiley.com/doi/book/10.1002/9781118354056 Verlag URL des Erstveröffentlichers Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Havkin-Frenkel, Daphna 1951- Biotechnology in Flavor Production Flavor fast Food / Biotechnology fast Food / Biotechnology Flavor Bioverfahrenstechnik (DE-588)4307166-1 gnd Aromastoff (DE-588)4130237-0 gnd |
| subject_GND | (DE-588)4307166-1 (DE-588)4130237-0 (DE-588)4143413-4 |
| title | Biotechnology in Flavor Production |
| title_auth | Biotechnology in Flavor Production |
| title_exact_search | Biotechnology in Flavor Production |
| title_full | Biotechnology in Flavor Production |
| title_fullStr | Biotechnology in Flavor Production |
| title_full_unstemmed | Biotechnology in Flavor Production |
| title_short | Biotechnology in Flavor Production |
| title_sort | biotechnology in flavor production |
| topic | Flavor fast Food / Biotechnology fast Food / Biotechnology Flavor Bioverfahrenstechnik (DE-588)4307166-1 gnd Aromastoff (DE-588)4130237-0 gnd |
| topic_facet | Flavor Food / Biotechnology Bioverfahrenstechnik Aromastoff Aufsatzsammlung |
| url | https://onlinelibrary.wiley.com/doi/book/10.1002/9781118354056 |
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