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" Biotechnology in flavor production / "
edited by Daphna Havkin-Frenkel, Faith C. Belanger
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BL
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| Record Number
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642196
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| Doc. No
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dltt
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| Title & Author
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Biotechnology in flavor production /\ edited by Daphna Havkin-Frenkel, Faith C. Belanger
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| Publication Statement
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Oxford ;Ames, Iowa :: Blackwell,, 2008
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| Page. NO
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x, 214 p., [6] p. of plates :: ill. (some col.) ;; 26 cm
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| ISBN
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9781405156493 (hardback : alk. paper)
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: 140515649X (hardback : alk. paper)
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| Bibliographies/Indexes
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Includes bibliographical references and index
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| Contents
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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 flavoring 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
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| Subject
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Food-- Biotechnology
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Flavor
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| Dewey Classification
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664/.07
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| Added Entry
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Havkin-Frenkel, D., (Daphna),1951-
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Belanger, Faith C
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