Biotechnology in Flavor Production
Publisher: Wiley-Blackwell | ISBN: 140515649X | edition 2008 | PDF | 232 pages | 12 mb
Publisher: Wiley-Blackwell | ISBN: 140515649X | edition 2008 | PDF | 232 pages | 12 mb
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.
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