Biotechnology in Flavor Production PDF Download. Download free ebook of Biotechnology in Flavor Production in PDF format or read online by Daphna Havkin-Frenkel,Faith C. Belanger 9781444302509 Published on 2009-01-21 by John Wiley & Sons
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 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.
This Book was ranked at 13 by Google Books for keyword Biotechnology.
Book ID of Biotechnology in Flavor Production's Books is _AVoav0Rih8C, Book which was written by Daphna Havkin-Frenkel,Faith C. Belanger have ETAG "1awKzVhVfio"
Book which was published by John Wiley & Sons since 2009-01-21 have ISBNs, ISBN 13 Code is 9781444302509 and ISBN 10 Code is 1444302507
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Book which have "232 Pages" is Printed at BOOK under CategoryTechnology and Engineering
Book was written in en
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