Biotechnology in Flavor Production
Biotechnology in Flavor Production by Faith C. Belanger
Book DescriptionBiotechnology 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.
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Book DetailsISBN: 9781405156493
(254mm x 182mm x 18mm)
Imprint: Wiley-Blackwell (an imprint of John Wiley & Sons Ltd)
Publisher: John Wiley and Sons Ltd
Publish Date: 15-Feb-2008
Country of Publication: United Kingdom
Books By Author Faith C. Belanger
Handbook of Vanilla Science and Technology, Hardback (December 2010)» View all books by Faith C. Belanger
Vanilla is the world's most commonly-used flavour and fragrance, used in foods, cosmetics, pharmaceuticals and other products and is therefore of considerable economic importance. This book provides a comprehensive overview of the science and technology used in the production and supply chain of vanilla products.
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Author Biography - Faith C. Belanger
Dr Daphna Havkin-Frenkel, Bakto Flavors LCC, North Brunswick, New Jersey and Biotechnology Center for Agriculture and the Envirnoment, Rutgers University, New Brunswick, New Jersey, USA Dr Faith C. Belanger, Plant Biology and Pathology Department and Biotechnology Center for Agriculture and the Environment, Rutgers University, New Brunswick, New Jersey, USA
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