ENGLISH

Biotechnology in Flavor Production

Book information

Publisher
Wiley-Blackwell
Year
2008
ISBN
9781405156493, 9781444302493
DOI
10.1002/9781444302493
Language
english
Format
PDF
Filesize
3 MB (3589194 bytes)
Pages
229\229
Orientation
yes
Scanned
yes
Time added
2013-08-01 04:00:00

Description

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.Content: Chapter 1 The Development of Yeast Strains as Tools for Adjusting the Flavor of Fermented Beverages to Market Specifications (pages 1–55): Jan H. Swiegers, Sofie M. G. Saerens and Isak S. PretoriusChapter 2 Biotechnology of Flavor Production in Dairy Products (pages 56–82): Bart C. Weimer, Sweta Rajan and Balasubramanian GanesanChapter 3 Biotechnological Production of Vanillin (pages 83–103): Daphna Havkin?Frenkel and Faith C. BelangerChapter 4 Plant Cell Culture as a Source of Valuable Chemicals (pages 104–117): Chee?Kok ChinChapter 5 Tomato Aroma: Biochemistry and Biotechnology (pages 118–129): Rachel Davidovich?Rikanati, Yaniv Azulay, Yaron Sitrit, Yaakov Tadmor and Efraim LewinsohnChapter 6 Flavor Development in Rice (pages 130–146): Louis M. T. Bradbury, Robert J. Henry and Daniel L. E. WatersChapter 7 Breeding and Biotechnology for Flavor Development in Apple (Malus ? Domestica Borkh.) (pages 147–160): Susan K. BrownChapter 8 Aroma as a Factor in the Breeding Process of Fresh Herbs – The Case of Basil (pages 161–184): Nativ Dudai and Faith C. BelangerChapter 9 Increasing the Methional Content in Potato through Biotechnology (pages 185–193): Rong DiChapter 10 Regulatory Aspects of Flavor Development – Traditional Versus Bioengineered (pages 194–209): Sabine Teske and James C. Griffiths

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