Biotechnology in Flavor Production
Biotechnology in Flavor Production
- 2nd Ed.
- UK: Wiley Blackwell, 2016.
- xvi, 314p.
Throughout history, human beings have sought ways to enhance the flavor of the foods they eat. In the 21st century, biotechnology plays an important role in the flavor improvement of many types of foods. This book covers many of the biotechnological approaches currently being applied to flavor enhancement.
978-1-118-35406-3
The flavor of citrus fruit
Aroma as a factor in the breeding process of fresh herbs-the case of basil
Novel yeast strains as tools for adjusting the flavor of fermented beverages to market specifications
Biotechnology of flavor formation in fermented dairy products
Biotechnological production of vanillin
Plant cell culture as a source of valuable chemicals
Increasing the methional content in potato through biotechnology
Flavor development
Tomato aroma: biochemistry and biotechnology
Breeding and biotechnology for flavor development in apple
Biosynthesis and perception of melon aroma
608.5 / HAV
Throughout history, human beings have sought ways to enhance the flavor of the foods they eat. In the 21st century, biotechnology plays an important role in the flavor improvement of many types of foods. This book covers many of the biotechnological approaches currently being applied to flavor enhancement.
978-1-118-35406-3
The flavor of citrus fruit
Aroma as a factor in the breeding process of fresh herbs-the case of basil
Novel yeast strains as tools for adjusting the flavor of fermented beverages to market specifications
Biotechnology of flavor formation in fermented dairy products
Biotechnological production of vanillin
Plant cell culture as a source of valuable chemicals
Increasing the methional content in potato through biotechnology
Flavor development
Tomato aroma: biochemistry and biotechnology
Breeding and biotechnology for flavor development in apple
Biosynthesis and perception of melon aroma
608.5 / HAV