Biotechnology in flavor production /
| Other Authors: | , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Oxford ; Ames, Iowa :
Blackwell,
2008.
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| Subjects: | |
| Online Access: | Contributor biographical information Publisher description Table of contents only |
Table of Contents:
- The development of yeast strains as tools for adjusting the flavor of fermented beverages to market specifications
- Biotechnology of flavor production in dairy products
- Biotechnological production of vanillin
- Plant cell culture as a source of valuable chemicals
- Tomato aroma: biochemistry and biotechnology
- Flavour development in rice
- Breeding and biotechnology for flavoring development in apple (Malus X domestica Borkh)
- Aroma as a factor in the breeding process of fresh herbs: the case of basil
- Increasing the methional content in potato through biotechnology
- Regulatory aspects of flavor development - traditional versus bioengineered.