Biotechnology in flavor production / edited by Daphna Havkin-Frenkel and Faith C. Belanger
Material type:
TextAmes, Iowa : Oxford Blackwell, 2008Description: x,214p. : ill. ; 25cmISBN: - 9781405156493 (hbk.).
- TP 248.65 .F66 B637 2008
| Item type | Current library | Collection | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| Book | Halal Development Corporation Library Open Shelves | Non-fiction | TP 248.65 .F66 B637 2008 (Browse shelf(Opens below)) | Available | HDC 0000261 |
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| TP 156 .F65 S65 2007 Applications of fluidisation in food processing / | TP 200 .L49 1999 1001 chemicals in everyday products / | TP 248.2 .M43 2005 Biotechnology : corporate power versus the public interest / | TP 248.65 .F66 B637 2008 Biotechnology in flavor production / | TP 248.65 .F66 C66 2004 Consumer acceptance of genetically modified foods / | TP 248.65 .F66 F37 2006 From DNA to GM wheat : discovering genetically modified food / | TP 248.65 .F66 G453 2006 Genetically engineered food : methods and detection / |
Includes bibliographical references and index.
The development of yeast strains as tools to adjust 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 flavor 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 vs. bioengineered.
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