Biotechnology in flavor production / edited by Daphna Havkin-Frenkel and Faith C. Belanger

Contributor(s):

Material type: Text

TextAmes, Iowa : Oxford Blackwell, 2008Description: x,214p. : ill. ; 25cmISBN:

9781405156493 (hbk.).

Subject(s):

LOC classification:

TP 248.65 .F66 B637 2008

Contents:

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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Holdings
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

Includes bibliographical references and index.

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