edited by Daphna Havkin-Frenkel and Faith C. Belanger
Title Proper
Biotechnology in flavor production
.PUBLICATION, DISTRIBUTION, ETC
Place of Publication, Distribution, etc.
Oxford ; Ames, Iowa
Name of Publisher, Distributor, etc.
Blackwell,
Date of Publication, Distribution, etc.
2008
PHYSICAL DESCRIPTION
Specific Material Designation and Extent of Item
x,214p.
NOTES PERTAINING TO BINDING AND AVAILABILITY
Text of Note
مرجع به حساب نمي آيد
INTERNAL BIBLIOGRAPHIES/INDEXES NOTE
Text of Note
Includes bibliographical references and index.
Text of Note
ng
CONTENTS NOTE
Text of Note
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.