Biotechnology in Flavor Production
March 2008, Wiley-Blackwell
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This book provides a unique overview of the current state of the art of flavor production through biotechnology, examining the principles and current methods of producing flavors from plants and other organisms. Chapters are included on plant tissue culture, genetic engineering of plants for flavor improvement and genetic engineering of bacteria and fungi for flavor improvement of fermented beverages and dairy products. The book is directed at food scientists and technologists in the food and flavour industries as well as academics and ingredients suppliers.
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Biotechnology in Flavor Production (US $249.95)
-and- Encapsulation and Controlled Release Technologies in Food Systems (US $249.95)
Total List Price: US $499.90
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