Biotechnology in Flavor Production
Biotechnology in Flavor Production
ISBN: 978-1-444-30250-9 January 2009 Wiley-Blackwell 232 Pages
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.
Table of contents
2. Biotechnology of flavor production in dairy products (Dr Bart C. Weimer, Sweta Rajan, Bala Ganesan, Center for Integrated BioSystems, Department of Nutrition and Food Sciences, Utah State University, Logan, Utah, USA).
3. Biotechnological production of vanillin (Dr Daphna Havkin-Frenkel and Dr Faith C. Belanger, The Biotechnology Center for Agriculture & the Environment, School of Environmental and Biological Science, Rutgers, The State University of New Jersey, New Brunswick, New Jersey, USA).
4. Plant cell culture as a source of valuable chemicals (Dr Chee-Kok Chin.
Department of Plant Biology and Pathology, Rutgers University, New Brunswick, New Jersey, USA).
5. Tomato aroma: biochemistry and biotechnology (Rachel Davidovich-Rikanati and Yaniv Azulay, Institute of Plant Sciences, Newe Ya’ar Research Center, Agricultural Research Organization, Ramat Yishay, Israel; Yaron Sitrit.
The Jacob Blaustein Institutes for Desert Research, Ben-Gurion University of the Negev, Beer-Sheva, Israel; and Yaakov Tadmor and Dr Efraim Lewinsohn.
Institute of Plant Sciences, Newe Ya’ar Research Center, Agricultural Research Organization, Ramat Yishay, Israel).
6. Flavour development in rice (Louis M. T. Bradbury, Dr Robert J. Henry and Daniel L. E. Waters, Grain Foods CRC, Centre for Plant Conservation Genetics, Southern Cross University, Lismore, NSW 2480 Australia).
7. Breeding and biotechnology for flavor development in apple (Malus x domestica Borkh) (Dr Susan K. Brown, Department of Horticultural Sciences, Cornell University, Geneva, New York, USA).
8. Aroma as a factor in the breeding process of fresh herbs – the case of basil (Dr Nativ Dudai, Aromatic, Medicinal and Spice Crops Unit, ARO – Newe Ya`ar Research Center, Ramat Yishay, ISRAEL; and Dr Faith C. Belanger.
Department of Plant Biology and Pathology and The Biotechnology Center for Agriculture & the Environment, School of Environmental and Biological Sciences, Rutgers, The State University of New Jersey, New Brunswick, New Jersey, USA).
9. Increasing the methional content in potato through biotechnology (Rong Di, The Biotechnology Center for Agriculture & the Environment, School of Environmental and Biological Science, Rutgers, The State University of New Jersey, New Brunswick, New Jersey, USA).
10. Regulatory aspects of flavor development - traditional versus bioengineered (Dr Sabine Teske and Dr James C. Griffiths, Burdock Group, Vero Beach, Florida and Washington D.C., USA)
?I enjoyed reviewing the book and highly recommend it to anyone with an interest in biotechnology.? (Inform Magazine, June 2009)
"This book provides an overview of the current role of biotechnology in the production of flavour compounds." (Food Science and Technology Abstracts, 2009)
"This book is a classic example of ?once I started to read, I could not put it down.? The references are excellent, as is the index. Biotechnology in Flavor Production is not only meant for people in the flavor industry, but also those using flavors, as well as the biotechnology community." (Food & Beverage Reporter, May 2009)
?A unique overview of the current state of the art flavor production through biotechnology ? .Directed at food scientists and technologists ? as well as academics.? (Food Industry News)
● Examines current methods of producing flavors from plants as well as other organisms
● Legislative aspects are covered in a dedicated chapter