Biotechnology in Flavor Production (eBook)

Daphna Havkin-Frenkel, Faith Belanger (Herausgeber)

eBook Download: PDF

2009 | 1. Auflage
232 Seiten
John Wiley & Sons (Verlag)
978-1-4443-0250-9 (ISBN)

Infos

Biotechnology can deliver complex flavors both as fermentation
products and single constituents. Recent developments in transgenic
research have spawned numerous studies in the use of metabolic
engineering of biosynthetic pathways to produce high-value
secondary metabolites that can enhance the flavors of food
products. Biotechnology is also playing an increasingly important
role in the breeding of food crops for enhanced flavor.

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.

Autor

Dr Daphna Havkin-Frenkel, Bakto Flavors LCC, North Brunswick, New Jersey and Biotechnology Center for Agriculture and the Envirnoment, Rutgers University, New Brunswick, New Jersey, USA Dr Faith C. Belanger, Plant Biology and Pathology Department and Biotechnology Center for Agriculture and the Environment, Rutgers University, New Brunswick, New Jersey, USA

Inhalt

1. The development of yeast strains as tools to adjust the
flavor of fermented beverages to market specifications (Jan H.
Swiegers, Sofie M.G. Saerens and Professor Isak S. Pretorius, The
Australian Wine Research Institute, Glen Osmond, Adelaide,
Australia).

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)

Rezensionen

?In linking the biochemistry to the plant genetics and prospects of
bioengineering the book provides a comprehensive resource in
developing our understanding of flavor chemistry.?
(International Journal of Food Science and Technology,
September 2009)

?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)

Produkt-Details

• Erscheint lt. Verlag: 21.1.2009
• Sprache: englisch
• Themenwelt: Naturwissenschaften ► Chemie
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: Biochemie u. Chemische Biologie • Biochemistry (Chemical Biology) • Chemie • Chemistry • food biotechnology • Food Science & Technology • Lebensmittel / Biotechnologie • Lebensmittelforschung u. -technologie • Lebensmitteltechnik
• ISBN-10: 1-4443-0250-7 / 1444302507
• ISBN-13: 978-1-4443-0250-9 / 9781444302509