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Biotechnology in Flavor Production
Daphna Havkin-Frenkel
€ 218.99
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Description for Biotechnology in Flavor Production
Hardcover. Num Pages: 312 pages. BIC Classification: TCB; TDCT. Category: (P) Professional & Vocational. Dimension: 244 x 170. .
Throughout history, human beings have sought ways to enhance the flavor of the foods they eat. In the 21st century, biotechnology plays an important role in the flavor improvement of many types of foods. This book covers many of the biotechnological approaches currently being applied to flavor enhancement. The contribution of microbial metabolism to flavor development in fermented beverages and dairy products has been exploited for thousands of years, but the recent availability of whole genome sequences of the yeasts and bacteria involved in these processes is stimulating targeted approaches to flavor enhancement. Chapters discuss recent developments in the flavor ... Read more
Throughout history, human beings have sought ways to enhance the flavor of the foods they eat. In the 21st century, biotechnology plays an important role in the flavor improvement of many types of foods. This book covers many of the biotechnological approaches currently being applied to flavor enhancement. The contribution of microbial metabolism to flavor development in fermented beverages and dairy products has been exploited for thousands of years, but the recent availability of whole genome sequences of the yeasts and bacteria involved in these processes is stimulating targeted approaches to flavor enhancement. Chapters discuss recent developments in the flavor ... Read more
Product Details
Publisher
Wiley-Blackwell
Format
Hardback
Publication date
2016
Condition
New
Weight
807g
Number of Pages
336
Place of Publication
New York, United States
ISBN
9781118354063
SKU
V9781118354063
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About Daphna Havkin-Frenkel
Dr Daphna Havkin-Frenkel, Department of Plant Pathology and Biology, Rutgers University, New Brunswick, New Jersey and Director of Research and Development, Bakto Flavors LLC, New Jersey. Dr Nativ Dudai, Researcher, Newe Ya'ar Research Center, The Agricultural Research Organization of Israel, Ramat Yishay, Israel.
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