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Biotechnology in Flavor Production

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Biotechnology in Flavor Production
Blackwell Publishing Ltd.

Table of Contents

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    Book Overview
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    Chapter 1 The Development of Yeast Strains as Tools for Adjusting the Flavor of Fermented Beverages to Market Specifications
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    Chapter 2 Biotechnology of Flavor Production in Dairy Products
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    Chapter 3 Biotechnological Production of Vanillin
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    Chapter 4 Plant Cell Culture as a Source of Valuable Chemicals
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    Chapter 5 Tomato Aroma: Biochemistry and Biotechnology
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    Chapter 6 Flavor Development in Rice
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    Chapter 7 Breeding and Biotechnology for Flavor Development in Apple (Malus×Domestica Borkh.)
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    Chapter 8 Aroma as a Factor in the Breeding Process of Fresh Herbs– The Case of Basil
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    Chapter 9 Increasing the Methional Content in Potato through Biotechnology
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    Chapter 10 Regulatory Aspects of Flavor Development– Traditional Versus Bioengineered
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