Biotechnology In Flavor Production

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Biotechnology in Flavor Production

Author : Daphna Havkin-Frenkel
Publisher : John Wiley & Sons
ISBN 13 : 1118354036
Total Pages : 336 pages
Book Rating : 4.1/5 (183 download)

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Book Synopsis Biotechnology in Flavor Production by : Daphna Havkin-Frenkel

Download or read book Biotechnology in Flavor Production written by Daphna Havkin-Frenkel and published by John Wiley & Sons. This book was released on 2016-08-02 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 modification of wine, beer, and dairy products through the manipulation of the microbial species involved. Biotechnological approaches to the production of specific flavor molecules in microbes and plant tissue cultures, and the challenges that have been encountered, are also covered, along with the metabolic engineering of food crops for flavor enhancement - also a current area of research. Biotechnology is also being applied to crop breeding through marker-assisted selection for important traits, including flavor, and the book looks at the application of the biotechnological approach to breeding for enhanced flavor in rice, apple, and basil. These techniques are subject to governmental regulation, and this is addressed in a dedicated chapter. This updated second edition features five brand new chapters, and the topics covered in the book will be of interest to those in the flavor and food industries as well as to academic researchers interested in flavors.

Aroma Biotechnology

Author : Ralf G. Berger
Publisher : Springer Science & Business Media
ISBN 13 : 3642793738
Total Pages : 252 pages
Book Rating : 4.6/5 (427 download)

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Book Synopsis Aroma Biotechnology by : Ralf G. Berger

Download or read book Aroma Biotechnology written by Ralf G. Berger and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: Aroma biotechnology opens access to natural volatile flavors. Due to the attribute of "naturalness" these aromas are the most valuable ingredients for foods, cosmetics and related products. The author describes biocatalyzed reactions and biogenetic routes leading to aroma and flavor compounds and he depicts in detail their utilisation in industrial scale processes. All the important topics, including de-novo-synthesis, genetic engineering, in vitro rDNA methods, laboratory requirements and techniques, upscaling, product recovery, profitability, and legal aspects are covered. R.G. Berger contributes his own experimental experience to all except one chapter and leads the reader into state-of-the-art aroma biotechnology.

Industrial Biotechnology

Author : Christoph Wittmann
Publisher : John Wiley & Sons
ISBN 13 : 3527341811
Total Pages : 642 pages
Book Rating : 4.5/5 (273 download)

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Book Synopsis Industrial Biotechnology by : Christoph Wittmann

Download or read book Industrial Biotechnology written by Christoph Wittmann and published by John Wiley & Sons. This book was released on 2017-03-06 with total page 642 pages. Available in PDF, EPUB and Kindle. Book excerpt: The latest volume in the Advanced Biotechnology series provides an overview of the main product classes and platform chemicals produced by biotechnological processes today, with applications in the food, healthcare and fine chemical industries. Alongside the production of drugs and flavors as well as amino acids, bio-based monomers and polymers and biofuels, basic insights are also given as to the biotechnological processes yielding such products and how large-scale production may be enabled and improved. Of interest to biotechnologists, bio and chemical engineers, as well as those working in the biotechnological, chemical, and food industries.

Biotechnology in Flavor Production

Author : Daphna Havkin-Frenkel
Publisher : John Wiley & Sons
ISBN 13 : 1118354060
Total Pages : 340 pages
Book Rating : 4.1/5 (183 download)

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Book Synopsis Biotechnology in Flavor Production by : Daphna Havkin-Frenkel

Download or read book Biotechnology in Flavor Production written by Daphna Havkin-Frenkel and published by John Wiley & Sons. This book was released on 2016-08-29 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 modification of wine, beer, and dairy products through the manipulation of the microbial species involved. Biotechnological approaches to the production of specific flavor molecules in microbes and plant tissue cultures, and the challenges that have been encountered, are also covered, along with the metabolic engineering of food crops for flavor enhancement - also a current area of research. Biotechnology is also being applied to crop breeding through marker-assisted selection for important traits, including flavor, and the book looks at the application of the biotechnological approach to breeding for enhanced flavor in rice, apple, and basil. These techniques are subject to governmental regulation, and this is addressed in a dedicated chapter. This updated second edition features five brand new chapters, and the topics covered in the book will be of interest to those in the flavor and food industries as well as to academic researchers interested in flavors.

Bioprocessing for Biomolecules Production

Author : Gustavo Molina
Publisher : John Wiley & Sons
ISBN 13 : 1119434327
Total Pages : 532 pages
Book Rating : 4.1/5 (194 download)

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Book Synopsis Bioprocessing for Biomolecules Production by : Gustavo Molina

Download or read book Bioprocessing for Biomolecules Production written by Gustavo Molina and published by John Wiley & Sons. This book was released on 2020-01-21 with total page 532 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents the many recent innovations and advancements in the field of biotechnological processes This book tackles the challenges and potential of biotechnological processes for the production of new industrial ingredients, bioactive compounds, biopolymers, energy sources, and compounds with commercial/industrial and economic interest by performing an interface between the developments achieved in the recent worldwide research and its many challenges to the upscale process until the adoption of commercial as well as industrial scale. Bioprocessing for Biomolecules Production examines the current status of the use and limitation of biotechnology in different industrial sectors, prospects for development combined with advances in technology and investment, and intellectual and technical production around worldwide research. It also covers new regulatory bodies, laws and regulations, and more. Chapters look at biological and biotechnological processes in the food, pharmaceutical, and biofuel industries; research and production of microbial PUFAs; organic acids and their potential for industry; second and third generation biofuels; the fermentative production of beta-glucan; and extremophiles for hydrolytic enzymes productions. The book also looks at bioethanol production from fruit and vegetable wastes; bioprocessing of cassava stem to bioethanol using soaking in aqueous ammonia pretreatment; bioprospecting of microbes for bio-hydrogen production; and more. Provides up to date information about the advancements made on the production of important biotechnological ingredients Complete visualization of the general developments of world research around diverse products and ingredients of technological, economic, commercial and social importance Investigates the use and recovery of agro-industrial wastes in biotechnological processes Includes the latest updates from regulatory bodies for commercialization feasibility Offering new products and techniques for the industrial development and diversification of commercial products, Bioprocessing for Biomolecules Production is an important book for graduate students, professionals, and researchers involved in food technology, biotechnology; microbiology, bioengineering, biochemistry, and enzymology.

Biotechnology of Lactic Acid Bacteria

Author : Fernanda Mozzi
Publisher : John Wiley & Sons
ISBN 13 : 1118868374
Total Pages : 392 pages
Book Rating : 4.1/5 (188 download)

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Book Synopsis Biotechnology of Lactic Acid Bacteria by : Fernanda Mozzi

Download or read book Biotechnology of Lactic Acid Bacteria written by Fernanda Mozzi and published by John Wiley & Sons. This book was released on 2015-09-04 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products. Over recent years, new areas have had a strong impact on LAB studies: the application of omics tools; the study of complex microbial ecosystems, the discovery of new LAB species, and the use of LAB as powerhouses in the food and medical industries. This second edition of Biotechnology of Lactic Acid Bacteria: Novel Applications addresses the major advances in the fields over the last five years. Thoroughly revised and updated, the book includes new chapters. Among them: The current status of LAB systematics; The role of LAB in the human intestinal microbiome and the intestinal tract of animals and its impact on the health and disease state of the host; The involvement of LAB in fruit and vegetable fermentations; The production of nutraceuticals and aroma compounds by LAB; and The formation of biofilms by LAB. This book is an essential reference for established researchers and scientists, clinical and advanced students, university professors and instructors, nutritionists and food technologists working on food microbiology, physiology and biotechnology of lactic acid bacteria.

Natural Flavors and Fragrances

Author : Carl Frey
Publisher :
ISBN 13 :
Total Pages : 240 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Natural Flavors and Fragrances by : Carl Frey

Download or read book Natural Flavors and Fragrances written by Carl Frey and published by . This book was released on 2005 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: With the development of synthetic organic chemistry techniques in the early 19th century the world of synthetic F&F materials began and expanded, but it has not totally replaced natural F&F. A growing segment of the public prefers natural foods to foods containing artificial additives, and will pay a premium for natural foods. While modern synthetic methods permit the economical production of artificial F&F on a large scale, the natural F&F industry remains important. Why is this so? How do the chemical, biological, and agricultural sciences support the natural F&F industry? What is the state of current natural F&F research? These are questions this volume attempts to address. Even considering only the value of F&F derived from essential oils, natural F&F constitute approximately a $2 billion annual business. The impact of F&F is best appreciated when you consider that a flavor or fragrance typically contributes only a very small part, both in cost and volume, to a finished product. Many analytical tools available do not have a detector that is as sensitive to taste or odor as a human (or many animals for that matter). The challenge for researchers is to sift F&F information from all the data obtained from the various analytical techniques. The intent of this book is to give the reader and appreciation for the many facets of the chemistry, analysis and production of natural flavors and fragrances. It is a field where each one of us who can smell and taste are active participants. New foods, plants, processes, packages and aromas are developed each day. Keeping researchers abreast of the many new facets of the natural F&F field have led to development of this chapter and the ACS symposium that served as the basis of this book.

Applications of Biotechnology in Traditional Fermented Foods

Author : National Research Council
Publisher : National Academies Press
ISBN 13 : 0309046858
Total Pages : 208 pages
Book Rating : 4.3/5 (9 download)

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Book Synopsis Applications of Biotechnology in Traditional Fermented Foods by : National Research Council

Download or read book Applications of Biotechnology in Traditional Fermented Foods written by National Research Council and published by National Academies Press. This book was released on 1992-02-01 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.

Bioprocess Production of Flavor, Fragrance, and Color Ingredients

Author : Alan Gabelman
Publisher : Wiley-Interscience
ISBN 13 : 9780471038214
Total Pages : 0 pages
Book Rating : 4.0/5 (382 download)

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Book Synopsis Bioprocess Production of Flavor, Fragrance, and Color Ingredients by : Alan Gabelman

Download or read book Bioprocess Production of Flavor, Fragrance, and Color Ingredients written by Alan Gabelman and published by Wiley-Interscience. This book was released on 1994-10-28 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A practical guide to the most useful bioprocess techniques for . Bioprocess Production of Flavor, Fragrance, and Color Ingredients In these days of increasing consumer preference for natural foods, biological production of food ingredients is more important than ever before. This book is an in-depth review of bioprocess production of flavor, fragrance, and color ingredients, including esters, aldehydes, lactones, pyrazines, terpenoids, dairy flavors such as methyl ketones, and savory flavors such as HVPs, nucleotides, yeast autolysates, and extracts. Technologies of interest to the food and flavor industry are also covered, including genetic engineering and plant tissue culture, with specific examples taken from flavors and fragrances. Additionally, one entire chapter is devoted to nontechnical issues such as regulation of biotechnology products in foods, consumer perception of the new biotechnology, definition and importance of the word natural, and other related issues. The book addresses a wide range of topics from a rapidly advancing field, yet each topic is covered thoroughly and the most up-to-date material is included. Presentation is practical and down-to-earth, so that the material can be readily digested and applied by food, flavor, and fragrance industry professionals.

Flavours and Fragrances

Author : Ralf Günter Berger
Publisher : Springer Science & Business Media
ISBN 13 : 3540493395
Total Pages : 649 pages
Book Rating : 4.5/5 (44 download)

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Book Synopsis Flavours and Fragrances by : Ralf Günter Berger

Download or read book Flavours and Fragrances written by Ralf Günter Berger and published by Springer Science & Business Media. This book was released on 2007-03-06 with total page 649 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is an introduction to the world of aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry. Present technology, the future use of resources and biotechnological approaches for the production of the respective chemical compounds are described. The book has an integrated and interdisciplinary approach on future industrial production and the issues related to this topic.

Sourcebook of Flavors

Author : Gary Reineccius
Publisher : Springer Science & Business Media
ISBN 13 : 9780834213074
Total Pages : 952 pages
Book Rating : 4.2/5 (13 download)

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Book Synopsis Sourcebook of Flavors by : Gary Reineccius

Download or read book Sourcebook of Flavors written by Gary Reineccius and published by Springer Science & Business Media. This book was released on 1994 with total page 952 pages. Available in PDF, EPUB and Kindle. Book excerpt: Covers all aspects of the flavor industry. Discusses mechanisms of flavor formation in plants and animal tissues; means of manufacturing flavors, including the handling and extraction of plant materials, liquid flavors, the creation of emulsions and dry flavorings; quality control, sensory analysis, sensory/instrumental correlations; safety of flavorings and legal considerations in the flavor industry. Features updated and expanded information on the role of the flavorist, uses of biotechnology for the production of flavoring material, essential oils, plant materials, and volatile and nonvolatile chemicals used in flavors, and a comprehensive list of flavoring ingredients and their legal status.

Advances in Biotechnology for Food Industry

Author : Alexandru Mihai Grumezescu
Publisher : Academic Press
ISBN 13 : 0128114959
Total Pages : 508 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Advances in Biotechnology for Food Industry by : Alexandru Mihai Grumezescu

Download or read book Advances in Biotechnology for Food Industry written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2018-02-03 with total page 508 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Biotechnology for Food Industry, Volume Fourteen in the Handbook of Food Bioengineering series, provides recent insight into how biotechnology impacts the global food industry and describes how food needs are diverse, requiring the development of innovative biotechnological processes to ensure efficient food production worldwide. Many approaches were developed over the last 10 years to allow faster, easier production of widely used foods, food components and therapeutic food ingredients. This volume shows how biotechnological processes increase production and quality of food products, including the development of anti-biofilm materials to decrease microbial colonization in bioreactors and food processing facilities. Presents basic to advanced technological applications in food biotechnology Includes various scientific techniques used to produce specific desired traits in plants, animals and microorganisms Provides scientific advances in food processing and their impact on the environment, human health and food safety Discusses the development of controlled co-cultivations for reproducible results in fermentation processes in food biotechnology

Orchids Phytochemistry, Biology and Horticulture

Author : Jean-Michel Mérillon
Publisher : Springer
ISBN 13 : 9783030383916
Total Pages : 649 pages
Book Rating : 4.3/5 (839 download)

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Book Synopsis Orchids Phytochemistry, Biology and Horticulture by : Jean-Michel Mérillon

Download or read book Orchids Phytochemistry, Biology and Horticulture written by Jean-Michel Mérillon and published by Springer. This book was released on 2022-03-17 with total page 649 pages. Available in PDF, EPUB and Kindle. Book excerpt: This reference work provides an authoritative and comprehensive review of the latest developments in orchids’ biology, biotechnology and phytochemistry, and it also explores the applications of orchids in medicinal chemistry, nutrition and cosmetics industry. Chapters from expert contributors are organised into six sections and cover the entire gamut of orchid research and uses. In this work, readers will learn about topics such as biogeography and diversity of orchids, their biology and environmental factors, their horticulture and phytochemistry, and their use in agri-food, medicinal and perfumery industries. This book will appeal to graduate students, scholars, researchers interested in botany, agriculture, pharmacy, biotechnology and phytochemistry. Industrial scientists and those involved in marketing flowers and phytochemicals, plants and their extracts will also understand the importance of this reference work.

Source book of flavors

Author : Gary Reineccius
Publisher : Springer Science & Business Media
ISBN 13 : 1461578892
Total Pages : 942 pages
Book Rating : 4.4/5 (615 download)

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Book Synopsis Source book of flavors by : Gary Reineccius

Download or read book Source book of flavors written by Gary Reineccius and published by Springer Science & Business Media. This book was released on 2013-12-14 with total page 942 pages. Available in PDF, EPUB and Kindle. Book excerpt: Flavor is unquestionably one of the most extremely secretive one-reluctant to dis close anything that might be of value to a important attributes of the food we eat. competitor. Thus, little information about Man does not eat simply to live but even the activities of the flavor industry itself is more so lives to eat. Take away the pleasure offood and life becomes relatively mundane. available to the public. There now is a substantial body of liter The goal of the original Source Book of ature dealing with food flavor. The "golden Flavors, written by Henry Heath, was to years" of flavor research in the United States bring together in one volume as much of the were the 1960s and 70s. Numerous academic worldwide data and facts and as many flavor and government institutions had strong related subjects (e. g. , food colors) as was flavor programs and money was readily possible. Henry Heath added a wealth of available for flavor research. In the 1980s personal information on how the industry and 90s, research funding has become diffi accomplishes its various activities, which cult to obtain, particularly in an esthetic had never been published in any other liter area such as food flavor. The number of ature. It has been the intent of this author to research groups focusing on food flavor has update and build upon the original work of declined in the United States. Fortunately, Henry Heath.

Biotechnology and Food Ingredients

Author : Israel Goldberg
Publisher : Springer Science & Business Media
ISBN 13 : 9780442002725
Total Pages : 596 pages
Book Rating : 4.0/5 (27 download)

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Book Synopsis Biotechnology and Food Ingredients by : Israel Goldberg

Download or read book Biotechnology and Food Ingredients written by Israel Goldberg and published by Springer Science & Business Media. This book was released on 1991-02-28 with total page 596 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reviews the successful cases of developing food ingredients by biotechnological processes, as a sort of catalogue for people in the food industry. Describes the production of proteins, vitamins, enzymes, flavors, colors, and other ingredients, using traditional, genetic-engineering, and entirely new technologies. Chapters discuss the various products and sources, methodologies, and regulation. Annotation copyrighted by Book News, Inc., Portland, OR

Flavour Science

Author : Wender L.P. Bredie
Publisher : Elsevier
ISBN 13 : 9780080462219
Total Pages : 662 pages
Book Rating : 4.4/5 (622 download)

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Book Synopsis Flavour Science by : Wender L.P. Bredie

Download or read book Flavour Science written by Wender L.P. Bredie and published by Elsevier. This book was released on 2006-05-10 with total page 662 pages. Available in PDF, EPUB and Kindle. Book excerpt: The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research Symposium and describes the most recent and original research advances related to the flavour of foods and beverages with contributions of experts from 25 countries world-wide. * Efficiently summarises the current front line research within food flavor * Highlights the modern approaches to flavor production using biotechnology, enzymes and gene-technology * The dynamic effects of manipulation of food in the mouth during consumption influencing the release of flavour compounds is discussed in detail

Current Developments in Solid-state Fermentation

Author : Ashok Pandey
Publisher : Springer Science & Business Media
ISBN 13 : 0387752137
Total Pages : 521 pages
Book Rating : 4.3/5 (877 download)

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Book Synopsis Current Developments in Solid-state Fermentation by : Ashok Pandey

Download or read book Current Developments in Solid-state Fermentation written by Ashok Pandey and published by Springer Science & Business Media. This book was released on 2008-09-16 with total page 521 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over the period of last two decades, there has been significant resurgence in solid-state fermentation due to the numerous benefits it offers, especially in the engineering and environmental aspects. SSF has shown much promise in the development of several bioprocesses and products. This resurgence gained further momentum during the last 5-6 years with the developments in fundamental and applied aspects. A good deal of information has been generated in published literature and patented information. Several commercial ventures have come up based on SSF in different parts of the world. The contents are organized into four parts: Part 1 deals with the General and Fundamentals aspects of SSF; Part 2 deals with the production of bulk chemicals and products such as enzymes, organic acids, spores and mushrooms in SSF; Part 3 is on the use of SSF for specialty chemicals such as gibberellic acid, antibiotics and other pharmaceutically valuable secondary metabolites, pigments, and aroma compounds; Part 4 deals with the use of SSF miscellaneous application such as SSF for food and feed applications, agro-industrial residues as substrates in SSF and the production of silage and vermicompost.