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1. |
Record Nr. |
UNISA996208659303316 |
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Titolo |
Biotechnology in flavor production [[electronic resource] /] / edited by Daphna Havkin-Frenkel, Faith C. Belanger |
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Pubbl/distr/stampa |
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Oxford ; ; Ames, Iowa, : Blackwell, 2008 |
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ISBN |
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1-282-02637-2 |
9786612026379 |
1-4443-0249-3 |
1-4443-0250-7 |
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Descrizione fisica |
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1 online resource (232 p.) |
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Altri autori (Persone) |
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Havkin-FrenkelD <1951-> (Daphna) |
BelangerFaith C |
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Disciplina |
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Soggetti |
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Food - Biotechnology |
Flavor |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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Biotechnology in Flavor Production; Contributors; Preface; Chapter 1The development of yeast strains as tools foradjusting the flavor of fermented beverages tomarket specificationsJan H. Swiegers, Sofie M.G. Saerens and Isak S. Pretorius; Introduction; Wine; Beer; Saké; Wine, beer and saké yeasts; Wine yeasts; Beer yeasts; Saké yeasts; Acids; Non-volatile acids; Volatile acids; Alcohols; Ethanol; Glycerol; Higher alcohols; Esters; Carbonyl compounds; Acetaldehyde; Diacetyl; Volatile phenols; Sulfur compounds; Sulfides; Mercaptans; Thiols; Monoterpenoids; Conclusion; References |
Chapter 2Biotechnology of flavor production indairy productsBart C. Weimer, Sweta Rajan and Balasubramanian GanesanIntroduction; Biochemistry of dairy fermentations; Biotechnology and flavor; Flavor production from bacteria; Comparative genomics of flavor production; Expression and metabolite analysis; Non-culturable lactococci; Summary; References; Chapter 3Biotechnological production of vanillinDaphna Havkin-Frenkel and Faith C. Belanger; Introduction; Biosynthesis of vanillin; Natural occurrence of vanillin; Site of vanillin |
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production in vanilla beans |
Vanillin biosynthetic pathway in V. planifoliaProduction of vanillin by biotechnology; Introduction; Use of microorganisms; Use of plant tissue culture; Use of enzymes; Use of physical and mild chemistry; Synthetic vanillin; Vanillin from vanilla beans; Regulations; Conclusions and future outlook; References; Chapter 4Plant cell culture as a source of valuablechemicalsChee-Kok Chin; Introduction; Establishment of callus culture; Initiation and maintenance of cell culture; Production of valuable chemicals by cultured plant cells; Concluding remarks; References |
Chapter 5Tomato aroma: Biochemistry and biotechnologyRachel Davidovich-Rikanati, Yaniv Azulay, Yaron Sitrit,Yaakov Tadmor and Efraim LewinsohnThe major aroma impact volatiles in tomato andtheir biosynthetic pathways; Biosynthesis of tomato volatiles; Degradation of fatty acids; Volatiles derived from amino acids; Terpenes; Carotenoid pigmentation affects the flavor andvolatile composition of tomato fruit; Genetic engineering of tomato aroma; Conclusion; References; Chapter 6Flavor development in riceLouis M.T. Bradbury, Robert J. Henry and Daniel L.E. Waters; Introduction; Old flavors of rice |
Rice textureFragrant rice; The chemistry of rice fragrance; The genetics of rice fragrance; BAD enzymes and 2AP synthesis; The future; References; Chapter 7Breeding and biotechnology for flavordevelopment in apple (Malus ́ domestica Borkh.)Susan K. Brown; Quality; Apple volatiles; Ester compounds and ester biosynthesis; Measurement techniques; Varietal and developmental differences; Effect of storage; Effect of processing; Effect of 1-methylcyclopropene treatment; Hypoxia; Gene isolation; Genetic studies, linkage maps and marker-assisted selection; ESTs; Transgenic approaches |
Ethylene production and softening (ACS-ACO) |
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Sommario/riassunto |
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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 met |
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2. |
Record Nr. |
UNINA9910789443203321 |
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Autore |
Eaude Michael |
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Titolo |
Catalonia : a cultural history / / Michael Eaude |
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Pubbl/distr/stampa |
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New York : , : Oxford University Press, , 2008 |
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ISBN |
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1-283-12121-2 |
9786613121219 |
0-19-804392-9 |
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Descrizione fisica |
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1 online resource (xvi, 281 pages) : illustrations, map |
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Collana |
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Landscapes of the imagination |
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Disciplina |
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Soggetti |
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Catalonia (Spain) Civilization |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Nota di bibliografia |
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Includes bibliographical references and indexes. |
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Nota di contenuto |
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Birth and rebirth of a nation -- The first town in Spain (Portbou) -- Mediterranean : the center of the earth (Tarragona) -- Romanesque Catalonia : the Pyrenees -- Glory and rapine : Poblet and Athens -- The poet-priest and the indiano (Verdaguer) -- The Lancashire of Spain : Gaudí and Güell, Geniuses -- Fleeing the straight and narrow : Gaudí and Reus -- Modern painting : Rusiñol at Sitges (Picasso) -- The terminal beach : Salvador Dalí -- Feet rooted to the red earth : Joan Miró -- I Come from a silence : Raimon -- Tourism and war -- The sweaty groin, Barcelona's Raval -- The Gothic Quarter, Barcelona -- Mass migration and mass tourism : Lloret -- Plain and river. Lleida and the Ebro -- The anarchist dream : George Orwell -- The landscape in the pot -- Cradle and refuge : FC Barcelona. |
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Sommario/riassunto |
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Squeezed between more powerful France and Spain, Catalonia has endured a violent history. Its medieval empire that conquered Naples, Sicily and Athens was crushed by Spain. Its geography, with the Pyrenees falling sharply to the rugged Costa Brava, is tormented, too. Michael Eaude traces this history and it monuments: roman Tarragona, celebrated by the poet Martial; Greek Empuries, lost for centuries beneath the sands; medieval Romanesque architecture in the Vall de Boi churches (a World Heritage Series) and Poblet and Santes Creus monasteries. |
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3. |
Record Nr. |
UNIORUON00112651 |
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Autore |
DAGENS, Bruno |
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Titolo |
Entre Alampur et Srisailam : Recherches archéologiques en Andhra Pradesh / Bruno Dagens |
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Pubbl/distr/stampa |
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Pondichéry, : Institut Français d'Indologie, 1984 |
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Descrizione fisica |
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Classificazione |
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Soggetti |
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Archeologia - India - Andhra Pradesh |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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