LEADER 05240nam 2200625Ia 450 001 996208659303316 005 20230721004948.0 010 $a1-282-02637-2 010 $a9786612026379 010 $a1-4443-0249-3 010 $a1-4443-0250-7 035 $a(CKB)1000000000715927 035 $a(EBL)416370 035 $a(OCoLC)476247558 035 $a(SSID)ssj0000112490 035 $a(PQKBManifestationID)11129192 035 $a(PQKBTitleCode)TC0000112490 035 $a(PQKBWorkID)10086827 035 $a(PQKB)11315588 035 $a(MiAaPQ)EBC416370 035 $a(EXLCZ)991000000000715927 100 $a20070810d2008 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aBiotechnology in flavor production$b[electronic resource] /$fedited by Daphna Havkin-Frenkel, Faith C. Belanger 210 $aOxford ;$aAmes, Iowa $cBlackwell$d2008 215 $a1 online resource (232 p.) 300 $aDescription based upon print version of record. 311 $a1-4051-5649-X 320 $aIncludes bibliographical references and index. 327 $aBiotechnology 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; Sake?; Wine, beer and sake? yeasts; Wine yeasts; Beer yeasts; Sake? 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 327 $aChapter 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 production in vanilla beans 327 $aVanillin 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 327 $aChapter 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 327 $aRice 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 327 $aEthylene production and softening (ACS-ACO) 330 $aBiotechnology 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 606 $aFood$xBiotechnology 606 $aFlavor 615 0$aFood$xBiotechnology. 615 0$aFlavor. 676 $a664.07 676 $a664/.07 701 $aHavkin-Frenkel$b D$g(Daphna),$f1951-$01240222 701 $aBelanger$b Faith C$01240223 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a996208659303316 996 $aBiotechnology in flavor production$92877242 997 $aUNISA