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Z256080 Aldrich

Bioprocess Production Of Flavor, Fragrance, And Color Ingredients

  •  ISBN-10 0471038210

  •  ISBN-13 978-047103821-4



Related Categories Books and Software, Flavors and Fragrances Books, Labware More...
publication info   A. Gabelman, ed., John Wiley & Sons, 1994, 376 pp., hard cover
mfr. no.   Wiley


General description

With 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. Presentation is practical, down-to-earth, and applicable by food, flavor, and fragrance industry professionals.

Table of Contents

Overview of Bioprocess Flavor and Fragrance Production
Development and Regulation of Flavor, Fragrance, and Color Ingredients Produced by Biotechnology
Aliphatic, Aromatic, and Lactone Compounds
Fermentation Production of Pyrazines and Terpenoids for Flavors and Fragrances
Savory Flavors
Dairy Flavors
Production of Food Colorants by Fermentation
Plant Tissue Culture
Genetic Engineering and Other Advanced Technologies

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