Biotechnology in flavor production

This book provides a unique overview of the current state of the art of flavor production through biotechnology, examining the principles and current methods of producing flavors from plants as well as other organisms. Chapters are included on plant tissue culture, genetic engineering of plants for flavor improvement and extraction, genetic engineering of bacteria and fungi for flavor extraction, fermentation processes and enzymes.

1. The development of yeast strains as tools to adjust the flavor of fermented beverages to market specifications (Jan H. Swiegers, Sofie M.G. Saerens and Professor Isak S. Pretorius, The Australian Wine Research Institute, Glen Osmond, Adelaide, Australia).

2. Biotechnology of flavor production in dairy products (Dr Bart C. Weimer, Sweta Rajan, Bala Ganesan, Center for Integrated BioSystems, Department of Nutrition and Food Sciences, Utah State University, Logan, Utah, USA).

3. Biotechnological production of vanillin (Dr Daphna Havkin Frenkel and Dr Faith C. Belanger, The Biotechnology Center for Agriculture & the Environment, School of Environmental and Biological Science, Rutgers, The State University of New Jersey, New Brunswick, New Jersey, USA).

4. Plant cell culture as a source of valuable chemicals (Dr Chee Kok Chin.

Department of Plant Biology and Pathology, Rutgers University, New Brunswick, New Jersey, USA).

5. Tomato aroma: biochemistry and biotechnology (Rachel Davidovich Rikanati and Yaniv Azulay, Institute of Plant Sciences, Newe Yaar Research Center, Agricultural Research Organization, Ramat Yishay, Israel, Yaron Sitrit.

The Jacob Blaustein Institutes for Desert Research, Ben Gurion University of the Negev, Beer Sheva, Israel, and Yaakov Tadmor and Dr Efraim Lewinsohn.

Institute of Plant Sciences, Newe Yaar Research Center, Agricultural Research Organization, Ramat Yishay, Israel).

6. Flavour development in rice (Louis M. T. Bradbury, Dr Robert J. Henry and Daniel L. E. Waters, Grain Foods CRC, Centre for Plant Conservation Genetics, Southern Cross University, Lismore, NSW 2480 Australia).

7. Breeding and biotechnology for flavor development in apple (Malus x domestica Borkh) (Dr Susan K. Brown, Department of Horticultural Sciences, Cornell University, Geneva, New York, USA).

8. Aroma as a factor in the breeding process of fresh herbs the case of basil (Dr Nativ Dudai, Aromatic, Medicinal and Spice Crops Unit, ARO Newe Ya`ar Research Center, Ramat Yishay, ISRAEL, and Dr Faith C. Belanger.

Department of Plant Biology and Pathology and The Biotechnology Center for Agriculture & the Environment, School of Environmental and Biological Sciences, Rutgers, The State University of New Jersey, New Brunswick, New Jersey, USA).

9. Increasing the methional content in potato through biotechnology (Rong Di, The Biotechnology Center for Agriculture & the Environment, School of Environmental and Biological Science, Rutgers, The State University of New Jersey, New Brunswick, New Jersey, USA).

10. Regulatory aspects of flavor development traditional versus bioengineered (Dr Sabine Teske and Dr James C. Griffiths, Burdock Group, Vero Beach, Florida and Washington D.C., USA)

food scientists and technologists in the food and flavour industries and in academia, ingredients suppliers