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| | Wiley::Bioprocess Production of Flavor, Fragrance, and Color Ingredients |
 | | 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. |
| eu.wiley.com /WileyCDA/WileyTitle/productCd-0471038210.html (308 words) |
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