by
Didier, Montet.
Call Number
664.024 MIC
Publication Date
2014
Summary
The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biology, discussing specific topics including microbiology and biotechnology of wine and beer, lactic fermented fruits and vegetables, coffee and cocoa fermentation, probiotics, bio-valorization of food wastes, and solid state fermentation in food processi
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Electronic Resources
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0.0615
2.
by
Publishing, OECD.
Call Number
664
Publication Date
2015
Format:
Electronic Resources
Relevance:
0.0460
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by
Havkin-Frenkel, Daphna.
Call Number
664.07
Publication Date
2009
Summary
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
Format:
Electronic Resources
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0.0445
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