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Titre :	Biotechnology in flavor production. Ajouter au panier
Auteur(s) :	Daphna Havkin-Frenkel, Éditeur scientifique Faith C. Belanger, Éditeur scientifique
Type de document :	Livre
Sujets :	AROME ; PRODUIT ALIMENTAIRE ; LEVURE ; BOISSON ; PRODUIT LAITIER ; BIOTECHNOLOGIE ; VANILLE ; TOMATE ; RIZ ; POMME ; SELECTION ; BASILIC ; POMME DE TERRE ; REGLEMENTATION
Editeur(s) :	Oxford : Blackwell Publishing
Date de publication :	2008
Format :	214 p.
Note(s) :	Bibliographie Illustrations Index
Table des matières :	Chapter 1 The development of yeast strains as tools for adjusting the flavor of fermented beverages to market specifications Wine Beer Saké Wine, beer and saké yeasts Wine yeasts Beer yeasts Saké yeasts Acids Non-volatile acids Volatile acids Alcohols Ethanol Glycerol Higher alcohols Esters Carbonyl compounds Acetaldehyde Diacetyl Volatile phenols Sulfu[...] Chapter 1 The development of yeast strains as tools for adjusting the flavor of fermented beverages to market specifications Wine Beer Saké Wine, beer and saké yeasts Wine yeasts Beer yeasts Saké 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 Chapter 2 Biotechnology of flavor production in dairy products 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 3 Biotechnological production of vanillin lntroduction Biosynthesis of vanillin Natural occurance of vanillin Site of vanillin production in vanilla beans Vanillin biosynthetic pathway in V. planifolia Production 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 4 Plant cell culture as a source of valuable chemicals Introduction Establishment of callus culture Initiation and maintenance of cell culture Production of valuable chemicals by cultured plant cells Concluding remarks References Chapter 5 Tomato aroma: Biochemistry and biotechnology The major aroma impact volatiles in tomato and their biosynthetic pathways Biosynthesis of tomato volatiles Degradation of fatty acids Volatiles derived from amino acids Terpenes Carotenoid pigmentation affects the flavor and volatile composition of tomato fruit Genetic engineering of tomato aroma Conclusion References Chapter 6 Flavor development in rice Old flavors of rice Rice texture Fragrant rice The chemistry of rice fragrance The genetics of rice fragrance BAD enzymes and 2AP synthesis The future References Chaper 7 Breeding and biotechnology for flavor development in apple (Malus x domestica Borkh.) 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 Ethylene production and softening (ACS-ACO) Consumer perceptions and sensory testing References Chapter 8 Aroma as a factor in the breeding process of fresh herbs - the case of basil The importance of selecting for aroma in breeding of aromatic plants The importance of genetic factors regarding the essential oil composition in aromatic plants Sweet basil and the Ocimum genus Uses of sweet basil The chemistry of the aroma factors of plants: The essential oil Essential oil profiles of common commercial basil varieties Comparison of chemical analysis methods Variation of the volatile compound composition within the plant Variation of aroma compounds within cultivars and the potential for selection Biosynthetic pathways of basil aroma components Inheritance of aroma compounds in basil Interspecific hybridization among Ocimum species Applications of biotechnology-based approaches to modification of basil aroma References Chapter 9 Increasing the methional content in potato through biotechnology Flavor compound methional in foods Formation of methional Synthesis of Met in plants Biotechnology to enhance Met and methional References Chapter 10 ReguIatory aspects of flavor development – traditional versus bioengineered Bioengineered food products Convention al flavors The use of microbes as vectors of food ingredients and flavors Bioengineered flavors Safety standards of food products, ingredients, and flavors Determination of 'reasonable certainty of no harm' safety standard The 1992 Policy - Substantial equivalence of bioengineered food ingredients Plant-derived bioengineered foods - A special case Labeling of bioengineered food products Allergenicity of bioengineered foods Notes References
Langue(s) :	Anglais
Identifiant :	978-1-4051-5649-3
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=68448

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