Biotechnology in Flavor Production

In the 21st century, biotechnology plays an important role in the flavor improvement of many types of foods. This book covers many of the biotechnological approaches currently being applied to flavor enhancement.

Author: Daphna Havkin-Frenkel

Publisher: John Wiley & Sons

ISBN: 1118354060

Category: Technology & Engineering

Page: 336

View: 692

Throughout history, human beings have sought ways to enhance the flavor of the foods they eat. In the 21st century, biotechnology plays an important role in the flavor improvement of many types of foods. This book covers many of the biotechnological approaches currently being applied to flavor enhancement. The contribution of microbial metabolism to flavor development in fermented beverages and dairy products has been exploited for thousands of years, but the recent availability of whole genome sequences of the yeasts and bacteria involved in these processes is stimulating targeted approaches to flavor enhancement. Chapters discuss recent developments in the flavor modification of wine, beer, and dairy products through the manipulation of the microbial species involved. Biotechnological approaches to the production of specific flavor molecules in microbes and plant tissue cultures, and the challenges that have been encountered, are also covered, along with the metabolic engineering of food crops for flavor enhancement - also a current area of research. Biotechnology is also being applied to crop breeding through marker-assisted selection for important traits, including flavor, and the book looks at the application of the biotechnological approach to breeding for enhanced flavor in rice, apple, and basil. These techniques are subject to governmental regulation, and this is addressed in a dedicated chapter. This updated second edition features five brand new chapters, and the topics covered in the book will be of interest to those in the flavor and food industries as well as to academic researchers interested in flavors.

Food Biotechnology

Revised and updated to reflect the latest research and advances available, Food Biotechnology, Second Edition demonstrates the effect that biotechnology has on food production and processing.

Author: Anthony Pometto

Publisher: CRC Press

ISBN: 1420027972

Category: Technology & Engineering

Page: 2008

View: 169

Revised and updated to reflect the latest research and advances available, Food Biotechnology, Second Edition demonstrates the effect that biotechnology has on food production and processing. It is an authoritative and exhaustive compilation that discusses the bioconversion of raw food materials to processed products, the improvement of food

Biotechnology Challenges for the Flavor and Food Industry

These Proceedings continue the series, providing an account of the 2nd Quest International Scientific Symposium on 'Biotechnology Challenges for the Flavor and Food Industry' held at Williamsburg, Virginia, USA in 1988.

Author: Robert C. Lindsay

Publisher: Springer

ISBN:

Category: Technology & Engineering

Page: 170

View: 984

In 1987 Quest International convened its 1st International Scientific Symposium on the timely topic of 'Healthy Eating: A Scientific Perspective'. This assembly at Woburn Abbey in Bedfordshire, England, initiated a series of symposia designed to explore current topics of great interest to the food industry on a scientific level. The success of the 1st symposium in the series was assured by bringing together an audience of senior technical staff from compa'lies representing food industries in various parts of the world and the noted experts who were invited to present the latest information on the theme of healthy eating. These Proceedings continue the series, providing an account of the 2nd Quest International Scientific Symposium on 'Biotechnology Challenges for the Flavor and Food Industry' held at Williamsburg, Virginia, USA in 1988. Historically, within the field of food ingredients, few technical endeavors have posed greater potential opportunities than biotechnology. However, equally important challenges face the workers in a number of related disciplines, and these individuals must communicate effectively and work in concert to develop these opportunities into useable technologies. Con tributors to the 2nd Quest symposium represent many of the disciplines involved, and provide a broad perspective of the activities and excitement surrounding biotechnology today. After an excellent introduction to the basics of biotechnology, current progress in microbiological fermentations, enzyme tailoring for specific applications, and plant biotechnology were discussed.

Flavour Science

This latest volume presents the proceedings of the 11th Weurman Flavour Research Symposium and describes the most recent and original research advances related to the flavour of foods and beverages with contributions of experts from 25 ...

Author: Wender L.P. Bredie

Publisher: Elsevier

ISBN: 9780080462219

Category: Technology & Engineering

Page: 662

View: 237

The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research Symposium and describes the most recent and original research advances related to the flavour of foods and beverages with contributions of experts from 25 countries world-wide. * Efficiently summarises the current front line research within food flavor * Highlights the modern approaches to flavor production using biotechnology, enzymes and gene-technology * The dynamic effects of manipulation of food in the mouth during consumption influencing the release of flavour compounds is discussed in detail

Biotechnology for Improved Foods and Flavors

... responses by bioregulatory compounds , 206 Biosensors , use of
biotechnology , 7 Biotechnological processes leading to flavor production , 120
Biotechnological production , Cignorisoprenoid aroma compounds , 300 _ 305
Biotechnology ...

Author: Gary R. Takeoka

Publisher: Amer Chemical Society

ISBN:

Category: Medical

Page: 332

View: 341

Highlights the impact of biotechnology on the food industry and discusses strategies for producing new and improved raw materials. Details the latest analytical methodology for characterizing products generated by biotechnology. Describes the generation of flavors from precursors via enzymes and microorganisms. Discusses the construction of chimeric enzymes with improved properties. Reviews the effect of new plant crop regulators on crop yield and quality.

Biotechnology Gene Technology

5 ' - IMP and 5 ' - GMP Hypoxanthine 4 Inosine \ 131 XMP AMP Large - scale
flavor nucleotide production IMP 2 originated in Japan , which today is the 7 , 5
GMP main source of inosinic acid ( 5 ' - IMP ) and guanylic acid ( 5 ' - GMP ) .

Author: Hans-Jürgen Rehm

Publisher: Wiley-Blackwell

ISBN: 9783527265176

Category: Science

Page: 603

View: 277

This is the last volume to appear in the successful ten-volume series 'Biotechnology', the largest yet to have been published on the subject. Over thirty experts from universities, institutes, and industry describe the most recent findings in this fascinating area of molecular biology. Basic insights, methods, and safety measures relating to the production and use of artificial genes are presented. In contrast to other volumes in the series, topics not usually considered in terms of microbial fermentation technology are discussed. They include recombinant plants, transgenic animals, recombinant microorganisms, engineered proteins, and human gene therapy. The gene technological aspects of more traditional products (such as organic acids, vitamins, enzymes, pharmaceutical proteins, vaccines, hormones) are also treated in detail.

Biotechnology and Food Ingredients

This book offers a comprehensive review of the prospects for a wide range of food ingredients produced using biotechnology.

Author: Israel Goldberg

Publisher: Springer Science & Business Media

ISBN: 9780442002725

Category: Technology & Engineering

Page: 577

View: 969

This book offers a comprehensive review of the prospects for a wide range of food ingredients produced using biotechnology.

Biotechnology in Food Processing

MICROBIAL PRODUCTION OF FLAVOR COMPOUNDS L - glutamate has been
used to enhance the flavor of natural food products since the beginning of this
century ( 1909 ) . Today , over 600 million pounds of glutamate are produced ...

Author: Susan K. Harlander

Publisher: William Andrew

ISBN:

Category: Technology & Engineering

Page: 323

View: 783


Biotechnology Food Science and Technology

Language : English Descriptors : U.S.A .; Food biotechnology ; Genetic
engineering ; Food legislation ; Food quality ; Food safety ; Public agencies ...
A1B58 Flavour peptides : the potential role of Lactococcal peptidases in their
production .

Author: Lara Wiggert

Publisher:

ISBN:

Category: Agricultural biotechnology

Page: 64

View: 528


Industrial Biotechnology

Important flavor molecules produced by biotechnological processes and factors
Applications Enhancing factors Inhibiting factors Vanillin Dairy products, ice-
creams, confectionery, beverages, tobacco High demand – simple flavor Price ...

Author: Christoph Wittmann

Publisher: John Wiley & Sons

ISBN: 3527341811

Category: Science

Page: 640

View: 962

The latest volume in the Advanced Biotechnology series provides an overview of the main product classes and platform chemicals produced by biotechnological processes today, with applications in the food, healthcare and fine chemical industries. Alongside the production of drugs and flavors as well as amino acids, bio-based monomers and polymers and biofuels, basic insights are also given as to the biotechnological processes yielding such products and how large-scale production may be enabled and improved. Of interest to biotechnologists, bio and chemical engineers, as well as those working in the biotechnological, chemical, and food industries.

Medicinal Plant Biotechnology

... have an important application in the control of natural products ' biosynthetic
pathways and production of highquality ... balance between some of the
aldehydes and the corresponding alcohols associated with flavor production ,
leading to a ...

Author: Oliver Kayser

Publisher:

ISBN:

Category: Materia medica, Vegetable

Page: 310

View: 835


Biotechnology Microbial products II

5 'GMP and 5 ' - XMP also had similar flavor enhancing activity ( 5 ' - GMP > 5 ' -
IMP > 5 'XMP ) , and there were marked synergistic Microbial production of amino
acids and effects between the flavor nucleotides ( Fig . nucleotides has been ...

Author: Hans-Jürgen Rehm

Publisher:

ISBN:

Category: Biotechnology

Page:

View: 790


Natural Flavors and Fragrances

Introduction Biotechnology can be applied in the flavor and fragrance industry in
terms of the production of flavor and fragrance chemicals , of the production flavor
and fragrance modulators and of the analysis of chemosensory systems .

Author: Carl Frey

Publisher: Amer Chemical Society

ISBN:

Category: Technology & Engineering

Page: 220

View: 437

Natural sources continue to provide unique and effective flavor and fragrance materials. This book presents the state-of-the-art in the chemistry, analysis and application of natural flavor and fragrance ingredients.

Biotechnology

In addition to the flavor enhancers already discussed ( sodium glutamate ,
Chapter 9 , and 5 'nucleotides , Chapter 10 ) a number of specific flavoring
agents can be produced by fermentation . An example is the production of
complex flavoring ...

Author: Wulf Crueger

Publisher: Sinauer Associates, Incorporated

ISBN:

Category: Technology & Engineering

Page: 357

View: 223

An up-to-date textbook that presents the key principles and major processes of industrial microbiology. This edition includes new material on genetic engineering, including the use of recombinant DNA techniques for strain selection and for the production of proteins, enzymes and amino acids.

Many Faces Many Microbes

There were internal management problems brewing at Universal ' s headquarters
in Madison , Wisconsin , and I decided that there was a lack of commitment to
biotechnology for flavor production . I was right ; the group was disbanded a year
 ...

Author: Ronald M. Atlas

Publisher: Amer Society for Microbiology

ISBN:

Category: Biography & Autobiography

Page: 328

View: 448

Demystifying science by revealing the human faces of leading scientists. Features diverse, down-to-earth personal essays from contemporary microbiologists highlights how and why each became a microbiologist and illustrates the fascinating breadth of the field.

Biotechnology and Food Quality

A potentially useful area of biotechnology , which may have an impact on the
production of secondary metabolites by plant cells , is ... L - glutamate and 5 ' -
nucleotides are the best examples of biotechnology at work for flavor
enhancement .

Author: Shain-dow Kung

Publisher: Butterworth-Heinemann

ISBN:

Category: Biotechnology

Page: 354

View: 745

Molecular biology, plant and animal physiology, biochemistry and food science are all covered. The current status of food quality is analysed and the application of biotechnology to improve quality.

Biotechnology

1 Introduction Industrial production of nucleotides started in Japan in 1961, since
some nucleotides were found to have flavor enhancing activity (KUNINAKA, 1960
). Nucleotides and related compounds are now used not only as flavor ...

Author: Hans-Jürgen Rehm

Publisher:

ISBN:

Category: Biotechnology

Page:

View: 125


Novo s Handbook of Practical Biotechnology

Enzyme Modified Dairy Products ( A Case of Flavor Development )
nammmmmmmmmmmTMTM MMMMM Introduction The primary benefits of using
enzymes for flavor development include ( 1 ) the ability to produce unique flavors
, and ( 2 ) ...

Author: C. O. L. Boyce

Publisher:

ISBN:

Category: Amylases

Page: 125

View: 160


Biotechnology of Lactic Acid Bacteria

This second edition of Biotechnology of Lactic Acid Bacteria: Novel Applications addresses the major advances in the fields over the last five years. Thoroughly revised and updated, the book includes new chapters.

Author: Fernanda Mozzi

Publisher: John Wiley & Sons

ISBN: 1118868404

Category: Science

Page: 432

View: 577

Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products. Over recent years, new areas have had a strong impact on LAB studies: the application of ï¿1⁄2omicsï¿1⁄2 tools; the study of complex microbial ecosystems, the discovery of new LAB species, and the use of LAB as powerhouses in the food and medical industries. This second edition of Biotechnology of Lactic Acid Bacteria: Novel Applications addresses the major advances in the fields over the last five years. Thoroughly revised and updated, the book includes new chapters. Among them: The current status of LAB systematics; The role of LAB in the human intestinal microbiome and the intestinal tract of animals and its impact on the health and disease state of the host; The involvement of LAB in fruit and vegetable fermentations; The production of nutraceuticals and aroma compounds by LAB; and The formation of biofilms by LAB. This book is an essential reference for established researchers and scientists, clinical and advanced students, university professors and instructors, nutritionists and food technologists working on food microbiology, physiology and biotechnology of lactic acid bacteria.

Proceedings of the Europe Asia Symposium on Quality Management in Postharvest Systems EURASIA 2007

Biotechnology in flavor production . Blackwell Publishing . ( in press ) Galili , G. ,
Galili , S. , Lewinsohn , E. and Tadmor , Y. 2002.Genetic , molecular and genomic
approaches to improve the value of plant food and feeds . C.R. Plant Sci .

Author: Sirichai Kanlayanarat

Publisher:

ISBN:

Category: Crops

Page: 664

View: 716