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Bioprocess Production of Flavor, Fragrance and Color Ingredients
Gabelman
€ 277.04
FREE Delivery in Ireland
Description for Bioprocess Production of Flavor, Fragrance and Color Ingredients
Hardcover. An examination of the biological processes involved in the production of flavour, fragrance and colour ingredients such as dairy and savoury products. The various technologies involved are discussed, as well as regulatory issues and current legislation affecting the use of biotechnology. Editor(s): Gabelman, Alan. Num Pages: 376 pages, black & white illustrations. BIC Classification: TCB; TDCT. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly; (UU) Undergraduate. Dimension: 237 x 165 x 27. Weight in Grams: 714.
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 ... Read more
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 ... Read more
Product Details
Format
Hardback
Publication date
1994
Publisher
John Wiley and Sons Ltd United States
Number of pages
376
Condition
New
Number of Pages
376
Place of Publication
, United States
ISBN
9780471038214
SKU
V9780471038214
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-50
About Gabelman
ALAN GABELMAN has been involved in biological production of food and flavor ingredients for over 15 years. He is presently with Tastemaker, the world's fifth-largest flavor company. Gabelman's experience in fermentation and downstream purification covers the range from laboratory development (including two patents) to plant operations support. Gabelman holds a BS in chemical engineering from Cornell University and an MChE ... Read more
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