Bioprocess Production of Flavor, Fragrance, and Color Ingredients

From Book News, Inc.
Explains how to meet consumers' demands and government regulations for natural ingredients by growing biologically produced and genetically engineered products from which substances can be purified, extracted, or separated and made into additives that will pass the legal tests to be labeled "natural." Annotation copyright Book News, Inc. Portland, Or.


Book Description
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. Additionally, one entire chapter is devoted to nontechnical issues such as regulation of biotechnology products in foods, consumer perception of the new biotechnology, definition and importance of the word natural, and other related issues. The book addresses a wide range of topics from a rapidly advancing field, yet each topic is covered thoroughly and the most up-to-date material is included. Presentation is practical and down-to-earth, so that the material can be readily digested and applied by food, flavor, and fragrance industry professionals.


Book Info
In-depth review of bioprocess production of flavor, fragrance, and color ingredients. Up-to-date material included. DLC: Flavoring essences - Biotechnology.


The publisher, John Wiley & Sons
A practical up-to-date exposition regarding the biological production of flavor, fragrance and color ingredients such as dairy and savory flavors as well as diverse types of flavor chemicals. Covers current technologies including plant tissue culture and genetic engineering along with important regulatory issues such as recent legislation affecting the use of biotechnology products in foods.


About the Author
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 from the University of Delaware. He is a Registered Professional Engineer in the state of Delaware and a member of the American Institute of Chemical Engineers.


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Explains how to meet consumers' demands and government regulations for natural ingredients by growing biologically produced and genetically engineered products from which substances can be purified, extracted, or separated and made into additives that will pass the legal tests to be labeled "natural." Annotation c. Book News, Inc., Portland, OR (booknews.com)


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