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Bioprocess production of flavor, fragrance, and color ingredients / edited by Alan Gabelman. - New York : Wiley, c1994. - xiii, 361 p. : ill. ; 25 cm.

"A Wiley-Interscience publication."

Includes bibliographical references and index.

Overview of bioprocess flavor and fragrance production / Frank W. Welsh --
Development and regulation of flavor, fragrance, and color ingredients produced by biotechnology / Charles H. Manley --
Aliphatic, aromatic, and lactone compounds / David W. Armstrong and Leslie A. Brown --
Fermentation production of pyrazines and terpenoids for flavors and fragrances / Eugene W. Seitz --
Savory flavors / Tilak W. Nagodawithana --
Dairy flavors / David C. Eaton --
Production of food colorants by fermentation / Gunnard Jacobson and John Wasileski --
Plant tissue culture / Om Sahai --
Genetic engineering and other advanced technologies / Alan Gabelman. TOC



ISBN: 0471038210 (acidfree paper) 9780471038214

LCCN: 93046797

Subjects--Topical Terms:
Flavoring essences--Biotechnology.

LC Class. No.: TP418 / .B565 1994

Dewey Class. No.: 664.5 / BIO 1994