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Biotechnology in Flavour Production |
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This book provides a
unique overview of the current state of the art of flavour
production through biotechnology, examining the principles and
current methods of producing flavours from plants and other
organisms. Chapters are included on plant tissue culture,
genetic engineering of plants, fungi and bacteria for flavour
improvement.
Contact: The Customer Service Department, John Wiley & Sons
Pte. Ltd., 2, Clementi Loop #02-01 LogisHub@Clementi,
Singapore 129809. Tel: +65 6463 2400; Fax: +65 6463 4604;
Email: csd_ord@wiley.com.sg.
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The expert
contributors to this guide explain current industry advances
and how to convert available instrumentation into valuable
assets. Readers learn how the competencies of product
knowledge, process understanding, instrumentation, principles
of sensing, process control as well as analytical methodology
are required to turn an application into success. The
broad-based coverage of topics addresses the most dominant
sensor technologies keeping in mind the research initiatives
advancing these technologies in food and pharmaceuticals.
Contact: The Customer Service Department, John Wiley & Sons
Pte. Ltd., 2, Clementi Loop #02-01 LogisHub@Clementi,
Singapore 129809. Tel: +65 6463 2400; Fax: +65 6463 4604;
Email: csd_ord@wiley.com.sg.
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Micro/Nano Encapsulation of Active Food Ingredients |
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This book highlights innovations in encapsulation and
controlled release technologies, as well as design principle
of food delivery systems. It also provides some new directions
and opportunities that can arise from the development of new
nanostructured biomaterials for the fabrication of delivery
vehicles and carriers for active food ingredients.
Contact: Oxford University Press, 198 Madison Avenue, New
York, NY 10016, United States of America. Tel: +1 (212) 7266
000.
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