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Biotechnology of Natural Products
This text comprehensively covers the analysis, enzymology, physiology and genetics of valuable natural products used in the food industry that are attractive targets for biotechnological production. The focus is on the recent advances made to achieve this goal. This unique work is the first book to focus on biotechnological production of important natural products in food additives, fragrances and flavorings, and other bioactive compounds in food. The chapters offer a deep insight into modern research and the development of low molecular weight natural products. Biotechnology of Natural Products covers products in the Phenolic, Terpenoid, and Alkaloid categories, providing a full overview of...
Springer Handbook of Odor
The Springer Handbook of Odor is the definitive guide to all aspects related to the study of smell and their impact on human life. For the first time, this handbook aligns the senso-chemo-analytical characterization of everyday smells encountered by mankind, with the elucidation of perceptual, hedonic, behavioral and physiological responses of humans to such odors. From birth onwards we learn to interact with our environment using our sense of smell. Moreover, evolutionary processes have engendered a multi-faceted communication that is supported – even dominated – by olfaction. This compilation examines the responses of humans to odors at different stages of life, thereby building a foun...
The Georgia Dutch
This is the first comprehensive history of the German-speaking settlers who emigrated to the Georgia colony from Germany, Alsace, Switzerland, Austria, and adjacent regions. Known collectively as the Georgia Dutch, they were the colony's most enterprising early settlers, and they played a vital role in gaining Britain's toehold in a territory also coveted by Spain and France. The main body of the book is a chronological account of the Georgia Dutch from their earliest arrival in 1733 to their dispersal and absorption into what was, by 1783, an Anglo-American populace. Underscoring the harsh daily life of the common settler, George Fenwick Jones also highlights noteworthy individuals and even...
Forty Years of Diversity
This collection of essays grew out of a symposium commemorating the 250th anniversary of the founding of Georgia. The contributors are authorities in their respective fields and their efforts represent not only the fruits of long careers but also the observations and insights of some of the most promising young scholars. Forty Years of Diversity sheds new light on the social, political, religious, and ethnic diversity of colonial Georgia.
Flavour Science
Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge. The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics. This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well. - Focuses on the rapidly changing field of flavor science - Includes the latest information on the physiology, chemistry and measurement of flavor - Presents practical information on the flavor industry and emerging trends
Flavour Science
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
Omics and its Integration: A Systems Biology Approach to Understanding Plant Physiology
Due to the complexity and interconnectivity of many biological processes, an integrative systems biology approach is required to better understand them. The integration of various omics data (including genomics, proteomics, transcriptomics, and metabolomics data) will provide a holistic view that highlights the relationship among the various biomolecules and their functions in plant growth, resistance, quality, and many other important traits. Recent advances in analytical power and in the ability to process large data sets has enabled researchers to integrate multi-omics data and have a much deeper knowledge of the cell, tissue, organ, or even an entire organism being studied. The goal of t...
Biotechnology of Isoprenoids
This book review series presents current trends in modern biotechnology. The aim is to cover all aspects of this interdisciplinary technology where knowledge, methods and expertise are required from chemistry, biochemistry, microbiology, genetics, chemical engineering and computer science. Volumes are organized topically and provide a comprehensive discussion of developments in the respective field over the past 3-5 years. The series also discusses new discoveries and applications. Special volumes are dedicated to selected topics which focus on new biotechnological products and new processes for their synthesis and purification. In general, special volumes are edited by well-known guest editors. The series editor and publisher will however always be pleased to receive suggestions and supplementary information. Manuscripts are accepted in English.
