Z286346
Aldrich
Biotechnology for Improved Foods and Flavors
| ISBN-10: | 0841234213 |
| ISBN-13: | 978-084123421-5 |
Description
| General description | Highlights the impact of biotechnology on the food industry and discusses strategies for producing new and improved raw materials. Details the latest analytical methodology for characterizing products generated by biotechnology. Describes the generation of flavors from precursors via enzymes and microorganisms. Discusses the construction of chimeric enzymes with improved properties. Reviews the effect of new plant crop regulators on crop yield and quality. |
Properties
| publication info | G.R. Takeoka, et al., ed., American Chemical Society, 1996, 344 pp., hard cover |
Table Of Contents
| Table of Contents | Food and Agricultural Biotechnology: An Overview The Potential Impact of Biotechnology in the Food Industry: An Overview The Usefulness of Transglutaminase for Food Processing Biotechnology of Astaxanthin Production in Phaffia rhodozyma Antimicrobial, Insecticidal, and Medicinal Properties of Natural Product Flavors and Fragrances Characteristic Odorants of Wasabi (Wasabia japonica matum), Japanese Horseradish, in Comparison with Those of Horseradish (Armoracia rusticana) Creation of Transgenic Citrus Free from Limonin Bitterness Effect of Amide Content on Thermal Generation of Maillard Flavor in Enzymatically Hydrolyzed Wheat Protein In Vitro Tailoring of Tomatoes To Meet Process and Fresh-Market Standards Generation of Flavors by Microorganisms and Enzymes: An Overview Sensory Analysis and Quantitative Determination of Grape Glycosides: The Contribution of These Data To Winemaking and Viticulture Chimeric b-Glucosidases with Increased Heat Stability Biogeneration of Volatile Compounds via Oxylipins in Edible Seaweeds Elimination of Bitterness of Bitter Peptides by Squid Liver Carboxypeptidase Microbial Transformation of Monoterpenes: Flavor and Biological Activity Microbial Oxidation of Alcohols by Candida boidinii: Selective Oxidation Alcohol Acetyl Transferase Genes and Ester Formation in Brewer's Yeast Plant Biochemical Regulators and Agricultural Crops Analytical Methodology in Biotechnology: An Overview Existence of Different Origins for Methoxypyrazines of Grapes and Wines Development of Flavor Attributes in the Fruit of C. melo During Ripening and Storage Methods for Isolating Food and Plant Volatiles Modern Biotechnology in Plant Breeding: Analysis of Glycoalkaloids in Transgenic Potatoes Application of Atmospheric Pressure Ionization Liquid Chromatography-Tandem Mass Spectrometry for the Analysis of Flavor Precursors Application of New Microwave Reactors for Food and Flavor Research Characterization of Citrus Aroma Quality by Odor Threshold Values Carotenoid-Derived Aroma Compounds: Biogenetic and Biotechnological Aspects Biotechnology and the Development of Functional Foods: New Opportunities |
