Biotechnology for Improved Foods and Flavors

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.

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