Biotechnology for Improved Foods and FlavorsAmerican Chemical Society, 1996 - 332 pages 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 des matières
The Potential Impact of Biotechnology in the Food | 14 |
The Usefulness of Transglutaminase for Food Processing | 29 |
Biotechnology of Astaxanthin Production in Phaffia | 39 |
Droits d'auteur | |
21 autres sections non affichées
Expressions et termes fréquents
1996 American Chemical AATase acetate activity Agric Agricultural alcohols aldehydes American Chemical Society amino acids analysis application aroma aroma compounds astaxanthin ATF1 gene B-glucosidase Biochem Biol biosynthesis biotechnology bitter peptides bottrospicatol carotenoid carvone cells chimeric enzymes chymosin citrus components concentration coriander culture DWGH-G effects enzymatic enzyme essential oils esters ethylmethoxypyrazine extract fatty acids fermentation Figure flavor Food Chem formation fruit furaneol genetically modified gilvus glucose glycoalkaloid glycosides grape growth harvest headspace high-solids hydrolysis improved increased isobutylmethoxypyrazine isolated isothiocyanates juice lactone Lg-ATF1 limonin limonoid linalool lovage Maillard reaction metabolites method methoxypyrazine microbial microorganisms molecular navel orange odor oxidation pathway pertusa Phytochemistry plants potatoes precursors protein reaction Research rhodozyma sample seaweeds Semillon sensory soluble solids solution solvent specific studies substrate Table temperature Teranishi tomato transgenic transglutaminase tuber tumefaciens values volatile compounds wasabi wine yeast