Loading... Please wait...

Biotechnology for Improved Foods and Flavors

  • Image 1
0 8412 3421 3
1.00 LBS
Calculated at checkout

Product Description

Food & agricultural biotechnology: an overview, Industrial Applications & Products: Potential impact of biotechnology in the food industry, Usefulness of transglutaminase for food processing, Biotechnology of astaxanthin production in phaffia rhodozyma, Antimicrobial, insecticidal & medicinal properties of natural product flavors & 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, Production of volatile compounds in suspension cell cultures of Coriandrum satibrum L. and Levisticum officinales, In vitro tailoring of tomatoes to meet process & fresh-market standards, Enzyme & Microbial Transformations: Generation of flavors by microorganisms & enzymes, Sensory analysis and  quantitative determination of grape glycosides - the contribution of these data to winemaking & 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 & biological activity, Microbial oxidation of alcohols by Candida boidinii - selective oxidation, Alcohol acetyl transferase genes & ester formation in Brewer's Yeast, Plant biochemical regulators & agricultural crops, Methodology: Analytical methodlolgy in biotechnology, Existence of different origins for methoxypyrazines of grapes & wines, Development of flavor attributes in the fruit of C. melo during ripening & storage, Methods for isolating food & 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 & flavor research, Characterization of citrus aroma quality by odor threshold values, Carotenoid-derived aroma compounds - biogenetic & biotechnological aspects, Biotechnology & the development of functional foods - new opportunities, 3 indexes.  

Gary R Taleoka, Roy Teranishi, Patrick J Williams & Akio Kobayashi, 1996, 332 p, illustrated.  (List: $43.45)  $25.00

Find Similar Products by Category

Add to Wish List

Click the button below to add the Biotechnology for Improved Foods and Flavors to your wish list.

You Recently Viewed...