Biotechnology for Improved Foods and Flavors

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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.
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Product Details

  • ISBN-13: 9780841234215
  • Publisher: American Chemical Society
  • Publication date: 5/28/1996
  • Series: ACS Symposium Series, #637
  • Pages: 344
  • Product dimensions: 9.00 (w) x 5.80 (h) x 0.90 (d)

Table of Contents

1 Food and Agricultural Biotechnology: An Overview 1
2 The Potential Impact of Biotechnology in the Food Industry: An Overview 14
3 The Usefulness of Transglutaminase for Food Processing 29
4 Biotechnology of Astaxanthin Production in Phaffia rhodozyma 39
5 Antimicrobial, Insecticidal, and Medicinal Properties of Natural Product Flavors and Fragrances 51
6 Characteristic Odorants of Wasabi (Wasabia japonica matum), Japanese Horseradish, in Comparison with Those of Horseradish (Armoracia rusticana) 67
7 Creation of Transgenic Citrus Free from Limonin Bitterness 79
8 Effect of Amide Content on Thermal Generation of Maillard Flavor in Enzymatically Hydrolyzed Wheat Protein 88
9 Production of Volatile Compounds in Suspension Cell Cultures of Coriandrum satibrum L. and Levisticum officinales 97
10 In Vitro Tailoring of Tomatoes To Meet Process and Fresh-Market Standards 109
11 Generation of Flavors by Microorganisms and Enzymes: An Overview 120
12 Sensory Analysis and Quantitative Determination of Grape Glycosides: The Contribution of These Data to Winemaking and Viticulture 124
13 Chimeric [beta]-Glucosidases with Increased Heat Stability 134
14 Biogeneration of Volatile Compounds via Oxylipins in Edible Seaweeds 146
15 Elimination of Bitterness of Bitter Peptides by Squid Liver Carboxypeptidase 167
16 Microbial Transformation of Monoterpenes: Flavor and Biological Activity 173
17 Microbial Oxidation of Alcohols by Candida boidinii: Selective Oxidation 188
18 Alcohol Acetyl Transferase Genes and Ester Formation in Brewer's Yeast 196
19 Plant Biochemical Regulators and Agricultural Crops 206
20 Analytical Methodology in Biotechnology: An Overview 216
21 Existence of Different Origins for Methoxypyrazines of Grapes and Wines 220
22 Development of Flavor Attributes in the Fruit of C. melo During Ripening and Storage 228
23 Methods for Isolating Food and Plant Volatiles 240
24 Modern Biotechnology in Plant Breeding: Analysis of Glycoalkaloids in Transgenic Potatoes 249
25 Application of Atmospheric Pressure Ionization Liquid Chromatography - Tandem Mass Spectrometry for the Analysis of Flavor Precursors 261
26 Application of New Microwave Reactors for Food and Flavor Research 272
27 Characterization of Citrus Aroma Quality by Odor Threshold Values 282
28 Carotenoid-Derived Aroma Compounds: Biogenetic and Biotechnological Aspects 295
29 Biotechnology and the Development of Functional Foods: New Opportunities 309
Author Index 318
Affiliation Index 319
Subject Index 319
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