edited by Gary R. Takeoka
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.
Contents
<0l>
Food and Agricultural Biotechnology: An Overview, D.D. Jones and A.L. Young
The Potential Impact of Biotechnology in the Food Industry: An Overview, J.W. Finley and S. Scheinbach
The Usefulness of Transglutaminase for Food Processing, C. Kuraishi, J. Sakamoto, and T. Soeda
Biotechnology of Astaxanthin Production in Phaffia rhodozyma, E.A. Johnson and W.A. Schroeder
Antimicrobial, Insecticidal, and Medicinal Properties of Natural Product Flavors and Fragrances, H.G. Cutler, R.A. Hill, B.G. Ward, B.H. Rohitha, and A. Stewart
Characteristic Odorants of Wasabi (Wasabia japonica matum), Japanese Horseradish, in Comparison with Those of Horseradish (Armoracia rusticana), H. Masuda, Y. Harada, K. Tanaka, M. Nakajima, and H. Tabeta
Creation of Transgenic Citrus Free from Limonin Bitterness, S. Hasegawa, C. Suhayda, M. Omura, and M. Berhow
Effect of Amide Content on Thermal Generation of Maillard Flavor in Enzymatically Hydrolyzed Wheat Protein, Q. Chen and C.-T. Ho
Production of Volatile Compounds in Suspension Cell Cultures of Coriandrum satibrum L. and Levisticum officinales, H.-F. Hsu and J.-S. Yang
In Vitro Tailoring of Tomatoes To Meet Process and Fresh-Market Standards, M.L. Weaver, H. Timm, and J.K. Lassegues
Generation of Flavors by Microorganisms and Enzymes: An Overview, K.-H. Engel and I. Roling
Sensory Analysis and Quantitative Determination of Grape Glycosides: The Contribution of These Data To Winemaking and Viticulture, P.J. Williams and I.L. Francis
Chimeric b-Glucosidases with Increased Heat Stability, K. Hayashi, A. Singh, C. Aoyagi, A. Nakatani, K. Tokuyasu, and Y. Kashiwagi
Biogeneration of Volatile Compounds via Oxylipins in Edible Seaweeds, T. Kajiwara, K.Matsui, and Y. Akakabe
Elimination of Bitterness of Bitter Peptides by Squid Liver Carboxypeptidase, C. Kawabata, T. Komai, and S. Gocho
Microbial Transformation of Monoterpenes: Flavor and Biological Activity, H. Nishimura and Y. Noma
Microbial Oxidation of Alcohols by Candida boidinii: Selective Oxidation, M. Nozaki, N. Suzuki, and Y. Washizu
Alcohol Acetyl Transferase Genes and Ester Formation in Brewer's Yeast, Y. Tamai
Plant Biochemical Regulators and Agricultural Crops, H. Yokoyama and H. Gausman
Analytical Methodology in Biotechnology: An Overview, G.R. Takeoka, A. Kobayashi, and R. Teranishi
Existence of Different Origins for Methoxypyrazines of Grapes and Wines, M.S. Allen, M.J. Lacey and S.J. Boyd
Development of Flavor Attributes in the Fruit of C. melo During Ripening and Storage, S.G. Wyllie, D.N. Leach, and Y. Wang
Methods for Isolating Food and Plant Volatiles, R.G. Buttery and L.C. Ling
Modern Biotechnology in Plant Breeding: Analysis of Glycoalkaloids in Transgenic Potatoes, K.-H. Engel, W.K. Blaas, B. Gabriel, and M. Beckman
Application of Atmospheric Pressure Ionization Liquid Chromatography-Tandem Mass Spectrometry for the Analysis of Flavor Precursors, M. Herderich, R. Roscher, and P. Schreier
Application of New Microwave Reactors for Food and Flavor Research, C.R. Strauss and R.W. Trainor
Characterization of Citrus Aroma Quality by Odor Threshold Values, H. Tamura, Y. Fukuda, and A. Padrayuttawat
Carotenoid-Derived Aroma Compounds: Biogenetic and Biotechnological Aspects, P. Winterhalter
Biotechnology and the Development of Functional Foods: New Opportunities, A.L. Young and D.D. Jones
click here 
to see books of related interest
