Biotechnology for improved foods and flavors developed from a symposium
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| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Washington, DC
American Chemical Soc.
1996
|
| Schriftenreihe: | American Chemical Society: ACS symposium series
637 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
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| 245 | 1 | 0 | |a Biotechnology for improved foods and flavors |b developed from a symposium |c Gary R. Takeoka, ed., ... |
| 264 | 1 | |a Washington, DC |b American Chemical Soc. |c 1996 | |
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Datensatz im Suchindex
| DE-BY-TUM_call_number | 1002 LEB 410f 10.1987 A 1026 |
|---|---|
| DE-BY-TUM_katkey | 920232 |
| DE-BY-TUM_location | 10 |
| DE-BY-TUM_media_number | 040003019685 |
| _version_ | 1820875477135392768 |
| adam_text | Contents
Preface
............................................................................................................. ix
1.
Food and Agricultural Biotechnology: An Overview
...................... 1
Daniel D. Jones and
Alvin L.
Young
INDUSTRIAL APPLICATIONS AND PRODUCTS
2.
The Potential Impact of Biotechnology in the Food
Industry: An Overview
......................................................................... 14
John W.
Finley
and Saul
Scheinbach
3.
The Usefulness of Transglutaminase for Food Processing
.......... 29
Chiya Kuraishi,
Jiro
Sakamoto, and Takahiko Soeda
4.
Biotechnology of Astaxanthin Production in Phaffia
rhodozyma
................................................................................................ 39
Eric A. Johnson and William A. Schroeder
5.
Antimicrobial,
Insecticida!,
and Medicinal Properties
of Natural Product Flavors and Fragrances
................................... 51
Horace G. Cutler, Robert A. Hill, Brian G. Ward,
B. Hemantha Rohitha, and Alison Stewart
6.
Characteristic
Odorants
of Wasabi (Wasabia
japónica
matum), Japanese Horseradish, in Comparison with Those
of Horseradish (Armoracia
rusticana)
................................................ 67
Hideki Masuda, Yasuhiro Harada, Kunio Tanaka,
Masahiro Nakajima, and Hideki Tabeta
7.
Creation of Transgenic Citrus Free from Limonin
Bitterness
................................................................................................ 79
S. Hasegawa,
С
Suhayda, M. Omura, and M. Berhow
8.
Effect of Amide Content on Thermal Generation of
Maillard
Flavor in Enzymatically Hydrolyzed Wheat Protein
...................... 88
Qinyun Chen and Chi-Tang Ho
9.
Production
of
Volatile
Compounds in Suspension Cell Cultures
of Coriandrum satibrum L. and Levhticum
officinales
...................... 97
Hsia-Fen Hsu and Jui-Sen Yang
10.
In Vitro Tailoring of Tomatoes To Meet Process and Fresh-
Market Standards
................................................................................. 109
M. L. Weaver, H.
Timm,
and J. K. Lassegues
Enzyme and Microbial Transformations
11.
Generation of Flavors by Microorganisms and Enzymes: An
Overview
.................................................................................................. 120
Karl-Heinz Engel
and
Irmgard
Roling
12.
Sensory Analysis and Quantitative Determination of Grape
Glycosides: The Contribution of These Data to Winemaking
and Viticulture
....................................................................................... 124
Patrick J. Williams and I. Leigh Francis
13.
Chimeric
ß-Glucosidases
with Increased Heat Stability
............... 134
Kiyoshi Hayashi, Ajay Singh, Chika Aoyagi,
Atsushi Nakatani, Ken Tokuyasu, and Yutaka Kashiwagi
14. Biogeneration
of Volatile Compounds via Oxylipins in Edible
Seaweeds
................................................................................................. 146
Tadahiko Kajiwara, Kenji Matsui, and Yoshihiko Akakabe
15.
Elimination of Bitterness of Bitter Peptides by Squid Liver
Carboxypeptidase
.................................................................................. 167
С
Kawabata, T. Komai, and S.
Gocho
16.
Microbial Transformation of Monoterpenes: Flavor
and Biological Activity
.......................................................................... 173
Hiroyuki Nishimura and Yoshiaki
Noma
17.
Microbial Oxidation of Alcohols by Candida boidinii:
Selective Oxidation
................................................................................ 188
M. Nozaki,
N.
Suzuki, and Y. Washizu
18.
Alcohol
Aceťyl
Transferase
Genes and Ester Formation
in Brewer s Yeast
.................................................................................. 196
Yukio Tamai
vi
19.
Plant Biochemical Regulators
and Agricultural Crops.................
206
H.
Yokoyama and
H. Gausman
METHODOLOGY
20.
Analytical Methodology in Biotechnology: An Overview
............... 216
Gary R. Takeoka, Akio Kobayashi, and Roy Teranishi
21.
Existence of Different Origins for Methoxypyrazines
of Grapes and Wines
............................................................................ 220
M. S.
Allen,
M. J.
Lacey, and
S. J.
Boyd
22.
Development of Flavor Attributes in the Fruit of C.
melo
During Ripening and Storage
............................................................. 228
S. Grant Wyllie, David
N.
Leach, and Youming Wang
23.
Methods for Isolating Food and Plant
Volatiles
............................. 240
Ron G. Buttery and Louisa
С
Ling
24.
Modern Biotechnology in Plant Breeding: Analysis
of Glycoalkaloids in Transgenic Potatoes
......................................... 249
Karl-Heinz Engel,
Werner
К.
Blaas,
Barbara Gabriel,
and
Mathias
Beekman
25.
Application of Atmospheric Pressure Ionization Liquid
Chromatography-Tandem Mass Spectrometry for the Analysis
of Flavor Precursors
............................................................................ 261
Markus
Herderich,
René
Röscher, and Peter Schreier
26. Application
of New Microwave Reactors for Food and Flavor
Research
................................................................................................. 272
Christopher R. Strauss and Robert W. Trainor
27.
Characterization of Citrus Aroma Quality by Odor Threshold
Values
...................................................................................................... 282
H. Tamura, Y. Fukuda, and A. Padrayuttawat
28.
Carotenoid-Derived Aroma Compounds: Biogenetic
and Biotechnological Aspects
.............................................................. 295
Peter
Winterhalter
29.
Biotechnology and the Development of Functional Foods:
New Opportunities
................................................................................ 309
Alvin
L.
Young and Daniel D. Jones
vu
INDEXES
Author
Index................................................................................................... 318
Affiliation Index............................................................................................. 319
Subject
Index.................................................................................................. 319
viii
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| genre | (DE-588)1071861417 Konferenzschrift 1995 gnd-content |
| genre_facet | Konferenzschrift 1995 |
| id | DE-604.BV011195316 |
| illustrated | Illustrated |
| indexdate | 2024-12-23T14:26:17Z |
| institution | BVB |
| isbn | 0841234213 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-007509191 |
| oclc_num | 645820276 |
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| owner_facet | DE-12 DE-M49 DE-BY-TUM DE-83 |
| physical | X, 332 S. graph. Darst. |
| publishDate | 1996 |
| publishDateSearch | 1996 |
| publishDateSort | 1996 |
| publisher | American Chemical Soc. |
| record_format | marc |
| series | American Chemical Society: ACS symposium series |
| series2 | American Chemical Society: ACS symposium series |
| spellingShingle | Biotechnology for improved foods and flavors developed from a symposium American Chemical Society: ACS symposium series Geschmack (DE-588)4157026-1 gnd Verbesserung (DE-588)4309013-8 gnd Aroma (DE-588)4137070-3 gnd Biotechnologie (DE-588)4069491-4 gnd Lebensmittel (DE-588)4034870-2 gnd Gentechnologie (DE-588)4071722-7 gnd |
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| title | Biotechnology for improved foods and flavors developed from a symposium |
| title_auth | Biotechnology for improved foods and flavors developed from a symposium |
| title_exact_search | Biotechnology for improved foods and flavors developed from a symposium |
| title_full | Biotechnology for improved foods and flavors developed from a symposium Gary R. Takeoka, ed., ... |
| title_fullStr | Biotechnology for improved foods and flavors developed from a symposium Gary R. Takeoka, ed., ... |
| title_full_unstemmed | Biotechnology for improved foods and flavors developed from a symposium Gary R. Takeoka, ed., ... |
| title_short | Biotechnology for improved foods and flavors |
| title_sort | biotechnology for improved foods and flavors developed from a symposium |
| title_sub | developed from a symposium |
| topic | Geschmack (DE-588)4157026-1 gnd Verbesserung (DE-588)4309013-8 gnd Aroma (DE-588)4137070-3 gnd Biotechnologie (DE-588)4069491-4 gnd Lebensmittel (DE-588)4034870-2 gnd Gentechnologie (DE-588)4071722-7 gnd |
| topic_facet | Geschmack Verbesserung Aroma Biotechnologie Lebensmittel Gentechnologie Konferenzschrift 1995 |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=007509191&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| volume_link | (DE-604)BV000003091 |
| work_keys_str_mv | AT takeokagaryr biotechnologyforimprovedfoodsandflavorsdevelopedfromasymposium |