Coverart for item
The Resource Biotechnology for improved foods and flavors, Gary R. Takeoka, editor [and others]

Biotechnology for improved foods and flavors, Gary R. Takeoka, editor [and others]

Label
Biotechnology for improved foods and flavors
Title
Biotechnology for improved foods and flavors
Statement of responsibility
Gary R. Takeoka, editor [and others]
Contributor
Subject
Genre
Language
eng
Member of
Cataloging source
DLC
Dewey number
664/.024
Illustrations
illustrations
Index
index present
LC call number
TP248.65.F66
LC item number
B635 1996
Literary form
non fiction
NAL call number
QD1.A45
NAL item number
no.637
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorDate
1995
http://library.link/vocab/relatedWorkOrContributorName
  • Takeoka, Gary R
  • American Chemical Society
  • International Chemical Congress of Pacific Basin Societies
Series statement
ACS symposium series
Series volume
637
http://library.link/vocab/subjectName
  • Food
  • Agricultural biotechnology
Label
Biotechnology for improved foods and flavors, Gary R. Takeoka, editor [and others]
Link
Instantiates
Publication
Note
"Developed from a symposium sponsored by the ACS Division of Agricultural and Food Chemistry at the 1995 International Chemical Congress of Pacific Basin Societies."
Bibliography note
Includes bibliographical references and indexes
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Food and agricultural biotechnology : an overview / Daniel D. Jones and Alvin L. Young -- The potential impact of biotechnology in the food industry : an overview / John W. Finley and Saul Scheinbach -- The usefulness of transglutaminase for food processing / Chiya Kuraishi, Jiro Sakamoto, and Takahiko Soeda -- Biotechnology of astaxanthin production in Phaffia rhodozyma / Eric A. Johnson and William A. Schroeder -- Antimicrobial, insecticidal, and medicinal properties of natural product flavors and fragrances / Horace G. Cutler, Robert A. Hill, Brian G. Ward, B. Hemantha Rohitha, and Alison Stewart -- Characteristic odorants of wasabi (Wasabia japonica matum), Japanese horseradish, in comparison with those of horseradish (Armoracia rusticana) / Hideki Masuda, Yasuhiro Harada, Kunio Tanaka, Masahiro Nakajima, and Hideki Tabeta -- Creation of transgenic citrus free from limonin bitterness / S. Hasegaw, C. Suhayda, M. Omura, and M. Berhow -- Effect of amide content on thermal generation of Maillard flavor in enzymatically hydrolyzed wheat protein / Qinyun Chen and Chi-Tang Ho -- Production of volatile compounds in suspension cell cultures of Coriandrum satibrum L. and Levisticum officinales / Hsia-Fen Hsu and Jui-Sen 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 / Karl-Heinz Engel and Irmgard Roling -- Sensory analysis and quantitative determination of grape glycosides : the contribution of these data to winemaking and viticulture / Patrick J. Williams and I. Leigh Francis -- Chimeric [beta]-glucosidases with increased heat stability / Kiyoshi Hayashi, Ajay Singh, Chika Aoyagi, Atsushi Nakatani, Ken Tokuyasu, and Yutaka Kashiwagi -- Biogeneration of volatile compounds via oxylipins in edible seaweeds / Tadahiko Kajiwara, Kenji Matsui, and Yoshihiko 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 / Hiroyuki Nishimura and Yoshiaki 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 / Yukio Tamai -- Plant biochemical regulators and agricultural crops / H. Yokoyama and H. Gausman -- Analytical methodology in biotechnology : an overview / Gary R. Takeoka, Akio Kobayashi, and Roy 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. Grant Wyllie, David N. Leach, and Youming Wang -- Methods for isolating food and plant volatiles / Ron G. Buttery and Louisa C. Ling -- Modern biotechnology in plant breeding : analysis of glycoalkaloids in transgenic potatoes / Karl-Heinz Engel, Werner K. Blaas, Barbara Gabriel, and Mathias Beckman -- Application of atmospheric pressure ionization liquid chromatography-tandem mass spectrometry for the analysis of flavor precursors / Markus Herderich, René Roscher, and Peter Schreier -- Application of new microwave reactors for food and flavor research / Christopher R. Strauss and Robert 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 / Peter Winterhalter -- Biotechnology and the development of functional foods : new opportunities / Alvin L. Young and Daniel D. Jones
Control code
ocm34919733
Dimensions
24 cm.
Extent
x, 332 pages
Isbn
9780841234215
Lccn
96024783
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
illustrations
System control number
(OCoLC)34919733
Label
Biotechnology for improved foods and flavors, Gary R. Takeoka, editor [and others]
Link
Publication
Note
"Developed from a symposium sponsored by the ACS Division of Agricultural and Food Chemistry at the 1995 International Chemical Congress of Pacific Basin Societies."
Bibliography note
Includes bibliographical references and indexes
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Food and agricultural biotechnology : an overview / Daniel D. Jones and Alvin L. Young -- The potential impact of biotechnology in the food industry : an overview / John W. Finley and Saul Scheinbach -- The usefulness of transglutaminase for food processing / Chiya Kuraishi, Jiro Sakamoto, and Takahiko Soeda -- Biotechnology of astaxanthin production in Phaffia rhodozyma / Eric A. Johnson and William A. Schroeder -- Antimicrobial, insecticidal, and medicinal properties of natural product flavors and fragrances / Horace G. Cutler, Robert A. Hill, Brian G. Ward, B. Hemantha Rohitha, and Alison Stewart -- Characteristic odorants of wasabi (Wasabia japonica matum), Japanese horseradish, in comparison with those of horseradish (Armoracia rusticana) / Hideki Masuda, Yasuhiro Harada, Kunio Tanaka, Masahiro Nakajima, and Hideki Tabeta -- Creation of transgenic citrus free from limonin bitterness / S. Hasegaw, C. Suhayda, M. Omura, and M. Berhow -- Effect of amide content on thermal generation of Maillard flavor in enzymatically hydrolyzed wheat protein / Qinyun Chen and Chi-Tang Ho -- Production of volatile compounds in suspension cell cultures of Coriandrum satibrum L. and Levisticum officinales / Hsia-Fen Hsu and Jui-Sen 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 / Karl-Heinz Engel and Irmgard Roling -- Sensory analysis and quantitative determination of grape glycosides : the contribution of these data to winemaking and viticulture / Patrick J. Williams and I. Leigh Francis -- Chimeric [beta]-glucosidases with increased heat stability / Kiyoshi Hayashi, Ajay Singh, Chika Aoyagi, Atsushi Nakatani, Ken Tokuyasu, and Yutaka Kashiwagi -- Biogeneration of volatile compounds via oxylipins in edible seaweeds / Tadahiko Kajiwara, Kenji Matsui, and Yoshihiko 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 / Hiroyuki Nishimura and Yoshiaki 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 / Yukio Tamai -- Plant biochemical regulators and agricultural crops / H. Yokoyama and H. Gausman -- Analytical methodology in biotechnology : an overview / Gary R. Takeoka, Akio Kobayashi, and Roy 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. Grant Wyllie, David N. Leach, and Youming Wang -- Methods for isolating food and plant volatiles / Ron G. Buttery and Louisa C. Ling -- Modern biotechnology in plant breeding : analysis of glycoalkaloids in transgenic potatoes / Karl-Heinz Engel, Werner K. Blaas, Barbara Gabriel, and Mathias Beckman -- Application of atmospheric pressure ionization liquid chromatography-tandem mass spectrometry for the analysis of flavor precursors / Markus Herderich, René Roscher, and Peter Schreier -- Application of new microwave reactors for food and flavor research / Christopher R. Strauss and Robert 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 / Peter Winterhalter -- Biotechnology and the development of functional foods : new opportunities / Alvin L. Young and Daniel D. Jones
Control code
ocm34919733
Dimensions
24 cm.
Extent
x, 332 pages
Isbn
9780841234215
Lccn
96024783
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
illustrations
System control number
(OCoLC)34919733

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