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Biotechnology for Improved Foods and Flavors (Acs Symposium Series)

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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.

Author(s): Gary R. Takeoka, Roy Teranishi, Patrick J. Williams, Akio Kobayashi
Publisher: An American Chemical Society Publication
Year: 1996

Language: English
Pages: 333