By Gary R. Takeoka, Roy Teranishi, Patrick J. Williams, Akio Kobayashi
content material: foodstuff and agricultural biotechnology : an summary / Daniel D. Jones and Alvin L. younger --
the capability impression of biotechnology within the meals : an outline / John W. Finley and Saul Scheinbach --
The usefulness of transglutaminase for nutrition processing / Chiya Kuraishi, Jiro Sakamoto, and Takahiko Soeda --
Biotechnology of astaxanthin construction in Phaffia rhodozyma / Eric A. Johnson and William A. Schroeder --
Antimicrobial, insecticidal, and medicinal houses of normal product flavors and fragrances / Horace G. Cutler, Robert A. Hill, Brian G. Ward, B. Hemantha Rohitha, and Alison Stewart --
attribute odorants of wasabi (Wasabia japonica matum), eastern horseradish, compared to these of horseradish (Armoracia rusticana) / Hideki Masuda, Yasuhiro Harada, Kunio Tanaka, Masahiro Nakajima, and Hideki Tabeta --
production of transgenic citrus unfastened from limonin bitterness / S. Hasegaw, C. Suhayda, M. Omura, and M. Berhow --
impact of amide content material on thermal iteration of Maillard style in enzymatically hydrolyzed wheat protein / Qinyun Chen and Chi-Tang Ho --
construction of risky compounds in suspension phone cultures of Coriandrum satibrum L. and Levisticum officinales / Hsia-Fen Hsu and Jui-Sen Yang --
In vitro tailoring of tomatoes to satisfy approach and fresh-market criteria / M.L. Weaver, H. Timm, and J.K. Lassegues --
new release of flavors by means of microorganisms and enzymes : an summary / Karl-Heinz Engel and Irmgard Roling --
Sensory research and quantitative decision of grape glycosides : the contribution of those facts to winemaking and viticulture / Patrick J. Williams and that i. Leigh Francis --
Chimeric [beta]-glucosidases with elevated warmth balance / Kiyoshi Hayashi, Ajay Singh, Chika Aoyagi, Atsushi Nakatani, Ken Tokuyasu, and Yutaka Kashiwagi --
Biogeneration of risky compounds through oxylipins in suitable for eating seaweeds / Tadahiko Kajiwara, Kenji Matsui, and Yoshihiko Akakabe --
removing of bitterness of sour peptides by way of squid liver carboxypeptidase / C. Kawabata, T. Komai, and S. Gocho --
Microbial transformation of monoterpenes : taste and organic task / Hiroyuki Nishimura and Yoshiaki Noma --
Microbial oxidation of alcohols via 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 vegetation / H. Yokoyama and H. Gausman --
Analytical method in biotechnology : an outline / Gary R. Takeoka, Akio Kobayashi, and Roy Teranishi --
life of alternative origins for methoxypyrazines of grapes and wines / M.S. Allen, M.J. Lacey, and S.J. Boyd --
improvement of style attributes within the fruit of C. melo in the course of ripening and garage / S. provide Wyllie, David N. Leach, and Youming Wang --
tools for setting apart foodstuff and plant volatiles / Ron G. Buttery and Louisa C. Ling --
smooth biotechnology in plant breeding : research of glycoalkaloids in transgenic potatoes / Karl-Heinz Engel, Werner ok. Blaas, Barbara Gabriel, and Mathias Beckman --
software of atmospheric strain ionization liquid chromatography-tandem mass spectrometry for the research of style precursors / Markus Herderich, René Roscher, and Peter Schreier --
program of recent microwave reactors for nutrients and taste examine / Christopher R. Strauss and Robert W. Trainor --
Characterization of citrus aroma caliber by means of scent threshold values / H. Tamura, Y. Fukuda, and A. Padrayuttawat --
Carotenoid-derived aroma compounds : biogenetic and biotechnological facets / Peter Winterhalter --
Biotechnology and the improvement of practical meals : new possibilities / Alvin L. younger and Daniel D. Jones.
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Extra resources for Biotechnology for Improved Foods and Flavors
The success or failure of biotechnology in the food industry for the next millennium will be based on the consumer's confidence in the safety of these products and the ability to answer questions about safety with scientific objectivity to the satisfaction of the regulatory agencies. ch002 Food Safety In the United States, the FDA is responsible for regulating the introduction of foods, drugs, pharmaceuticals, and medical devices into the marketplace. The safety of both crop foods and food ingredients that include flavors and additives must be thoroughly assessed before they can be licensed for human consumption.
However, the genetic method used to develop the new variety is immaterial because no evidence exists that new bioengineered foods are different with respect to safety and therefore should not be labeled. Furthermore, if the safety of the a transgenic plant, for example, ever became problematic, it would simply not be marketed. This was recently the case for a transgenic soybean that became allergenic by receiving a high methionine protein genefrombrazil nuts. Recently the National Food Processors Association (NFPA) stated that the industry feels that application of biotechnology to food products does not imply any need for special labeling (and, therefore, regulations).
Takanami, K. Agric. Biol. Chem. 1986, 50, 3025-3030. 3. E. Ann. Rev. Biochem. 1980, 49, 517-531. 4. ; Motoki, M. Agric. Biol. Chem. 1989, 53, 2613-2617. 5. ; Motoki, M. Biosci. Biotech. Biochem. 1994, 58, 2041-2045. 6. ; Apelbaum, A. Plant Physiology, 1987, 84, 972-974. 7. W. J. Biol. Chem. 1966, 241, 5518-5525. 8. ; Snochowski, M . ; Buraczewski, S. Br. J. Nutr. 1975, 34, 291-296. 9. ; Bujard, E . ; In Nutritional Improvement of Food and Feeds Proteins; Friedman, M . ; Plenum: London, 1978; pp 549-570.