Biotechnology for Improved Foods and Flavors

By 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.

• Format: Hardcover
• Language: English
• ISBN: 0841234213
• ISBN13: 9780841234215
• Release Date: May 1996
• Publisher: American Chemical Society
• Length: 344 Pages
• Weight: 1.26 lbs.
• Dimensions: 0.9" x 6.6" x 9.2"