Biotechnology for Improved Foods and Flavors

Content: 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.