Biotechnology and food quality : proceedings of the first International Symposium
著者
書誌事項
Biotechnology and food quality : proceedings of the first International Symposium
Butterworths, c1989
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注記
"First International Symposium on Biotechnology and Food Quality" Pref
Includes bibliographical references
内容説明・目次
内容説明
Molecular biology, plant and animal physiology, biochemistry and food science are all covered. The current status of food quality is analysed and the application of biotechnology to improve quality.
目次
- Part I Introduction: agricultural biotechnology
- status and perspective
- food quality education
- food quality and agriculture
- making technology transfer work
- announcement - regulatory consideration. Part II Genetic engineering and food quality - structural analysis and modification of maize storage proteins
- genetic modification of traits that are of interest to consumers and producers, Omega-3 fatty acid improvements in plants
- enhancing meat quality with somatotrophin - potentials, limitations and future research needs. Part III Molecular components of food: cell wall dynamics
- studies on the biosynthesis and action of ethylene
- tomato fruit polygalacturonase
- molecular interactions of contractile proteins
- molecular components of food. Part IV Evaluation of food quality: DNA probe hybridization assays for food pathogens
- use of RFLP analysis to improve food quality
- hybridoma technology - the golden age and beyond
- near infrared spectroscopy and fiber optic technology. Part V Bioprocessing: bioprocessing of meats
- genetic modification of enzymes used in food processing
- impact of biotechnology on vegetables
- genetic engineering of lactic starter cultures
- production of food additives and food processing enzymes by recombinant DNA technology.
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