ACS Symposium Series - Biotechnology for Improved Foods and Flavors
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Biotechnology of Astaxanthin Production inPhaffia rhodozyma

1996 ◽  
pp. 39-50 ◽  
Author(s):  
Eric A. Johnson ◽  
William A. Schroeder
Keyword(s):  
Astaxanthin Production

Biotechnology and the Development of Functional Foods: New Opportunities

1996 ◽  
pp. 309-316 ◽  
Author(s):  
Alvin L. Young ◽  
Daniel D. Jones
Keyword(s):  
Functional Foods

The Potential Impact of Biotechnology in the Food Industry: An Overview

1996 ◽  
pp. 14-28
Author(s):  
John W. Finley ◽  
Saul Scheinbach
Keyword(s):  
Food Industry ◽  
Potential Impact

Biogeneration of Volatile Compounds via Oxylipins in Edible Seaweeds

1996 ◽  
pp. 146-166 ◽  
Author(s):  
Tadahiko Kajiwara ◽  
Kenji Matsui ◽  
Yoshihiko Akakabe
Keyword(s):  
Volatile Compounds ◽  
Edible Seaweeds

Analytical Methodology in Biotechnology: An Overview

1996 ◽  
pp. 216-219 ◽  
Author(s):  
Gary R. Takeoka ◽  
Akio Kobayashi ◽  
Roy Teranishi
Keyword(s):  
Analytical Methodology

Sensory Analysis and Quantitative Determination of Grape Glycosides

1996 ◽  
pp. 124-133 ◽  
Author(s):  
Patrick J. Williams ◽  
I. Leigh Francis
Keyword(s):  
Quantitative Determination ◽  
Sensory Analysis

The Usefulness of Transglutaminase for Food Processing

1996 ◽  
pp. 29-38 ◽  
Author(s):  
Chiya Kuraishi ◽  
Jiro Sakamoto ◽  
Takahiko Soeda
Keyword(s):  
Food Processing
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