ACS Symposium Series - Biotechnology for Improved Foods and Flavors
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33

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Published By American Chemical Society

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Biotechnology and the Development of Functional Foods: New Opportunities

ACS Symposium Series - Biotechnology for Improved Foods and Flavors ◽

10.1021/bk-1996-0637.ch029 ◽

1996 ◽

pp. 309-316 ◽

Author(s):

Alvin L. Young ◽

Daniel D. Jones

Keyword(s):

Functional Foods

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

ACS Symposium Series - Biotechnology for Improved Foods and Flavors ◽

10.1021/bk-1996-0637.ch002 ◽

1996 ◽

pp. 14-28

Author(s):

John W. Finley ◽

Saul Scheinbach

Keyword(s):

Food Industry ◽

Potential Impact

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Biotechnology of Astaxanthin Production inPhaffia rhodozyma

ACS Symposium Series - Biotechnology for Improved Foods and Flavors ◽

10.1021/bk-1996-0637.ch004 ◽

1996 ◽

pp. 39-50 ◽

Author(s):

Eric A. Johnson ◽

William A. Schroeder

Keyword(s):

Astaxanthin Production

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Subject Index

ACS Symposium Series - Biotechnology for Improved Foods and Flavors ◽

10.1021/bk-1996-0637.ix002 ◽

1996 ◽

pp. 319-332

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Alcohol Acetyl Transferase Genes and Ester Formation in Brewer's Yeast

ACS Symposium Series - Biotechnology for Improved Foods and Flavors ◽

10.1021/bk-1996-0637.ch018 ◽

1996 ◽

pp. 196-205 ◽

Author(s):

Yukio Tamai

Keyword(s):

Brewer’S Yeast ◽

Brewer's Yeast ◽

Ester Formation

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Analytical Methodology in Biotechnology: An Overview

ACS Symposium Series - Biotechnology for Improved Foods and Flavors ◽

10.1021/bk-1996-0637.ch020 ◽

1996 ◽

pp. 216-219 ◽

Author(s):

Gary R. Takeoka ◽

Akio Kobayashi ◽

Roy Teranishi

Keyword(s):

Analytical Methodology

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Biogeneration of Volatile Compounds via Oxylipins in Edible Seaweeds

ACS Symposium Series - Biotechnology for Improved Foods and Flavors ◽

10.1021/bk-1996-0637.ch014 ◽

1996 ◽

pp. 146-166 ◽

Author(s):

Tadahiko Kajiwara ◽

Kenji Matsui ◽

Yoshihiko Akakabe

Keyword(s):

Volatile Compounds ◽

Edible Seaweeds

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Microbial Oxidation of Alcohols byCandida boidinii: Selective Oxidation

ACS Symposium Series - Biotechnology for Improved Foods and Flavors ◽

10.1021/bk-1996-0637.ch017 ◽

1996 ◽

pp. 188-195 ◽

Author(s):

M. Nozaki ◽

N. Suzuki ◽

Y. Washizu

Keyword(s):

Selective Oxidation ◽

Microbial Oxidation ◽

Oxidation Of Alcohols

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Effect of Amide Content on Thermal Generation of Maillard Flavor in Enzymatically Hydrolyzed Wheat Protein

ACS Symposium Series - Biotechnology for Improved Foods and Flavors ◽

10.1021/bk-1996-0637.ch008 ◽

1996 ◽

pp. 88-96 ◽

Author(s):

Qinyun Chen ◽

Chi-Tang Ho

Keyword(s):

Wheat Protein ◽

Thermal Generation ◽

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Preface

ACS Symposium Series - Biotechnology for Improved Foods and Flavors ◽

10.1021/bk-1996-0637.pr001 ◽

1996 ◽

pp. ix-x

Author(s):

GARY R. TAKEOKA ◽

ROY TERANISHI ◽

PATRICK J. WILLIAMS ◽

AKIO KOBAYASHI

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