1 option
Biotechnology for improved foods and flavors / Gary R. Takeoka, editor ... [and others].
LIBRA TP248.65.F66 B635 1996
Available from offsite location
- Format:
- Book
- Conference/Event
- Conference Name:
- International Chemical Congress of Pacific Basin Societies (1995 : Honolulu, Hawaii)
- Series:
- ACS symposium series ; 637.
- ACS symposium series ; 637
- Language:
- English
- Subjects (All):
- Food--Biotechnology--Congresses.
- Food.
- Food--Biotechnology.
- Agricultural biotechnology--Congresses.
- Agricultural biotechnology.
- Genre:
- Conference papers and proceedings.
- Physical Description:
- x, 332 pages : illustrations ; 24 cm.
- Place of Publication:
- Washington, DC : American Chemical Society, [1996]
- Summary:
- 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.
- Notes:
- "Developed from a symposium sponsored by the ACS Division of Agricultural and Food Chemistry at the 1995 International Chemical Congress of Pacific Basin Societies."
- Includes bibliographical references and indexes.
- ISBN:
- 0841234213
- OCLC:
- 34919733
The Penn Libraries is committed to describing library materials using current, accurate, and responsible language. If you discover outdated or inaccurate language, please fill out this feedback form to report it and suggest alternative language.