بیوتکنولوژی مواد غذایی و طعم بهبود یافته (ACS سمپوزیوم سری) Biotechnology for Improved Foods and Flavors (Acs Symposium Series)
- نوع فایل : کتاب
- زبان : انگلیسی
- نویسنده : Gary R. Takeoka ,Roy Teranishi ,Patrick J. Williams ,Akio Kobayashi
- ناشر : An American Chemical Society Publication
- چاپ و سال / کشور: 1996
- شابک / ISBN : 0841234213, 9780841234215
Description
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.
