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Biotechnology for improved foods and flavors

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Published by American Chemical Society in Washington, DC .
Written in English


  • Food -- Biotechnology -- Congresses.,
  • Agricultural biotechnology -- Congresses.

Book details:

Edition Notes

StatementGary R. Takeoka, editor ... [et al.].
SeriesACS symposium series ;, 637
ContributionsTakeoka, Gary R., American Chemical Society. Division of Agricultural and Food Chemistry., International Chemical Congress of Pacific Basin Societies (1995 : Honolulu, Hawaii)
LC ClassificationsTP248.65.F66 B635 1996
The Physical Object
Paginationx, 332 p. :
Number of Pages332
ID Numbers
Open LibraryOL986689M
ISBN 100841234213
LC Control Number96024783

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Biotechnology can convert nonedible and perishable food item to palatable and longer shelf life food, which is safe and improved quality in terms of nutrition and physicochemical and sensory properties. One-third of the processed foods of the world are fermented foods either natural or intentional fermentation adding microbial by: 1. This chapter describes the use of biotechnology by the food industry to increase the efficiency of production and the quality of foods for use by : Donald Beitz. Get this from a library! Biotechnology for improved foods and flavors: developed from a symposium sponsored by the ACS Division of Agricultural and Food Chemistry at the International Chemical Congress of Pacific Basin Societies. [Gary R Takeoka; American Chemical Society. Division of Agricultural and Food Chemistry.;]. This edited book comprises of twenty four articles written by several authors. All articles are multidisciplinary in nature relating to diversified aspects of biotechnology, ecology etc including.