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By Gary R. Takeoka, Roy Teranishi, Patrick J. Williams, Akio Kobayashi

content material: nutrition and agricultural biotechnology : an outline / Daniel D. Jones and Alvin L. younger --
the capability effect of biotechnology within the nutrients : an outline / John W. Finley and Saul Scheinbach --
The usefulness of transglutaminase for nutrition processing / Chiya Kuraishi, Jiro Sakamoto, and Takahiko Soeda --
Biotechnology of astaxanthin creation in Phaffia rhodozyma / Eric A. Johnson and William A. Schroeder --
Antimicrobial, insecticidal, and medicinal houses of normal product flavors and fragrances / Horace G. Cutler, Robert A. Hill, Brian G. Ward, B. Hemantha Rohitha, and Alison Stewart --
attribute odorants of wasabi (Wasabia japonica matum), jap horseradish, compared to these of horseradish (Armoracia rusticana) / Hideki Masuda, Yasuhiro Harada, Kunio Tanaka, Masahiro Nakajima, and Hideki Tabeta --
construction of transgenic citrus unfastened from limonin bitterness / S. Hasegaw, C. Suhayda, M. Omura, and M. Berhow --
impact of amide content material on thermal iteration of Maillard style in enzymatically hydrolyzed wheat protein / Qinyun Chen and Chi-Tang Ho --
construction of risky compounds in suspension telephone cultures of Coriandrum satibrum L. and Levisticum officinales / Hsia-Fen Hsu and Jui-Sen Yang --
In vitro tailoring of tomatoes to satisfy approach and fresh-market criteria / M.L. Weaver, H. Timm, and J.K. Lassegues --
iteration of flavors by means of microorganisms and enzymes : an outline / Karl-Heinz Engel and Irmgard Roling --
Sensory research and quantitative choice of grape glycosides : the contribution of those facts to winemaking and viticulture / Patrick J. Williams and that i. Leigh Francis --
Chimeric [beta]-glucosidases with elevated warmth balance / Kiyoshi Hayashi, Ajay Singh, Chika Aoyagi, Atsushi Nakatani, Ken Tokuyasu, and Yutaka Kashiwagi --
Biogeneration of risky compounds through oxylipins in fit to be eaten seaweeds / Tadahiko Kajiwara, Kenji Matsui, and Yoshihiko Akakabe --
removal of bitterness of sour peptides by means of squid liver carboxypeptidase / C. Kawabata, T. Komai, and S. Gocho --
Microbial transformation of monoterpenes : taste and organic job / Hiroyuki Nishimura and Yoshiaki Noma --
Microbial oxidation of alcohols through Candida boidinii : selective oxidation / M. Nozaki, N. Suzuki, and Y. Washizu --
Alcohol acetyl transferase genes and ester formation in brewer's yeast / Yukio Tamai --
Plant biochemical regulators and agricultural plants / H. Yokoyama and H. Gausman --
Analytical technique in biotechnology : an outline / Gary R. Takeoka, Akio Kobayashi, and Roy Teranishi --
lifestyles of alternative origins for methoxypyrazines of grapes and wines / M.S. Allen, M.J. Lacey, and S.J. Boyd --
improvement of taste attributes within the fruit of C. melo in the course of ripening and garage / S. furnish Wyllie, David N. Leach, and Youming Wang --
tools for keeping apart foodstuff and plant volatiles / Ron G. Buttery and Louisa C. Ling --
sleek biotechnology in plant breeding : research of glycoalkaloids in transgenic potatoes / Karl-Heinz Engel, Werner okay. Blaas, Barbara Gabriel, and Mathias Beckman --
program of atmospheric strain ionization liquid chromatography-tandem mass spectrometry for the research of style precursors / Markus Herderich, René Roscher, and Peter Schreier --
program of recent microwave reactors for meals and taste learn / Christopher R. Strauss and Robert W. Trainor --
Characterization of citrus aroma caliber by means of scent threshold values / H. Tamura, Y. Fukuda, and A. Padrayuttawat --
Carotenoid-derived aroma compounds : biogenetic and biotechnological elements / Peter Winterhalter --
Biotechnology and the advance of sensible meals : new possibilities / Alvin L. younger and Daniel D. Jones.

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Extra info for Biotechnology for Improved Foods and Flavors

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It said that labels must appear if a food derived from a new plant variety differs from its traditional counterpart such that the common or usual name no longer applies or if a safety or usage issue exists. For example, new allergenicity without a label could be misleading. However, the genetic method used to develop the new variety is immaterial because no evidence exists that new bioengineered foods are different with respect to safety and therefore should not be labeled. Furthermore, if the safety of the a transgenic plant, for example, ever became problematic, it would simply not be marketed.

Ann. Rev. Biochem. 1980, 49, 517-531. 4. ; Motoki, M. Agric. Biol. Chem. 1989, 53, 2613-2617. 5. ; Motoki, M. Biosci. Biotech. Biochem. 1994, 58, 2041-2045. 6. ; Apelbaum, A. Plant Physiology, 1987, 84, 972-974. 7. W. J. Biol. Chem. 1966, 241, 5518-5525. 8. ; Snochowski, M . ; Buraczewski, S. Br. J. Nutr. 1975, 34, 291-296. 9. ; Bujard, E . ; In Nutritional Improvement of Food and Feeds Proteins; Friedman, M . ; Plenum: London, 1978; pp 549-570. 10. Friedman, M . -A. J. Agric. Food. Chem. 1990, 38, 2011-2020.

In the research of protein gel structure and conformation, the formation of e-(7-Glu)Lys bonds provides many interesting topics to be discussed. In Japan, the use of our microbial transglutaminase, MTG, is dramatically increasing as an innovative ingredient for food processing because of the recognition of its unique characteristics. We are expanding the applications of transglutaminase and hope that the use of MTG will contribute to the global food industry. Literature Cited 1. E. Adv. Enzymol.

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