摘要:

The new advances in biotechnology have been applied more rapidly to medicine and agriculture than to the food industry. Nevertheless, several recent applications are described, with emphasis on current research by food scientists and engineers at Cornell University. The nutritional needs of an aging population will provide one of the focal points for future work.

ISSN:0890-5436    

DOI:10.1080/08905439009549715

出版商:Taylor & Francis Group    

年代:1990

数据来源: Taylor

ISSN:0890-5436    

DOI:10.1080/08905439009549713

出版商:Taylor & Francis Group    

年代:1990

数据来源: Taylor

ISSN:0890-5436    

DOI:10.1080/08905439009549714

出版商:Taylor & Francis Group    

年代:1990

数据来源: Taylor

摘要:

The effect of different sucrose concentrations on the formation of polyols by Ca alginate entrappedAspergillus nigerwas investigated. High sucrose concentrations led to an increase in polyol formation and a decrease in citric acid production. An increase in the ratio of glycerol to other polyols was also observed. Maximal productivity ofA. nigerwas shifted to lower initial sucrose concentrations on immobilization.

ISSN:0890-5436    

DOI:10.1080/08905439009549716

出版商:Taylor & Francis Group    

年代:1990

数据来源: Taylor

摘要:

The consumer requests for foodstuffs with characteristic and intense flavour, resulted in an increased demand of the food industry for natural flavour compounds. In view of their great importance, a biotechnological production seems reasonable. Strategies for the biosynthesis of flavours are presented and some applications are given by way of example.

ISSN:0890-5436    

DOI:10.1080/08905439009549717

出版商:Taylor & Francis Group    

年代:1990

数据来源: Taylor

ISSN:0890-5436    

DOI:10.1080/08905439009549718

出版商:Taylor & Francis Group    

年代:1990

数据来源: Taylor

ISSN:0890-5436    

DOI:10.1080/08905439009549719

出版商:Taylor & Francis Group    

年代:1990

数据来源: Taylor

ISSN:0890-5436    

DOI:10.1080/08905439009549720

出版商:Taylor & Francis Group    

年代:1990

数据来源: Taylor

摘要:

Bacterial polysaccharides with potential use in food as gelling, thickening, stabilising or encapsulating agents will be reviewed. Attention will be focussed on xanthan, gellan and the possible use of cyclosophorans as replacements for cyclodextrins. The possibility of manipulating the rheology of fermented food systems by controlling the extracellular production of polysaccharides by bacterial starter cultures will be discussed.

ISSN:0890-5436    

DOI:10.1080/08905439009549721

出版商:Taylor & Francis Group    

年代:1990

数据来源: Taylor

摘要:

The functional properties of food proteins can be modified by chemical, physical and biotechnological methods. While chemical modifications are problematic on toxicological grounds the other two allow the modelling of specific functional requirements for different foods. The basis for these modifications is the knowledge of compositional and structural features of the protein system involved. Physical and biotechnological procedures include specific heat treatments under definded pH‐ and ionic conditions, protein fractionations and enzymatic processes like controlled proteolysis, dephosphorylation, and the modelling of the new protein and peptide structures by the plastein reaction. The resultant changes in physicochemical properties of the proteins have a decisive impact on their functional behavior in food systems, e.g. solubility, foam formation and stabilization, emulsifying and gelling properties as well as on nutritional parameters.

ISSN:0890-5436    

DOI:10.1080/08905439009549722

出版商:Taylor & Francis Group    

年代:1990

数据来源: Taylor