Biotechnology and Food Quality. Proceedings of the First International Symposium

Content: 
Front Matter, Page iii
Copyright, Page iv
PREFACE, Pages ix-xi, Shain-dow Kung, Donald D. Bills, Ralph Quatrano
Agricultural Biotechnology: The Benefits for Developed and Developing Countries, Pages 3-8, Rita R. Colwell
Food Quality Education, Pages 9-25, Alicia Löffler, Fergus Clydesdale
Food Quality, Biotechnology, and the Food Company, Pages 27-44, M. Allen Stevens
Making Technology Transfer Work, Pages 45-49, J.G. Ling
Biotechnology: Regulatory Considerations, Pages 51-56, Kenneth A. Gilles
Biology: Now Is the Time, Pages 57-63, Ralph W.F. Hardy
Characterization and Modification of Maize Storage Proteins, Pages 67-82, Brian A. Larkins, John C. Wallace, Craig R. Lending, Gad Galili, Evelynn E. Kawata
Genetic Modification of Traits of Interest to Consumers and Processors, Pages 83-101, David A. Evans
Omega-3 Fatty Acid Improvements in Plants, Pages 103-113, Scott Bingham, David Kyle, Richard Radmer
Enhancing Meat Quality with Somatotropin (ST): Potentials, Limitations, and Future Research Needs, Pages 115-135, Norman C. Steele, Roger G. Campbell, Thomas J. Caperna, Morse B. Solomon
Summary, Pages 137-140, Paul H. Tomasek
Cell Wall Dynamics, Pages 143-158, Kenneth C. Gross
Prospects for the Use of Genetic Engineering in the Manipulation of Ethylene Biosynthesis and Action in Higher Plants, Pages 159-165, Anthony B. Bleecker
Tomato Fruit Polygalacturonase: Gene Regulation and Enzyme Function, Pages 167-180, Alan B. Bennett, Dean DellaPenna, Robert L. Fischer, James Giovannoni, James E. Lincoln
Molecular Interactions of Contractile Proteins, Pages 181-200, Marion L. Greaser, Keh-Ming Pan, Jeffrey D. Fritz, Laura J. Mundschau, Peter H. Cooke
Molecular Components of Food: Repartitioning Agents or Hormones, Pages 201-212, Stephen B. Smith
Summary, Pages 213-215, C.J. Brady
Model Non-Isotopic Hybridization Systems for Detection of Foodborne Bacteria: Preliminary Results and Future Prospects, Pages 219-237, S.W. Chan, S. Wilson, H.-Y. Hsu, W. King, D.H. Halbert, J.D. Klinger
Use of RFLPs Analysis to Improve Food Quality, Pages 239-252, Tim Helentjaris
Hybridoma Technology: The Golden Age and Beyond, Pages 253-268, R.A. Goldsby
Summary, Pages 269-270, Richard Holsten
Bioprocessing of Meats, Pages 273-286, L. Leistner, F.-K. Lücke
Genetic Modification of Enzymes Used in Food Processing, Pages 287-305, Bhav P. Sharma
Impact of Biotechnology on Vegetable Processing, Pages 307-316, N.D. Addy
Genetic Engineering of Lactic Starter Cultures, Pages 317-335, Larry L. McKay
Production of Food Additives and Food Processing Enzymes by Recombinant DNA Technology, Pages 337-354, Jiunu S. Lai, Jar-How Lee, Shau-Ping Lei, Yun-Long Lin, Joachim L. Weickmann, Lindley C. Blair
Summary, Page 355, Todd Klaenhammer