Technology of Reduced Additive Foods, Second Edition
Accepted Standard reference materials, sampling procedures, validated tests and quality systems need to be adopted for global food safety demands. Conclusion The need for adoption of plant biotechnological methods for augmenting food quantity and quality is increasingly being felt since the demands are not being met by traditional technologies alone. The increasing population pressures and rapid urbanisation has resulted in a decrease in cultivable land, hence there is no option but to increase unit area productivity to meet the demands.
The aspects of quality of food for various needs from paediatrics to geriatrics and for life style related issues have boosted the functional food industry. The advancement in science and applications of plant biotechnology is bound to make an impact on agricultural productivity and food science and technology for the health and well being of the human population in the years to come. References Beyer P et al.
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Chakraborty S et al. PNAS 97 7 : Chatsudthipong V and Muanprasat C Stevioside and related compounds: Therapeutic benefits beyond sweetness. Chye ML, Zho KJ Genetically modified plants with enhanced resistance to fungal diseases and a method of production thereof. US Patents Collard BC, Mackill DJ Marker assisted selection: an approach for precision plant breeding in the twenty- first century.
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Drakakaki G et al. Plant Molecular Biology, Eenennaam ALV et al. The Plant Cell Journal of Nutrition. Fu DQ et al. The Plant Journal 43, Metabolic Engineering 4: Gaurisankar S and Das T Anti cancer effects of curcumin: cycle of life and death. Cell Division Gressel J Transgenic herbicides- resistant crops-Advantages, drawbacks and failsafes. In: Plant Biotechnology and Transgenic plants. Marcel Dekker Inc. New York. Gutoranov GP et al.
Agriculturae Conspectus Scientificus 66 1 : Hooper L et al.
British Medical Journal Husken A et al. Theor Appl Genet Jorgensen K et al. Distribution of cyanogenic glucosides, their site of synthesis and transport, and blockage of the biosynthesis by RNA interference technology. Plant Physiology Ju R et al. Chin J Biotechnol 10 2 : Kinney AJ, Genetic modification of plant oils for food uses.
In: Food Biotechnology Second Edition. Mazur B et al. Science Mertz, ET Thirty years of opaque 2 maize. In: Quality protein maize. Morris WL et al. J Nutrigenet Nutrigenomics 1: Nayak P et al. PNAS 94 6 : Potter SM et al. Ravanello MP et al.
Metabolic Engineering 5: Ravishankar GA et al. Romero DM et al. Critical Reviews in Food Science and Nutrition Genetics Shichiro N, Norihumi I Method of manufacturing a food containing soybean protein isolate. United States Patent Mulholland, B. O'Kennedy, N.
Reducing Salt in Foods
O'Brien and W. Reville, The influence of milk pasteurization temperature and pH at curd milling on the composition, texture and maturation of reduced fat cheddar cheese. Auty and M. Fenelon, The effect of fat content on the rheology, microstructure and heat-induced functional characteristics of cheddar cheese. Effect of using attenuated lactic starter cultures on lipolysis and proteolysis in low fat Kasar cheese. Tarim Bilimleri Dergisi, Dunne, M. O'sullivan and E.
Guidance Documents & Regulatory Information by Topic (Food and Dietary Supplements) | FDA
O'Riordan, Textural, rheological and microstructural properties of imitation cheese containing inulin. Food Eng. Flores-Najera, A. Cruz-Guerrero and M. Garcia-Garibay, Use of an exopolysaccharide-producing strain of Streptococcus thermophilus in the manufacture of Mexican Panela cheese. LWT-Food Sci.
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Plenum Press, New York, pp: Jonnalagadda, S. Position of the American dietetic association: Fat replacers. Dietetic Assoc. Voutsinas and E. Kondyli, Improvement of sensory quality of low-fat Kefalograviera-type cheese with commercial adjunct cultures. Improvement of sensory quality of lowfat kefalograviera-type cheese by using commercial special starter cultures.
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Table of Contents
Food Chem. O'Connell, D. Hickey, E. Sheenan and T. Beresford et al. Influence of composition on the biochemical and sensory characteristics of commercial cheddar cheese of variable quality and fat content. Butter flavor.
Food Flavour Technology, Second Edition
Food Technol. Koca, N. Metin, Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers. Inglett, K. Warner and C. Carriere, Food Hydrocolloids, Mistry, Cheese and Fermented Milk Foods. Kosikowski, Westport, CT. Kosmark, R. Salatrim: Properties and applications. Haque, Physicochemical properties of low-fat and full-fat Cheddar cheeses.