Biotechnology and food quality : proceedings of the first International Symposium

Part I Introduction: agricultural biotechnology status and perspective food quality education food quality and agriculture making technology transfer work announcement - regulatory consideration. Part II Genetic engineering and food quality - structural analysis and modification of maize storage proteins genetic modification of traits that are of interest to consumers and producers, Omega-3 fatty acid improvements in plants enhancing meat quality with somatotrophin - potentials, limitations and future research needs. Part III Molecular components of food: cell wall dynamics studies on the biosynthesis and action of ethylene tomato fruit polygalacturonase molecular interactions of contractile proteins molecular components of food. Part IV Evaluation of food quality: DNA probe hybridization assays for food pathogens use of RFLP analysis to improve food quality hybridoma technology - the golden age and beyond near infrared spectroscopy and fiber optic technology. Part V Bioprocessing: bioprocessing of meats genetic modification of enzymes used in food processing impact of biotechnology on vegetables genetic engineering of lactic starter cultures production of food additives and food processing enzymes by recombinant DNA technology.