Hardbound. Zustand: As New. New. Contents Preface. I. General 1. Potential and development of food biotechnology in Asia. 2. Food fortification of staple foods their impact in public health programs their quality assurance and legislative needs. 3. Hydrocolloids and proteins interactions and stabilization of dispersed food systems. 4. Biotechnological aspects and recent developments in chitinolytic enzyme research. II. Emerging technology and food packaging 1. Design construction and application of electrical pulses of high field intensity on treatment of strawberry. 2. Physical and physico chemical properties of sodium caseinate based films as affected by plasticizer content. 3. Development of an enzymatic system for the determination of temperature abuse. 4. Biodegradability of cast films prepared from blends of oppositely charged biopolymers. 5. Determination of energy activation of rice starch gelatinization measuring electrical conductivity. 6. Microstructure of starch granule related to corn hardness and quality to corn hardness and quality. 7. Active edible films with nisin produced from refined sorghum starch and flour. 8. Biodegradable edible film based on whey protein concentrate added with bacteriocin to increase shelf life of packaged foods. 9. Enzymatic modification of pectin to produce tailored functional stabilizer. III. Food enzymology 1. Proteases from the cell culture of Bromelia hemisphaerica. 2. Properties of glucose oxidase immobilised in liposomes. 3. Invertase production by Aspergillus niger Aa 20 in submerged culture. 4. Production partial purification and characterization of a fungal tannase produced by solid state fermentation. 5. Purification and characterization of a new cysteine protease from the latex of Jacaratia mexicana. IV. Food fermentations 1. Acetate ester formation as selection criterion of the wine yeast non Saccharomyces for designing the mixed cultures. 2. Determination of alcohol transferase and ester hydrolase activities in wine yeast extracts. 3. Inhibition of Salmonella spp isolated from Mangifera indica L. using the bacteriocins plantaricin A6 and fermenticin Ogi E1. V. Food Processing 1. Extraction of aroma compounds of the apricot (Prunus armeniaca) by different techniques. 2. Diet effect upon chemical composition of pelibuey and polipay Rambouillet. 3. A sugar free marmalade and its effects on population with impaired glucose tolerance. 4. Turning waste into profit vegetable residues as a valuable processing stream. 5. Albumins and globulins recovered from slaughterhouse for the enrichment of beef patties. 6. Studies on starch digestibility in Phaseolus coccineous L. bean. 7. Resistant starch content of corn tortillas with TC 1 hydrocolloid. 8. In vitro starch bioavailability in tortillas prepared with gums. 9. Dough rheology for adding ascorbic acid and a amylase. 10. Bleaching of amaranth oil (A. hypochondriacus). 11. Degumming and neutralization of the amaranth oil (A. Hypochondriacus). 12. Water and calcium absorption during com nixtamalization. 13. Evaluation of microbial physicochemical and sensorial characteristics of fresh and dried tejate. 14. Development and formulation of an egg milk based powdeer beverage. 15. Pectin extraction from Passiflora Edulis (Maracuva) Preparation and partial characterization. 16. Microencapsulation of green barley juice by spray drying. 17. Rheology of modified starches for establishing control parameters in the food industry. 18. Differentiation of varieties of apricot (Prunus armeniaca) by PCA. 19. Identification and quantification of key aroma compounds formed during process hydrolysis of apricot (Prunus armeniaca). 20. Isolation identification and control of pathogenic fungi causing postharvest decay in jackfruit. 21. Nutritional composition of some oilseeds. VI. Functional food 1. Effect of hydrocolloids on the thermal properties of nixatamalized corn masa. 2. Biochemical characterization of two new Amaranthus hypochondriacus varieties grown in San Luis Potosi. 3. Mec. Bestandsnummer des Verk�ufers 69065

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