Biotechnology to Improve Shelf Life and Quality Traits of Foods - Food Shelf Life Stability: Chemical, Biochemical, and Microbiological Changes - page 315

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Biotechnology to
Improve Shelf Life and
Quality Traits of Foods

Angel Gabriel Alpuche-Solís and
Octavio Paredes-López

TABLE OF CONTENTS

Introduction
Fruits and Vegetables
General Aspects
Extending Shelf Life
Increasing Solids Content
Improving Flavor
Improving Color
Design of a Special Composition
Nutrition
Oilseeds and Legumes
Transgenic Oilseeds
Improving Shelf Life
Designing a Special Fatty Acids Composition
Use of Biotechnology to Reduce Unwanted Traits
Transgenic Legumes
Quality of Seed Storage Proteins
Improving Protein Composition

Grains
Shelf Life of Grains
Remodeling Storage Proteins for Food Processing
Baking Quality
Malting and Brewing
Improving Nutritional Properties
Seed Storage Proteins
Soluble Amino Acids

Mushrooms
General Aspects
Shelf Life of Mushrooms
Quality of Mushrooms