Book — 1 online resource (viii, 468 pages) : illustrations
Enhanced human nutrition-- carbohydrate nutrition - needs and molecular approaches-- ameliorated proteins-- enhancement of vitamins and minerals-- molecular approaches in the modification and production of edible oils.
(source: Nielsen Book Data)
This book explains innovative uses of biotechnology to alter the chemical composition of food sources to improve their nutritional value. The book discusses current topics in nutrition such as the physiological response to dietary fibre, low-calorie diets and obesity. The book is a collection of papers from leading scientists with backgrounds in nutrition, biology, biochemistry, food science and public policy. Genetic manipulation will lead to plants and animals that resist disease, pests, and stresses, require less fertilizer or feed, and yield more food and fibre. These changes will increase the availability of agricultural products while decreasing their cost. These are important goals, but they are not new goals. Classical breeding and selection already have made progress along these lines. However, probably of greater ultimate consequence, is the use of biotechnology to alter the chemical composition of plants and animals to improve the nutritional value of the food obtained from them. "Biotechnology and Nutrition" examines the ways in which biotechnology will improve the nutritional quality of foods. (source: Nielsen Book Data)
Book — 1 online resource (xiii, 381 pages) : illustrations
Food biotechnology-- food safety related to biotechnology - role of IFBC-- food safety of animals produced by biotechnology-- legal aspects of biotechnology products-- perspectives on food safety and biotechnology-- significant long term chronic diseases associated with foodborne micro-organisms-- bacteriocins of lactic acid bacteria-- structure, organization, expression and evolution of the genes encoding the peptide precursors of nisin and subtilin-- application of bacteriocins in food systems-- a proposed model to control aflatoxin formation-- aflatoxin reduction - a molecular strategy-- gene probes used in food microbiology-- gene probes for shigella and escherichia coli-- development of nucleic acid hybridization-based rapid diagnostic assays for detection of listeria and salmonella in foods-- nucleic acid hybridization to detect enteric viruses-- detection of hepatitis A and other enteroviruses in environmental samples using gene probe technology-- role of biotechnology in the control of foodborne parasites-- antibody probes for food internal temperature - ovalbumin as a model-- disease resistance via transfer of "non-host" disease resistance response genes from peas to potatoes-- biological control of post-harvest diseases of fruits and vegetables through manipulating epiphytic plant microflora-- recombinant proteins in food - the Bt crystal protein example-- corynebacterium glutamicum - a model for the use of DNA technology in food grade organisms-- biotechnology and the production of food ingredients-- safety evaluation of genetically engineered enzyme for food uses-- safety testing of novel food products generated by biotechnology and genetic manipulation-- assessing the safety of transgenic organisms used in the food industry - issues and concerns - a Canadian perspective.
(source: Nielsen Book Data)
The proceedings of the Second International Symposium on Biotechnology and Food Safety which addresses the current applications of biotechnolgy to food safety. The work should be of interest to researchers in food, agricultural and plant biotechnology, as well as crop scientists. (source: Nielsen Book Data)
Analysis and Occurrence of MCPD and Glycidyl Esters in Infant Formulas and Other Complex Food Matrices / Beekman, Jessica K., U.S. Food and Drug Administration, Center for Food Safetyand Applied Nutrition (CFSAN), 5001 Campus Drive, College Park, Maryland 20740, United States; Granvogl, Michael, Technical University of Munich, Department of Chemistry, Chair for Food Chemistry, Lise-Meitner-Straße 34, D-85354 Freising, Germany; MacMahon, Shaun, U.S. Food and Drug Administration, Center for Food Safetyand Applied Nutrition (CFSAN), 5001 Campus Drive, College Park, Maryland 20740, United States / http://dx.doi.org/10.1021/bk-2019-1306.ch005
Thermal Reactions and the Formation of Degradation Products of T-2 and HT-2 Toxin during Processing of Oats / Kuchenbuch, H. S.; Schulz, M.; Becker, S.; Cramer, B.; Humpf, H.-U. / http://dx.doi.org/10.1021/bk-2019-1306.ch007
Food Contact Materials:Characterization of Migrants / Paseiro-Cerrato, Rafael, U.S. FDA, Center for Food Safety and Applied Nutrition, 5001 Campus Drive, College Park, Maryland 20740, United States, Joint Institute for Food Safety and Applied Nutrition (JIFSAN), University of Maryland, College Park, Maryland 20742, United States; DeJager, Lowri, U.S. FDA, Center for Food Safety and Applied Nutrition, 5001 Campus Drive, College Park, Maryland 20740, United States; Begley, Timothy H., U.S. FDA, Center for Food Safety and Applied Nutrition, 5001 Campus Drive, College Park, Maryland 20740, United States / http://dx.doi.org/10.1021/bk-2019-1306.ch008