Loading... Please wait...

Genetically Modified Foods: Safety Aspects

  • Image 1
0 8412 3320 9
1.00 LBS
Calculated at checkout

Product Description

Just as hybridizaiton helped to recombine plant genes to improve quality and yields of crops, the advent of genetic engineering presents many possibliities for improving acceptability, nutritional values, and yields of conventional crops.  The excitement of this new field and the need for such improvements have sitimulated tremendous activities in application of genetic engineering to improve farm crops.  The purpose of Genetically Modified Foods is to discuss on a scientific basis some genetic engineering projects involved in the production of foods and flavors and the actual and proposed benefits of this work.

Contents:  Recombinant DNA techniques, U.S. Food and Drug Administration & biotechnology, Genetically modified foods in the European Union, Safety of biotechnologically produced foods in Japan, Agricultural science policy, Safety assessment of flavor ingredients produced by genetically modified organisms, Plants: Safety of genetically engineered crops, Genetic strategies to improve fruit quality, Allergenicity in transgenic foods, Disease-resistant crops, Molecular cloning of cereal cystatins, Safety assessment of transgenic tomatoes, of potatoes, Microorganisms: Beer brewing by genetically modified yeast, Safety aspects of beer brewed by transformed yeast, Safety aspects of genetically modified lactic acid bacteria, Enzymes, Animals, 3 indexes.

Karl-Heinz Engel, Gary R Takeoka & Roy Teranishi, 1995, 243 p, illustrated.  (List: $80.00)  $27.95

Add to Wish List

Click the button below to add the Genetically Modified Foods: Safety Aspects to your wish list.

You Recently Viewed...