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Cereal biotechnology /
More than 50% of the world's food comes from the three cereals: wheat, maize, and rice. In order to continue to feed a growing world population the food industry must understand the potential benefits that cereal biotechnology can offer. This collection provides a bridge between academic theory...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton, Fla. : Cambridge, England :
CRC Press ; Woodhead Pub.,
2000.
|
| Colección: | Woodhead Publishing in food science and technology.
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 245 | 0 | 0 | |a Cereal biotechnology / |c edited by Peter C. Morris, James H. Bryce. |
| 260 | |a Boca Raton, Fla. : |b CRC Press ; |a Cambridge, England : |b Woodhead Pub., |c 2000. | ||
| 300 | |a 1 online resource (x, 252 pages) : |b illustrations. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing in food science and technology | |
| 520 | |a More than 50% of the world's food comes from the three cereals: wheat, maize, and rice. In order to continue to feed a growing world population the food industry must understand the potential benefits that cereal biotechnology can offer. This collection provides a bridge between academic theory on the potential of this technology and the industrial aspects of current practice. The individual chapters provide coverage of product development, specific applications, current regulation, and the question of consumer acceptability. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Front Cover; Cereal Biotechnology; Copyright Page; Table of Contents; List of contributors; Chapter 1.Introduction; 1.1 Cereals: an introduction; 1.2 Plant breeding; 1.3 Biotechnology: an introduction; 1.4 The structure of this book; 1.5 Sources of further information and advice; 1.6 References; Chapter 2.The genetic transformation of wheat and barley; 2.1 Introduction; 2.2 Issues in successful transformation; 2.3 Target tissues for transformation; 2.4 Delivery of DNA; 2.5 Selection and regeneration; 2.6 Promoters; 2.7 Examples of transformed wheat and barley | |
| 505 | 8 | |a 2.8 Summary: problems and future trends2.9 Sources of further information and advice; 2.10 References; Chapter 3. The genetic transformation of rice and maize; 3.1 Introduction; 3.2 Approaches to the transformation of maize and rice; 3.3 Target tissues for rice and maize transformation; 3.4 Vectors for rice and maize transformation; 3.5 Examples of agronomically useful genes introduced into rice and maize; 3.6 Summary: problems, limitations and future trends; 3.7 Sources of further information and advice; 3.8 Internet sites; 3.9 References | |
| 505 | 8 | |a Chapter 4.Product development in cereal biotechnology4.1 Introduction; 4.2 Commercial targets for cereal biotechnology; 4.3 Problems in cereal biotechnology; 4.4 Efficacy screening of commercial traits; 4.5 Molecular breeding of transgenic plants; 4.6 Molecular quality control for transgenic plants; 4.7 Intellectual property and freedom to operate; 4.8 Regulatory issues and risk assessment; 4.9 Product release and marketing strategies; 4.10 Product development: a practical example; 4.11 Future trends; 4.12 References; Chapter 5.Using biotechnology to add value to cereals; 5.1 Introduction | |
| 505 | 8 | |a 5.2 Weed control (productivity, quality, safety)5.3 Disease resistance (productivity, quality, safety); 5.4 Improved nutritional properties (quality, safety); 5.5 Improved processing properties (productivity, quality, safety); 5.6 Improved cereal quality control (quality, safety); 5.7 Summary: future prospects and limitations; 5.8 Sources of further information and advice; 5.9 References; Chapter 6.Molecular biological tools in cereal breeding; 6.1 Introduction; 6.2 Markers; 6.3 Characters; 6.4 Deployment of molecular markers; 6.5 Future prospects; 6.6 Conclusions | |
| 505 | 8 | |a 6.7 Sources of further information and advice6.8 References; Chapter 7.Risk assessment and legislative issues; 7.1 Introduction; 7.2 Risk assessment and avoidance: general principles; 7.3 Assessing the impact of genetically modified crops; 7.4 How is biotechnology regulated?; 7.5 Public perceptions; 7.6 Future developments in the regulatory process; 7.7 References; Chapter 8.Current practice in milling and baking; 8.1 Introduction; 8.2 Composition of cereals; 8.3 Use of cereals in milling; 8.4 Cereal requirements for milling; 8.5 Use of cereals in baking; 8.6 Bread baking | |
| 590 | |a Knovel |b ACADEMIC - Food Science | ||
| 590 | |a Knovel |b ACADEMIC - Biochemistry, Biology & Biotechnology | ||
| 650 | 0 | |a Grain |x Biotechnology. | |
| 650 | 6 | |a Céréales |x Biotechnologie. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Agriculture |x Agronomy |x Crop Science. |2 bisacsh | |
| 650 | 7 | |a Grain |x Biotechnology. |2 fast |0 (OCoLC)fst01751240 | |
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| 650 | 7 | |a Biotechnologie |2 gnd | |
| 650 | 7 | |a Getreide |2 gnd | |
| 700 | 1 | |a Morris, Peter C. | |
| 700 | 1 | |a Bryce, James H. | |
| 776 | 0 | 8 | |i Print version: |t Cereal biotechnology. |d Boca Raton, Fla. : CRC Press ; Cambridge, England : Woodhead Pub., 2000 |z 1855734982 |w (DLC) 00044428 |w (OCoLC)44420766 |
| 830 | 0 | |a Woodhead Publishing in food science and technology. | |
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