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Biotechnology and Nutrition /
Biotechnology and Nutrition documents the proceedings of the Third International Symposium Biotechnology and Nutrition jointly sponsored by the University of Maryland, the United States Department of Agriculture, and E.I. du Pont de Nemours & Co. The symposium was organized to provide a forum fo...
| Autores principales: | , |
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| Autor Corporativo: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Newnes,
2014.
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| Edición: | 1st edition. |
| Temas: | |
| Acceso en línea: | Texto completo (Requiere registro previo con correo institucional) |
MARC
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| 003 | OCoLC | ||
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| 020 | |z 9781483298658 | ||
| 020 | |z 9780750692595 | ||
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| 024 | 8 | |a 9781483298658 | |
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| 100 | 1 | |a Bills, Donald, |e author. | |
| 245 | 1 | 0 | |a Biotechnology and Nutrition / |c Bills, Donald. |
| 250 | |a 1st edition. | ||
| 264 | 1 | |b Newnes, |c 2014. | |
| 300 | |a 1 online resource (480 pages) | ||
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| 520 | |a Biotechnology and Nutrition documents the proceedings of the Third International Symposium Biotechnology and Nutrition jointly sponsored by the University of Maryland, the United States Department of Agriculture, and E.I. du Pont de Nemours & Co. The symposium was organized to provide a forum for nutritionists, molecular biologists, animal and plant biochemists, food scientists, policymakers, and others who will influence the improvement of nutrition through the application of biotechnology. The contributions made by researchers at the symposium are organized into five parts. Part I provides a broad consideration of human nutrition and the ability of biotechnology to improve nutrition. Part II presents studies on carbohydrate nutrition, including industry trends and nutritional issues for food uses of starch and human physiological responses to dietary fiber. Part III focuses on proteins, including studies on improving the nutritional quality of legume seed proteins and increasing the lysine content of maize. The studies in Part IV deal with vitamins and minerals, such as genetic improvement of vegetable carotene content and iron uptake and translocation in plants. Part V examines molecular approaches in the modification and production of edible oils. | ||
| 542 | |f Copyright ©: Elsevier Science & Technology |g 1992 | ||
| 550 | |a Made available through: Safari, an O'Reilly Media Company. | ||
| 588 | |a Online resource; Title from title page (viewed May 23, 2014) | ||
| 590 | |a O'Reilly |b O'Reilly Online Learning: Academic/Public Library Edition | ||
| 650 | 0 | |a Food |x Biotechnology |v Congresses. | |
| 650 | 0 | |a Food. | |
| 650 | 0 | |a Nutrition |v Congresses. | |
| 650 | 0 | |a Nutrition. | |
| 650 | 0 | |a Bioengineering. | |
| 650 | 0 | |a Biotechnology. | |
| 650 | 2 | |a Biotechnology | |
| 650 | 2 | |a Food | |
| 650 | 2 | |a Nutritional Physiological Phenomena | |
| 650 | 6 | |a Aliments |x Biotechnologie |v Congrès. | |
| 650 | 6 | |a Aliments |x Biotechnologie |x Congrès. | |
| 650 | 6 | |a Nutrition |v Congrès. | |
| 650 | 6 | |a Aliments. | |
| 650 | 6 | |a Nutrition. | |
| 650 | 6 | |a Biotechnologie. | |
| 650 | 7 | |a food. |2 aat | |
| 650 | 7 | |a bioengineering. |2 aat | |
| 650 | 7 | |a Biotechnology. |2 fast |0 (OCoLC)fst00832729 | |
| 650 | 7 | |a Bioengineering. |2 fast |0 (OCoLC)fst00832028 | |
| 650 | 7 | |a Food |x Biotechnology. |2 fast |0 (OCoLC)fst00930473 | |
| 650 | 7 | |a Food. |2 fast |0 (OCoLC)fst00930458 | |
| 650 | 7 | |a Nutrition. |2 fast |0 (OCoLC)fst01042187 | |
| 655 | 7 | |a Conference papers and proceedings. |2 fast |0 (OCoLC)fst01423772 | |
| 700 | 1 | |a Kung, Shain-dow, |e author. | |
| 710 | 2 | |a Safari, an O'Reilly Media Company. | |
| 856 | 4 | 0 | |u https://learning.oreilly.com/library/view/~/9781483298658/?ar |z Texto completo (Requiere registro previo con correo institucional) |
| 936 | |a BATCHLOAD | ||
| 994 | |a 92 |b IZTAP | ||