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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.
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| Colección: | Woodhead Publishing in food science and technology.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 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
- 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
- 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
- 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
- 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