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Biotechnology and nutrition : proceedings of the third international symposium /
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...
| Clasificación: | Libro Electrónico |
|---|---|
| Autores Corporativos: | , , |
| Otros Autores: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boston :
Butterworth-Heinemann,
�1992.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover; Biotechnology and Nutrition; Copyright Page; Table of Contents; PREFACE; Acknowledgment; PART I: ENHANCED HUMAN NUTRITION; Chapter 1. An International Perspective on Biotechnology and Nutrition; Introduction; Benefits to the Consumer; Producing More Food; The Policy Context; Support for Research; Chapter 2. Impact of Diet on Human Oncology; Introduction; Diet and Cancer; Scientific Rationale for Dietary Modification; Chemoprevention; Clinical Intervention; Clinical Intervention Trials; Biotechnology-Health Implications of the Changing Food Supply; References
- Chapter 3. Low Calorie Diets and ObesityIntroduction; Obesity as a Disease; Complications of Obesity; Treatment of Obesity: Low Calorie Diets; References; Chapter 4. Bioengineering of Meat; Introduction; Genetic Selection and Management Strategies for Ruminants; Porcine Somatotropin (pST) Administration; Transgenic Pigs Expressing a Bovine Growth Hormone Gene; Conclusions; References; Chapter 5. Biological Conversion of Inedible Biomass to Food; Introduction; Problems With Lignocellulose Conversions; Chemical and Enzymatic Hydrolysis Studies; Solid Substrate Fermentation Studies; Trichoderma Sp.
- AlgaeCurrent Research; Materials and Methods; Results; Discussion; References; PART II: CARBOHYDRATE NUTRITION-NEEDS AND MOLECULAR APPROACHES; Chapter 6. Industry Trends and Nutritional Issues for Food Uses of Starch: The Impact of Biotechnology on Future Opportunities; Introduction; Starch in Nutrition; Starch Functionality; Controlling Starch Function; Role of Biotechnology in Starch Polymer Function Control; Regulatory and Public Concerns; Summary; References; Chapter 7. Human Physiological Responses to Dietary Fiber; Introduction; Properties of Dietary Fiber; Nutritional Responses
- ConclusionsAcknowledgements; References; Chapter 8. Molecular Strategies to Optimize Forage and Cereal Digestion by Ruminants; Introduction; Structure of Plant Cell Walls and Cereal Starch; Major Fibrolytic Organisms, Their Interactions, and Adhesion to Fiber; Hydrolytic Enzymes of Rumen Microorganisms; Starch Digestion; Genes Coding for Fibrolytic Enzymes; Genetic Diversity; Plasmids from Rumen Bacteria; Gene Transfer; Manipulation of Fiber Digestion; Genetic Manipulation; Molecular Considerations; Conclusions; Acknowledgements; References
- Chapter 9. Genetic and Molecular Genetic Regulation of Soluble and Insoluble Carbohydrate Composition in TomatoIntroduction; Metabolism of Soluble Carbohydrate; Degradation of Cell Wall Polymers; Conclusions; References; Chapter 10. Causes for Concern and Opportunities for Enhanced Nutrition in the Modification of Dietary Carbohydrate Composition; Introduction; Fructose; Amylose and Amylopectin; References; PART III: AMELIORATED PROTEINS; Chapter 11. Improvement of the Nutritional Quality of Legume Proteins with Special Emphasis on Soybean Protein; Introduction