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Food biotechnology /
Food biotechnologists are expected to satisfy many requirements related to health benefits, sensory properties and possible long term effects associated with the consumption of food produced via modern biotechnology. The broad selection of papers contained in this book are grouped into the following...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Amsterdam ; New York :
Elsevier,
2000.
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| Edición: | 1st ed. |
| Colección: | Progress in biotechnology ;
17. |
| Temas: | |
| Acceso en línea: | Texto completo Texto completo Texto completo |
| Sumario: | Food biotechnologists are expected to satisfy many requirements related to health benefits, sensory properties and possible long term effects associated with the consumption of food produced via modern biotechnology. The broad selection of papers contained in this book are grouped into the following four chapters; GMO in Food Biotechnology, Food Process and Food Products, Measurements and Quality Control, Legal and Social Aspects of Food Biotechnology. Special attention has focused on plant biotechnology during the last decade because transgenic plants can offer an increase in crop yield and are very economical sources of proteins and other products for industrial, pharmaceutical, veterinary and agricultural use. The content of this book covers many aspects of food biotechnology and presents the main trends and interdisciplinary information in this area. |
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| Notas: | "Proceedings of an international symposium organized by the Institute of Technical Biochemistry, Technical University of Lodz, Poland ... May 9-12, 1999." |
| Descripción Física: | 1 online resource (xv, 430 pages) : illustrations |
| Bibliografía: | Includes bibliographical references and index. |
| ISBN: | 9780444505194 0444505199 9780080531816 0080531814 |