Genetic Modification in the Food Industry A Strategy for Food Quality Improvement
Although the true economic impact of genetic modifications is yet to be realized, the potential of this new technology to benefit the food processing industry and to improve food quality is enormous. Specific genetically modified whole foods and food ingredients that have recently become available o...
| Main Authors: | , |
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| Format: | eBook |
| Language: | English |
| Published: |
New York, NY
Springer US
1998, 1998
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| Edition: | 1st ed. 1998 |
| Subjects: | |
| Online Access: | |
| Collection: | Springer Book Archives -2004 - Collection details see MPG.ReNa |
Table of Contents:
- 1 The Broader Issues
- 1 Modern food biotechnology: overview of key issues
- 2 Consumer perceptions of modern food biotechnology
- 3 Moral concerns and the educational function of ethics
- 4 Worldwide regulatory issues: legislation and labelling
- 5 Communicating biotechnology to an uncertain public: the need to raise awareness
- 2 Case Studies
- 6 Food enzymes
- 7 Brewing with genetically modified amylolytic yeast
- 8 Baker’s yeast
- 9 Starter cultures for the dairy industry
- 10 Designer oils: the high oleic acid soybean
- 11 Potatoes
- 12 Cereals