Genetically Engineered Foods

Klappentext Genetically Engineered Foods, Volume 6 in the Handbook of Food Bioengineering series, is a solid reference for researchers and professionals needing information on genetically engineered foods in human and animal diets. The volume discusses awareness, benefits vs. disadvantages, regulations and techniques used to obtain, test and detect genetically modified plants and animals. An essential resource offering informed perspectives on the potential implications of genetically engineered foods for humans and society. Written by a team of scientific experts who share the latest advances to help further more evidence-based research and educate scientists, academics and government professionals about the safety of the global food supply. Inhaltsverzeichnis 1. Genetic engineered organisms (plants & animals) 2. Sugar and sugar alcohol production in genetically modified cyanobacteria 3. Genetically modified plants as sustainable and economic sources for RUTFs 4. Approved genetically engineered foods: types, properties and economic concerns 5. Influence of Feed from Genetically Modified Plants (GMP) on Composition and Quality of Food of Animal Origin 6. Genetically Modified Microorganisms: Harmful or Helpful? 7. Techniques for Production and Quality Assessment of Genetically Modified Foods 8. Awareness and utilization of genetically modified foods in Nigeria 9. Biosensors as advanced device for transgenic plants and food and detection 10. Genetically engineered food crops to abiotic stress tolerance 11. Detection of Prevented DNA Damage by Therapeutic Foods 12. Genetically engineered crops: Opportunities, constraints and food security at a glance of human health, environmental impact and food quality 13. Safety and risk assessment of food from genetically engineered crops and animals: the challenges 14. Identification of Genetically Modified Foods 15. Methods for Plant Genetic Modification...

Product details

• Authors: Grumezescu, Alexandru Grumezescu, Holban, Alina Maria (EDT)/ Grumezescu Holban
• Assisted by: Alexandru Mihai Grumezescu (Editor), Alexandru Mihai (Assistant Professor Grumezescu (Editor), Grumezescu Alexandru Mihai (Editor), Alina Maria Holban (Editor), Alina Maria (Botany and Microbiology Department Holban (Editor), Alina Maria (Microbiology Department Holban (Editor), Holban Alina Maria (Editor)
• Publisher: Academic Press London
• Languages: English
• Product format: Paperback / Softback
• Released: 31.10.2017
• EAN: 9780128115190
• ISBN: 978-0-12-811519-0
• No. of pages: 415
• Dimensions: 184 mm x 229 mm x 25 mm
• Series: Handbook of Food Bioengineering; Handbook of Food Bioengineerin; Handbook of Food Bioengineering
• Subjects: Guides > Health > Diet; Natural sciences, medicine, IT, technology > Technology > Chemical engineering; Food & beverage technology, Food and beverage technology, TECHNOLOGY & ENGINEERING / Food Science / General