Genetically Engineered Food: Methods and Detection

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Knut J. Heller
John Wiley & Sons, 02.01.2007 - 322 Seiten
Continuing the very successful first edition, this book reviews the most recent changes to the legal situation in Europe concerning genetically engineered food and labeling. Due to the extremely rapid developments in green biotechnology, all the chapters have been substantially revised and updated.

Divided into three distinct parts, the text begins by covering applications and perspectives, including transgenic modification of production traits in farm animals, fermented food production and the production of food additives using filamentous fungi. The second section is devoted to legislation, while the final part examines methods of detection, such as DNA-based methods, and methods for detecting genetic engineering in composed and processed foods.
From the reviews of the first edition:

"This work promises to be a standard reference in the detection of genetically engineered food. I believe this work will find a valued place for any scientist, regulator or technical library that deals with biotechnology or detection of genetically engineered food organisms."
—James J. Heinis, Journal of Agricultural & Food Information

 

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Inhalt

Genetically Engineered Food Methods and Detection 2nd Edition
27
Fermentation of Food by Means of Genetically Modified Yeast
64
Production of Food Additives Using Filamentous Fungi
95
Genetic Engineering of Bacteria Used in Food Fermentation
109
Legislation in Europe
133
Methods of Detection
155
DNAbased Methods for Detection of Genetic Modifications
163
Genetic Engineering of Fish and Methods of Detection
186
Detection Methods for Genetically Modified Crops
201
Methods for Detection of Genetically Modified Organisms in
219
Mutations in Lactococcus lactis and their Detection
248
Methods for Detection of Genetically Modified Microorganisms
269
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Angewandte Mikrobiologie
Garabed Antranikian
Keine Leseprobe verfügbar - 2005

Über den Autor (2007)

Knut J. Heller studied biology at the Westfälische-Wilhelms-Universität in Münster, Germany, gaining his doctorate in 1977. Since 1992 he has also been head of the Institute for Microbiology at the Federal Research Center for Nutrition and Food and an honorary professor of the Christian-Albrechts-University in Kiel since1993. Professor Heller's research focuses on the micro- and molecular biology of lactobacilli and their bacteriophages, and the biotechnology of dairy product manufacture, as well as the biological safety of genetically manipulated starter cultures.

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