Genetic modification in the food industry : a strategy for food quality improvement / edited by Sibel Roller, South Bank University, London, UK, and Susan Harlander, Vice-President, Pillsbury R & D, Minneapolis, USA
Edition
First edition 1998
Published
London ; New York : Blackie Academic & Professional, 1998
London : Blackie Academic & Professional, an imprint of Chapman & Hall, 1998
Machine derived contents note: Modern Food Biotechnology: Overview Of Key Issues. Consumer Perceptions of Modern Food Biotechnology. Moral Concerns and the Educational Function of Ethics. Worldwide Regulatory Issues: Legislation and Labeling. Communicating Biotechnology to an Uncertain Public: The Need to Raise Awareness. Food Enzymes. Brewing with Genetically Modified Amylolytic Yeast. Baker's Yeast. Starter Cultures for the Dairy Industry. Designer Oils: The High Oleic Acid Soybean. Potatoes. Cereals. Glossary. Index
Summary
Intended for food industry professionals with little or no background in biotechnology, this book provides an introduction to the basic concepts of gene modification in the food industry
