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Home > Science, Technology & Agriculture > Industrial chemistry and manufacturing technologies > Industrial chemistry and chemical engineering > Food and beverage technology > Genetically Engineered Food: Methods and Detection
Genetically Engineered Food: Methods and Detection

Genetically Engineered Food: Methods and Detection


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About the Book

Clarifying the unsolved aspects of labeling novel foods, this book presents the methods, limitations and future perspectives for genetic engineering. Following an overview of recent techniques and applications in plants, animals and microorganisms, a second section -- written by expert lawyers -- covers the legal issues of genetically engineered food and labeling. The whole is rounded off with methods and strategies for detecting genetic manipulation in food. Indispensable for industry and laboratories working in food production.

Table of Contents:
PART 1: APPLICATION AND PERSPECTIVES 1. Transgenic modification of production traits in farm animals 2. Genetically modified plants 3. Fermented food production using genetically modified yeast and filamentous fungi 4. Production of food additives using filamentous fungi 5. Perspectives of genetic engineering of bacteria used in food fermentations PART 2: LEGISLATION IN EUROPE 6. The legal situation for genetically engineered food in Europe PART 3: METHODS OF DETECTION 7. Detection of genetic modifications: some basic considerations 8. DNA-based methods for detection of genetic modifications 9. Genetic Engineering of fishes and methods for detection 10. Detection methods for genetically modified crops 11. Methods to detect the application of genetic engineering in composed and processed foods 12. Mutations in Lactococcus lactis, and their detection 13. Detection methods for genetically modified microorganisms used in food fermentation processes

About the Author :
Knut J. Heller studied biology at the Westfalische Wilhelms-Universitat Munster in Munster, 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.

Review :
"Was Sie uber genetisch veranderte Pilze, Tiere und Pflanzen wissen sollten, wenn Sie uber transgene Organismen und Novel Food mitreden wollen, steht in diesem Buch. Klar und verstandlich wurden hier die Fakten uber die praktischen Ansatze, aber auch uber die Moglichkeiten zusammengetragen...Insgesamt ist dieses Buch durchweg nicht nur als Nachschlagewerk, sondern auch zum "Browsen"...zu empfehlen. Wirklich gut macht sich dabei, dass durchweg das Warum und Wie zusammen erklart werden." Dr. Sachiko Okada und Prof. Dr. Axel Brennicke, Ulm Treffpunkt Buch plus Fruhjahr 2004 Physik in unserer Zeit 3/2004 "Insgesamt ist dieses Buch durchweg nicht nur als Nachschlagewerk, sondern auch zum 'Browsen'(wie es so schon Neudeutsch heisst) zu empfehlen." Biologie in unserer Zeit, 2004 Vol. 34 Dr. Sachiko Okada und Prof. Dr. Axel Brennicke, Ulm


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Product Details
  • ISBN-13: 9783527606450
  • Publisher: John Wiley and Sons Ltd
  • Publisher Imprint: Wiley-VCH Verlag GmbH
  • Language: English
  • Sub Title: Methods and Detection
  • ISBN-10: 3527606459
  • Publisher Date: 06 Mar 2006
  • Binding: Digital (delivered electronically)
  • No of Pages: 287


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