Skip to main content

Save up to 20% on Elsevier print and eBooks with free shipping. No promo code needed.

Save up to 20% on print and eBooks.

Biotechnology and Food Quality

Proceedings of the First International Symposium

1st Edition - August 25, 1989

Editors: Shain-dow Kung, Donald D. Bills, Ralph Quatrano

Language: English
eBook ISBN:
9 7 8 - 1 - 4 8 3 1 - 6 5 3 2 - 5

Biotechnology and Food Quality focuses on the potential of biotechnology in quantitatively and qualitatively modifying agriculture. The selection first offers information on the… Read more

Biotechnology and Food Quality

Purchase options

LIMITED OFFER

Save 50% on book bundles

Immediately download your ebook while waiting for your print delivery. No promo code is needed.

Biotechnology and Food Quality focuses on the potential of biotechnology in quantitatively and qualitatively modifying agriculture. The selection first offers information on the benefits of agricultural biotechnology on developed and developing countries, food quality education, and food quality, biotechnology, and the food company. Discussions focus on consumer concerns, demographic and social changes, scope and future role of food quality, and improvement of agricultural raw materials and processed foods. The manuscript then underscores how to make technology transfer work and the regulatory considerations of biotechnology. The text examines the characterization and modification of maize storage proteins; genetic modification of traits of interest to consumers and processors; and omega-3 fatty acid improvements in plants. Topics include genetic engineering of fatty acid biosynthesis, cellular genetics, molecular biology, application of technology to food products, and genetic engineering of lysine-containing alpha zeins. Cell wall dynamics, prospects for the use of genetic engineering in the manipulation of ethylene biosynthesis and action in higher plants, and molecular interactions of contractile proteins are also elaborated. The selection is a highly recommended source of data for biotechnologists, agriculturists, and food experts.