Books in Genetic engineering of foods novel foods

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Genomics and Biotechnological Advances in Veterinary, Poultry, and Fisheries

• 1st Edition
• September 14, 2019
• Yashpal Singh Malik + 3 more
• English
• Paperback 978-0-12-816352-8

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• eBook 978-0-12-816353-5

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Genomics and Biotechnological Advances in Veterinary, Poultry, and Fisheries is a comprehensive reference for animal biotechnologists, veterinary clinicians, fishery scientists, and anyone who needs to understand the latest advances in the field of next generation sequencing and genomic editing in animals and fish. This essential reference provides information on genomics and the advanced technologies used to enhance the production and management of farm and pet animals, commercial and non-commercial birds, and aquatic animals used for food and research purposes. This resource will help the animal biotechnology research community understand the latest knowledge and trends in this field.

Genetically Modified Organisms in Food

• 1st Edition
• August 20, 2015
• Ronald Ross Watson + 1 more
• English
• Hardback 978-0-12-802259-7

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• eBook 978-0-12-802530-7

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Genetically Modified Organisms in Food focuses on scientific evaluation of published research relating to GMO food products to assert their safety as well as potential health risks. This book is a solid reference for researchers and professionals needing information on the safety of GMO and non-GMO food production, the economic benefits of both GMO and non-GMO foods, and includes in-depth coverage of the surrounding issues of genetic engineering in foods. This is a timely publication written by a team of scientific experts in the field who present research results to help further more evidence based research to educate scientists, academics, government professionals about the safety of the global food supply.

Genetically Modified Food Sources

• 1st Edition
• May 6, 2013
• Victor Tutelyan
• English
• Hardback 978-0-12-405878-1

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• eBook 978-0-12-405862-0

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Genetically Modified Food Sources reports detailed results of studies on the medical and biological safety of 14 species of genetically modified plant-derived organisms (GMOs). The authors focus on issues in GMO production and world output, specifically the basic legislative regulations of modern biotechnology in the Russian Federation. Also covered are international approaches to the medical and biological assessment of safety and control of the food produced from genetically modified organisms. A special chapter is devoted to the problem of informational coverage of novel biological technologies.Previously available only in a 2007 Russian-language edition published by the Russian Academy of Medical Sciences, this English translation has been completely revised and updated to include the latest developments in regulations and human and animal safety assessment practices.The book is addressed to a wide community of specialists working in the fields of food science, plant genetics, and food safety as well as medicine and biology. Students and postgraduates focusing on the problems of modern biotechnology and biological safety will find it a valuable guide to these topics.

Food Chain Integrity

• 1st Edition
• March 15, 2011
• Jeffrey Hoorfar + 3 more
• English
• Hardback 978-0-85709-068-3

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• eBook 978-0-85709-251-9

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Improving the integrity of the food chain, making certain that food is traceable, safe to eat, high quality and genuine requires new diagnostic tools, the implementation of novel information systems and input from all food chain participants. Food chain integrity reviews key research in this fast-moving area and how it can be applied to improve the provision of food to the consumer.Chapters in part one review developments in food traceability, such as food ‘biotracing’, and methods to prevent food bioterrorism. Following this, part two focuses on developments in food safety and quality management. Topics covered include advances in understanding of pathogen behaviour, control of foodborne viruses, hazard ranking and the role of animal feed in food safety. Chapters in part three explore essential aspects of food authenticity, from the traceability of genetically modified organisms in supply chains to new methods to demonstrate food origin. Finally, part four focuses on consumer views on food chain integrity and future trends.With its distinguished editors and expert team of contributors, Food chain integrity is a key reference for all those tasked with predicting and implementing actions to prevent breaches in the integrity of food production.

Novel Food Ingredients for Weight Control

• 1st Edition
• April 30, 2007
• C J K Henry
• English
• eBook 978-1-84569-311-4

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Obesity has become an epidemic of global proportions and is predicted to become the leading cause of death in many countries in the near future. As a result, weight control has become increasingly important for many consumers. Edited by a leading academic in the field, this important collection reviews research into the production and use of specific ingredients which can help to control body weight.Part one discusses ingredients implicated in the development of obesity such as sugars and lipids and the body’s response to hunger and satiety. The second part of the book reviews particular ingredients derived from grains, fruit and vegetables, which can assist weight control. Chapters cover ?-glucans, oligosaccharides, starch and carbohydrates. Part three details dairy-based ingredients which can help regulate weight. It covers the use of food constituents such as calcium, conjugated linoleic acid (CLA), polyunsaturated fatty acids (PUFAs) and trans-free oils and fats.Written by an international team of contributors, this book provides food industry professionals and nutritionists with a valuable reference on ingredients for effective weight control.