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Food biotechnology

Author: Stanisław Bielecki; J Tramper; Jacek Polak
Publisher: Amsterdam ; New York : Elsevier, 2000.
Series: Progress in biotechnology, 17.
Edition/Format:   eBook : Document : Conference publication : English : 1st edView all editions and formats
Database:WorldCat
Summary:
Food biotechnologists are expected to satisfy many requirements related to health benefits, sensory properties and possible long term effects associated with the consumption of food produced via modern biotechnology. The broad selection of papers contained in this book are grouped into the following four chapters; GMO in Food Biotechnology, Food Process and Food Products, Measurements and Quality Control, Legal and  Read more...
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Genre/Form: Congresses
Electronic books
Conference papers and proceedings
Additional Physical Format: Print version:
Food biotechnology.
Amsterdam ; New York : Elsevier, 2000
(DLC) 00056037
(OCoLC)44468824
Material Type: Conference publication, Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Stanisław Bielecki; J Tramper; Jacek Polak
ISBN: 9780444505194 0444505199
OCLC Number: 162578350
Notes: "Proceedings of an international symposium organized by the Institute of Technical Biochemistry, Technical University of Lodz, Poland ... May 9-12, 1999."
Description: 1 online resource (xv, 430 pages) : illustrations.
Series Title: Progress in biotechnology, 17.
Responsibility: edited by Stanislaw Bielecki, Johannes Tramper, Jacek Polak.

Abstract:

Food biotechnologists are expected to satisfy many requirements related to health benefits, sensory properties and possible long term effects associated with the consumption of food produced via modern biotechnology. The broad selection of papers contained in this book are grouped into the following four chapters; GMO in Food Biotechnology, Food Process and Food Products, Measurements and Quality Control, Legal and Social Aspects of Food Biotechnology. Special attention has focused on plant biotechnology during the last decade because transgenic plants can offer an increase in crop yield and are very economical sources of proteins and other products for industrial, pharmaceutical, veterinary and agricultural use. The content of this book covers many aspects of food biotechnology and presents the main trends and interdisciplinary information in this area.

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