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Genetically engineered food : methods and detection

Author: Knut Heller
Publisher: Weinheim ; [Cambridge] : Wiley-VCH, ©2003.
Edition/Format:   Print book : EnglishView all editions and formats
Database:WorldCat
Summary:
"There is much public discussion about Novel Foods. Food products have to be labeled in order to make transparent whether they contain genetic modifications or are produced by genetically engineered organisms." "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  Read more...
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Details

Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Knut Heller
ISBN: 352730309X 9783527303090
OCLC Number: 51107064
Description: xvi, 276 pages : illustrations ; 25 cm
Contents: Application and Perspectives --
Transgenic Modification of Production Traits in Farm Animals --
Genetically Modified Plants --
Fermented Food Production using Genetically Modified Yeast and Filamentous Fungi --
Production of Food Additives using Filamentous Fungi --
Perspectives of Genetic Engineering of Bacteria used in Food Fermentations --
Legislation in Europe --
The Legal Situation for Genetically Engineered Food in Europe --
Methods of Detection --
Detection of Genetic Modifications: Some Basic Considerations --
DNA-based Methods for Detection of Genetic Modifications --
Genetic Engineering of Fishes and Methods for Detection --
Detection Methods for Genetically Modified Crops --
Methods to Detect the Application of Genetic Engineering in Composed and Processed Foods --
Mutations in Lactococcus lactis, and their Detection --
Detection Methods for Genetically Modified Microorganisms used in Food Fermentation Processes.
Responsibility: edited by Knut J. Heller.
More information:

Abstract:

"There is much public discussion about Novel Foods. Food products have to be labeled in order to make transparent whether they contain genetic modifications or are produced by genetically engineered organisms." "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 of genetic manipulation in food."--BOOK JACKET.

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