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Genetically engineered food : methods and detection / edited by Knut J. Heller.

Contributor(s): Heller, Knut [(ed.)].
Publisher: Weinheim : Wiley-VCH, c2003Description: xvi, 276 p. : ill. ; 25 cm.ISBN: 352730309X (hbk.).Subject(s): Genetically modified foods | Genetically modified foods -- Labeling -- StandardsDDC classification: 664
Contents:
List of Contributors.- Pt. 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. - Pt. II. Legislation in Europe. 6. The Legal Situation for Genetically Engineered Food in Europe. - Pt. III. 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. - Index.
Item type Current location Shelf location Call number Copy number Status Notes Date due Barcode
Main Collection Taylor's Library-TU

Floor 4, Shelf 28 , Side 2, TierNo 3, BayNo 1

 664 GEN (Browse shelf) 1 Available SBSxx,36000,03,GR 5000060928
Main Collection Taylor's Library-TU

Floor 4, Shelf 28 , Side 2, TierNo 3, BayNo 1

 664 GEN (Browse shelf) 1 Available SBSxx,36100,03,GR 5000064515

List of Contributors.- Pt. 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. - Pt. II. Legislation in Europe. 6. The Legal Situation for Genetically Engineered Food in Europe. - Pt. III. 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. - Index.