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

Material type:

TextPublication details: Weinheim: Wiley, 2003.Edition: 1st edDescription: xvi, 276 p. : ill. ; 25 cmISBN:

9783527303090

Subject(s):

DDC classification:

576.163 HEL/G

Contents:

PART I: 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. PART II: LEGISLATION IN EUROPE. 6. The Legal Situation for Genetically Engineered Food in Europe. PART 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.

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Holdings
Cover image	Item type	Current library	Home library	Collection	Shelving location	Call number	Materials specified	Vol info	URL	Copy number	Status	Notes	Date due	Barcode	Item holds	Item hold queue priority	Course reserves
	General Books Science Library	Science Library, Sikkim University Science Library General Section				576.163 HEL/G (Browse shelf(Opens below))					Available	Books For SU Science Library		P01263

Total holds: 0

PART I: 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.

PART II: LEGISLATION IN EUROPE.
6. The Legal Situation for Genetically Engineered Food in Europe.

PART 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.

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