LEADER 05455nam 22006614a 450 001 9910144562403321 005 20170816122542.0 010 $a1-280-72289-4 010 $a9786610722891 010 $a3-527-60946-6 010 $a3-527-60939-3 035 $a(CKB)1000000000377116 035 $a(EBL)482055 035 $a(OCoLC)157038354 035 $a(SSID)ssj0000161634 035 $a(PQKBManifestationID)11155168 035 $a(PQKBTitleCode)TC0000161634 035 $a(PQKBWorkID)10198029 035 $a(PQKB)10221928 035 $a(MiAaPQ)EBC482055 035 $a(EXLCZ)991000000000377116 100 $a20070430d2006 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aGenetically engineered food$b[electronic resource] $emethods and detection /$fedited by Knut J. Heller 205 $a2nd ed. 210 $aWeinheim $cWiley-VCH$d2006 215 $a1 online resource (319 p.) 300 $aDescription based upon print version of record. 311 $a3-527-31393-1 320 $aIncludes bibliographical references and index. 327 $aGenetically Engineered Food; Contents; Preface; List of Contributors; Part I Application and Perspectives; 1 Transgenic Modification of Production Traits in Farm Animals; 1.1 Introduction; 1.2 The Creation of Transgenic Animals; 1.2.1 Pronuclear DNA Microinjection; 1.2.2 Retroviral Vectors; 1.2.3 Pluripotent Stem-cell Technology; 1.2.4 Nuclear Transfer Using Transgenic Cells; 1.3 Gene Transfer in Poultry; 1.4 Gene Transfer in Fish; 1.5 Transgenes - Gene Constructs; 1.6 Transgenic Animals with Agricultural Traits; 1.7 Improved Growth Rate, Carcass Composition, and Feed Efficiency 327 $a1.7.1 Transgenic Mammalian Farm Animals1.7.2 Transgenic Fish; 1.8 Alteration of the Composition of Milk; 1.9 Improved Animal Health; 1.9.1 Additive Gene Transfer of Resistance Genes; 1.9.2 Gene Targeting of Susceptibility Genes; 1.10 Improved Biochemical Pathways; 1.11 Improved Wool Production; 1.12 Transgenic Farm Animals, Biosafety Issues, Animal Welfare, and Ethics; 1.13 Conclusion; References; 2 Genetically Modified Plants; 2.1 Methods for Establishing Genetically Modified Plants; 2.1.1 Transformation Methods; 2.1.1.1 Agrobacterium Transformation; 2.1.1.2 Direct Gene Transfer 327 $a2.1.2 Tissue Requirements2.1.3 Molecular Requirements; 2.1.3.1 Promoter; 2.1.3.2 Codon Usage; 2.1.3.3 Selectable Marker and Reporter Genes; 2.2 GM Plants Already on the Market (EU, USA, Canada, Japan); 2.2.1 Herbicide Resistance in Soybean, Maize, Oil-seed rape, Sugar Beet, Wheat, Rice, and Cotton; 2.2.2 Insect Resistance in Maize, Potatoes, Tomatoes, and Cotton; 2.2.3 Virus-resistance, Male Sterility, Delayed Fruit Ripening, and Fatty Acid Content of GMPs; 2.3 GM Plants "In the Pipeline"; 2.3.1 Input Traits; 2.3.1.1 Insect Resistance; 2.3.1.2 Virus, Fungal, Bacterial, and Nematode Resistance 327 $a2.3.1.3 Tolerance Against Abiotic Stress2.3.1.4 Improved Agronomic Properties; 2.3.2 Traits Affecting Food Quality for Human Nutrition; 2.3.2.1 Increased Vitamin Content; 2.3.2.2 Production of Very-long-chain Polyunsaturated Fatty Acids; 2.3.2.3 Increased Iron Level; 2.3.2.4 Improved Amino Acid Composition; 2.3.2.5 Reduction in the Amount of Antinutritive Factors; 2.3.2.6 Production of "Low-calorie Sugar"; 2.3.2.7 Seedless Fruits and Vegetables; 2.3.3 Traits that Affect Processing; 2.3.3.1 Altered Gluten Level in Wheat to Change Baking Quality 327 $a2.3.3.2 Altered Grain Composition in Barley to Improve Malting Quality2.3.4 Traits of Pharmaceutical Interest; 2.3.4.1 Production of Vaccines; 2.3.4.2 Production of Pharmaceuticals; 2.4 Outlook; References; 3 Fermentation of Food by Means of Genetically Modified Yeast and Filamentous Fungi; 3.1 Introduction; 3.1.1 Why do we Ferment Foodstuffs?; 3.1.2 Fermented Foods of Plant and Animal Origin; 3.2 Yeast; 3.2.1 Methods of Recombinant DNA Technology in Yeast; 3.2.2 Genetically Modified Saccharomyces Strains; 3.2.2.1 Beer; 3.2.2.2 Wine; 3.2.2.3. Sake; 3.2.2.4. Bread 327 $a3.2.3 Genetically Modified Non-Saccharomyces Strains 330 $aContinuing the very successful first edition, this book reviews the most recent changes to the legal situation in Europe concerning genetically engineered food and labeling. Due to the extremely rapid developments in green biotechnology, all the chapters have been substantially revised and updated.Divided into three distinct parts, the text begins by covering applications and perspectives, including transgenic modification of production traits in farm animals, fermented food production and the production of food additives using filamentous fungi. The second section is devoted to legislatio 606 $aGenetically modified foods 606 $aGenetically modified foods$xLabeling$xLaw and legislation 606 $aGenetically modified foods$xLabeling$xStandards 608 $aElectronic books. 615 0$aGenetically modified foods. 615 0$aGenetically modified foods$xLabeling$xLaw and legislation. 615 0$aGenetically modified foods$xLabeling$xStandards. 676 $a381.45664 676 $a664 701 $aHeller$b Knut$0958195 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910144562403321 996 $aGenetically engineered food$92170872 997 $aUNINA