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Genetically engineered food [[electronic resource] ] : methods and detection / / edited by Knut J. Heller
| Genetically engineered food [[electronic resource] ] : methods and detection / / edited by Knut J. Heller |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Weinheim, : Wiley-VCH, 2006 |
| Descrizione fisica | 1 online resource (319 p.) |
| Disciplina |
381.45664
664 |
| Altri autori (Persone) | HellerKnut |
| Soggetto topico |
Genetically modified foods
Genetically modified foods - Labeling - Law and legislation Genetically modified foods - Labeling - Standards |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-280-72289-4
9786610722891 3-527-60946-6 3-527-60939-3 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Genetically 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
1.7.1 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 2.1.2 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 2.3.1.3 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 2.3.3.2 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 3.2.3 Genetically Modified Non-Saccharomyces Strains |
| Record Nr. | UNINA-9910144562403321 |
| Weinheim, : Wiley-VCH, 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Genetically engineered food [[electronic resource] ] : methods and detection / / edited by Knut J. Heller
| Genetically engineered food [[electronic resource] ] : methods and detection / / edited by Knut J. Heller |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Weinheim, : Wiley-VCH, 2006 |
| Descrizione fisica | 1 online resource (319 p.) |
| Disciplina |
381.45664
664 |
| Altri autori (Persone) | HellerKnut |
| Soggetto topico |
Genetically modified foods
Genetically modified foods - Labeling - Law and legislation Genetically modified foods - Labeling - Standards |
| ISBN |
1-280-72289-4
9786610722891 3-527-60946-6 3-527-60939-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Genetically 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
1.7.1 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 2.1.2 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 2.3.1.3 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 2.3.3.2 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 3.2.3 Genetically Modified Non-Saccharomyces Strains |
| Record Nr. | UNINA-9910830677903321 |
| Weinheim, : Wiley-VCH, 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Genetically engineered food : methods and detection / / edited by Knut J. Heller
| Genetically engineered food : methods and detection / / edited by Knut J. Heller |
| Edizione | [2nd, updated and enl. ed.] |
| Pubbl/distr/stampa | Weinheim, : Wiley-VCH, 2006 |
| Descrizione fisica | 1 online resource (319 p.) |
| Disciplina | 664 |
| Altri autori (Persone) | HellerKnut |
| Soggetto topico |
Genetically modified foods
Genetically modified foods - Labeling - Law and legislation Genetically modified foods - Labeling - Standards |
| ISBN |
1-280-72289-4
9786610722891 3-527-60946-6 3-527-60939-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Genetically 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
1.7.1 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 2.1.2 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 2.3.1.3 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 2.3.3.2 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 3.2.3 Genetically Modified Non-Saccharomyces Strains |
| Record Nr. | UNINA-9910877498003321 |
| Weinheim, : Wiley-VCH, 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
