Biotechnology and food safety : proceedings of the Second International Symposium
著者
書誌事項
Biotechnology and food safety : proceedings of the Second International Symposium
Butterworth-Heinemann, c1990
大学図書館所蔵 全6件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
内容説明・目次
内容説明
The proceedings of the Second International Symposium on Biotechnology and Food Safety which addresses the current applications of biotechnolgy to food safety. The work should be of interest to researchers in food, agricultural and plant biotechnology, as well as crop scientists.
目次
- Food biotechnology
- food safety related to biotechnology - role of IFBC
- food safety of animals produced by biotechnology
- legal aspects of biotechnology products
- perspectives on food safety and biotechnology
- significant long term chronic diseases associated with foodborne micro-organisms
- bacteriocins of lactic acid bacteria
- structure, organization, expression and evolution of the genes encoding the peptide precursors of nisin and subtilin
- application of bacteriocins in food systems
- a proposed model to control aflatoxin formation
- aflatoxin reduction - a molecular strategy
- gene probes used in food microbiology
- gene probes for shigella and escherichia coli
- development of nucleic acid hybridization-based rapid diagnostic assays for detection of listeria and salmonella in foods
- nucleic acid hybridization to detect enteric viruses
- detection of hepatitis A and other enteroviruses in environmental samples using gene probe technology
- role of biotechnology in the control of foodborne parasites
- antibody probes for food internal temperature - ovalbumin as a model
- disease resistance via transfer of "non-host" disease resistance response genes from peas to potatoes
- biological control of post-harvest diseases of fruits and vegetables through manipulating epiphytic plant microflora
- recombinant proteins in food - the Bt crystal protein example
- corynebacterium glutamicum - a model for the use of DNA technology in food grade organisms
- biotechnology and the production of food ingredients
- safety evaluation of genetically engineered enzyme for food uses
- safety testing of novel food products generated by biotechnology and genetic manipulation
- assessing the safety of transgenic organisms used in the food industry - issues and concerns - a Canadian perspective.
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