Biotechnology and food safety : proceedings of the Second International Symposium
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Bibliographic Information
Biotechnology and food safety : proceedings of the Second International Symposium
Butterworth-Heinemann, c1990
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Description and Table of Contents
Description
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.
Table of Contents
- 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.
by "Nielsen BookData"
