Biotechnology and nutrition : proceedings of the third international symposium

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Biotechnology and nutrition : proceedings of the third international symposium

jointly sponsored by the University of Maryland, the United States Department of Agriculture, and E.I. du Pont de Nemours & Co. ; co-editors in chief, Donald D. Bills, Shain-Dow Kung ; editors, Anthony Kotula ... [et al.]

Butterworth-Heinemann, c1992

  • : alk paper

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Includes bibliographical references

内容説明・目次

内容説明

Biotechnology and Nutrition documents the proceedings of the Third International Symposium Biotechnology and Nutrition jointly sponsored by the University of Maryland, the United States Department of Agriculture, and E. I. du Pont de Nemours & Co. The symposium was organized to provide a forum for nutritionists, molecular biologists, animal and plant biochemists, food scientists, policymakers, and others who will influence the improvement of nutrition through the application of biotechnology. The contributions made by researchers at the symposium are organized into five parts. Part I provides a broad consideration of human nutrition and the ability of biotechnology to improve nutrition. Part II presents studies on carbohydrate nutrition, including industry trends and nutritional issues for food uses of starch and human physiological responses to dietary fiber. Part III focuses on proteins, including studies on improving the nutritional quality of legume seed proteins and increasing the lysine content of maize. The studies in Part IV deal with vitamins and minerals, such as genetic improvement of vegetable carotene content and iron uptake and translocation in plants. Part V examines molecular approaches in the modification and production of edible oils.

目次

Enhanced Human Nutrition An International Perspective on Biotechnology and Nutrition Impact of Diet on Human Oncology Low Calorie Diets and Obesity Bioengineering of Meat Biological Conversion of Inedible Biomass to Food Carbohydrate Nutrition-Needs and Molecular Approaches Industry Trends and Nutritional Issues for Food Uses of Starch: The Impact of Biotechnology on Future Opportunities Human Physiological Responses to Dietary Fiber Molecular Strategies to Optimize Forage and Cereal Digestion by Ruminants Genetic and Molecular Genetic Regulation of Soluble and Insoluble Carbohydrate Composition in Tomato Causes for Concern and Opportunities for Enhanced Nutrition in the Modification of Dietary Carbohydrate Composition Ameliorated Proteins Improvement of the Nutritional Quality of Legume Proteins with Special Emphasis on Soybean Protein Transcriptional and Targeting Determinants Affecting Phaseolin Accumulation Approaches for Enhancing the Lysine Content of Maize Seed Manipulation of Potato Protein: Biotechnological Approaches and Lessons from Evolution Towards an Understanding of Starch Biosynthesis and Its Relationship to Protein Synthesis in Plant Storage Organs Enhancement of Vitamins and Minerals Genetic Improvement of Vegetable Carotene Content Enzymology and Genetic Regulation of Carotenoid Biosynthesis in Plants Cloning of a Gene Related to the Missing Key Enzyme for Biosynthesis of Ascorbic Acid in Humans Regulation of Iron Accumulation in Food Crops: Studies Using Single Gene Pea Mutants Ellagic Acid Enhancement in Strawberries Molecular Approaches in the Modification and Production of Edible Oils Plant Fatty Acid Biosynthesis and Its Potential for Manipulation Biotechnological Alterations of Lipid Metabolism in Plants Role of Diacylglycerol Acyltransferase in Regulating Oil Content and Composition in Soybean Arabidopsis as a Model to Develop Strategies for the Modification of Seed Oils Designer Oils from Microalgae as Nutritional Supplements

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