Genetically engineered foods
著者
書誌事項
Genetically engineered foods
（Handbook of food bioengineering, v. 6）
Academic Press, an imprint of Elsevier, c2018
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
Genetically Engineered Foods, Volume 6 in the Handbook of Food Bioengineering series, is a solid reference for researchers and professionals needing information on genetically engineered foods in human and animal diets. The volume discusses awareness, benefits vs. disadvantages, regulations and techniques used to obtain, test and detect genetically modified plants and animals. An essential resource offering informed perspectives on the potential implications of genetically engineered foods for humans and society. Written by a team of scientific experts who share the latest advances to help further more evidence-based research and educate scientists, academics and government professionals about the safety of the global food supply.
目次
1. Genetic engineered organisms (plants & animals)
2. Sugar and sugar alcohol production in genetically modified cyanobacteria
3. Genetically modified plants as sustainable and economic sources for RUTFs
4. Approved genetically engineered foods: types, properties and economic concerns
5. Influence of Feed from Genetically Modified Plants (GMP) on Composition and Quality of Food of Animal Origin
6. Genetically Modified Microorganisms: Harmful or Helpful?
7. Techniques for Production and Quality Assessment of Genetically Modified Foods
8. Awareness and utilization of genetically modified foods in Nigeria
9. Biosensors as advanced device for transgenic plants and food and detection
10. Genetically engineered food crops to abiotic stress tolerance
11. Detection of Prevented DNA Damage by Therapeutic Foods
12. Genetically engineered crops: Opportunities, constraints and food security at a glance of human health, environmental impact and food quality
13. Safety and risk assessment of food from genetically engineered crops and animals: the challenges
14. Identification of Genetically Modified Foods
15. Methods for Plant Genetic Modification
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