Genetically engineered food: methods and detection/ edited by Knut J. Heller.
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TextPublication details: Weinheim: Wiley, 2003Edition: 1st edDescription: xvi, 276 p. : ill. ; 25 cmISBN: 9783527303090Subject(s): Genetically Modified Foods | Genetically Modified Foods -- Labeling -- StandardsDDC classification: 576.163 | Item type | Current library | Call number | Status | Notes | Date due | Barcode | Item holds |
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General Books Science Library
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Science Library, Sikkim University Science Library General Section | 576.163 HEL/G (Browse shelf(Opens below)) | Available | Books For SU Science Library | P01263 |
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| 576.163 FRA/F Food microbiology/ | 576.163 FRA/F Food microbiology / | 576.163 FRA/F Food microbiology/ | 576.163 HEL/G Genetically engineered food: methods and detection/ | 576.163 LUC/A Antimicrobial food additives: characteristics, uses, effects/ | 576.163 ROB/P Practical food microbiology/ | 576.165 FIS/G Gram-positive pathogens/ |
PART I: APPLICATION AND PERSPECTIVES.
1. Transgenic Modification of Production Traits in Farm Animals.
2. Genetically Modified Plants.
3. Fermented Food Production using Genetically Modified Yeast and Filamentous Fungi.
4. Production of Food Additives using Filamentous Fungi.
5. Perspectives of Genetic Engineering of Bacteria used in Food Fermentations.
PART II: LEGISLATION IN EUROPE.
6. The Legal Situation for Genetically Engineered Food in Europe.
PART III: METHODS OF DETECTION.
7. Detection of Genetic Modifications: Some Basic Considerations.
8. DNA-based Methods for Detection of Genetic Modifications.
9. Genetic Engineering of Fishes and Methods for Detection.
10. Detection Methods for Genetically Modified Crops.
11. Methods to Detect the Application of Genetic Engineering in Composed and Processed Foods.
12. Mutations in Lactococcus lactis, and their Detection.
13. Detection Methods for Genetically Modified Microorganisms used in Food Fermentation Processes.
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