Titlebook: Genetic Modification in the Food Industry; A Strategy for Food Sibel Roller,Susan Harlander (Vice-President) Book 1998 Springer Science+Bu

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Modern food biotechnology: overview of key issuestle risk to the health of the population. In recent decades, the focus of attention in industrialized societies has been on improving food quality, particularly as it relates to sensory and nutritional properties. The reduction of post-harvest deterioration of food materials, particularly fruit and

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Consumer perceptions of modern food biotechnologytenholm and Waggoner, 1992). Public reaction is a crucial factor in developing and introducing biotechnology (Cantley, 1987; De Flines, 1987). The issue of consumer confidence in novel products, whether from the point of view of safety or perceptions of quality, must be answered within the wider soc

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Moral concerns and the educational function of ethicst the frontiers of science, as chapters in the latter part of this book will demonstrate. The can of genetically modified tomato paste, for example, sitting unobtrusively on the supermarket shelf, represents a great deal of innovative research and development. Why then does this specialized area of

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Food enzymesd more have been described in the scientific literature, only about 20 enzyme types are sold in large enough quantities for industrial-scale processing. Of these, only about 8 are used in quantities of more than 10s of kilograms. Nevertheless, the use of industrial enzymes as food processing aids ha

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Starter cultures for the dairy industry of these bacteria is the conversion of lactose and other sugars in milk to lactic acid. This acidification contributes to a preservative effect with the result that many pathogenic and spoilage bacteria are inhibited. The associated drop in pH also results in the loss of water from the curd as whey

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Potatoesto generates $27 billion at retail with about 50% of this coming from French fries. From a scientific standpoint, potato has long served as a model system and learning tool to the biotechnology research community, primarily due to the ease with which transgenes can be inserted and transgenic plants

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