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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Food enzymesg. 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 has grown into a multi-million dollar industry over the last 30 years, as shown in Table 6.1.

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Baker’s yeastth the genetic material to produce scarce and expensive therapeutic substances, are now capable of doing so, often in relatively large quantities and at a lower cost. In the past decade, however, the use of recombinant DNA technology has also increased in the agricultural and food processing industries.

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Starter cultures for the dairy industrythe 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. In addition, starters are responsible for the production of a variety of secondary metabolites, including a number of compounds which are necessary for flavour development.

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https://doi.org/10.1007/978-3-658-06772-4nge of issues including perceptions of ethical and socio-economic impacts, as well as food safety. Cross-cultural differences in acceptance are likely to exist, as well as individual differences within specific populations.

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Moral concerns and the educational function of ethicstself a complex philosophical activity requiring rigorous, analytical study. There is, therefore, an obvious danger that any investigation of the ethics of food biotechnology may become an abstruse, theoretical pastime of interest only to a few professional philosophers of science.

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hether or not to use them. Yet, many food industry professionalshave little or no background in biotechnology and have a limitedconcept of possible applications in foods. Therefore, this book aimsto foster a greater understanding of the benefits and potentialpitfalls of this new technology.978-1-4613-7665-1978-1-4615-5815-6