Cereal Biotechnology

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The application of biotechnology to food processing has been one of the most important and controversial recent developments in the food industry. With this in mind, Cereal Biotechnology analyzes the practice, potential benefits, and risks of using genetic techniques in cereal processing. This major new text provides both plant molecular biologists and those in the cereal processing industries with a comprehensive overview of the subject.

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Genre : Technology & Engineering
Author : Peter C. Morris
Publisher : CRC Press
Release : 2000-08-31
File : 270 Pages
ISBN-13 : 0849308992


Plant Product Biotechnology

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Contents: Introduction, Molecular Tools, Biotechnology in Agriculture, Role of Cytokinin, Food Allergens, Product Development, Cereal Biotechnology, Transgenic Potato, Transgenic Tomato, Transgenic Rice and Maize, Transgenic Cucurbits and other Vegetables, In Vitro Conservation of Fruits and Nuts, New Variety of Food Crops, Safety Assessment.

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Genre : Plant biotechnology
Author : P.R. Yadav
Publisher : Discovery Publishing House
Release : 2006
File : 326 Pages
ISBN-13 : 8183560830


Cereal Policies Review 1998 99

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Genre :
Author :
Publisher : Food & Agriculture Org.
Release : 2000
File : 52 Pages
ISBN-13 : 925104418X


Plant Biotechnology

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Contents: Introduction, Product Development, Biotechnology Value to Cereals, Molecular Biological Tools in Plant Breeding, Assessment and Legislative Issues, Genetically Improved Food, Nutritional Enhancement of Plant Foods, Stress Tolerance, Molecular Farming, Genetic Improvement of Crops, Genes in Growth and Development, Seeds Technology in Agriculture.

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Genre : Crops
Author : Ashok Kumar
Publisher : Discovery Publishing House
Release : 2006
File : 336 Pages
ISBN-13 : 8183561322


Recent Developments In Plant Biotechnology

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This volume explores advances in plant biotechnology, and focuses on the use of lipids and proteins extracted from different kinds of plants tissues in potential industrial applications. In fact, lipidomics and proteomics refer to the advancement of technologies, such as chromatography and mass spectrometry, to study lipids and proteins. As such, the book discusses an important emerging field of research concerning the use of different plants to produce compounds with high value. As such, it will appeal to readers with an interest in medical, biochemical, and biotechnological disciplines.

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Genre : Science
Author : Nihed Ben Halima
Publisher : Cambridge Scholars Publishing
Release : 2019-08-13
File : 136 Pages
ISBN-13 : 9781527538467


Molecular Improvement Of Cereal Crops

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From the pre-historic era to modern times, cereal grains have been the most important source of human nutrition, and have helped sustain the increasing population and the development of human civilization. In order to meet the food needs of the 21st century, food production must be doubled by the year 2025, and nearly tripled by 2050. Such enormous increases in food productivity cannot be brought about by relying entirely on conventional breeding methods, especially on less land per capita, with poor quality and quantity of water, and under rapidly deteriorating environmental conditions. Complementing and supplementing the breeding of major food crops, such as the cereals, which together account for 66% of the world food supply, with molecular breeding and genetic manipulation may well provide a grace period of about 50 years in which to control population growth and achieve sustainable development. In this volume, leading world experts on cereal biotechnology describe the production and commercialization of the first generation of transgenic cereals designed to substantially reduce or prevent the enormous losses to cereal productivity caused by competition with weeds, and by various pests and pathogens, which is an important first step in that direction.

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Genre : Science
Author : Indra K. Vasil
Publisher : Springer Science & Business Media
Release : 2012-12-06
File : 405 Pages
ISBN-13 : 9789401148023


Cereal Grains

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Cereal Grains: Assessing and Managing Quality, Second Edition, provides a timely update to this key reference work. Thoroughly revised from the first edition, this volume examines the latest research and advances in the field. New chapters have been added on alternative grains, including ancient grains and pseudocereals, biosecurity, and industrial processing of grains, amongst others. Quality and food safety are important throughout the value-addition chain, from breeding, production, harvest, storage, transport, processing, and marketing. At all stages, analysis is needed so that quality management can proceed intelligently. These considerations are examined for each of the major cereal species, including wheat (common and durum), rye and triticale, barley and oats, rice, maize (corn), pseudocereal species, sorghum, and the millets. Divided into five sections, the book analyses these for the range of cereal species before a final section summarizes key findings. - Documents the latest research in cereal grains, from their nutraceutical and antioxidant traits, to novel detection methods - Provides a complete and thorough update to the first edition, analyzing the range of major cereal species - Presents detailed advice on the management of cereal quality at each stage of production and processing

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Genre : Technology & Engineering
Author : Colin Wrigley
Publisher : Woodhead Publishing
Release : 2016-12-27
File : 832 Pages
ISBN-13 : 9780081007303


Cereal Grains For The Food And Beverage Industries

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Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products.The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa and amaranth. Each chapter reviews grain structure, chemical composition (including carbohydrate and protein content), processing and applications in food and beverage products.Cereal grains for the food and beverage industries is an essential reference for academic researchers interested in the area of cereal grains and products. It is also an invaluable reference for professionals in the food and beverage industry working with cereal products, including ingredient manufacturers, food technologists, nutritionists, as well as policy-makers and health care professionals. - A comprehensive overview of all of the important cereal and pseudo-cereal species - Chapters review each of the following species: Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet, Teff, Buckwheat, Quinoa and Amaranth - Reviews grain structure, chemical composition, processing and applications in food and beverage products for each of the considered grains

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Genre : Technology & Engineering
Author : Elke K Arendt
Publisher : Elsevier
Release : 2013-04-09
File : 519 Pages
ISBN-13 : 9780857098924


Introduction To Food Biotechnology

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Universities throughout the US and the rest of the world offer Food Biotechnology courses. However, until now, professors lacked a single, comprehensive text to present to their students. Introduction to Food Biotechnology describes, explains, and discusses biotechnology within the context of human nutrition, food production, and food processing. Written for undergraduate students in Food Science and Nutrition who do not have a background in molecular biology, it provides clear explanations of the broad range of topics that comprise the field of food biotechnology. Students will gain an understanding of the methods and rationales behind the genetic modification of plants and animals, as well as an appreciation of the associated risks to the environment and to public health. Introduction to Food Biotechnology examines cell culture, transgenic organisms, regulatory policy, safety issues, and consumer concerns. It covers microbial biotechnology in depth, emphasizing applications to the food industry and methods of large-scale cultivation of microbes and other cells. It also explores the potential of biotechnology to affect food security, risks, and other ethical problems. Biotechnology can be used as a tool within many disciplines, including food science, nutrition, dietetics, and agriculture. Using numerous examples, Introduction to Food Biotechnology lays a solid foundation in all areas of food biotechnology and provides a comprehensive review of the biological and chemical concepts that are important in each discipline. The book develops an understanding of the potential contributions of food biotechnology to the food industry, and towards improved food safety and public health.

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Genre : Technology & Engineering
Author : Perry Johnson-Green
Publisher : CRC Press
Release : 2018-10-03
File : 352 Pages
ISBN-13 : 9781351989435


Pigmented Cereals And Millets

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This book presents a comprehensive overview of the bioactive potential, food applications, and health benefits of coloured cereal grains for researchers carrying out innovative studies.

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Genre : Science
Author : Sneh Punia Bangar
Publisher : Royal Society of Chemistry
Release : 2023-02-17
File : 427 Pages
ISBN-13 : 9781839167096