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.
1. Cover - p. i 2. Title page - p. iii 3. Table of Contents - p. iii 4. Copyright - p. ii 5. List of Contributors - p. xv 6. Foreword - p. xvi 7. Series Preface - p. xviii 8. Preface for Volume 6: Genetically Engineered Foods - p. xxii 9. Chapter 1: Genetic Engineered Organisms (Plants and Animals) - p. xxvi 10. Chapter 2: Sugar and Sugar Alcohol Production in Genetically Modified Cyanobacteria - p. 30 11. Chapter 3: Genetically Modified Plants as Sustainable and Economic Sources for RUTFs - p. 47 12. Chapter 4: Approved Genetically Engineered Foods: Types, Properties, and Economic Concerns - p. 84 13. Chapter 5: Influence of Feed From Genetically Modified Plants on the Composition and Quality of Foods of Animal Origin - p. 107 14. Chapter 6: Genetically Modified Microorganisms: Harmful or Helpful? - p. 134 15. Chapter 7: Techniques for Production and Quality Assessment of Genetically Modified Foods - p. 175 16. Chapter 8: Awareness and Utilization of Genetically Modified Foods in Nigeria - p. 202 17. Chapter 9: Biosensors as Advanced Device for the Transgenic Plants and Food and Detection - p. 219 18. Chapter 10: Genetically Engineered Food Crops to Abiotic Stress Tolerance - p. 245 19. Chapter 11: Detection of Prevented DNA Damage by Therapeutic Foods - p. 279 20. Chapter 12: Genetically Engineered Crops: Opportunities, Constraints, and Food Security at a Glance of Human Health, Environmental Impact, and Food Quality - p. 307 21. Chapter 13: Safety and Risk Assessment of Food From Genetically Engineered Crops and Animals: The Challenges - p. 332 22. Chapter 14: Identification of Genetically Modified Foods - p. 368 23. Chapter 15: Methods for Plant Genetic Modification - p. 383 24. Index - p. 401
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.
1. Cover - p. i 2. Title page - p. iii 3. Table of Contents - p. iii 4. Copyright - p. ii 5. List of Contributors - p. xv 6. Foreword - p. xvi 7. Series Preface - p. xviii 8. Preface for Volume 6: Genetically Engineered Foods - p. xxii 9. Chapter 1: Genetic Engineered Organisms (Plants and Animals) - p. xxvi 10. Chapter 2: Sugar and Sugar Alcohol Production in Genetically Modified Cyanobacteria - p. 30 11. Chapter 3: Genetically Modified Plants as Sustainable and Economic Sources for RUTFs - p. 47 12. Chapter 4: Approved Genetically Engineered Foods: Types, Properties, and Economic Concerns - p. 84 13. Chapter 5: Influence of Feed From Genetically Modified Plants on the Composition and Quality of Foods of Animal Origin - p. 107 14. Chapter 6: Genetically Modified Microorganisms: Harmful or Helpful? - p. 134 15. Chapter 7: Techniques for Production and Quality Assessment of Genetically Modified Foods - p. 175 16. Chapter 8: Awareness and Utilization of Genetically Modified Foods in Nigeria - p. 202 17. Chapter 9: Biosensors as Advanced Device for the Transgenic Plants and Food and Detection - p. 219 18. Chapter 10: Genetically Engineered Food Crops to Abiotic Stress Tolerance - p. 245 19. Chapter 11: Detection of Prevented DNA Damage by Therapeutic Foods - p. 279 20. Chapter 12: Genetically Engineered Crops: Opportunities, Constraints, and Food Security at a Glance of Human Health, Environmental Impact, and Food Quality - p. 307 21. Chapter 13: Safety and Risk Assessment of Food From Genetically Engineered Crops and Animals: The Challenges - p. 332 22. Chapter 14: Identification of Genetically Modified Foods - p. 368 23. Chapter 15: Methods for Plant Genetic Modification - p. 383 24. Index - p. 401
