2., aktualis. u. erw. Auflage - September 2006
139,- Euro
2006. XVIII, 304 Seiten, Hardcover
24 Abb. (7 Farbabb.), 25 Tab. 
- Handbuch/Nachschlagewerk -
ISBN-10: 3-527-31393-1
ISBN-13: 978-3-527-31393-8 - Wiley-VCH, Weinheim

Preis inkl. Mehrwertsteuer zzgl. Versandkosten.





Probekapitel



Kurzbeschreibung
Renewing the winning formula of the highly-successful first edition - updated and expanded, the book reviews the most recent changes in European legislation concerning genetically engineered food, and provides an invaluable survey of the state of the technology.

Aus dem Inhalt
PART 1: APPLICATION AND PERSPECTIVES
Transgenic modification of production traits in farm animals
Genetically modified plants
Fermented food production using genetically modified yeast and filamentous fungi
Production of food additives using filamentous fungi
Perspectives of genetic engineering of bacteria used in food fermentations
PART 2: LEGISLATION IN EUROPE
The legal situation for genetically engineered food in Europe
PART 3: METHODS OF DETECTION
Detection of genetic modifications: some basic considerations
DNA-based methods for detection of genetic modifications
Genetic engineering of fishes and methods for detection
Detection methods for genetically modified crops
Methods to detect the application of genetic engineering in composed and processed foods
Mutations in Lactococcus lactis, and their detection
Detection methods for genetically modified microorganisms used in food fermentation processes