Genetic Modification in the Food Industry - A Strategy for Food Quality Improvement (Hardcover, 1998 ed.)

Although the true economic impact of genetic modifications is yet to be realized, the potential of this new technology to benefit the food processing industry and to improve food quality is enormous. Specific genetically modified whole foods and food ingredients that have recently become available or are about to become available are described and discussed in relation to their technical performance and consumer acceptance. The regulatory, ethical and communication issues in food biotechnology are also reviewed. As the products of gene technology come on stream, decisions need to be made as to whether or not to use them. Yet, many food industry professionals have little or no background in biotechnology and have a limited concept of possible applications in foods. Therefore, this book aims to foster a greater understanding of the benefits and potential pitfalls of this new technology.

General

Imprint:	Chapman and Hall
Country of origin:	United Kingdom
Release date:	July 1998
First published:	1998
Authors:	Susan Harlander • Sibel Roller
Dimensions:	235 x 155 x 18mm (L x W x T)
Format:	Hardcover
Pages:	260
Edition:	1998 ed.
ISBN-13:	978-0-7514-0399-2
Categories:	Books > Professional & Technical > Biochemical engineering > Biotechnology > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-7514-0399-7
Barcode:	9780751403992

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