Molecular Approaches to Improving Food Quality and Safety

Explores the present and potential use of biotechnology in designing more nutritious crop plants, post-harvest food processing, product enhancement, and improving the safety and expanding the use of agricultural commodities. For biotechnologists and food scientists, discusses deamidation and phospho
'An AVI book.'

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With world hunger a more pressing concern than ever before, new strategies for overcoming limitations on food production and quality are critically needed. This far-reaching reference explores contemporary biotechnological approaches that hold the most promise for improving food quality and safety in the years ahead. Expert contributors show how biotechnology can be utilized in post-harvest food processing, product enhancement, and the safety and use of argricultural commodities. State-of-the-art techniques show how to develop desirable plants and safe foods, detect contaminated food, develop useful microorganisms, and improve utilization of a full range of food products. It gives information about the latest techniques for genetic engineering of plants, uses of biotechnology in utilization of microbial enzymes, and methods for designing, constructing, and expressing artificial genes. This book should be of interest to food scientists and food technologists in industry.