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Genetic Modification in the Food Industry

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Cover of 'Genetic Modification in the Food Industry'

Table of Contents

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    Book Overview
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    Chapter 1 Modern food biotechnology: overview of key issues
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    Chapter 2 Consumer perceptions of modern food biotechnology
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    Chapter 3 Moral concerns and the educational function of ethics
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    Chapter 4 Worldwide regulatory issues: legislation and labelling
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    Chapter 5 Communicating biotechnology to an uncertain public: the need to raise awareness
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    Chapter 6 Food enzymes
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    Chapter 7 Brewing with genetically modified amylolytic yeast
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    Chapter 8 Baker’s yeast
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    Chapter 9 Starter cultures for the dairy industry
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    Chapter 10 Designer oils: the high oleic acid soybean
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    Chapter 11 Potatoes
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    Chapter 12 Cereals
Attention for Chapter 12: Cereals
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Chapter title
Cereals
Chapter number 12
Book title
Genetic Modification in the Food Industry
Published by
Springer, Boston, MA, January 1998
DOI 10.1007/978-1-4615-5815-6_12
Book ISBNs
978-1-4613-7665-1, 978-1-4615-5815-6
Authors

Paul Christou, Christou, Paul

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