(Ebook) Genetically Engineered Food: Methods and Detection by Knut J. Heller (ed.) ISBN 9783527313938, 9783527609468, 3527313931, 3527609466
Continuing the very successful first edition, this book reviews the most recent changes to the legal situation in Europe concerning genetically engineered food and labeling. Due to the extremely rapid developments in green biotechnology, all the chapters have been substantially revised and updated.
Divided into three distinct parts, the text begins by covering applications and perspectives, including transgenic modification of production traits in farm animals, fermented food production and the production of food additives using filamentous fungi. The second section is devoted to legislation, while the final part examines methods of detection, such as DNA-based methods, and methods for detecting genetic engineering in composed and processed foods.
From the reviews of the first edition:
"This work promises to be a standard reference in the detection of genetically engineered food. I believe this work will find a valued place for any scientist, regulator or technical library that deals with biotechnology or detection of genetically engineered food organisms." James J. Heinis, Journal of Agricultural & Food InformationContent:
Chapter 1 Transgenic Modification of Production Traits in Farm Animals (pages 1–26): Gottfried Brem and Mathias Muller
Chapter 2 Genetically Modified Plants (pages 27–63): Susanne Stirn and Horst Lorz
Chapter 3 Fermentation of Food by Means of Genetically Modified Yeast and Filamentous Fungi (pages 64–94): Rena Leisegang, Elke Nevoigt, Anja Spielvogel, Georg Kristan, Anke Niederhaus and Ulf Stahl
Chapter 4 Production of Food Additives Using Filamentous Fungi (pages 95–108): Carsten M. Hjort
Chapter 5 Genetic Engineering of Bacteria Used in Food Fermentation (pages 109–132): Arnold Geis
Chapter 6 The Legal Situation for Genetically Engineered Food in Europe (pages 133–153): Rudolf Streinz and Jan Kalbheim
Chapter 7 Detection of Genetic Modifications – Some Basic Considerations (pages 155–162): Knut J. Heller
Chapter 8 DNA?based Methods for Detection of Genetic Modifications (pages 163–185): Ralf Einspanier
Chapter 9 Genetic Engineering of Fish, and Methods of Detection (pages 186–200): Hartmut Rehbein
Chapter 10 Detection Methods for Genetically Modified Crops (pages 201–218): Rolf Meyer
Chapter 11 Methods for Detection of Genetically Modified Organisms in Composite and Processed Foods (pages 219–247): Karl?Heinz Engel, Francisco Moreano and Alexandra Ehlert
Chapter 12 Mutations in Lactococcus lactis and their Detection (pages 248–268): Jan Kok and Bertus van den Burg
Chapter 13 Methods for Detection of Genetically Modified Microorganisms used in Food Fermentation Processes (pages 269–279): Walter P. Hammes, Christian Hertel and Torsten Bauer
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