Biotechnology and Food Quality

Biotechnology and Food Quality

Proceedings of the First International Symposium

1st Edition - August 25, 1989

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  • Editors: Shain-dow Kung, Donald D. Bills, Ralph Quatrano
  • eBook ISBN: 9781483165325

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Biotechnology and Food Quality focuses on the potential of biotechnology in quantitatively and qualitatively modifying agriculture. The selection first offers information on the benefits of agricultural biotechnology on developed and developing countries, food quality education, and food quality, biotechnology, and the food company. Discussions focus on consumer concerns, demographic and social changes, scope and future role of food quality, and improvement of agricultural raw materials and processed foods. The manuscript then underscores how to make technology transfer work and the regulatory considerations of biotechnology. The text examines the characterization and modification of maize storage proteins; genetic modification of traits of interest to consumers and processors; and omega-3 fatty acid improvements in plants. Topics include genetic engineering of fatty acid biosynthesis, cellular genetics, molecular biology, application of technology to food products, and genetic engineering of lysine-containing alpha zeins. Cell wall dynamics, prospects for the use of genetic engineering in the manipulation of ethylene biosynthesis and action in higher plants, and molecular interactions of contractile proteins are also elaborated. The selection is a highly recommended source of data for biotechnologists, agriculturists, and food experts.

Table of Contents

  • Agricultural Biotechnology

    Agricultural Biotechnology: The Benefits for Developed and Developing Countries

    Food Quality Education

    Food Quality, Biotechnology, and the Food Company

    Making Technology Transfer Work

    Biotechnology: Regulatory Considerations

    Biology: Now Is the Time

    Genetic Engineering and Food Quality

    Characterization and Modification of Maize Storage Proteins

    Genetic Modification of Traits of Interest to Consumers and Processors

    Omega-3 Fatty Acid Improvements in Plants

    Enhancing Meat Quality with Somatotropin (ST): Potentials, Limitations, and Future Research Needs


    Molecular Components of Food

    Cell Wall Dynamics

    Prospects for the Use of Genetic Engineering in the Manipulation of Ethylene Biosynthesis and Action in Higher Plants

    Tomato Fruit Polygalacturonase: Gene Regulation and Enzyme Function

    Molecular Interactions of Contractile Proteins

    Molecular Components of Food: Repartitioning Agents or Hormones


    Evaluation of Food Quality

    Model Non-Isotopic Hybridization Systems for Detection of Foodborne Bacteria: Preliminary Results and Future Prospects

    Use of RFLPs Analysis to Improve Food Quality

    Hybridoma Technology: The Golden Age and Beyond



    Bioprocessing of Meats

    Genetic Modification of Enzymes Used in Food Processing

    Impact of Biotechnology on Vegetable Processing

    Genetic Engineering of Lactic Starter Cultures

    Production of Food Additives and Food Processing Enzymes by Recombinant DNA Technology


Product details

  • No. of pages: 368
  • Language: English
  • Copyright: © Butterworth-Heinemann 1989
  • Published: August 25, 1989
  • Imprint: Butterworth-Heinemann
  • eBook ISBN: 9781483165325

About the Editors

Shain-dow Kung

Affiliations and Expertise

The Hong Kong University of Science and Technology, Kowloon, Hong Kong and The University of Maryland, College Park, U.S.A.

Donald D. Bills

Ralph Quatrano

Ratings and Reviews

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  • hoangcuong Sat Jun 20 2020


    Very good book "The selection first offers information on the benefits of agricultural biotechnology on developed and developing countries, food quality education, and food quality, biotechnology, and the food company."