Food biotechnologists are expected to satisfy many requirements related to health benefits, sensory properties and possible long term effects associated with the consumption of food produced via modern biotechnology. The broad selection of papers contained in this book are grouped into the following four chapters; GMO in Food Biotechnology, Food Process and Food Products, Measurements and Quality Control, Legal and Social Aspects of Food Biotechnology.

Special attention has focused on plant biotechnology during the last decade because transgenic plants can offer an increase in crop yield and are very economical sources of proteins and other products for industrial, pharmaceutical, veterinary and agricultural use. The content of this book covers many aspects of food biotechnology and presents the main trends and interdisciplinary information in this area.

Table of Contents

Preface. Acknowledgments. Keynote lecture. Modern biotechnology: food for thought (J. Tramper). Session A GMO IN FOOD BIOTECHNOLOGY. New properties of transgenic plants (K. Niemirowicz-Szczytt). Modulation of carbohydrate metabolism in transgenic potato through genetic engineering and analysis of rabbits fed on wild type and transgenic potato tubers (A. Kulma, G. Wilczynski, M. Milcarz, A. Prescha, J. Szopa). Transgenic plants as a potential source of an oral vaccine against Helicobacter pylori (R. Brodzik, D. Gaganidze, J. Hennig, G. Muszynska, H. Koprowski, A. Sirko). Transgenic cucumber plants expressing the thaumatin gene (M. Szwacka, M. Krzymowska, M. Kowalczyk, A. Osuch). Diploidization of cucumber (Cucumis sativus L.) haploids by in vitro culture of leaf explants (M.N. Faris, M. Rakoczy-Trojanowska, S. Malepszy, K. Niemirowicz-Szczytt). Tomato (Lycopersicon esculentum Mill.) transformants carrying ipt gene fused to heat-shock (hsp 70) promoter (O. Fedorowicz, G. Bartoszewski, A. Smigocki, R. Malinowski, K. Niemirowicz-Szczytt). Regulation of carbon catabolism in Lactococcus lactis (T. Aleksandrzak, M. Kowalczyk, J. Kok, J. Bardowski). Production and genetic regulation of an amylase in Lactococcus lactis (M. Doman, E. Czerniec, Z. Targonski, J. Bardowski). Introducing the killer factor into industrial strains of S. cerevisiae as a marker (M. Gniewosz, A. Bugajewska, A. Raczynska-Cabaj, W. Duszkiewicz-Reinhard, M. Primik). The develop


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Elsevier Science
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About the editors

S. Bielecki

Affiliations and Expertise

Technical University Lodz
Institute Technical Biochemistry
Lodz, Poland

J. Polak

Affiliations and Expertise

Technical University of Lodz
Institute of Technical Biochemistry
Lodz, Poland

J. Tramper

Affiliations and Expertise

Wageningen Agricultural University, Department of Food Science and Technology, P.O.Box 8129, 6700 EV Wageningen, The Netherlands.