Genetically Engineered Foods, Volume 6

1. Genetic engineered organisms (plants & animals)
     Sana Khalid, Zubaida Yousaf, Ahmad Ali Shahid
   2.  Sugar and sugar alcohol production in genetically modified cyanobacteria
     Niels-Ulrik Frigaard
   3. Genetically modified plants as sustainable and economic sources for RUTFs
     Mohammad Reza Sabzalian and Soleyman Dayani
   4. Approved genetically engineered foods: types, properties and economic concerns
     Grigore Madalina Elena, Biscu Elena Ramona, Alina Maria Holban
   5. Influence of Feed from Genetically Modified Plants (GMP) on Composition and Quality of Food of Animal Origin
     Gerhard Flachowsky
   6. Genetically Modified Microorganisms: Harmful or Helpful?
     Ionela Sarbu and Ortansa Csutak
   7. Techniques for Production and Quality Assessment of Genetically Modified Foods
     Sapna Jain, Mukesh Kumar Yadav and Ajay Kumara
   8. Awareness and utilization of genetically modified foods in the Nigeria
    Brilliant Ogagaoghene Agaviezor
   9. Biosensors as advanced device for the transgenic plants and food and detection
     Juliana Beatriz Sousa, Joilson Ramos-Jesus, Rosana A. Silva Fonseca, M. Fátima Barroso, J. Ribeiro Santos Junior
   10. Genetically engineered food crops to abiotic stress tolerance
   Sávio Pinho dos Reis, Deyvid Novaes Marques, Nicolle Louise Ferreira Barros, Carinne de Nazaré Monteiro Costa, Cláudia Regina Batista de Souza
   11. Detection of Prevented DNA Damage by Therapeutic Foods
     Sibel A. Ozkan
   12. Genetically engineered crops: Opportunities, constraints and food security at a glance of human health, environmental impact and food quality
     Ranjit S. Barbole, Ashok D. Chougale, Vitthal Barvkar, Ashok P. Giri, Vishal V. Dawkar
   13. Safety and risk assessment of food from genetically engineered crops and animals: the challenges
     Wilna Jansen van Rijssen and E Jane Morris
   14. Identification of Genetically Modified Foods
     Florin Iordache, Horia Maniu Carmen Curutiu, Petruta Cornea, Aneta Pop
   15. Methods for Plant Genetic Modification
     Coralia Bleotu, Lilia Matei, Laura Denisa Dragu, Liana Grigorescu, Carmen Cristina Diaconu, Gabriela Anton
   

Genetically Engineered Foods, Volume 6 in the Handbook of Food Bioengineering series, is a solid reference for researchers and professionals needing information on genetically engineered foods in human and animal diets. The volume discusses awareness, benefits vs. disadvantages, regulations and techniques used to obtain, test and detect genetically modified plants and animals. An essential resource offering informed perspectives on the potential implications of genetically engineered foods for humans and society. Written by a team of scientific experts who share the latest advances to help further more evidence-based research and educate scientists, academics and government professionals about the safety of the global food supply.

• Provides in-depth coverage of the issues surrounding genetic engineering in foods
• Includes hot topic areas such as nutragenomics and therapeutics to show how genetically engineered foods can promote health and potentially cure disease
• Presents case studies where genetically engineered foods can increase production in Third World countries to promote food security
• Discusses environmental and economic impacts, benefits and risks to help inform decisions

Scientists and researchers in food bioengineering biotech companies, students and professors, biotechnologists, engineers, government regulators, food safety and quality professionals