Genetically Modified Organisms in Food

Genetically Modified Organisms in Food focuses on scientific evaluation of published research relating to GMO food products to assert their safety as well as potential health risks. This book is a solid reference for researchers and professionals needing information on the safety of GMO and non-GMO food production, the economic benefits of both GMO and non-GMO foods, and includes in-depth coverage of the surrounding issues of genetic engineering in foods. This is a timely publication written by a team of scientific experts in the field who present research results to help further more evidence based research to educate scientists, academics, government professionals about the safety of the global food supply. Provides the latest on research and development in the field of GMOs and non-GMO safety issues and possible risk factors incorporating evidence based reviews for a better understanding of these issues Covers various aspects of GMO production, analysis and identification to better understand GMO development and use Includes definitions, a brief overview and history of GM foods from a global perspective and concise summaries with recommendations for actions for each chapter

Produk Detail:

  • Author : Ronald Ross Watson
  • Publisher : Academic Press
  • Pages : 516 pages
  • ISBN : 0128025301
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKGenetically Modified Organisms in Food

Genetically Modified Organisms in Food

Genetically Modified Organisms in Food
  • Author : Ronald Ross Watson,Victor R. Preedy
  • Publisher : Academic Press
  • Release : 20 August 2015
GET THIS BOOKGenetically Modified Organisms in Food

Genetically Modified Organisms in Food focuses on scientific evaluation of published research relating to GMO food products to assert their safety as well as potential health risks. This book is a solid reference for researchers and professionals needing information on the safety of GMO and non-GMO food production, the economic benefits of both GMO and non-GMO foods, and includes in-depth coverage of the surrounding issues of genetic engineering in foods. This is a timely publication written by a team of

Testing of Genetically Modified Organisms in Foods

Testing of Genetically Modified Organisms in Foods
  • Author : Farid Ahmed
  • Publisher : CRC Press
  • Release : 07 April 2004
GET THIS BOOKTesting of Genetically Modified Organisms in Foods

Examine several methods of testing for genetically modified organisms and the reasons behind their strict regulation! Testing of Genetically Modified Organisms in Foods is the first study of the screening methods and tools utilized for determining the presence of genetically modified organisms (GMOs) in food products. Leading experts in science, medicine, and government agencies examine the significant research and clinical developments in bio-engineered agriculture to bring you an accurate risk assessment of GMOs in relation to human consumption, economics, and

Genetically Modified Organisms in Agriculture

Genetically Modified Organisms in Agriculture
  • Author : Gerald C. Nelson
  • Publisher : Elsevier
  • Release : 22 March 2001
GET THIS BOOKGenetically Modified Organisms in Agriculture

Genetically modified crops have become a topic of great interest among scientists, regulators, consumers, farmers, and politicians. Despite their potential benefits, public hostility toward these crops is causing dramatic changes to import/export policies, food safety regulations, and agricultural practices around the world. Genetically Modified Organisms in Agriculture provides a comprehensive overview of the subject and a balanced look at the costs and benefits of GMO products. Part I reviews the scientific, economic, and political issues relating to the use

Genetically Modified Food Sources

Genetically Modified Food Sources
  • Author : Victor Tutelyan
  • Publisher : Academic Press
  • Release : 06 May 2013
GET THIS BOOKGenetically Modified Food Sources

Genetically Modified Food Sources reports detailed results of studies on the medical and biological safety of 14 species of genetically modified plant-derived organisms (GMOs). The authors focus on issues in GMO production and world output, specifically the basic legislative regulations of modern biotechnology in the Russian Federation. Also covered are international approaches to the medical and biological assessment of safety and control of the food produced from genetically modified organisms. A special chapter is devoted to the problem of informational coverage

Safety of Genetically Engineered Foods

Safety of Genetically Engineered Foods
  • Author : National Research Council,Institute of Medicine,Board on Agriculture and Natural Resources,Food and Nutrition Board,Board on Life Sciences,Committee on Identifying and Assessing Unintended Effects of Genetically Engineered Foods on Human Health
  • Publisher : National Academies Press
  • Release : 08 July 2004
GET THIS BOOKSafety of Genetically Engineered Foods

Assists policymakers in evaluating the appropriate scientific methods for detecting unintended changes in food and assessing the potential for adverse health effects from genetically modified products. In this book, the committee recommended that greater scrutiny should be given to foods containing new compounds or unusual amounts of naturally occurring substances, regardless of the method used to create them. The book offers a framework to guide federal agencies in selecting the route of safety assessment. It identifies and recommends several pre-

Genetically Engineered Food

Genetically Engineered Food
  • Author : Knut J. Heller
  • Publisher : John Wiley & Sons
  • Release : 02 January 2007
GET THIS BOOKGenetically Engineered Food

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

Genetically Engineered Foods

Genetically Engineered Foods
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher : Academic Press
  • Release : 01 September 2017
GET THIS BOOKGenetically Engineered Foods

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

Genetically Engineered Crops

Genetically Engineered Crops
  • Author : National Academies of Sciences, Engineering, and Medicine,Division on Earth and Life Studies,Board on Agriculture and Natural Resources,Committee on Genetically Engineered Crops: Past Experience and Future Prospects
  • Publisher : National Academies Press
  • Release : 28 January 2017
GET THIS BOOKGenetically Engineered Crops

Genetically engineered (GE) crops were first introduced commercially in the 1990s. After two decades of production, some groups and individuals remain critical of the technology based on their concerns about possible adverse effects on human health, the environment, and ethical considerations. At the same time, others are concerned that the technology is not reaching its potential to improve human health and the environment because of stringent regulations and reduced public funding to develop products offering more benefits to society. While

High-dose Irradiation

High-dose Irradiation
  • Author : World Health Organization
  • Publisher : World Health Organization
  • Release : 03 March 1999
GET THIS BOOKHigh-dose Irradiation

This report presents the conclusions and recommendations of a group of experts convened to assess the safety and nutritional adequacy of food irradiated to doses above 10 kGy. Noting growing concern over the microbiological safety of the food supply, the report responds to the need for average doses higher than 10 kGy to ensure that food items, particularly meat and poultry, are rendered consistently free of pathogens. Other technological objectives of high-dose irradiation include the decontamination of low-moisture products, such as spices,

Genetically Modified and Irradiated Food

Genetically Modified and Irradiated Food
  • Author : Veslemøy Andersen
  • Publisher : Academic Press
  • Release : 09 January 2020
GET THIS BOOKGenetically Modified and Irradiated Food

Genetically Modified and Irradiated Food: Controversial Issues: Facts versus Perceptions explains the technologies used in these processes so they can be understood by those in general public health, scientific organizations, politicians and opinion makers/policymakers. The facts presented include a massive amount of scientific evidence that these technologies are safe and can be beneficial. Because the world is facing a future with an increasing number of people, new technologies are needed to ensure enough safe and healthy food, thus technologies

GMOs Decoded

GMOs Decoded
  • Author : Sheldon Krimsky
  • Publisher : MIT Press
  • Release : 12 March 2019
GET THIS BOOKGMOs Decoded

The debate over genetically modified organisms: health and safety concerns, environmental impact, and scientific opinions. Since they were introduced to the market in the late 1990s, GMOs (genetically modified organisms, including genetically modified crops), have been subject to a barrage of criticism. Agriculture has welcomed this new technology, but public opposition has been loud and scientific opinion mixed. In GMOs Decoded, Sheldon Krimsky examines the controversies over GMOs—health and safety concerns, environmental issues, the implications for world hunger, and

Genetically Modified Organisms

Genetically Modified Organisms
  • Author : Yves Tourte
  • Publisher : CRC Press
  • Release : 26 April 2019
GET THIS BOOKGenetically Modified Organisms

This work reviews the theoretical and historical basis of genetic engineering, particularly in regard to genetically modified plants, and details techniques of creating genetically modified organisms. It describes research programs and results in areas such as agro-food, health, and the environment, and examines practical, legal, and ethical questions posed by society and the responses of scientists, legislators, and industry. B&W photographs of equipments are given.

Mendel in the Kitchen

Mendel in the Kitchen
  • Author : Nancy Marie Brown,Nina V. Fedoroff
  • Publisher : Joseph Henry Press
  • Release : 30 September 2004
GET THIS BOOKMendel in the Kitchen

While European restaurants race to footnote menus, reassuring concerned gourmands that no genetically modified ingredients were used in the preparation of their food, starving populations around the world eagerly await the next harvest of scientifically improved crops. Mendel in the Kitchen provides a clear and balanced picture of this tangled, tricky (and very timely) topic. Any farmer you talk to could tell you that we've been playing with the genetic makeup of our food for millennia, carefully coaxing nature to

Olive Germplasm

Olive Germplasm
  • Author : Innocenzo Muzzalupo
  • Publisher : BoD – Books on Demand
  • Release : 07 December 2012
GET THIS BOOKOlive Germplasm

The olive (Olea europaea) is increasingly recognized as a crop of great economic and health importance world-wide. Olive growing in Italy is very important, but there is still a high degree of confusion regarding the genetic identity of cultivars. This book is a source of recently accumulated information on olive trees and on olive oil industry. The objective of this book is to provide knowledge which is appropriate for students, scientists, both experienced and inexperienced horticulturists and, in general, for