標(biāo)題: Titlebook: Genetic Modification in the Food Industry; A Strategy for Food Sibel Roller,Susan Harlander (Vice-President) Book 1998 Springer Science+Bu [打印本頁(yè)] 作者: coerce 時(shí)間: 2025-3-21 18:58
書目名稱Genetic Modification in the Food Industry影響因子(影響力)
書目名稱Genetic Modification in the Food Industry影響因子(影響力)學(xué)科排名
書目名稱Genetic Modification in the Food Industry網(wǎng)絡(luò)公開度
書目名稱Genetic Modification in the Food Industry網(wǎng)絡(luò)公開度學(xué)科排名
書目名稱Genetic Modification in the Food Industry被引頻次
書目名稱Genetic Modification in the Food Industry被引頻次學(xué)科排名
書目名稱Genetic Modification in the Food Industry年度引用
書目名稱Genetic Modification in the Food Industry年度引用學(xué)科排名
書目名稱Genetic Modification in the Food Industry讀者反饋
書目名稱Genetic Modification in the Food Industry讀者反饋學(xué)科排名
作者: 議程 時(shí)間: 2025-3-21 23:38
https://doi.org/10.1007/978-3-658-06772-4tenholm and Waggoner, 1992). Public reaction is a crucial factor in developing and introducing biotechnology (Cantley, 1987; De Flines, 1987). The issue of consumer confidence in novel products, whether from the point of view of safety or perceptions of quality, must be answered within the wider soc作者: 護(hù)身符 時(shí)間: 2025-3-22 02:19
https://doi.org/10.1007/978-3-322-80403-7t the frontiers of science, as chapters in the latter part of this book will demonstrate. The can of genetically modified tomato paste, for example, sitting unobtrusively on the supermarket shelf, represents a great deal of innovative research and development. Why then does this specialized area of 作者: 使乳化 時(shí)間: 2025-3-22 07:44 作者: 黃油沒(méi)有 時(shí)間: 2025-3-22 11:24 作者: Palpable 時(shí)間: 2025-3-22 13:59
Speicherprogrammierbare Steuerungen (SPS), of these bacteria is the conversion of lactose and other sugars in milk to lactic acid. This acidification contributes to a preservative effect with the result that many pathogenic and spoilage bacteria are inhibited. The associated drop in pH also results in the loss of water from the curd as whey作者: Palpable 時(shí)間: 2025-3-22 19:35 作者: 不規(guī)則的跳動(dòng) 時(shí)間: 2025-3-23 00:32 作者: Emmenagogue 時(shí)間: 2025-3-23 04:42
,Einführung in die Steuerungstechnik, The cereals are monocotyledons and exhibit natural resistance to infection by ., the vector commonly used to transform dicotyledons. Even in situations in which such resistance had been overcome, a variety of problems has prevented the wider adoption of .-based vectors in monocotyledons.作者: 角斗士 時(shí)間: 2025-3-23 08:39 作者: Annotate 時(shí)間: 2025-3-23 13:29 作者: mercenary 時(shí)間: 2025-3-23 15:54 作者: otic-capsule 時(shí)間: 2025-3-23 20:22 作者: 夸張 時(shí)間: 2025-3-24 00:54
978-1-4613-7665-1Springer Science+Business Media Dordrecht 1998作者: languid 時(shí)間: 2025-3-24 05:50 作者: pessimism 時(shí)間: 2025-3-24 09:21
,Kontinuit?ten des S?ldnerwesens,The first genetically modified organism to be permitted for food use was a baker’s yeast approved in the United Kingdom in 1990. The yeast which had been modified to improve dough quality (see also Chapter 8) was cleared on the advice of the United Kingdom’s Advisory Committee on Novel Foods and Processes (ACNFP).作者: chapel 時(shí)間: 2025-3-24 10:58
https://doi.org/10.1007/978-3-322-85276-2In today’s technological age, some may wonder why the introduction of genetically modified foods should be an issue. We take flying in an aircraft for granted. We do not worry about the use of lasers in the home. So why should we worry about a new method of food production?作者: sundowning 時(shí)間: 2025-3-24 16:29
https://doi.org/10.1007/978-3-662-34117-9Yeast has a long history of industrial use, having been employed for the production of bread and alcoholic beverages since prehistoric times (Rose and Harrison, 1987). In all these processes yeast produces ethanol, carbon dioxide and numerous flavour compounds.作者: 謙虛的人 時(shí)間: 2025-3-24 21:31 作者: Dna262 時(shí)間: 2025-3-24 23:32
Communicating biotechnology to an uncertain public: the need to raise awarenessIn today’s technological age, some may wonder why the introduction of genetically modified foods should be an issue. We take flying in an aircraft for granted. We do not worry about the use of lasers in the home. So why should we worry about a new method of food production?作者: ANA 時(shí)間: 2025-3-25 05:12 作者: 消滅 時(shí)間: 2025-3-25 10:53
Modern food biotechnology: overview of key issuestle risk to the health of the population. In recent decades, the focus of attention in industrialized societies has been on improving food quality, particularly as it relates to sensory and nutritional properties. The reduction of post-harvest deterioration of food materials, particularly fruit and 作者: 缺乏 時(shí)間: 2025-3-25 12:52
Consumer perceptions of modern food biotechnologytenholm and Waggoner, 1992). Public reaction is a crucial factor in developing and introducing biotechnology (Cantley, 1987; De Flines, 1987). The issue of consumer confidence in novel products, whether from the point of view of safety or perceptions of quality, must be answered within the wider soc作者: synovial-joint 時(shí)間: 2025-3-25 19:13
Moral concerns and the educational function of ethicst the frontiers of science, as chapters in the latter part of this book will demonstrate. The can of genetically modified tomato paste, for example, sitting unobtrusively on the supermarket shelf, represents a great deal of innovative research and development. Why then does this specialized area of 作者: flamboyant 時(shí)間: 2025-3-25 20:05
Food enzymesd more have been described in the scientific literature, only about 20 enzyme types are sold in large enough quantities for industrial-scale processing. Of these, only about 8 are used in quantities of more than 10s of kilograms. Nevertheless, the use of industrial enzymes as food processing aids ha作者: 故意 時(shí)間: 2025-3-26 03:12 作者: 態(tài)學(xué) 時(shí)間: 2025-3-26 04:25
Starter cultures for the dairy industry of these bacteria is the conversion of lactose and other sugars in milk to lactic acid. This acidification contributes to a preservative effect with the result that many pathogenic and spoilage bacteria are inhibited. The associated drop in pH also results in the loss of water from the curd as whey作者: CRATE 時(shí)間: 2025-3-26 10:51 作者: 接合 時(shí)間: 2025-3-26 14:37
Potatoesto generates $27 billion at retail with about 50% of this coming from French fries. From a scientific standpoint, potato has long served as a model system and learning tool to the biotechnology research community, primarily due to the ease with which transgenes can be inserted and transgenic plants 作者: Conquest 時(shí)間: 2025-3-26 18:37 作者: 緩和 時(shí)間: 2025-3-26 23:56 作者: HATCH 時(shí)間: 2025-3-27 03:03
Food enzymesg. Of these, only about 8 are used in quantities of more than 10s of kilograms. Nevertheless, the use of industrial enzymes as food processing aids has grown into a multi-million dollar industry over the last 30 years, as shown in Table 6.1.作者: ACTIN 時(shí)間: 2025-3-27 08:01
Baker’s yeastth the genetic material to produce scarce and expensive therapeutic substances, are now capable of doing so, often in relatively large quantities and at a lower cost. In the past decade, however, the use of recombinant DNA technology has also increased in the agricultural and food processing industries.作者: cancellous-bone 時(shí)間: 2025-3-27 12:22
Starter cultures for the dairy industrythe result that many pathogenic and spoilage bacteria are inhibited. The associated drop in pH also results in the loss of water from the curd as whey. In addition, starters are responsible for the production of a variety of secondary metabolites, including a number of compounds which are necessary for flavour development.作者: superfluous 時(shí)間: 2025-3-27 14:56
https://doi.org/10.1007/978-3-658-06772-4nge of issues including perceptions of ethical and socio-economic impacts, as well as food safety. Cross-cultural differences in acceptance are likely to exist, as well as individual differences within specific populations.作者: Erythropoietin 時(shí)間: 2025-3-27 17:54 作者: BLA 時(shí)間: 2025-3-28 00:09 作者: 裂口 時(shí)間: 2025-3-28 05:36
Moral concerns and the educational function of ethicstself a complex philosophical activity requiring rigorous, analytical study. There is, therefore, an obvious danger that any investigation of the ethics of food biotechnology may become an abstruse, theoretical pastime of interest only to a few professional philosophers of science.作者: DEAF 時(shí)間: 2025-3-28 09:58 作者: deviate 時(shí)間: 2025-3-28 11:16
hether or not to use them. Yet, many food industry professionalshave little or no background in biotechnology and have a limitedconcept of possible applications in foods. Therefore, this book aimsto foster a greater understanding of the benefits and potentialpitfalls of this new technology.978-1-4613-7665-1978-1-4615-5815-6作者: 籠子 時(shí)間: 2025-3-28 16:41
https://doi.org/10.1007/978-3-7091-8486-8 entirely new approaches to quality control and food product development. The potential of this new technology to benefit the food processing industry and to improve food quality (e.g. appearance, texture, flavour, shelf-life, ease of processing and nutritive value) is enormous and its true economic impact has yet to be realized.作者: 制度 時(shí)間: 2025-3-28 21:42 作者: Myelin 時(shí)間: 2025-3-28 23:06
Modern food biotechnology: overview of key issues entirely new approaches to quality control and food product development. The potential of this new technology to benefit the food processing industry and to improve food quality (e.g. appearance, texture, flavour, shelf-life, ease of processing and nutritive value) is enormous and its true economic impact has yet to be realized.作者: 四指套 時(shí)間: 2025-3-29 05:52 作者: 環(huán)形 時(shí)間: 2025-3-29 08:30 作者: abnegate 時(shí)間: 2025-3-29 12:22 作者: 節(jié)約 時(shí)間: 2025-3-29 18:30
https://doi.org/10.1007/978-3-663-09557-6th the genetic material to produce scarce and expensive therapeutic substances, are now capable of doing so, often in relatively large quantities and at a lower cost. In the past decade, however, the use of recombinant DNA technology has also increased in the agricultural and food processing industries.作者: Prognosis 時(shí)間: 2025-3-29 20:46
Speicherprogrammierbare Steuerungen (SPS),the result that many pathogenic and spoilage bacteria are inhibited. The associated drop in pH also results in the loss of water from the curd as whey. In addition, starters are responsible for the production of a variety of secondary metabolites, including a number of compounds which are necessary for flavour development.作者: 吼叫 時(shí)間: 2025-3-30 02:19 作者: DRILL 時(shí)間: 2025-3-30 07:00 作者: rods366 時(shí)間: 2025-3-30 08:50
nning graduate courses, and will complement the Applied Ma- ematical Sciences (AMS) series, which will focus on advanced textbooks and research-level monographs. Preface "It is impossible to exaggerate the extent to which modern applied mathematics has been shaped and fueled by the g- eral availabil作者: Arable 時(shí)間: 2025-3-30 14:25
https://doi.org/10.1007/978-3-322-81161-5l as the real resource costs (opportunity costs associated with, for example the potential loss in production output) for society as a whole, and the economic costs for the unemployed. According to their study, the sum of these effects might amount to SEK 165 billion (around 10 per cent of GDP in 1995).
