Cereal biotechnology / edited by Peter C. Morris, James H. Bryce.

Format:

Book

Contributor:

Bryce, James H.

Morris, Peter C.

Series:

Woodhead Publishing in food science and technology.

Woodhead Publishing Series in Food Science, Technology and Nutrition

Language:

English

Subjects (All):

Grain--Biotechnology.

Grain.

Physical Description:

1 online resource (263 p.)

Place of Publication:

Boca Raton, [Florida] ; Cambridge, [England] : CRC Press : Woodhead Publishing, 2000.

Language Note:

English

Summary:

Genetic modification is one of the most important and controversial issues facing the food industry - nowhere more so than in cereal production and processing. Cereals provide the cornerstone of the world's diet, of which 50% comes from wheat, maize and rice.This major work explains the techniques involved and their enormous potential for food producers and consumers, from cereal breeding to milling, baking and brewing. It also explains how this new technology is regulated, the methods for assessing its potential risks, and the ways that cereal biotechnology can add value, from weed co

Contents:

Front Cover; Cereal Biotechnology; Copyright Page; Table of Contents; List of contributors; Chapter 1.Introduction; 1.1 Cereals: an introduction; 1.2 Plant breeding; 1.3 Biotechnology: an introduction; 1.4 The structure of this book; 1.5 Sources of further information and advice; 1.6 References; Chapter 2.The genetic transformation of wheat and barley; 2.1 Introduction; 2.2 Issues in successful transformation; 2.3 Target tissues for transformation; 2.4 Delivery of DNA; 2.5 Selection and regeneration; 2.6 Promoters; 2.7 Examples of transformed wheat and barley

2.8 Summary: problems and future trends2.9 Sources of further information and advice; 2.10 References; Chapter 3. The genetic transformation of rice and maize; 3.1 Introduction; 3.2 Approaches to the transformation of maize and rice; 3.3 Target tissues for rice and maize transformation; 3.4 Vectors for rice and maize transformation; 3.5 Examples of agronomically useful genes introduced into rice and maize; 3.6 Summary: problems, limitations and future trends; 3.7 Sources of further information and advice; 3.8 Internet sites; 3.9 References

Chapter 4.Product development in cereal biotechnology4.1 Introduction; 4.2 Commercial targets for cereal biotechnology; 4.3 Problems in cereal biotechnology; 4.4 Efficacy screening of commercial traits; 4.5 Molecular breeding of transgenic plants; 4.6 Molecular quality control for transgenic plants; 4.7 Intellectual property and freedom to operate; 4.8 Regulatory issues and risk assessment; 4.9 Product release and marketing strategies; 4.10 Product development: a practical example; 4.11 Future trends; 4.12 References; Chapter 5.Using biotechnology to add value to cereals; 5.1 Introduction

5.2 Weed control (productivity, quality, safety)5.3 Disease resistance (productivity, quality, safety); 5.4 Improved nutritional properties (quality, safety); 5.5 Improved processing properties (productivity, quality, safety); 5.6 Improved cereal quality control (quality, safety); 5.7 Summary: future prospects and limitations; 5.8 Sources of further information and advice; 5.9 References; Chapter 6.Molecular biological tools in cereal breeding; 6.1 Introduction; 6.2 Markers; 6.3 Characters; 6.4 Deployment of molecular markers; 6.5 Future prospects; 6.6 Conclusions

6.7 Sources of further information and advice6.8 References; Chapter 7.Risk assessment and legislative issues; 7.1 Introduction; 7.2 Risk assessment and avoidance: general principles; 7.3 Assessing the impact of genetically modified crops; 7.4 How is biotechnology regulated?; 7.5 Public perceptions; 7.6 Future developments in the regulatory process; 7.7 References; Chapter 8.Current practice in milling and baking; 8.1 Introduction; 8.2 Composition of cereals; 8.3 Use of cereals in milling; 8.4 Cereal requirements for milling; 8.5 Use of cereals in baking; 8.6 Bread baking

8.7 Biscuit manufacture

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

Description based on print version record.

ISBN:

1-59124-026-3

1-85573-627-6