Introduction to food biotechnology

Başlık:

Yazar:

Johnson-Green, Perry.

ISBN:

9780849311529

Ek Yazar:

Johnson-Green, Perry.

Yayım Bilgisi:

Boca Raton : CRC Press, c2002.

Fiziksel Tanım:

293 p. : fig. ; 24 cm.

Series:

CRC Series in contemporary food science.

Food science and technology/food biotechnology.

Series Title:

CRC Series in contemporary food science.

Food science and technology/food biotechnology.

Konu Terimleri:

Food -- Biotechnology.

Besin -- Biyoteknoloji.

Mevcut:*

Library	Materyal Türü	Barkod	Yer Numarası	Durum
Searching... Pamukkale Merkez Kütüphanesi	Kitap	0033988	TP248.65.F66J64 2002	Searching... Unknown
Searching... Pamukkale Merkez Kütüphanesi	Kitap	0035123	TP248.65.F66J64 2002	Searching... Unknown

Universities throughout the US and the rest of the world offer Food Biotechnology courses. However, until now, professors lacked a single, comprehensive text to present to their students. Introduction to Food Biotechnology describes, explains, and discusses biotechnology within the context of human nutrition, food production, and food processing. Written for undergraduate students in Food Science and Nutrition who do not have a background in molecular biology, it provides clear explanations of the broad range of topics that comprise the field of food biotechnology.

Students will gain an understanding of the methods and rationales behind the genetic modification of plants and animals, as well as an appreciation of the associated risks to the environment and to public health. Introduction to Food Biotechnology examines cell culture, transgenic organisms, regulatory policy, safety issues, and consumer concerns. It covers microbial biotechnology in depth, emphasizing applications to the food industry and methods of large-scale cultivation of microbes and other cells. It also explores the potential of biotechnology to affect food security, risks, and other ethical problems.

Biotechnology can be used as a tool within many disciplines, including food science, nutrition, dietetics, and agriculture. Using numerous examples, Introduction to Food Biotechnology lays a solid foundation in all areas of food biotechnology and provides a comprehensive review of the biological and chemical concepts that are important in each discipline. The book develops an understanding of the potential contributions of food biotechnology to the food industry, and towards improved food safety and public health.

Chapter 1 The Scope of Food Biotechnology	p. 1
I. Overview	p. 1
II. What Is Biotechnology?	p. 3
III. Recombinant DNA Technology	p. 4
A. Gene Cloning	p. 4
B. Transgenic Plants	p. 6
C. Recombinant Microbes	p. 9
D. Transgenic Animals	p. 11
IV. Microbial Biotechnology	p. 11
A. Perspectives	p. 11
B. Traditional Microbial Biotechnology	p. 13
C. Modern Microbial Biotechnology	p. 13
V. Diagnostic Biotechnology	p. 13
VI. Controversial Aspects of Food Biotechnology	p. 14
VII. Food Security	p. 16
Recommended Reading	p. 17
Chapter 2 Tools of the Trade	p. 19
I. The Heart of Biotechnology: Cell Biology	p. 19
II. Bacteria	p. 19
A. Bacterial Growth	p. 19
B. Physiological Diversity	p. 21
C. Bacterial Genetics	p. 23
III. Fungi Are Also Useful and Varied	p. 25
A. General Characteristics of Fungi	p. 25
B. The Use of Fungi in Recombinant DNA Technology	p. 28
IV. Viruses: Useful Parasites	p. 30
A. The Nature of Viruses	p. 30
V. DNA: The Heart of Biotechnology	p. 33
A. DNA Structure	p. 33
B. DNA Replication	p. 35
C. Transcription of mRNA	p. 36
D. Editing of RNA Transcripts in Eukaryotes	p. 37
E. Translation of mRNA into Protein	p. 37
F. Posttranslational Processing of Polypeptides	p. 38
G. Relevance of DNA to Biotechnology	p. 39
H. Working with DNA	p. 40
1. Purificiation of Nucleic Acids	p. 40
2. Gel Electrophoresis	p. 40
3. Blotting and Hybridization	p. 41
4. DNA Sequencing	p. 42
Recommended Reading	p. 44
Chapter 3 Gene Cloning and Production of Recombinant Proteins	p. 45
I. What Is a Recombinant Protein?	p. 45
II. Why Bother Making Recombinant Proteins?	p. 45
III. How and Why Are Genes Cloned? (The Big Picture)	p. 47
IV. Gene Cloning: The Detailed Picture	p. 49
A. Restriction Enzymes	p. 49
B. Plasmid Vectors	p. 51
V. The cDNA Alternative	p. 57
VI. Polymerase Chain Reaction: A Revolution in Cloning	p. 59
A. Overview	p. 59
B. The Mechanism of Amplification	p. 59
C. PCR Is Not Perfect	p. 63
D. Variations on PCR	p. 64
VII. Alternative Vectors: pUC	p. 65
VIII. Alternative Vectors: Phage Lambda	p. 67
A. Lambda Cloning Vectors	p. 67
B. Cosmids	p. 69
IX. Artificial Chromosomes	p. 70
X. Subcloning and Vector Diversity	p. 72
XI. Recombinant Chymosin	p. 72
A. Chymosin and Cheese Making	p. 72
B. Inclusion Bodies	p. 74
C. Recombinant Production by Yeast	p. 75
XII. Recombinant Bovine Growth Hormone	p. 76
Recommended Reading	p. 79
Chapter 4 Plant Biotechnology	p. 81
I. Overview	p. 81
II. Plant Cell and Tissue Culture	p. 83
A. Control of Plant Growth	p. 83
B. The in vitro Life Cycle	p. 84
C. Micropropagation	p. 86
D. Plant Cell Culture and Traditional Plant Breeding	p. 86
1. Plant Breeding Basics	p. 86
2. Protoplast Fusion	p. 89
3. Somaclonal Variation: Problem or Opportunity?	p. 90
III. Transgenic Plants	p. 91
A. Overview	p. 91
B. The Process of Making Transgenic Plants	p. 94
C. Agrobacterium tumefaciens: A Natural DNA Vector	p. 97
D. The Natural Life Cycle of Agrobacterium tumefaciens	p. 98
E. The Use of A. tumefaciens to Create Transgenic Plants	p. 100
F. Alternatives to A. tumefaciens	p. 102
IV. Applications of Transgenic Plants to Food Production	p. 103
A. Transgenics Resistant to Insect Pests	p. 103
B. Pathogen Resistance	p. 107
C. Herbicide Resistance	p. 110
D. Delayed Ripening	p. 111
E. Golden Rice	p. 115
V. Transgenic Food Plants under Development	p. 119
A. Agronomic Traits	p. 119
1. Disease Resistance	p. 120
2. Stress Resistance	p. 120
B. Storage Proteins	p. 121
C. Antinutrients and Other Undesirable Compounds	p. 121
D. Proteins Important to Bread Making	p. 124
E. Engineering Better Starch	p. 126
F. Alternative Sweeteners	p. 126
G. Increased Levels of Vitamins and Phytochemicals	p. 127
H. Reducing or Eliminating Allergens	p. 129
VI. Alternative Agricultural Technologies	p. 131
Recommended Reading	p. 133
Chapter 5 Animal Biotechnology	p. 137
I. Overview	p. 137
II. Transgenic Fish	p. 139
III. Modified Milk Proteins	p. 142
IV. The Search for Embryonic Stem Cells	p. 145
V. Transfer of Somatic Nuclei: An Alternative to the Use of Embryonic Stem Cells	p. 148
Recommended Reading	p. 149
Chapter 6 Diagnostic Systems	p. 151
I. Why are Diagnostic Systems Needed?	p. 151
A. Overview and Global Perspective	p. 151
B. Diagnostics and Hazard Analysis Critical Control Points (HACCP)	p. 153
C. Nonpathogen Diagnostics	p. 156
II. Diagnostic Biotechnology	p. 158
A. Scope	p. 158
B. Nucleic Acid Probes	p. 159
C. Exploiting the Polymerase Chain Reaction	p. 162
D. DNA Chips and Micro-Arrays	p. 163
E. Antibody-Based Diagnostic Systems	p. 164
1. Applications of Antibodies to Diagnostics	p. 164
2. Manipulating the Immune Response	p. 168
3. Future Applications of Immuno-Assays	p. 171
F. Luminescence and Diagnostics	p. 173
1. Hygiene Assessment	p. 173
2. Novel Applications of Luminescence	p. 173
G. Biosensors	p. 174
1. Applications of Biosensors	p. 174
2. Types of Biosensors	p. 176
Recommended Reading	p. 179
Chapter 7 Cell Culture and Food	p. 181
I. Overview	p. 181
II. Brewing	p. 182
A. Introduction	p. 182
B. Malting	p. 185
C. Mashing	p. 187
D. Hops	p. 188
E. Primary Fermentation	p. 189
F. Secondary Fermentation	p. 190
G. Biotechnological Improvements: Catabolite Repression	p. 191
H. High-Gravity Brewing	p. 192
I. The [beta]-Glucan Problem	p. 194
J. Getting Rid of Diacetyl	p. 194
III. Dairy Biotechnology	p. 195
A. Introduction	p. 195
B. Starter Cultures	p. 197
C. Phage	p. 198
D. Recombinant Lactic Acid Bacteria	p. 199
1. Improved Starters	p. 199
2. Recombinant Lactic Acid Bacteria as Vaccines	p. 201
IV. Amino Acids: Nutritional Boosts and Flavor Enhancers	p. 202
A. Overview	p. 202
B. Choice of Microbe	p. 204
C. Proline: Mutagenesis Leads to Overproduction	p. 208
D. Glutamate: Natural Overproduction	p. 209
E. Aspartate: Conversion by Immobilized Enzymes	p. 211
F. Tryptophan and Eosinophilia-Myalgia Syndrome	p. 212
V. Microbial Enzymes	p. 213
A. Overview	p. 213
B. Amylases	p. 215
1. Starch Processing	p. 215
2. Amylases and Baking	p. 218
C. Lipases	p. 219
D. Polygalacturonase	p. 220
VI. Microbial Polysaccharides	p. 221
A. Overview	p. 221
B. Complex Polysaccharides	p. 222
C. Xanthan Gum	p. 224
1. Structure and Characteristics	p. 224
2. Xanthomonas campestris	p. 225
3. Genetics of Xanthan Gum Biosynthesis	p. 225
VII. Citric Acid and Vitamin Production	p. 226
A. Uses of Citric Acid in Food	p. 226
B. Production of Citric Acid by Aspergillus niger	p. 227
C. Vitamin Production by Microorganisms	p. 228
VIII. Development of Novel Microbial Products	p. 229
Recommended Reading	p. 231
Chapter 8 Industrial Cell Culture	p. 233
I. Scale-Up of Cell Culture	p. 233
II. Environmental Factors	p. 235
A. Oxygen	p. 235
B. pH	p. 240
C. Temperature	p. 241
D. Nutrient Supply	p. 243
III. Types of Bioreactors	p. 246
A. Stirred-Tank Bioreactors	p. 246
B. Continuous Culture	p. 249
1. Advantages of Continuous Culture	p. 249
2. Disadvantages of Continuous Culture	p. 251
3. Continuous Culture in Operation	p. 251
C. Immobilized Cells and Enzymes	p. 253
1. Immobilized Cells	p. 253
2. Immobilized Enzymes	p. 257
IV. Downstream Processing	p. 258
A. The Importance of Downstream Processing	p. 258
B. Cell Lysis	p. 259
C. Separating Solids from Liquids	p. 259
D. Phase Changes	p. 261
Recommended Reading	p. 262
Chapter 9 Ethics, Safety, and Regulation	p. 265
I. Overall Perspective	p. 265
II. Consumer Perspectives and Food Biotechnology	p. 267
III. Safety Assessment and Regulation of Transgenic Crops	p. 269
A. Assessment Strategies	p. 269
B. The Substantial Equivalence Debate	p. 271
C. Risk Assessment of Novel Genetic Elements	p. 272
D. Starlink Corn and Implications for Labeling and Trade Issues	p. 275
IV. Assessment and Regulation of Diagnostic Tests	p. 276
V. Biotechnology and the Developing World	p. 276
VI. The Future of Food Biotechnology	p. 278
Recommended Reading	p. 278
Index	p. 281

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