Food, biotechnology

K. Demuth, H. J. Jordening, and K. Buchholz, Oligosaccharide synthesis with dextransucrase, in S. Bielecki, J. Tramper, and J. Polak, (Eds.), Food Biotechnology, Elsevier Science, Amsterdam, 2000, pp. 123-135. 

Hamstra, A.M. 1995. Consumer Acceptance Model for Food Biotechnology Final Report . The SWOKA Institute, The Hague. 

Wansink, B. 2005. Marketing Nutrition Soy, Functional Foods, Biotechnology, and Obesity . University of Illinois Press, Champaign, II. 

If public opinion shapes EU policy, then a certain amount of uncertainty surrounds the future of agri-food biotechnology. The lack of equilibrium between the EU and the US adds to the global uncertainty over the issue since both are powerful political and trade powers and have yet to find common ground. This section will interpret the consequences of this uncertainty as the national and industrial responses to changes in their economic interests. 

In a similar approach to that taken by the FDA, the International Food Biotechnology Council (IFBC) addressed issues associated with food and flavor ingredient production from GM materials and concluded that a reasonable safety assessment could be made by determining whether the ingredient had a prior history of safe use in approved foods and, if so, whether the GM substance was... 

INTERNATIONAL FOOD BIOTECHNOLOGY COUNCIL (IFBC) AND THE INTERNATIONAL LIFE SCIENCES INSTITUTE (ILSI) ALLERGY AND IMMUNOLOGY INSTITUTE (Ail). 1996. Allergenicity of Foods Produced by Genetic Modification. Critical Reviews in Food Science and Nutrition S1-S181. 

Director, National Agri - Food Biotechnology Institute, Mohali [A National Institute under Department of Biotechnology, Govt, of India] C-127, Phase-8, Industrial Area, S.A.S. Nagar, Mohali-160071, Punjab, India Email edoffice nabi.res.in Phone +91-172-4990300... 

Lucknow. He has published 130+ research papers in high impact journals, 11 books/monographs, 7 Patents. He is currently serving Center of Innovative and Applied Bioprocessing, and National Agri - Food Biotechnology Institute, Mohali as director. 

National Agri-Food Biotechnology Institute (NABI), S.A.S. Nagar, Punjab... 

Kalger GmbH, Neuberg, Germany Microzym-L Lactate Enzyme electrode Food, biotechnology, medicine... 

Busuricu F, Negranu-Parjol T, Balaban DP, Popescu A, Anghel A. The evaluation of the wines antioxidant activity, hmovative Romanian Food Biotechnology. 2008 2(2) 10-18. 

The majority of enzymes in food biotechnology comprise hydrolytic enzymes, transferases, oxireductases and lyases. 

Harlander. S. "Social, Moral, and Ethical Issues in Food Biotechnology," Food Technology. 152 iMuv 19911. 

U. Kuensch, H. Schaerer, A. Temperli. In Processing and Quality of Foods. Food Biotechnology Avenues to Healthy and Nutritious Products, ed. P. Zeuthen, J. C. Cheftel, C. Eriksson, T. R. Gormley, P. Linko, K. Paulus. Elsevier Applied Science, London, 1990, pp. 2240-2243. 

DNA biosensors based on GEC meet the demands of genetic analysis, especially in food, biotechnology and pharmaceutical industries, while also generating new possibilities for the development of DNA biosensors that are sensitive, robust, low cost and easily produced. 

The incomplete comprehension of mass transfer mechanisms in ED membrane systems is in all probability responsible for the difficult design of industrial plants and for their limited diffusion. For instance, in the food biotechnology sector ED applications are still in their infancy since quite a limited number of the novel processes studied so far in laboratory- and pilot-scales and reviewed here have been converted into industrial realities yet, except for the recovery of the sodium salt of unspecified organic acid from clarified fermentation broths, as well as amino and organic acids (Gillery et al., 2002). 

Krystynowicz A, Bielecki S, Czaja W, Rzyska M (2000) Prog Biotechnol 17 (Food Biotechnology) 323 Application of bacterial cellulose for clarification of fruit juices... 

A major focus in food biotechnology research is directed to the investigation of cellular and molecular processes involved in industrially relevant microorganisms that are responsible for food fermentations. The acquired information obtained from such studies may ultimately help fermentation-based industries to enhance the quality of the final product, to improve their product yields, and even to develop novel foods. In this research field, high-throughput transcriptomic tools assist in elucidating the molecular mechanisms behind interesting metabolic transformations and functionalities in fermented food... 

California Department of Food and Agriculture (CDFA). 2003. A Food Foresight Analysis of Agriculture Biotechnology A Report to the Legislature. Food Biotechnology Task Force, 3. http //www.cdfa.ca.gov/exec/pdfs/ag biotech report 03.pdf (accessed May 4, 2006). 

Nielson, P.M. 1995. Reactions and potential industrial applications of transglutaminase— Review of the literature and patents. Food Biotechnology 9 119-156. 

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