By Ravishankar Rai V.
The applying of biotechnology within the meals sciences has resulted in a rise in meals creation and stronger the standard and safeguard of nutrients. foodstuff biotechnology is a dynamic box and the continuous growth and advances haven't in simple terms dealt successfully with matters relating to foodstuff defense but in addition augmented the dietary and healthiness features of food.
Advances in foodstuff Biotechnology presents an summary of the most recent improvement in nutrients biotechnology because it pertains to safeguard, caliber and protection.
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Extra info for Advances in Food Biotechnology
2012. Consumer preferences for maize products in urban Kenya. Food Nutrition Bulletin 33(2), 99–110. , Lambert, W. & Van Der Straeten, D. 2012. Ex-ante evaluation of biotechnology innovations: the case of folate biofortiﬁed rice in China. Current Pharmaceutical Biotechnology 13(15), 2751–2760. P. & Liu, B. 2006. Extent and pattern of DNA methylation alteration in rice lines derived from introgressive hybridization of rice and Zizania latifolia Griseb. Theoretical and Applied Genetics (Theoretische und Angewandte Genetik) 113, 196–205.
A. & Barbas, C. F. 2013. ZFN, TALEN, and CRISPR/Cas-based methods for genome engineering. Trends in Biotechnology 31(7), 397–405. , Barro, F. M. 2014. The shutdown of celiac disease-related gliadin epitopes in bread wheat by RNAi provides ﬂours with increased stability and better tolerance to over-mixing. PLoS One 9(3), e91931. S. M. 2011. Omega 3 fatty acids in food and pharma: the enabling role of biotechnology. Current Atherosclerosis Report 13(6), 467–473. , Capell, T. & Christou, P. 2010.
Epigenomic modiﬁcation and epigenetic regulation in rice. Journal of Genetics and Geno mics 39, 307–315. 2 Current and Emerging Applications of Metabolomics in the Field of Agricultural Biotechnology Camilla B. Hill1, Daniel A. 1 Metabolomics and Agriculture Plants are not only fascinating organisms with a range of specialized features, but they also represent the basis of life on Earth. Their capacity to assimilate carbon dioxide using the Sun’s energy which is stored in a range of products and to release oxygen make them essential for most other organisms.
Advances in Food Biotechnology by Ravishankar Rai V.