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E-raamat: Genetically Modified Foods: Basics, Applications, and Controversy [Taylor & Francis e-raamat]

(Kaplan University, Fort Lauderdale, Florida, USA)
  • Formaat: 412 pages, 7 Tables, black and white; 32 Illustrations, black and white
  • Ilmumisaeg: 24-Jun-2015
  • Kirjastus: CRC Press Inc
  • ISBN-13: 9780429156885
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  • Taylor & Francis e-raamat
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Genetically Modified Foods: Basics, Applications, and ControversySuurem pilt
  • Formaat: 412 pages, 7 Tables, black and white; 32 Illustrations, black and white
  • Ilmumisaeg: 24-Jun-2015
  • Kirjastus: CRC Press Inc
  • ISBN-13: 9780429156885
Teised raamatud teemal:
Taylor & Francis e-raamatudRohkem infot Taylor & Francis e-raamatute kohta

An increasingly hot-button issue, genetically modified (GM) food is considered by some as the best way to feed the world’s growing population, and by others as an experiment gone wrong on the unsuspecting public.Genetically Modified Foods: Basics, Applications, and Controversy details the basics of biotechnology and its applications in the laboratory and the field. It provides a balanced presentation of the pros and cons of GM foods, examining the arguments of proponents and opponents, and covering regulations governing GM food labeling.

The book includes definitions of biotechnology considered from different perspectives; examines different techniques, including their advantages and shortcomings; and highlights the unintended consequences of traditional and modern GM techniques. The text also includes information on the use of biotechnology to produce nutraceuticals and functional foods and biofuels. Discussions of mandatory, non-mandatory, and global labeling; issues of concern, controversy, and consumer welfare; consumer knowledge and right to choose; and the media’s actual and expected roles in educating and informing the public round out the coverage.

A 360-degree review of GM foods and the issues surrounding them, this book adds to the scientific debate and examines the issues through this lens, giving you information required not only to make an informed decision, but also to be able to discuss your decision with others. It moves this heated debate closer to the day when consumer welfare remains at the heart of the discussion.

1 Introduction 1(22)
1.1 Agricultural Practices
2(1)
1.2 The World Food Prize
3(2)
1.3 Advances
5(1)
1.4 GM Technology
6(2)
1.5 GM Controversy
8(6)
1.6 Overview
14(2)
References
16(2)
Suggested References
18(1)
Websites
18(5)
2 The Basics 23(36)
2.1 Biotechnology
23(10)
2.1.1 What Is Biotechnology?
23(3)
2.1.2 Genetic Material (DNA)
26(3)
2.1.3 GM and GE
29(3)
2.1.4 GMOs, GM Crops, and GM Foods
32(1)
2.1.4.1 Genetically Modified Organisms
32(1)
2.1.4.2 Genetically Modified Crops
32(1)
2.1.4.3 GM Foods
33(1)
2.2 Biotechnology-Past, Present, and Future
33(16)
2.2.1 Historical Developments in Biotechnology
33(3)
2.2.2 Biotechnology Timeline
36(9)
2.2.3 The Future of Biotechnology
45(4)
2.3 Types of Biotechnology
49(2)
2.3.1 Red Biotechnology
49(1)
2.3.2 White Biotechnology
49(1)
2.3.3 Green Biotechnology
50(1)
2.3.4 Gray Biotechnology
50(1)
2.3.5 Blue Biotechnology
51(1)
2.3.6 Bioeconomy
51(1)
2.4 Position Statements on Biotechnology
51(2)
References
53(5)
Suggested References
58(1)
3 Applications of Genetic Modification at the Laboratory and Greenhouse Levels 59(50)
3.1 Genetic Modification of Plants
59(1)
3.2 Nongenetic Engineering Techniques (Conventional Biotechnology)
60(9)
3.2.1 Simple Selection
60(1)
3.2.2 Marker-Assisted Selection
60(1)
3.2.3 Crossing
61(1)
3.2.4 Interspecies Crossing
62(1)
3.2.5 Embryo Rescue
62(1)
3.2.6 Somatic Hybridization
63(1)
3.2.7 Somaclonal Variation
63(1)
3.2.8 Mutation Breeding
64(1)
3.2.9 Plant TC and Micropropagation
65(4)
3.3 Unintended Effects from Conventional Biotechnology
69(1)
3.3.1 Mutations
70(1)
3.4 GE Techniques
70(30)
3.4.1 Overview
70(2)
3.4.2 From the Laboratory to the Greenhouse
72(1)
3.4.3 Techniques of GE
72(11)
3.4.3.1 Microbial Vectors
74(3)
3.4.3.2 Electroporation
77(1)
3.4.3.3 Microinjection
78(1)
3.4.3.4 Microprojectile Bombardment (Biolistics)
79(1)
3.4.3.5 Gene Splicing
80(1)
3.4.3.6 Gene Silencing
81(2)
3.4.3.7 Calcium Phosphate Precipitation
83(1)
3.4.3.8 Lipofection
83(1)
3.4.4 The Steps Followed in GE
83(5)
3.4.5 Methods for Detection, Identification, and Quantification of GMOs in Food and Feed
88(22)
3.4.5.1 Introduction
88(2)
3.4.5.2 Sampling
90(1)
3.4.5.3 GMO Testing Methods
91(5)
3.4.5.4 Validation and Standardization of Methods
96(1)
3.4.5.5 Reference Material, for GMO Testing
97(1)
3.4.5.6 The Future of GMO Testing
97(1)
3.4.5.7 ISO Standards for Detecting GMOs in Food
98(2)
3.5 Unintended Effects of GE
100(3)
References
103(3)
Suggested References
106(3)
4 Applications of Genetic Modification at the Field and Commercial Levels 109(74)
4.1 Introduction
109(1)
4.2 Plant Biotechnology
110(25)
4.2.1 Development of GM Crop Varieties with Improved Resistance to Herbicides Used for Weed Control
112(2)
4.2.2 Development of GM Crop Varieties with Improved Resistance to Pests
114(2)
4.2.3 Development of GM Crop Varieties with Improved Resistance to Bacterial, Fungal, and Viral Diseases
116(2)
4.2.3.1 Transgenic Crop Varieties Resistant to Bacterial Diseases
117(1)
4.2.3.2 Transgenic Crop Varieties Resistant to Fungal Diseases
117(1)
4.2.3.3 Transgenic Crop Varieties Resistant to Viral Diseases
117(1)
4.2.4 Development of GM Crop Varieties with Improved Resistance or Tolerance to Abiotic Factors
118(1)
4.2.5 Development of GM Crop Varieties with Improved Nutritional Quality Traits
119(2)
4.2.6 Weighing Risks and Benefits of Applying GE to Crops
121(1)
4.2.7 Production of Biofertilizers
122(4)
4.2.8 Global Status of GM Crops
126(4)
4.2.9 GM Crops/Foods in Developing Countries with Special Reference to Africa
130(5)
4.3 Animal Biotechnology
135(3)
4.3.1 Animal Genetic Modification Techniques
135(3)
4.3.1.1 Techniques That Do Not Use GE
135(1)
4.3.1.2 Techniques That Involve GE
136(2)
4.3.2 Biotechnology for Animal Feed Production
138(1)
4.4 Food Biotechnology
138(32)
4.4.1 Introduction-Genetically Modified Foods
138(2)
4.4.2 Composition of GE Foods
140(1)
4.4.2.1 Intended Changes in Composition
140(1)
4.4.2.2 Unintended Changes in Composition
141(1)
4.4.3 Biotechnology in Food Processing and the Uses of GMOs in the Food Industry
141(15)
4.4.3.1 GM Crops (Products) Used as Food
141(4)
4.4.3.2 Food Companies Using GMO Ingredients
145(1)
4.4.3.3 Examples of GM Foods
145(4)
4.4.3.4 Processed Foods and Ingredients Based on GM Products
149(1)
4.4.3.5 Foods Produced from Animals Consuming GM Crops or Treated with Bovine Growth Hormone (BGH)
150(1)
4.4.3.6 Non-GMO Companies and Food Products
151(5)
4.4.3.7 Non-GMO Seed Companies
156(1)
4.4.3.8 Non-GMO Project Verified
156(1)
4.4.4 Biotechnology in Functional Foods and Nutraceuticals
156(10)
4.4.4.1 Production of Plant-Based Functional Foods
159(1)
4.4.4.2 Production of Animal-Based Functional Foods
159(1)
4.4.4.3 Application of Biotechnology for Production of Foods and Food Ingredients
160(6)
4.4.5 The Future of GM Food
166(4)
4.5 Biotechnology for Biofuel Production
170(2)
References
172(8)
Suggested References
180(3)
5 Laws, Regulations, and Labeling for GM Foods 183(38)
5.1 Introduction
183(2)
5.2 General Aspects of GM Food Regulations and Labeling
185(8)
5.2.1 The Principle of Substantial Equivalence
185(2)
5.2.2 GM Food Labeling
187(1)
5.2.3 Issues with GM Food Labeling
187(2)
5.2.4 Pro- and Anti-Labeling Argtiments
189(2)
5.2.4.1 Pro-Labeling Arguments
189(1)
5.2.4.2 Anti-Labering Arguments
190(1)
5.2.5 Global GM Food labeling
191(2)
5.3 GM Foods Regulations and Labeling in Selected Countries
193(17)
5.3.1 Introduction
193(2)
5.3.2 Australia-New Zealand
195(2)
5.3.3 Canada
197(2)
5.3.3.1 Regulations
197(1)
5.3.3.2 Labeling
198(1)
5.3.4 The European Union
199(3)
5.3.5 Japan
202(2)
5.3.6 South Africa
204(1)
5.3.7 United States
205(5)
5.4 Consumer Perspectives on GM Food Labeling
210(1)
5.5 Intellectual Property (IP) and Patents
211(4)
References
215(5)
Suggested References
220(1)
6 GM Foods or Not? The Controversy 221(74)
6.1 Introduction
221(5)
6.2 Issues of Concern and Controversy
226(6)
6.2.1 Concerns about Food Safety and Human Health
226(2)
6.2.2 Environmental Concerns
228(2)
6.2.3 Ethical Concerns
230(1)
6.2.4 Regulatory and Legal Concerns
230(1)
6.2.5 Economic Concerns
230(1)
6.2.6 Animal Health and Welfare
231(1)
6.2.7 Consumer Choice
231(1)
6.2.8 Concerns about Bias in Scientific Publishing
232(1)
6.3 Proponents
232(19)
6.3.1 Who Are the Proponents?
232(9)
6.3.1.1 International Bodies and Governments
232(1)
6.3.1.2 Biotech, Agrochemical, and Associated Companies
233(3)
6.3.1.3 Pro-GM Lobby Groups
236(5)
6.3.1.4 Global Network of Pro-Corporate Activists
241(1)
6.3.2 Arguments in Favor of GM Foods
241(10)
6.3.2.1 Benefits for Farmers
242(1)
6.3.2.2 Benefits for Consumers
243(3)
6.3.2.3 Benefits for the Environment
246(3)
6.3.2.4 Benefits for the Economy
249(1)
6.3.2.5 Other Points in Favor of GM Foods
250(1)
6.4 Opponents
251(26)
6.4.1 Introduction
251(1)
6.4.2 Who Are the Opponents?
252(8)
6.4.2.1 United States
252(4)
6.4.2.2 Europe
256(2)
6.4.2.3 Canada, Australia, and New Zealand
258(1)
6.4.2.4 Africa
258(2)
6.4.2.5 Central and South America
260(1)
6.4.2.6 Asia Pacific
260(1)
6.4.3 Popular Protests against GMOs and GM Foods
260(1)
6.4.4 Vandalism and Threats by Anti-GMO Activists
261(1)
6.4.5 Arguments against GM Foods
262(15)
6.4.5.1 Better Alternatives to GM Technology
263(1)
6.4.5.2 Hazards and Risks of GM
264(6)
6.4.5.3 Impact on the Environment, the Ecosystem, and Farming
270(5)
6.4.5.4 Ethical and Moral Objections
275(1)
6.4.5.5 GM Technology Creates Socioeconomic and Political Threats
275(2)
6.5 And the Debate Continues!
277(1)
References
278(7)
Suggested References
285(10)
7 Consumer Issues 295(28)
7.1 Introduction
295(3)
7.2 Consumer Rights
298(2)
7.3 Studies on Consumers' Perceptions, Attitudes, and Preferences for GM Foods
300(12)
7.4 Impact of Moving from Including GM Components to Non-GM Components on Food Sales
312(1)
7.5 Roles of Mass Media
313(1)
References
314(5)
Suggested References
319(4)
Glossary 323(60)
Index 383
Salah Eldin Osman Mahgoub is a Certified Food Scientist (CFS), Professional member of the Institute of Food Technologists (IFT, USA), and Fulbright scholar with international work experience. Has been a university professor in the university of Botswana, Botswana, university of Khartoum, Sudan and an adjunct professor at Kaplan University, USA. A critical thinker with proven experience in food science, food processing, genetically modified foods, functional foods and nutrition in relation to various consumer issues. An experienced researcher, team leader and effective team player, with proven track on developing products from the concept to the shelf and the impact on consumer preferences. Published 34 articles and conference proceedings in peer reviewed journals. Presented and participated in 42 conferences and workshops globally.
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