Publisher: CRC Press
Publish date: August 2000
Describes the science behind cereal transformation Analyzes the nature of the practice of applying genetic engineering to cereal processing Evaluates potential benefits and risks of using genetic techniques in cereal processing Describes the current practice and limitations in malting and brewing, milling and baking, and cereal production Discusses problems of risk assessment, legislative issues, and public perception Provides a comprehensive overview of cereal biotechnology The application of biotechnology to food processing has been one of the most important and controversial recent developments in the food industry. With this in mind, Cereal Biotechnology analyzes the practice, potential benefits, and risks of using genetic techniques in cereal processing. This major new text provides both plant molecular biologists and those in the cereal processing industries with a comprehensive overview of the subject.