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"Cereal Biotechnology"
Edited by: Peter C. Morris, Heriot-Watt University and James H. Bryce, Heriot-Watt University Published: 2000. Hardcover. 264 pp.
Price $249.95.00 (Shipping and handling: $8.00 for U.S. delivery, $15.00 elsewhere).
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 Technology analyses 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.
LIST OF CONTRIBUTORS
GLOSSARY
INTRODUCTION
Cereals: an introduction
Plant breeding
Biotechnology: an introduction
The structure of this book
THE GENETIC TRANSFORMATION OF WHEAT AND BARLEY
Issues in successful transformation
Target tissues for tarnsformation
Delivery of DNA
Selection and regeneration
Promoters
Examples of transformed wheat and barley
Summary: problems and future trends
THE GENETIC TRANSFORMATION OF RICE AND MAIZE
Approaches to the transformation of maize and rice
Target tissues for rice and maize transformation
Vectors for rice and maize transformation
Examples of agronomically useful genes introduced into rice and maize
Summary: problems, limitations and future trends
PRODUCT DEVELOPMENT IN CEREAL BIOTECHNOLOGY
Commercial targets for cereal biotechnology
Problems in cereal biotechnology
Efficacy screening of commercial traits
Molecular breeding of transgenic plants
Molecular quality control for transgenic plants
Intellectual property and freedom to operate
Regulatory issues and risk assessment
Product release and marketing strategies
Product development: a practical example
Future trends
USING BIOTECHNOLOGY TO ADD VALUE TO CEREAL
Weed control (productivity, quality, safety)
Disease resistance (productivity, quality, safety)
Improved nutritional properties (quality, safety)
Improved processing properties (productivity, quality, safety)
Improved cereal quality control (quality, safety)
Summary: future prospects and limitations
MOLECULAR BIOLOGICAL TOOLS IN CEREAL BREEDING
Markers
Characters
Deployment of molecular markers
Future prospects
Conclusions
References
RISK ASSESSMENT AND LEGISLATIVE ISSUES
Risk assessment and avoidance: general principles
Assessing the impact of genetically modified crops
How is biotechnology regulated?
Public perceptions
Future developments in the regulatory process
CURRENT PRACTICE IN MILLING AND BAKING
The composition of cereals
The use of cereals in milling
Cereal requirements for milling
The use of cereals in baking
Bread baking
Biscuit manufacture
Summary: the role of biotechnology
CURRENT PRACTICE IN MALTING, BREWING AND DISTILLING
The fundamentals of malting, brewing and distilling
The malting industry: current practice
The brewing industry: current practice
The distilling industry: current practice
Summary: limitations in current practice and the role of biotechnology
SUMMARY AND CONCLUSIONS
Improving cereal production and quality: a global challenge
The potential of cereal biotechnology
Biotechnology in commercial practice
The future
NOTES: Introduction at the beginning of Chapters 2-9; References and Sources of further information and advice at the end of Chapters 1-5 and 7-9
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Agritech Publications/Agricell Report
P.O. Box 255
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