Genetically Modified Organisms in Food

Genetically Modified Organisms in Food

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Genetically Modified Organisms in Food focuses on scientific evaluation of published research relating to GMO food products to assert their safety as well as potential health risks. This book is a solid reference for researchers and professionals needing information on the safety of GMO and non-GMO food production, the economic benefits of both GMO and non-GMO foods, and includes in-depth coverage of the surrounding issues of genetic engineering in foods. This is a timely publication written by a team of scientific experts in the field who present research results to help further more evidence based research to educate scientists, academics, government professionals about the safety of the global food supply. Provides the latest on research and development in the field of GMOs and non-GMO safety issues and possible risk factors incorporating evidence based reviews for a better understanding of these issues Covers various aspects of GMO production, analysis and identification to better understand GMO development and use Includes definitions, a brief overview and history of GM foods from a global perspective and concise summaries with recommendations for actions for each chapterRepair of the DSB via illegitimate recombination (IR) will lead to site-specific random mutations of the targeted gene (SDN1) (A and D). ... a donor DNA consisting of a transgene flanked by homologous sequences will lead to the integration of the transgene in a target locus of the plant ... 149 Genetically Modified Organisms in Food. 7.00014-2 Copyright Ac 2016.

Title:Genetically Modified Organisms in Food
Author:Ronald Ross Watson, Victor R. Preedy
Publisher:Academic Press - 2015-08-20


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