Proceedings of the First International Symposium on Human Health Effects of Fruits and Vegetables PDF Download
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Author: Yves Desjardins
Publisher:
ISBN:
Category : Electronic books
Languages : en
Pages : 476
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Book Description
Author: Yves Desjardins
Publisher:
ISBN:
Category : Electronic books
Languages : en
Pages : 476
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Book Description
Author: G. R. Dixon
Publisher:
ISBN: 9789066051577
Category : Horticulture
Languages : en
Pages : 380
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Book Description
Author: B. Patil
Publisher:
ISBN: 9789066056022
Category : Farm produce
Languages : en
Pages : 644
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Book Description
Author: Daphna Havkin-Frenkel
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 132
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Book Description
Author: A. I. Özgűven
Publisher:
ISBN: 9789066052499
Category : Fruit
Languages : en
Pages : 396
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Book Description
Author: Peter J. Batt
Publisher:
ISBN:
Category : Business logistics
Languages : en
Pages : 532
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Book Description
Author: José Antonio Fernández
Publisher:
ISBN:
Category : Saffron crocus
Languages : en
Pages : 504
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Book Description
Author: British Library. Document Supply Centre
Publisher:
ISBN:
Category : Congresses and conventions
Languages : en
Pages : 990
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Book Description
Author: Nicolás Castilla
Publisher: CABI
ISBN: 1780641036
Category : Gardening
Languages : en
Pages : 373
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Book Description
Translation of the second ed.: Invernaderos de plaastico: tecnologaia y manejo.
Author: Shain-dow Kung
Publisher: Elsevier
ISBN: 1483165329
Category : Technology & Engineering
Languages : en
Pages : 369
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Book Description
Biotechnology and Food Quality focuses on the potential of biotechnology in quantitatively and qualitatively modifying agriculture. The selection first offers information on the benefits of agricultural biotechnology on developed and developing countries, food quality education, and food quality, biotechnology, and the food company. Discussions focus on consumer concerns, demographic and social changes, scope and future role of food quality, and improvement of agricultural raw materials and processed foods. The manuscript then underscores how to make technology transfer work and the regulatory considerations of biotechnology. The text examines the characterization and modification of maize storage proteins; genetic modification of traits of interest to consumers and processors; and omega-3 fatty acid improvements in plants. Topics include genetic engineering of fatty acid biosynthesis, cellular genetics, molecular biology, application of technology to food products, and genetic engineering of lysine-containing alpha zeins. Cell wall dynamics, prospects for the use of genetic engineering in the manipulation of ethylene biosynthesis and action in higher plants, and molecular interactions of contractile proteins are also elaborated. The selection is a highly recommended source of data for biotechnologists, agriculturists, and food experts.
