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Plant Food Biotechnology Book from C.H.I.P.S.

Molecular Biotechnology for Plant Food Production
edited by
Octavio Paredes-Lopez

  • First single volume reference on the use of genetic engineering and molecular biology for plant food production
  • Basic to in-depth approaches at the molecular level combining agricultural technology with food science and technology
  • Focus on biotechnology s role in the manipulation of cell and plant growth for enhanced productivities
  • Over 2100 key literature references
Content

Section I: Cellular and Molecular Approaches to Plant Biotechnology

The Biology of Flowering Plants

  • The Nature of Flowering Plants
  • The Flowering Plant Body
  • The Plant Cell and its Organelles
  • Tissue Types of Flowering Plants
  • Photosynthesis
  • Growth and Development of the Plant Body
  • Environmental Factors that Promote Growth and Development
  • Environmental Factors that Compromise
  • Growth and Development: Stress Responses

Molecular Biology Research Procedures

  • DNA Structure and Function
  • Manipulating Genes
  • Tools and Procedures in Molecular Biology
  • Construction of Recombinant DNA Molecules: Cloning Strategies
  • Transformation Strategies for Higher Plants

In Vitro Mass Cultivation of Cells and Tissues

  • Plant Cells and Tissue Cultures
  • In Vitro Procedures for Plant Regeneration
  • Somaclonal and Gametoclonal Variation

Plant-Pathogen Interactions in Plant Biotechnology

  • Genetic Basis of Interaction
  • Molecular Basis of Interaction
  • Bacterial Pathogens as Models
  • Fungi as Plant Pathogens
  • Minimal Pathogens, the Viroids

Genetic Engineering for Crop Improvement: Strategies for Gene Isolation

  • Positional Cloning of Plant Genes
  • Insertional Mutagenesis in Plants
  • Exploiting Saccharomyces cerevisiae as a System to Isolate and Analyze Plant Genes
  • Analysis of Differential Gene Expression
  • Subtractive Cloning of Plant Genes
  • Targeted Inactivation of Genes in Plants
  • Genomics, a Contemporary View in Genetics

Section II: Applications of Molecular Biotechnology for Plant Food Production

Transgenic Plants for the Improvement of Field Characteristics Limiting Crop Production

  • Increased Tolerance to Abiotic Stress
  • Transgenic Plants with Resistance to Insect Pests
  • Transgenic Plants with Disease Resistance

Molecular Markers for Crop Improvement

  • Types of Molecular Marker
  • Applications of Molecular Markers for Crop Improvement

Physiology and Molecular Biology of Fruit Ripening

  • Ripening Processes
  • The Control of Ripening
  • The Softening/Storage Compromise
  • Role of Gene Expression During Ripening
  • Isolation and Analysis of Genes Related with the Ripening Process
  • Genetic Manipulation of Fruit Ripening
  • Fruits and Other Edible Plant Tissues' Vaccine Delivery Systems

Molecular Aspects of Secondary Metabolites in Plant Food Production

  • Flavors and Aroma
  • Browning, Texture and Astringency
  • Poisons and Deleterious Substances
  • Perspectives

Plant Pigments: Characterization, Biosynthesis, Gene Regulation, and Applications as Food Additives

  • The Anthocyanin Biosynthetic Pathway
  • The Carotenoid Biosynthetic Pathway
  • The Betalain Biosynthetic Pathway
  • Application of Plant Pigments as Food Additives
  • Analytical Methods

Genetic Modifications of Plant Seed Storage Proteins for Food Production

  • Characteristics of Seed Storage Proteins
  • Classification of Seed Storage Proteins
  • Plant Storage Proteins Gene Structure
  • Cereal Seed Storage Proteins and their Genes
  • Major Seed Proteins from Dicotyledonous Plants
  • Biotechnology of Storage Proteins and Protein Food Products

Chemistry, Biosynthesis, and Engineering of starches and Other Carbohydrates

  • Starch Storage
  • Biosynthesis of Starch
  • Genetic Modification of Starch Structure
  • Production of Non-Starch Carbohydrates

Chemistry and Engineering of Edible Oils and Fats

  • Quality of Edible Oils and Fats
  • Traditional and Novel Techniques to Enhance Functional Properties
  • Improvement of Oilseed Quality by Genetic Engineering
  • Uses of Engineered Products

Biotechnology for the Improvement of Nutritional Quality of Food Crop Plants

  • Nutritionally Important Components in Plants
  • Antinutritional Factors in Plants
  • Pigments
  • Allergenicity of Foods
  • Regulation and Risks for Crop Transgenic Plants
  • Human Health and Food-Crop Plants

Index

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Molecular Biotechnology for Plant Food Production
edited by Octavio Paredes-Lopez
635 pages $248.95 + shipping
Texas residents please add 6.75 % sales tax

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