This far-reaching reference explores contemporary biotechnological approaches that hold the most promise for improving food quality and safety in the years ahead.

Expert contributions show how biotechnology can be utilized in post-harvest food processing, product enhancement, and the safety and use of agricultural commodities.

In this book you will find techniques for genetic engineering of plants, uses of biotechnology in utilization of microbial enzymes, and methods for designing, constructing, and expressing artificial genes.

Among the key areas covered are how to:

• Improve the quality of fruits and muscle food products
• Increase disease resistance in plants
• Identify pathogenic foodborne bacteria and viruses more effectively
• Improve protein functionality in foods
• Detect Listeria more rapidly
• Reduce aflatoxin levels in crops before harvest
• Enhance fiber functionality

This book will serve as a vital reference tool to anyone interested in the biotechnology of new and safe foods. It will meet the needs of food scientists involved in product development and research, as well as other food science and technology professionals

Contents

1. Enhancing the Nutritional Quality of Crop Plants: Design, Construction, and Expression of an Artificial Plant Storage Protein Gene
2. Deamidation of Phosphorylation to Improve Protein Functionality in Foods
3. Natural Enzyme and Biocontrol Methods for Improving Fruits and Fruit Quality
4. Safety Evaluation of Food Enzymes from Genetically Engineered Organisms
5. Toward the Genetic Engineering of Disease Resistance in Plants: The Transfer of Pea Genes to Potatoes
6. Automated System for Microbial Screening/Breeding
7. DNA Probes for the Identification of Pathogenic Foodborne Bacteria and Viruses
8. Rapid Methods for the Detection of Listeria
9. Molecular Strategies for Reducing Aflatoxin Levels in Crops Before Harvest
10. Molecular Strategies for Improving the Quality of Muscle Food Products

Index

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