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Chocolates and Confections
March 2007
This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. |
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Sweeteners Handbook, 3rd Edition
November 2007
First published in 1996, The Sweeteners Handbook has been an essential reference tool for the food industry, providing detailed information on the properties and applications of the sweeteners currently permitted for use in foodstuffs |
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| PC Morris, JH Bryce |
| Woodhead Publishing Limited |
| ISBN
NO: 1855734982 |
Published:
June 2000 |
UK
Price: £135
(
€182.00
,
$268.50
) |
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| Glossary Chapter 1: Introduction P C Morris and J H Bryce, Heriot-Watt University, UK * Cereals: an introduction* Plant breeding* Biotechnology: an introduction* The structure of this bookChapter 2: The genetic transformation of rice and maize R C Schuurink and J D Louwerse, Heriot-Watt University, UK * Introduction* Issues in successful transformation* Target tissues for transformation* Delivery of DNA* Selection and regeneration* Promoters* Examples of transformed wheat and barley* Summary: problems and future trendsChapter 3: The genetic transformation of rice and maize M R Davey, H Ingram, K Azhakanandam and J B power, University of Nottingham, UK * Introduction* 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 trendsChapter 4: Product development in cereal biotechnology D McElroy, Maxygen Inc, USA * Introduction* Commercial targets for cereal biotechnology* Problems in cereal biotechnology* Efficacy screening of commercial traits* Molecular breeding of transgenic plants* Molecular control for transgenic plants* Intellectual property and freedom to operate* Regulatory issues and risk assessment* Product release and marketing strategies* Product development: a practical exampleChapter 5: Using biotechnology to add value to cereals R J Henry, Southern Cross University, Australia * Introduction* Weed control (productivity, quality, safety)* Disease resistance (productivity, quality, safety)* Improved nutritional properties (quality, safety)* Improved processing properties (productivity, quality, safety)* Improved cereal control (quality, safety)* Summary: future prospects and limitationsChapter 6: Molecular biological tools in cereal breeding W Thomas, Scottish Crop Research Institute, UK * Introduction* Markers* Characters* Deployment of molecular markers* Future prospectsChapter 7: Risk assessment and legislative issues W Cooper, IP Acumen and J B Sweet, National Institute of Agricultural Botany, UK * Introduction* Risk assessment and avoidance: general principles* Assessing the impact of genetically modified crops* How is biotechnology regulated?* Public perceptions* Future developments in the regulatory processChapter 8: Current practice in milling and baking A Lynn, Scottish Agricultural College, UK * Introduction* 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 biotechnologyChapter 9: Current practice in malting, brewing and distilling R G Anderson, Marchington Zymoscience, UK * Introduction* 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 biotechnologyChapter 10: Summary and conclusions P C Morris, G Palmer and J H Bryce, Heriot-Watt University, UK * Improving cereal production and quality: a global challenge* The potential of cereal biotechnology* Biotechnology in commercial practice* Problems facing the cereal biotechnology industryIndex |
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