Food and New Biotechnology: Novelty, Safety, and Control Aspects of Foods Made by New Biotechnology |
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aestivum bread wheat amino acids application biotechniques biotechnology Brassica callus cell and tissue cell culture cell fusion chemical chromosome Citrus coat protein Committee composition compounds crop plants decision tree effects enzymes expression flavours food additives food ingredients food production food supply foreign gene gene product genetic engineering genetically engineered microorganisms genetically modified genome glucosinolate glycoalkaloids glyphosate herbicide Herbicide tolerance host human identification IFBC inserted genes lectins levnedsmiddel maize manipulation metabolism methods mg/kg microorganisms molecular farming mosaic virus natural toxicants novel food nutrients nutritional organisms Phosphinothricin plant breeding plant cell cultures plasmid potato potential protein protoplast protoplast fusion recombinant regeneration risks rust resistance safety evaluation selection somatic hybridization specific studies substances suspension cultures techniques tissue culture tobacco Toxic constituents toxicological toxins traditional breeding traditional food transfer transformation transgenic animals transgenic plants Triticum aestivum bread Trypsin inhibitor uuden biotekniikan avulla vectors vitro