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Biotechnologies Agriculture, Food, Natural Resource Issues
This note explains the following topics: Origins of agriculture and plant breeding, The science of genes, Chemicals of concern, The food industry and regulation of food safety Natural vs. synthetic chemicals, Pest control, pesticides, and the story of DDT, Organic and ecological agriculture, Dolly, BST, and transgenic animals, BT insect-tolerant crops, Future foods and drugs, Ethics and animal rights.
Author(s): Oregon State University
NA Pages 
Food Biotechnology by Sathyabama Institute of Science and Technology
This book explains the following topics: Microorganisms in food production, Food Biotechnology, Antioxidants, Colouring Agents Used In Food Products, Food Sweetener, Food borne diseases, Food Allergens, Fermented Milk And Other Products, Food Preservation.
Author(s): Sathyabama Institute of Science and Technology
170 Pages
Opportunities in Biotechnology for Future Army Applications
This PDF covers the following topics related to Biotechnology : Sensing the Battlefield Environment, Vaccination, Conclusions and Recommendations, Introduction, Search of New Materials, Soldier Health and Performance, Biotechnology and the Army, Electronics and Computing, Reducing Logistics.
Author(s): National Research Council (US) Committee on Opportunities in Biotechnology for Future Army Applications
NA Pages
Principles Of Plant Biotechnology
This note explains the following topics: Concepts of Biotechnology,Tissue culture and its history, Scope and importance in crop improvement, Totipotency and Morphogenesis, Nutritional requirements, Techniques of in vitro cultures , Micropropagation, Haploid production and uses, Ovule culture, Ovary and embryo culture, Test tube fertilization, Applications and achievements, Somaclonal variation and crop improvement, Somatic embryogenesis, Protoplast isolation, Gene cloning, Gene delivery methods in plants,Transgenic plants and their applications, Blotting techniques , DNA finger printing ,DNA markers in plant genome analysis.
Author(s): NA
349 Pages
Applications of Biotechnology to Fermented Foods
This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research. In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins.
Author(s): National Center for Biotechnology Information, U.S
NA Pages
Biotechnologies Agriculture, Food, Natural Resource Issues
This note explains the following topics: Origins of agriculture and plant breeding, The science of genes, Chemicals of concern, The food industry and regulation of food safety Natural vs. synthetic chemicals, Pest control, pesticides, and the story of DDT, Organic and ecological agriculture, Dolly, BST, and transgenic animals, BT insect-tolerant crops, Future foods and drugs, Ethics and animal rights.
Author(s): Oregon State University
NA Pages
Actinobacteria Basics and Biotechnological Applications
This book presents an introductory overview of Actinobacteria with three main divisions: taxonomic principles, bioprospecting, and agriculture and industrial utility, which covers isolation, cultivation methods, and identification of Actinobacteria and production and biotechnological potential of antibacterial compounds and enzymes from Actinobacteria. This book will be beneficial for the graduate students, teachers, researchers, biotechnologists, and other professionals, who are interested to fortify and expand their knowledge about Actinobacteria in the field of Microbiology, Biotechnology, Biomedical Science, Plant Science, Agriculture, Plant pathology, Environmental Science, etc.
Author(s): Dharumadurai Dhanasekaran and Yi Jiang
398 Pages
Applications of Biotechnology in Traditional Fermented Foods
The purpose of this report is to create greater awareness of the opportunities to reduce hunger and improve nutrition in developing countries through the application of biotechnology to widely practiced methods of food preparation and preservation.
Author(s): Panel on the Applications of Biotechnology to Traditional Fermented Foods, National Research Council
207 Pages
Commercial Biotechnology An International Analysis
This book assesses the international competitive position of the United States with respect to the development and commercialization of industrial applications of new biotechnology.
Author(s): United States Congress Office of Technology Assessment
NA Pages
Animal Biotechnology Science based Concerns
New procedures involving direct gene insertion and manipulation allow for much more rapid selection of desirable traits than older procedures. These new procedures will be described (Chapter 2) and discussed with reference to possible concerns related to the production of medical products (Chapter 3), food safety (Chapter 4), environmental issues (Chapter 5), and animal welfare (Chapter 6).
Author(s): The National Academies Press, Washington, D.c
200 Pages
Applications of Novel Techniques to Health foods, Medical and Agricultural Biotechnology (PDF 38P)
Currently this section contains no detailed description for the page, will update this page soon.
Author(s): NA
NA Pages