Impact of biotechnology on food product development
1985
Moshy, R.J.
New characteristics may be built into raw materials through the use of biotechnology. These attributes may then be transferred to processed food products to reduce the use of additives (e.g., stabilizers, antioxidants) and enhance product quality. A review examines how biotechnology can effect new product characteristics (production and processing costs, competitive product comparisons, consumer acceptability, and packaging technology), and gives examples of the application of biotechnology to corn and tomato products. The method and tools of biotechnology also are summarized and applications of industrial processes to tissue culture to produce desired substances from plants ("phytoproduction") are discussed. Color photographs are included to illustrate applications of biotechnology to plant crops. (wz)
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