Chemicals via Higher Plant Bioengineering

  • Fereidoon Shahidi
  • Paul Kolodziejczyk
  • John R. Whitaker
  • Agustin Lopez Munguia
  • Glenn Fuller

Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 464)

Table of contents

  1. Front Matter
    Pages i-viii
  2. Paul P. Kolodziejczyk, Fereidoon Shahidi
    Pages 1-4
  3. Thomas A. McKeon, Jiann-Tsyh Lin, Allan E. Stafford
    Pages 37-47
  4. Herminia Loza-Tavera
    Pages 49-62
  5. B. J. Barkla, R. Vera-Estrella, O. Pantoja
    Pages 77-89
  6. Dominic W. S. Wong, George H. Robertson
    Pages 91-105
  7. Federico Sánchez, Luis Cárdenas, Carmen Quinto
    Pages 107-115
  8. Benito O. de Lumen, Alfredo F. Galvez, M. Jamela Revilleza, Deanne C. Krenz
    Pages 117-126
  9. Elizabeth E. Hood, Ann Kusnadi, Zivko Nikolov, John A. Howard
    Pages 127-147
  10. Takeshi Arakawa, Daniel K. X. Chong, Charles W. Slattery, William H. R. Langridge
    Pages 149-159
  11. Takeshi Arakawa, Jie Yu, William H. R. Langridge
    Pages 161-178
  12. A. Jiménez-Aparicio, G. Gutiérrez-López
    Pages 195-210
  13. Ma. Luisa Villarreal, Pilar Nicasio, Gabriela Rojas, Laura Alvarez, Rodolfo Quintero
    Pages 221-233
  14. B. Canto-Canché, V. M. Loyola-Vargas
    Pages 235-275
  15. Back Matter
    Pages 277-280

About this book


Food and raw material for its production was generally produced via the traditional agriculture. On the other hand, novel chemicals were manufactured in the laboratory or extracted from plant and animal sources. However, as the world population is steadily in­ creasing, there is a decrease in traditional agriculture productivity and concerns are also expressed over the damage inflicted to the environment and restrictions that might be en­ forced in food production. At the same time, there is an increasing demand for high qual­ ity agricultural products as well as for food ingredients related to both the traditional or newly discovered nutrients or phytochemicals. Trends and developments,~n the area of plant biotechnology and bioengineering has allowed manipulation of genes' !lnd/or insertion of new genes, thus production of trans­ genic plants. Starting from the introduction of agronomic traits, particularly stress resis­ tance to diverse environmental factors, process and sensory characteristics, food quality and production of novel varieties of plant-based products through genetic engineering, biotechnology is changing the,;agriculture and the concept of production of plant-ba~~d raw materials. Increasing attention is being paid on research for production of plants !pat can provide a wide array of food and non-food products. Perhaps the first non-food pro,d­ uct that plant biotechnology would achieve is production of large scale custom-designed industrial oils, but the list of chemicals is long, ranging" from oils and specific triacyl­ glycerols to biopolymers, enzymes, blood components, amo~g others.


Terpene algae bioengineering biotechnology enzymes nitrogen proteins quality roots toxin transgen

Editors and affiliations

  • Fereidoon Shahidi
    • 1
  • Paul Kolodziejczyk
    • 2
  • John R. Whitaker
    • 3
  • Agustin Lopez Munguia
    • 4
  • Glenn Fuller
    • 5
  1. 1.Memorial University of NewfoundlandSt. JohnCanada
  2. 2.POS Pilot Plant CorporationSaskatoonCanada
  3. 3.University of CaliforniaDavisUSA
  4. 4.Institute of Biotechnology-UNAMCuernavacaMexico
  5. 5.USDA/ARSAlbanyUSA

Bibliographic information

  • DOI
  • Copyright Information Springer Science+Business Media New York 1999
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4613-7143-4
  • Online ISBN 978-1-4615-4729-7
  • Series Print ISSN 0065-2598
  • Buy this book on publisher's site
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