LEADER 00000cam a22006977a 4500 
003    OCoLC 
005    20240129213017.0 
006    m     o  d         
007    cr cnu|||||||| 
008    200701s2014    xx      o     000 0 eng   
024 8  C20090267213 
024 8  9781483298658 
029 0  AU@|b000067301050 
035    (OCoLC)1162607322 
040    AU@|beng|cAU@|dUAB|dOCLCO|dOCLCA|dOCLCO|dOCLCQ|dOCL|dOCLCQ
       |dOCLCO 
049    INap 
082 04 664 
082 04 664|qOCoLC|220/eng/20230216 
099    eBook O'Reilly for Public Libraries 
100 1  Bills, Donald,|eauthor. 
245 10 Biotechnology and Nutrition /|cBills, Donald.|h[O'Reilly 
       electronic resource] 
250    1st edition. 
264  1 |bNewnes,|c2014. 
300    1 online resource (480 pages) 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
347    text file 
520    Biotechnology and Nutrition documents the proceedings of 
       the Third International Symposium Biotechnology and 
       Nutrition jointly sponsored by the University of Maryland,
       the United States Department of Agriculture, and E.I. du 
       Pont de Nemours & Co. The symposium was organized to 
       provide a forum for nutritionists, molecular biologists, 
       animal and plant biochemists, food scientists, 
       policymakers, and others who will influence the 
       improvement of nutrition through the application of 
       biotechnology. The contributions made by researchers at 
       the symposium are organized into five parts. Part I 
       provides a broad consideration of human nutrition and the 
       ability of biotechnology to improve nutrition. Part II 
       presents studies on carbohydrate nutrition, including 
       industry trends and nutritional issues for food uses of 
       starch and human physiological responses to dietary fiber.
       Part III focuses on proteins, including studies on 
       improving the nutritional quality of legume seed proteins 
       and increasing the lysine content of maize. The studies in
       Part IV deal with vitamins and minerals, such as genetic 
       improvement of vegetable carotene content and iron uptake 
       and translocation in plants. Part V examines molecular 
       approaches in the modification and production of edible 
       oils. 
542    |fCopyright &#169: Elsevier Science & Technology|g1992 
550    Made available through: Safari, an O'Reilly Media Company.
588    Online resource; Title from title page (viewed May 23, 
       2014) 
590    O'Reilly|bO'Reilly Online Learning: Academic/Public 
       Library Edition 
650  0 Food|xBiotechnology|vCongresses. 
650  0 Food. 
650  0 Nutrition|vCongresses. 
650  0 Nutrition. 
650  0 Bioengineering. 
650  0 Biotechnology. 
650  0 Food|xBiotechnology|xCongresses. 
650  2 Biotechnology 
650  2 Food 
650  2 Nutritional Physiological Phenomena 
650  6 Aliments|xBiotechnologie|vCongrès. 
650  6 Aliments|xBiotechnologie|xCongrès. 
650  6 Nutrition|vCongrès. 
650  6 Aliments. 
650  6 Nutrition. 
650  6 Biotechnologie. 
650  7 food.|2aat 
650  7 bioengineering.|2aat 
650  7 Biotechnology|2fast 
650  7 Bioengineering|2fast 
650  7 Food|xBiotechnology|2fast 
650  7 Food|2fast 
650  7 Nutrition|2fast 
655  7 Conference papers and proceedings|2fast 
700 1  Kung, Shain-dow,|eauthor. 
710 2  Safari, an O'Reilly Media Company. 
856 40 |uhttps://ezproxy.naperville-lib.org/login?url=https://
       learning.oreilly.com/library/view/~/9781483298658/?ar
       |zAvailable on O'Reilly for Public Libraries 
936    BATCHLOAD 
994    92|bJFN