UID:
kobvindex_HPB1196191864
Umfang:
1 online resource
ISBN:
9789264386464
,
9264386467
Inhalt:
This volume compiles the consensus documents developed by the OECD Working Group for the Safety of Novel Foods and Feeds from 2015 to 2019. It deals with the composition of common bean, rice, cowpea and apple, four important crops for agriculture and food consumption worldwide. The science-based information collated here is intended for use during the regulatory assessment of food/feed products derived from modern biotechnology, i.e. issued from transgenic plants.
Anmerkung:
Intro -- Foreword -- Acknowledgements -- Abbreviations and acronyms -- Executive summary -- Introduction to OECD work on novel food and feed safety -- OECD activities on novel food and feed safety -- The emergence of the concept of consensus documents on compositional considerations -- Background and principles surrounding the use of consensus documents -- The process for preparing consensus documents on compositional considerations -- Current and future trends -- Note -- References
,
Compositional considerations for new varieties of crop species: Key food and feed nutrients, anti-nutrients and other constituents -- Compositional considerations for new varieties of crop species: Key food and feed nutrients, anti-nutrients and other constituents -- Chapter 1. Common Bean (Phaseolus vulgaris) -- Background -- General description of common bean (Phaseolus vulgaris L.) -- Production -- Processing -- Uses -- Appropriate comparators for testing new varieties -- Breeding characteristics screened by developers -- Nutrients
,
Composition of common bean (Phaseolus vulgaris L.) -- General points -- Constituents of common bean seed -- Proximate composition -- Carbohydrates -- Protein -- Lipids/fatty acids -- Vitamins -- Minerals -- Anti-nutrients, toxicants and other constituents -- Anti-nutrients and toxicants -- General points -- Main anti-nutrients -- Tannins -- Phytate/phytic acid -- Trypsin inhibitors -- Alpha-amylase inhibitors -- Lectins -- Other constituents -- Oligosaccharides -- Saponins -- Phenolics -- Suggested constituents to be analysed related to food use -- Key products consumed by humans
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Suggested analysis for food use of new varieties -- Suggested constituents to be analysed related to feed use -- Key products consumed by animals -- Suggested analysis for feed use of new varieties -- Note -- References -- Chapter 2. Rice (Oryza sativa) -- Terminology -- Background -- Cultivated rice species -- Production and consumption -- Processing -- Uses -- Appropriate comparators for testing new varieties -- Breeding characteristics screened by developers -- Nutrients -- Key nutrients in rice products for food use -- Carbohydrates -- Starch -- Dietary fibre -- Protein
,
Amino acid composition -- Lipids -- Minerals -- Vitamins -- Key nutrients in rice products for feed use -- Other constituents -- Anti-nutrients and toxicants -- Phytic acid -- Trypsin inhibitors -- Lectins -- Oryzacystatin -- Rice alpha-amylase/subtilisin inhibitor (RASI) -- Allergens -- 14-16 kDa proteins -- 33-kDa protein -- Suggested constituents to be analysed related to food use -- Key rice products for food -- Recommendation of key components to be analysed related to food use -- Suggested constituents to be analysed related to feed use -- Key rice products for feed -- Paddy rice -- Straw
Sprache:
Englisch
URL:
http://www.vlebooks.com/vleweb/product/openreader?id=none&isbn=9789264386464
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