Front Cover; Biotechnology and Nutrition; Copyright Page; Table of Contents; PREFACE; Acknowledgment; PART I: ENHANCED HUMAN NUTRITION; Chapter 1. An International Perspective on Biotechnology and Nutrition; Introduction; Benefits to the Consumer; Producing More Food; The Policy Context; Support for Research; Chapter 2.Impact of Diet on Human Oncology; Introduction; Diet and Cancer; Scientific Rationale for Dietary Modification; Chemoprevention; Clinical Intervention; Clinical Intervention Trials; Biotechnology-Health Implications of the Changing Food Supply; References

Chapter 3.Low Calorie Diets and ObesityIntroduction; Obesity as a Disease; Complications of Obesity; Treatment of Obesity: Low Calorie Diets; References; Chapter 4.Bioengineering of Meat; Introduction; Genetic Selection and Management Strategies for Ruminants; Porcine Somatotropin (pST) Administration; Transgenic Pigs Expressing a Bovine Growth Hormone Gene; Conclusions; References; Chapter 5.Biological Conversion of Inedible Biomass to Food; Introduction; Problems With Lignocellulose Conversions; Chemical and Enzymatic Hydrolysis Studies; Solid Substrate Fermentation Studies; Trichoderma Sp.

AlgaeCurrent Research; Materials and Methods; Results; Discussion; References; PART II: CARBOHYDRATE NUTRITION-NEEDS AND MOLECULAR APPROACHES; Chapter 6.Industry Trends and Nutritional Issues for Food Uses of Starch: The Impact of Biotechnology on Future Opportunities; Introduction; Starch in Nutrition; Starch Functionality; Controlling Starch Function; Role of Biotechnology in Starch Polymer Function Control; Regulatory and Public Concerns; Summary; References; Chapter 7.Human Physiological Responses to Dietary Fiber; Introduction; Properties of Dietary Fiber; Nutritional Responses

ConclusionsAcknowledgements; References; Chapter 8.Molecular Strategies to Optimize Forage and Cereal Digestion by Ruminants; Introduction; Structure of Plant Cell Walls and Cereal Starch; Major Fibrolytic Organisms, Their Interactions, and Adhesion to Fiber; Hydrolytic Enzymes of Rumen Microorganisms; Starch Digestion; Genes Coding for Fibrolytic Enzymes; Genetic Diversity; Plasmids from Rumen Bacteria; Gene Transfer; Manipulation of Fiber Digestion; Genetic Manipulation; Molecular Considerations; Conclusions; Acknowledgements; References

Chapter 9.Genetic and Molecular Genetic Regulation of Soluble and Insoluble Carbohydrate Composition in TomatoIntroduction; Metabolism of Soluble Carbohydrate; Degradation of Cell Wall Polymers; Conclusions; References; Chapter 10.Causes for Concern and Opportunities for Enhanced Nutrition in the Modification of Dietary Carbohydrate Composition; Introduction; Fructose; Amylose and Amylopectin; References; PART III: AMELIORATED PROTEINS; Chapter 11.Improvement of the Nutritional Quality of Legume Proteins with Special Emphasis on Soybean Protein; Introduction