Recent Advances in Food Biotechnology Research

Introduction Bioengineered plants Essential vitamins Vitamin A Vitamin C Vitamin E Essential minerals Iron Essential amino acids Lysine Methionine and tyrosine Essential phytochemicals Isoflavonoids Bioengineered animals Modified milk in transgenic dairy cattle Increased muscle growth in cattle Reduced fat content in transgenic swine Transgenic poultry egg as bioreactor Bioengineered fish Improving fish growth rate Increasing antifreeze property in fish Bioengineered microorganisms Elimination of carcinogenic compounds Inhibition of pathogenic bacteria Natural sweetener produced by microorganisms Production of carotenoids in microorganisms Detection methods in food biotechnology Transgene detection Food pathogen detection Bovine spongiform encephalopathy detection Conclusion References INTRODUCTION