Biotechnology & Genetic Engineering Reviews: Volume 28
978-1-908062-64-2
Biotechnology & Genetic Engineering Reviews is a well-established hardcover review series with one new volume published each year. Each volume contains between 10 to 15 original, major review articles covering important developments in industrial, agricultural, and medical applications of biotechnology, with particular emphasis on the genetic manipulation of the organisms concerned.
The hugely important areas of Biotechnology and Genetic Engineering underpin the production of drug delivery systems, the making of healthier food products, the design of health-care products, the making of antisera and vaccines - and even the efficient extraction of oil from the harsh environment of a deep well: these are among the Biotechnology processes which depend in fundamental terms on our ability to handle giant molecular complexes of living origin.
Furthermore, molecular biologists and chemists are now increasingly able to 'engineer' new types of proteins and complexes, over and beyond those which 3 billion years of evolution have provided. These advances have been covered by a plethora of literature and journals, to such an extent it is often difficult for a Researcher or an Industrialist to keep informed of the advances in the state of the art. Biotechnology and Genetic Engineering Reviews is a long established annual volume designed to address just this. Invited contributions from top experts in their respective fields in both academia and Industry – many of whom have published in Nature and similar journals - provide detailed and comprehensible reviews helping researchers keep pace with the latest advances.
Volume 28 covers the following topics: Transgenic crops and plants, Inulin as a drug delivery agent, the potential of cambial meristematic cells, the ras and rho small G proteins, improved islet transplantation strategies, dietary fibre as a barrier to gluten intolerance, protein library technologies, non-human sialyation based strategies in glycoprotein technology and the stability of complex carbohydrates.