Use of genetic engineering: benefits and health concerns

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dc.authorid0000-0002-7470-0080en_US
dc.authorid0000-0003-3561-7863en_US
dc.authorid0000-0002-7977-0782
dc.authorid0000-0003-3530-2626
dc.contributor.authorBakhsh, Allah
dc.contributor.authorBaloch, Faheem Shehzad
dc.contributor.authorHatipoğlu, Rüştü
dc.contributor.authorÖzkan, Hakan
dc.date.accessioned2021-06-23T19:44:49Z
dc.date.available2021-06-23T19:44:49Z
dc.date.issued2016
dc.departmentBAİBÜ, Ziraat Fakültesi, Tarla Bitkileri Bölümüen_US
dc.description.abstractGenetic engineering is the technique of excising, changing, or adding genes to a DNA molecule to alter the inbuilt information. With the modification of such information, the type or amount of protein is changed that an organism produces naturally. Applications of genetic engineering technologies are widespread ranging from the development of drugs, human gene therapy, enhanced agricultural productivity, food processing, and friendly environment to chemical and pharmaceutical industries (Gasser and Fraley 1989). Selective breeding has played a pivotal role in improving crop plants and animals from prehistoric times. In fact, agriculture started right from the selection of wild grasses, followed by subsequent breeding, to develop precursors of modern staples such as wheat, rice, and maize (Baloch et al. 2010; Comertpay et al. 2012). The conventional breeding has contributed significantly in the development of high-yielding crop varieties since past centuries; however, the pace of development of new crop cultivars has been relatively slow along with the limitation of fertility barriers allowing only plants of the same or closely related species for hybridization. Current genetic engineering approaches to crop improvements have gained momentum in developed as well as developing countries (Hussain 2002; Bakhsh et al. 2009).en_US
dc.identifier.endpage112en_US
dc.identifier.isbn978-1-4822-1229-7; 978-1-4822-1228-0
dc.identifier.issn1475-3324
dc.identifier.startpage81en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12491/9050
dc.identifier.urihttps://www.webofscience.com/wos/woscc/full-record/WOS:000467568700005
dc.identifier.wosWOS:000467568700005en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.institutionauthorBaloch, Faheem Shehzad
dc.language.isoenen_US
dc.publisherCrc Press-Taylor & Francis Groupen_US
dc.relation.ispartofHandbook Of Vegetable Preservation And Processing, 2Nd Editionen_US
dc.relation.ispartofseriesFOOD SCIENCE AND TECHNOLOGY-NEW YORK
dc.relation.publicationcategoryKitap Bölümü - Uluslararasıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectGenetic Engineeringen_US
dc.subjectDNA Molecule
dc.subjectTechnique of Excising
dc.subjectAdding Gene
dc.titleUse of genetic engineering: benefits and health concernsen_US
dc.typeBook Chapteren_US

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