Genetically modified foods:A critical review of their promise and problems

作     者：Chen Zhang Robert Wohlhueter Han Zhang 

作者机构：Department of Gene and Signaling ExpressionLa Jolla Institute for Allergy and ImmunologyLa JollaCA 92037United States Department of ChemistryGeorgia State UniversityAtlantaGA 30303United States Department of Microbiology and ImmunologySchool of MedicineEmory UniversityAtlantaGA 30322United States 

出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康（英文）)

年 卷 期：2016年第5卷第3期

页      面：116-123页

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 1004[医学-公共卫生与预防医学(可授医学、理学学位)] 08[工学] 083201[工学-食品科学] 

主　　题：modified problems critical 

摘      要：The term“genetic modified organisms(GMO)has become a controversial topic as its benefits for both food producers and consumers are companied by potential biomedical risks and environmental side *** concerns from the public about GMO,particularly in the form of genetic modified(GM)foods,are aimed at the short-and long-lasting health problems that may result from this advanced *** studies are being carried out around the world independently to evaluate the advantages and disadvantages of GM *** this paper,we attempt to summarize up-to-date knowledge about the benefits and potential problems of GM *** also introduce some recent technological developments in GM foods and their impact in the field.