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- Title
Tear-free onions.
- Authors
S. A.
- Abstract
The article reports on a tearless onion produced by the scientists at Crop & Food Research in Christchurch, New Zealand. It notes that the development was made possible through their collaboration with industrial partner House Foods Corp. of Osaka, Japan. It also states that the onion, which has similar taste and characteristics with the real variety, is processed by silencing its gene that produces the lachrymatory factor synthase. It also describes an allergen-free peanut variety which was developed by researchers at Alabama A & M University.
- Subjects
CHRISTCHURCH (N.Z.); NEW Zealand; ALABAMA; ONIONS; GENETICALLY modified foods; SCIENTISTS; NEW Zealand Institute for Crop &; Food Research Ltd.; HOUSE Foods Group Inc.; PEANUTS; UNIVERSITIES &; colleges
- Publication
Nature Biotechnology, 2008, Vol 26, Issue 4, p365
- ISSN
1087-0156
- Publication type
Article
- DOI
10.1038/nbt0408-365a