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Food Additives: Substances which are of little or no nutritive value, but are used in the processing or storage of foods or animal feed, especially in the developed countries; includes Antioxidants; Food preservatives; Food coloring agents; Flavoring agents; Anti-infective agents (both plain and Local); Vehicles; Excipients and other similarly used substances. Many of the same substances are Pharmaceutic aids when added to pharmaceuticals rather than to foods.

Genetic Engineering of an Unconventional Yeast for Renewable Biofuel and Biochemical Production

1Department of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore, 2NUS Synthetic Biology for Clinical and Technological Innovation (SynCTI), Life Sciences Institute, National University of Singapore, 3Food Science and Chemical Engineering, Singapore Institute of Technology

JoVE 54371


 Genetics

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