Einband gross Plant Cell and Tissue Culture for the Production of Food Ingredients

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Plant Cell and Tissue Culture for the Production of Food Ingredients

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Herausgegeben von Fu, Tong-JenSingh, GurmeetCurtis, Wayne R.

BuchKartoniert, Paperback

290 Seiten

Englisch

Springererschienen am17.10.2012

This book is developed from the Symposium "Plant Cell and Tissue Culture for Food Ingredient Production" which was held on April 13-17, 1997 at the American Chemical So ciety National Meeting in San Francisco, CA.mehr

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KlappentextThis book is developed from the Symposium "Plant Cell and Tissue Culture for Food Ingredient Production" which was held on April 13-17, 1997 at the American Chemical So ciety National Meeting in San Francisco, CA.

Details

ISBN/GTIN978-1-4613-7155-7

ProduktartBuch

EinbandartKartoniert, Paperback

Verlag

Springer

Erscheinungsjahr2012

Erscheinungsdatum17.10.2012

Seiten290 Seiten

SpracheEnglisch

Gewicht464 g

IllustrationenIX, 290 p.

Artikel-Nr.28574313

Rubriken

GenreNaturwissenschaft/Umwelt/Technik

Inhalt/Kritik

Inhaltsverzeichnis

1. Plant Cell and Tissue Culture for Food Ingredient Production: An Introduction.- 2. Plant Secondary Metabolism: Control Points and Prospects for Genetic Manipulation of Phenylpropanoid Biosynthesis.- 3. Production of Aromatic Amino Acid Derivatives through Metabolic Engineering of Crop Plants.- 4. Vanillin Biosynthetic Pathways: An Overview.- 5. Quantification of Metabolic Fluxes for Metabolic Engineering of Plant Products.- 6. Biosynthesis and Accumulation of Rosmarinic Acid in Plant Cell Cultures.- 7. Overview of Yield Improvement Strategies for Secondary Metabolite Production in Plant Cell Culture.- 8. Novel Approaches to Improve Plant Secondary Metabolite Production.- 9. Elicitation-Manipulating and Enhancing Secondary Metabolite Production.- 10. The Selectivity by Plant Biotransformation.- 11. Production of Betalains by Hairy Root Cultures of Beta vulgaris L.- 12. Yield Improvement in Plant Cell Cultures by In Situ Extraction.- 13. Reactor Design for Root Culture: Oxygen Mass Transfer Limitations.- 14. Medium Recycling as an Operational Strategy to Increase Plant Secondary Metabolite Formation: Continuous Taxol Production.- 15. Production of Bioactive Metabolites by Cell and Tissue Cultures of Marine Macroalgae in Bioreactor Systems.- 16. Trichosanthes kirilowii Plant Cell Culture in a 5 Liter Bioreactor.- 17. Economic Considerations for Food Ingredients Produced by Plant Cell and Tissue Culture.- 18. Commercial Production of Ginseng by Plant Tissue Culture Technology.- 19. Achieving Economic Feasibility for Moderate-Value Food and Flavor Additives: A Perspective on Productivity and Proposal for Production Technology Cost Reduction.- 20. Plant Cell and Tissue Culture for Food Ingredient Production: Safety Considerations.- 21. The Safety Assessment of FlavorIngredients Derived from Plant Cell and Tissue Culture.- 22. European Guidelines for Safety Evaluation of Flavourings Produced by Plant Tissue Culture.- 23. Food Ingredients from Plant Cell and Tissue Culture: Regulatory Considerations.- 24. Regulatory Issues: Canadian Perspective.- 25. Regulations for Plant Cell Culture Derived Products in Japan.mehr