Plant Cell and Tissue Culture for the Production of Food Ingredients
Material type:
TextPublication details: New Delhi Springer Pub. 1999Edition: 1stDescription: 290pISBN: - 9788184893014
- 571.538 PLA-P
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| 571.538 EAZ-I Introduction to Plant Tissue Culture | 571.538 EAZ-I Introduction to Plant Tissue Culture | 571.538 PLA-P Plant Cell and Tissue Culture for the Production of Food Ingredients | 571.538 PLA-P Plant Cell and Tissue Culture for the Production of Food Ingredients | 571.538 PLA-P Plant Cell and Tissue Culture for the Production of Food Ingredients | 571.538 PLA-P Plant Cell and Tissue Culture for the Production of Food Ingredients | 571.538 PLA-P Plant Cell and Tissue Culture for the Production of Food Ingredients |
Plant Cell and Tissue Culture for Food Ingredient Production
Pages 1-6
Plant Secondary Metabolism
Pages 7-22
Production of Aromatic Amino Acid Derivatives through Metabolic Engineering of Crop Plants
Pages 23-33
Vanillin Biosynthetic Pathways
Pages 35-43
Quantification of Metabolic Fluxes for Metabolic Engineering of Plant Products
Pages 45-60
Biosynthesis and Accumulation of Rosmarinic Acid in Plant Cell Cultures
Pages 61-73
Overview of Yield Improvement Strategies for Secondary Metabolite Production in Plant Cell Culture
Pages 75-83
Novel Approaches to Improve Plant Secondary Metabolite Production
Pages 85-100
Elicitation—Manipulating and Enhancing Secondary Metabolite Production
Pages 101-111
The Selectivity by Plant Biotransformation
Pages 113-120
Production of Betalains by Hairy Root Cultures of
Pages 121-127
Yield Improvement in Plant Cell Cultures by
Pages 129-138
Reactor Design for Root Culture
Pages 139-156
Medium Recycling as an Operational Strategy to Increase Plant Secondary Metabolite Formation
Pages 157-163
Production of Bioactive Metabolites by Cell and Tissue Cultures of Marine Macroalgae in Bioreactor Systems
Pages 165-193
Economic Considerations for Food Ingredients Produced by Plant Cell and Tissue Culture
Pages 195-213
Commercial Production of Ginseng by Plant Tissue Culture Technology
Pages 215-224
Achieving Economic Feasibility for Moderate-Value Food and Flavor Additives
Pages 225-236
Plant Cell and Tissue Culture for Food Ingredient Production
Pages 237-250
The Safety Assessment of Flavor Ingredients Derived from Plant Cell and Tissue Culture
Pages 251-257
European Guidelines for Safety Evaluation of Flavourings Produced by Plant Tissue Culture
Pages 259-264
Food Ingredients from Plant Cell and Tissue Culture
Pages 265-274
Regulatory Issues
Pages 275-279
Regulations for Plant Cell Culture Derived Products in Japan
Pages 281-285
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