+612 9045 4394
Plant Cell and Tissue Culture for the Production of Food Ingredients - Tong-Jen Fu

Plant Cell and Tissue Culture for the Production of Food Ingredients

By: Tong-Jen Fu (Editor), Gurmeet Singh (Editor), Wayne R. Curtis (Editor)

Hardcover Published: 30th April 1999
ISBN: 9780306461002
Number Of Pages: 290

Share This Book:


RRP $714.99
or 4 easy payments of $123.81 with Learn more
Ships in 7 to 10 business days

Other Available Editions (Hide)

  • Paperback View Product Published: 17th October 2012

Commercial development of cultured-derived food ingredients has attracted interna­ tional interest. As consumers have become more health conscious in recent years, the de­ mand for natural food ingredients and disease-preventative phytochemicals has increased tremendously. Plant Cell and Tissue Culture provides an alternative method for controlled production of these products. A wide range of food ingredients has been shown to be pro­ duced in culture. Much progress has been made in advancing this technology to the point that large-scale production has become possible. 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. In this book, international experts in acade­ mia, government, and industry discuss current advances in the field of plant cell and tissue culture with special emphasis on its application for food ingredient production. Topics re­ lated to various aspects of plant cell and tissue culture technology are discussed, including overviews of recent advances in plant metabolic pathway studies, process development for improving yields, and bioreactor design and operation for large-scale production. Economic considerations and issues related to the commercial development of culture-derived food in­ gredients are discussed. Also included are the safety assessment schemes and regulatory frameworks set up by regulatory agencies around the world.

Plant Cell and Tissue Culture for Food Ingredient Production: An Introductionp. 1
Plant Secondary Metabolism: Control Points and Prospects for Genetic Manipulation of Phenylpropanoid Biosynthesisp. 7
Production of Aromatic Amino Acid Derivatives through Metabolic Engineering of Crop Plantsp. 23
Vanillin Biosynthetic Pathways: An Overviewp. 35
Quantification of Metabolic Fluxes for Metabolic Engineering of Plant Productsp. 45
Biosynthesis and Accumulation of Rosmarinic Acid in Plant Cell Culturesp. 61
Overview of Yield Improvement Strategies for Secondary Metabolite Production in Plant Cell Culturep. 75
Novel Approaches to Improve Plant Secondary Metabolite Productionp. 85
Elicitation - Manipulating and Enhancing Secondary Metabolite Productionp. 101
The Selectivity by Plant Biotransformationp. 113
Production of Betalains by Hairy Root Cultures of Beta vulgaris Lp. 121
Yield Improvement in Plant Cell Cultures by In Situ Extractionp. 129
Reactor Design for Root Culture: Oxygen Mass Transfer Limitationsp. 139
Medium Recycling as an Operational Strategy to Increase Plant Secondary Metabolite Formation: Continuous Taxol Productionp. 157
Production of Bioactive Metabolites by Cell and Tissue Cultures of Marine Macroalgae in Bioreactor Systemsp. 165
Trichosanthes kirilowii Plant Cell Culture in a 5 Liter Bioreactorp. 185
Economic Considerations for Food Ingredients Produced by Plant Cell and Tissue Culturep. 195
Commercial Production of Ginseng by Plant Tissue Culture Technologyp. 215
Achieving Economic Feasibility for Moderate-Value Food and Flavor Additives: A Perspective on Productivity and Proposal for Production Technology Cost Reductionp. 225
Plant Cell and Tissue Culture for Food Ingredient Production: Safety Considerationsp. 237
The Safety Assessment of Flavor Ingredients Derived from Plant Cell and Tissue Culturep. 251
European Guidelines for Safety Evaluation of Flavourings Produced by Plant Tissue Culturep. 259
Food Ingredients from Plant Cell and Tissue Culture: Regulatory Considerationsp. 265
Regulatory Issues: Canadian Perspectivep. 275
Regulations for Plant Cell Culture Derived Products in Japanp. 281
Indexp. 287
Table of Contents provided by Blackwell. All Rights Reserved.

ISBN: 9780306461002
ISBN-10: 0306461005
Audience: Professional
Format: Hardcover
Language: English
Number Of Pages: 290
Published: 30th April 1999
Publisher: Springer Science+Business Media
Country of Publication: US
Dimensions (cm): 23.5 x 15.5  x 2.54
Weight (kg): 1.33

This product is categorised by