Plant Cell and Tissue Culture for the Production of Food Ingredients / Edition 1

Plant Cell and Tissue Culture for the Production of Food Ingredients / Edition 1

by Tong-Jen Fu
     
 

This book reflects the latest development in plant cell and tissue cul ture technology, with special emphasis on its application for food ing redient production. Topics include plant metabolic pathway studies, pr ocess development for improving yields, and bioreactor design and oper ation for large-scale production. Economic considerations and issues r elated to

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Overview

This book reflects the latest development in plant cell and tissue cul ture technology, with special emphasis on its application for food ing redient production. Topics include plant metabolic pathway studies, pr ocess development for improving yields, and bioreactor design and oper ation for large-scale production. Economic considerations and issues r elated to the commercial development of culture-derived food ingredien ts, as well as safety assessment schemes and regulatory frameworks set up by regulatory agencies around the world are also included.

Product Details

ISBN-13:
9780306461002
Publisher:
Springer US
Publication date:
04/09/1999
Edition description:
1999
Pages:
290
Product dimensions:
0.75(w) x 6.14(h) x 9.21(d)

Table of Contents

1Plant Cell and Tissue Culture for Food Ingredient Production: An Introduction1
2Plant Secondary Metabolism: Control Points and Prospects for Genetic Manipulation of Phenylpropanoid Biosynthesis7
3Production of Aromatic Amino Acid Derivatives through Metabolic Engineering of Crop Plants23
4Vanillin Biosynthetic Pathways: An Overview35
5Quantification of Metabolic Fluxes for Metabolic Engineering of Plant Products45
6Biosynthesis and Accumulation of Rosmarinic Acid in Plant Cell Cultures61
7Overview of Yield Improvement Strategies for Secondary Metabolite Production in Plant Cell Culture75
8Novel Approaches to Improve Plant Secondary Metabolite Production85
9Elicitation - Manipulating and Enhancing Secondary Metabolite Production101
10The Selectivity by Plant Biotransformation113
11Production of Betalains by Hairy Root Cultures of Beta vulgaris L121
12Yield Improvement in Plant Cell Cultures by In Situ Extraction129
13Reactor Design for Root Culture: Oxygen Mass Transfer Limitations139
14Medium Recycling as an Operational Strategy to Increase Plant Secondary Metabolite Formation: Continuous Taxol Production157
15Production of Bioactive Metabolites by Cell and Tissue Cultures of Marine Macroalgae in Bioreactor Systems165
16Trichosanthes kirilowii Plant Cell Culture in a 5 Liter Bioreactor185
17Economic Considerations for Food Ingredients Produced by Plant Cell and Tissue Culture195
18Commercial Production of Ginseng by Plant Tissue Culture Technology215
19Achieving Economic Feasibility for Moderate-Value Food and Flavor Additives: A Perspective on Productivity and Proposal for Production Technology Cost Reduction225
20Plant Cell and Tissue Culture for Food Ingredient Production: Safety Considerations237
21The Safety Assessment of Flavor Ingredients Derived from Plant Cell and Tissue Culture251
22European Guidelines for Safety Evaluation of Flavourings Produced by Plant Tissue Culture259
23Food Ingredients from Plant Cell and Tissue Culture: Regulatory Considerations265
24Regulatory Issues: Canadian Perspective275
25Regulations for Plant Cell Culture Derived Products in Japan281
Index287

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