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

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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.

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Product Details

  • ISBN-13: 9780306461002
  • Publisher: Springer US
  • Publication date: 4/9/1999
  • Edition description: 1999
  • Edition number: 1
  • Pages: 290
  • Product dimensions: 0.75 (w) x 6.14 (h) x 9.21 (d)

Table of Contents

1 Plant Cell and Tissue Culture for Food Ingredient Production: An Introduction 1
2 Plant Secondary Metabolism: Control Points and Prospects for Genetic Manipulation of Phenylpropanoid Biosynthesis 7
3 Production of Aromatic Amino Acid Derivatives through Metabolic Engineering of Crop Plants 23
4 Vanillin Biosynthetic Pathways: An Overview 35
5 Quantification of Metabolic Fluxes for Metabolic Engineering of Plant Products 45
6 Biosynthesis and Accumulation of Rosmarinic Acid in Plant Cell Cultures 61
7 Overview of Yield Improvement Strategies for Secondary Metabolite Production in Plant Cell Culture 75
8 Novel Approaches to Improve Plant Secondary Metabolite Production 85
9 Elicitation - Manipulating and Enhancing Secondary Metabolite Production 101
10 The Selectivity by Plant Biotransformation 113
11 Production of Betalains by Hairy Root Cultures of Beta vulgaris L 121
12 Yield Improvement in Plant Cell Cultures by In Situ Extraction 129
13 Reactor Design for Root Culture: Oxygen Mass Transfer Limitations 139
14 Medium Recycling as an Operational Strategy to Increase Plant Secondary Metabolite Formation: Continuous Taxol Production 157
15 Production of Bioactive Metabolites by Cell and Tissue Cultures of Marine Macroalgae in Bioreactor Systems 165
16 Trichosanthes kirilowii Plant Cell Culture in a 5 Liter Bioreactor 185
17 Economic Considerations for Food Ingredients Produced by Plant Cell and Tissue Culture 195
18 Commercial Production of Ginseng by Plant Tissue Culture Technology 215
19 Achieving Economic Feasibility for Moderate-Value Food and Flavor Additives: A Perspective on Productivity and Proposal for Production Technology Cost Reduction 225
20 Plant Cell and Tissue Culture for Food Ingredient Production: Safety Considerations 237
21 The Safety Assessment of Flavor Ingredients Derived from Plant Cell and Tissue Culture 251
22 European Guidelines for Safety Evaluation of Flavourings Produced by Plant Tissue Culture 259
23 Food Ingredients from Plant Cell and Tissue Culture: Regulatory Considerations 265
24 Regulatory Issues: Canadian Perspective 275
25 Regulations for Plant Cell Culture Derived Products in Japan 281
Index 287
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