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  • Produktbild: 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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144,99 € UVP 164,99 €

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Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

30.04.1999

Herausgeber

Tong-Jen Fu + weitere

Verlag

Springer Us

Seitenzahl

290

Maße (L/B/H)

24,1/16/2,1 cm

Gewicht

603 g

Auflage

1999

Sprache

Englisch

ISBN

978-0-306-46100-2

Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

30.04.1999

Herausgeber

Verlag

Springer Us

Seitenzahl

290

Maße (L/B/H)

24,1/16/2,1 cm

Gewicht

603 g

Auflage

1999

Sprache

Englisch

ISBN

978-0-306-46100-2

Herstelleradresse

Springer-Verlag GmbH
Tiergartenstr. 17
69121 Heidelberg
DE

Email: GPSR Kontakt

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  • Produktbild: Plant Cell and Tissue Culture for the Production of Food Ingredients
  • Produktbild: Plant Cell and Tissue Culture for the Production of Food Ingredients
  • 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 Flavor Ingredients 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.