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"Plant Cell and Tissue Culture for the Production of Food Ingredients"
Edited by: T.-J. Fu, G. Singh and W.R. Curtis
Published: 1999. Hardcover. 296 pp.
Price $178.00 (Shipping and handling: $5.00 for U.S. delivery, $15.00 elsewhere).
This book reflects the latest development in plant cell and tissue culture techology, with special emphasis on its application for food ingredient production. Topics include 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 ingredients, as well as safety assessment schemes and regulatory frameworks set up by regulatory agencies around the world are also included.
CONTENTS:
1. Plant Cell and Tissue Culture for Food Ingredient Production: An Introduction, T.-J. Fu, G. Singh and W.R. Curtis.
2. Plant Secondary Metabolism: Control Points and Prospects for Genetic Manipulation of Phenylpropanoid Biosynthesis, R.A. Dixon et al.
3. Production of Aromatic Amino Acid Derivatives through Metabolic Engineering of Crop Plants, V. De Luca
4. Vanilla Biosynthetic Pathways: An Overview, D. Havkin-Frenkel et a.
5. Quantification of Metabolic Fluxes for Metabolic Engineering of Plant Products, J.V. Shanks et al.
6. Biosynthesis and Accumulation of Rosmarinic Acid in Plant Cell Cultures, M. Petersen.
7. Overview of Yield Improvement Strategies for Secondary Metabolite Production in Plant Cell Cultures, M.L. Schuler.
8. Novel Approaches to Improve Secondary Metabolite Production, R. Verpoorte et al.,
9. Elicitation — Manipulating and Enhancing Secondary Metabolite Production, G. Singh.
10. The Selectivity by Plant Biotransformation, H. Hamada and T. Furuya.
11. Production of Betalains by Hairy Root Cultures of Beta vulgaris L., U. Mukundan, V. Bhide and H. Dawda
12. Yield Improvement in Plant Cell Cultures by In Situ Extraction, H. Pedersen, C.-K. Chin and A. Dutta.
13. Reactor Design for Root Culture: Oxygen Mass Transfer Limitations, L. Tscione, P. Asplund and W.R. Curtis.
14. Medium Recycling as an Operational Strategy to Increase Plant Secondary Metabolite Formation: Continuous Taxol Production, M. Seki and S. Furusaki
15. Production of Bioactive Metabolites by Cell and Tissue Cultures of Marine Microalgae in Bioreactor Systems, G.L. Rorrer et al.
16. Trichisanthes kirilowii Plant Cell Culture in a 5-Liter Bioreactor, K.A. McDonald et al
17. Economic Considerations for Food Ingredients Produced by Plant Cell and Tissue Culture, W.E. Goldstein.
18. Commercial Production of Ginseng by Plant Tissue Culture Technology, K. Hibino and K. Ushiyama.
19. Achieving Economic Feasibility for Moderate-Value Food and Flavor Additives: A Perspective on Productivity and Proposal for Production Technology Cost Reduction, W.R. Curtis.
20. Plant Cell and Tissue Culture for Food Ingredient Production: Safety Considerations, T.-J. Fu.
21. The Safety Assessment of Flavor Ingredients Derived from Plant Cell and Tissue Culture, J.B. Hallagan et al.
22. European Guidelines for Safety Evaluation of Flavorings Produced by Plant Tissue Culture, J. Gry.
23. Food Ingredients from Plant Cell and Tissue Culture: Regulatory Considerations, N. Beru.
24. Regulatory Issues: Canadian Perspective, K.E. McIntyre..
25. Regulations for Plant Cell Culture Derived Products in Japan, K. Ushiyama
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