Plant Cell and Tissue Culture for the Production of Food Ingredients
By: edited by Tong-Jen Fu, Gurmeet Singh, Wayne R. Curtis
Contributors: Singh, Gurmeet; Curtis, Wayne R.
Publisher: Springer US
Published: 1999
Place of publication: Boston, MA
Language: eng
Format: [electronic resource] /
Number of pages: 290
ISBN-13: 9781461371557; 9781461547532
Subjects: Botany; Life sciences; Plant physiology; Food science
Description: This book reflects the latest development in plant cell and tissue culture technology, 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.
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