Red Beet Biotechnology

Food and Pharmaceutical Applications

  • Bhagyalakshmi Neelwarne

Table of contents

  1. Front Matter
    Pages i-xii
  2. Bhagyalakshmi Neelwarne, Sowbhagya B. Halagur
    Pages 1-43
  3. Hiroshi Sekiguchi, Yoshihiro Ozeki, Nobuhiro Sasaki
    Pages 45-54
  4. Shivapriya Manchali, Kotamballi N. Chidambara Murthy, Shruthi Nagaraju, Bhagyalakshmi Neelwarne
    Pages 55-74
  5. Nandini P. Shetty, Kirsten Jørgensen, Hans J. Lyngs Jørgensen
    Pages 75-90
  6. Govind J. Kapadia, G. Subba Rao
    Pages 125-154
  7. Kotamballi N. Chidambara Murthy, Shivapriya Manchali
    Pages 155-174
  8. Bhagyalakshmi Neelwarne
    Pages 175-198
  9. Bhagyalakshmi Neelwarne
    Pages 199-249
  10. Vasil G. Georgiev, Thomas Bley, Atanas I. Pavlov
    Pages 251-281
  11. Bhagyalakshmi Neelwarne, Thimmaraju Rudrappa
    Pages 283-333
  12. Bhagyalakshmi Neelwarne, Thimmaraju Rudrappa
    Pages 335-372
  13. Brijesh K. Tiwari, Patrick J. Cullen
    Pages 373-391
  14. M. C. Madhusudhan, K. S. M. S. Raghavarao
    Pages 393-408
  15. Bhagyalakshmi Neelwarne
    Pages 409-426
  16. Back Matter
    Pages 427-435

About this book


Application of advanced multidisciplinary research techniques has identified red beet as one of the super foods and a research model. This important book on red beet is the first comprehensive worldwide resource that encompasses biotechnological research advances made in the recent past.  Documenting the scientific information on the current status and future outlook, the book is a valuable source of information for researchers, students, and entrepreneurs concerned with health foods, pharmaceuticals, and modern bio-techniques. This monumental compendium was contributed by a team of expert scientists from different parts of the world. The 16 chapters of the book are a saga of current research and future perspectives, with the introductory first chapter providing an overview from historical to current status of red beet with its vast applications, which is followed by chapters on betalains biosynthesis, their stability, and other physiological studies made using this plant as a model system. Other chapters deal with morphological, technological, molecular, biochemical, and chemical engineering aspects, culminating in techno-commercial aspects of research developments made in beets.

Dr. Bhagyalakshmi Neelwarne, a Senior Principal Scientist in the Plant Cell Biotechnology Department at the Central Food Technological Research Institute of India, is widely regarded for her expertise in Food Biotechnology, particularly in plant biotechnology.


beetroot biotechnology genetically engineered food

Editors and affiliations

  • Bhagyalakshmi Neelwarne
    • 1
  1. 1., Plant Cell Biotechnology DepartmentCentral Food Technological Research InstMysoreIndia

Bibliographic information