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Plant Cell and Tissue Culture for the Production of Food Ingredients

  • Tong-Jen Fu
  • Gurmeet Singh
  • Wayne R. Curtis

Table of contents

  1. Front Matter
    Pages i-ix
  2. Tong-Jen Fu, Gurmeet Singh, Wayne R. Curtis
    Pages 1-6
  3. Richard A. Dixon, Paul J. Howles, Chris Lamb, Ken Korth, Xian-Zhi He, Vincent J. H. Sewalt et al.
    Pages 7-22
  4. Daphna Havkin-Frenkel, Andrzej Podstolski, Ewa Witkowska, Piotr Molecki, Monika Mikolajczyk
    Pages 35-43
  5. Jacqueline V. Shanks, Sushil K. Rijhwani, John Morgan, Sundeep Vani, Rajiv Bhadra, Chih-Huang Ho
    Pages 45-60
  6. R. Verpoorte, R. van der Heijden, H. J. G. ten Hoopen, J. Memelink
    Pages 85-100
  7. Hiroki Hamada, Tsutomu Furuya
    Pages 113-120
  8. Usha Mukundan, Vaishali Bhide, Himanshu Dawda
    Pages 121-127
  9. Henrik Pedersen, Chee-Kok Chin, Amlan Dutta
    Pages 129-138
  10. Lia Tescione, Patrick Asplund, Wayne R. Curtis
    Pages 139-156
  11. Gregory L. Rorrer, Ronald Mullikin, Bryan Huang, William H. Gerwick, Sanjiv Maliakal, Donald P. Cheney
    Pages 165-184
  12. Karen A. McDonald, Michael R. Stoner, N. Remi Shih, Alan P. Jackman
    Pages 185-193
  13. Ken Hibino, Keiichi Ushiyama
    Pages 215-224
  14. J. B. Hallagan, J. M. Putnam, N. A. Higley, R. L. Hall
    Pages 251-257
  15. Karen E. McIntyre
    Pages 275-279
  16. Back Matter
    Pages 287-290

About this book

Introduction

Commercial development of cultured-derived food ingredients has attracted interna­ tional interest. As consumers have become more health conscious in recent years, the de­ mand for natural food ingredients and disease-preventative phytochemicals has increased tremendously. Plant Cell and Tissue Culture provides an alternative method for controlled production of these products. A wide range of food ingredients has been shown to be pro­ duced in culture. Much progress has been made in advancing this technology to the point that large-scale production has become possible. This book is developed from the Symposium "Plant Cell and Tissue Culture for Food Ingredient Production" which was held on April 13-17, 1997 at the American Chemical So­ ciety National Meeting in San Francisco, CA. In this book, international experts in acade­ mia, government, and industry discuss current advances in the field of plant cell and tissue culture with special emphasis on its application for food ingredient production. Topics re­ lated to various aspects of plant cell and tissue culture technology are discussed, including overviews of recent advances in 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 in­ gredients are discussed. Also included are the safety assessment schemes and regulatory frameworks set up by regulatory agencies around the world.

Keywords

Metabolite additives algae cyclin metabolism plants

Editors and affiliations

  • Tong-Jen Fu
    • 1
  • Gurmeet Singh
    • 2
  • Wayne R. Curtis
    • 3
  1. 1.U.S. Food and Drug AdministrationSummit-ArgoUSA
  2. 2.Indian Institute of TechnologyNew DelhiIndia
  3. 3.The Pennsylvania State UniversityUniversity ParkUSA

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4615-4753-2
  • Copyright Information Springer Science+Business Media New York 1999
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4613-7155-7
  • Online ISBN 978-1-4615-4753-2
  • Buy this book on publisher's site