Plant Cell and Tissue Culture for the Production of Food Ingredients
Plant Cell and Tissue Culture for the Production of Food Ingredients

Author: Tong-Jen Fu

Publisher: Springer Science & Business Media

Published: 2012-12-06

Total Pages: 286

ISBN-13: 1461547539

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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.

Horticulture — New Technologies and Applications
Horticulture — New Technologies and Applications

Author: J. Prakash

Publisher: Springer Science & Business Media

Published: 2012-12-06

Total Pages: 400

ISBN-13: 9401131767

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In November 1990 Indo-American Hybrid Seeds (IAHS), one of the largest and very innovative horticultural enterprises of its kind in India, celebrated its silver jubilee year in the town of Bangalore, India. On the occasion of this silver jubilee of IAHS an International Seminar on 'New Frontiers in Horticulture' was organized from 25-28th of November 1990 at the Ashok Radisson Hotel in Bangalore. IAHS was almost fully responsible in terms of organization and financially for this International Seminar. Assisted by an International Scientific Advisory Board, the organizing committee, all members of the company IAHS, really did a great job. I would like to thank in particular Mr. Mammohan Attavar (the company's founder) and Mr. Sri N.K. Bhat (partner of the company), respectively chairman and treasurer of the organizing committee, for their organizational and financial support in organizing this conference. Very special words of thanks go to my colleague editor, Dr. Jitendra Prakash, Secretary Organizing committee and Director of Biotechnology - IAHS, who was really the spill in the whole organization of our very successful conference.

Cell Culture Technology
Cell Culture Technology

Author: Cornelia Kasper

Publisher: Springer

Published: 2018-10-10

Total Pages: 174

ISBN-13: 3319748548

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This textbook provides an overview on current cell culture techniques, conditions, and applications specifically focusing on human cell culture. This book is based on lectures, seminars and practical courses in stem cells, tissue engineering, regenerative medicine and 3D cell culture held at the University of Natural Resources and Life Sciences Vienna BOKU and the Gottfried Wilhelm Leibniz University Hannover, complemented by contributions from international experts, and therefore delivers in a compact and clear way important theoretical, as well as practical knowledge to advanced graduate students on cell culture techniques and the current status of research. The book is written for Master students and PhD candidates in biotechnology, tissue engineering and biomedicine working with mammalian, and specifically human cells. It will be of interest to doctoral colleges, Master- and PhD programs teaching courses in this area of research.

Applications of Plant Cell and Tissue Culture
Applications of Plant Cell and Tissue Culture

Author: Gregory R. Bock

Publisher: John Wiley & Sons

Published: 2008-04-30

Total Pages: 280

ISBN-13: 0470513667

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This work deals with basic plant physiology and cytology, and addresses the practical exploitation of plants, both as crops and as sources of useful compounds produced as secondary metabolites. Covers problems of commercial exploitation, socio-legal aspects of genetic engineering of crop plants, and of the difficulties of marketing natural compunds produced by cells under artificial conditions.

Fundamentals of Food Biotechnology
Fundamentals of Food Biotechnology

Author: Byong H. Lee

Publisher: John Wiley & Sons

Published: 2015-02-16

Total Pages: 59

ISBN-13: 1118384954

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Fundamentals of Food Biotechnology Food biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food; for example, through fermentation of food (which is the oldest biotechnological process) and food additives, as well as plant and animal cell cultures. New developments in fermentation and enzyme technological processes, molecular thermodynamics, genetic engineering, protein engineering, metabolic engineering, bioengineering, and processes involving monoclonal antibodies, nanobiotechnology and quorum sensing have introduced exciting new dimensions to food biotechnology, a burgeoning field that transcends many scientific disciplines. Fundamentals of Food Biotechnology, 2nd edition is based on the author’s 25 years of experience in teaching on a food biotechnology course at McGill University in Canada. The book will appeal to professional food scientists as well as graduate and advanced undergraduate students by addressing the latest exciting food biotechnology research in areas such as genetically modified foods (GMOs), bioenergy, bioplastics, functional foods/ nutraceuticals, nanobiotechnology, quorum sensing and quenching. In addition, cloning techniques for bacterial and yeast enzymes are included in a “New Trends and Tools” section and selected references, questions, and answers appear at the end of each chapter. This new edition has been comprehensively rewritten and restructured to reflect the new technologies, products, and trends that have emerged since the original book. Many new aspects highlight the short- and longer-term commercial potential of food biotechnology. Food Biochemistry and Food Processing, 2nd Edition Edited by Benjamin K. Simpson, Leo M.L. Nollet, Fidel Toldra, et al. ISBN 978-0-8138-0874-1 Food Processing: Principles and Applications, 2nd Edition Edited by Stephanie Clark (Editor), Stephanie Jung, Buddhi Lamsal ISBN 978-0-470-67114-6

Biotechnology in Agriculture and Food Processing
Biotechnology in Agriculture and Food Processing

Author: Parmjit S. Panesar

Publisher: CRC Press

Published: 2013-07-23

Total Pages: 625

ISBN-13: 1439888388

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An instructive and comprehensive overview of the use of biotechnology in agriculture and food production, Biotechnology in Agriculture and Food Processing: Opportunities and Challenges discusses how biotechnology can improve the quality and productivity of agriculture and food products. It includes current topics such as GM foods, enzymes, and prod

Modern Applications of Plant Biotechnology in Pharmaceutical Sciences
Modern Applications of Plant Biotechnology in Pharmaceutical Sciences

Author: Saurabh Bhatia

Publisher: Academic Press

Published: 2015-07-22

Total Pages: 452

ISBN-13: 0128024984

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Modern Applications of Plant Biotechnology in Pharmaceutical Sciences explores advanced techniques in plant biotechnology, their applications to pharmaceutical sciences, and how these methods can lead to more effective, safe, and affordable drugs. The book covers modern approaches in a practical, step-by-step manner, and includes illustrations, examples, and case studies to enhance understanding. Key topics include plant-made pharmaceuticals, classical and non-classical techniques for secondary metabolite production in plant cell culture and their relevance to pharmaceutical science, edible vaccines, novel delivery systems for plant-based products, international industry regulatory guidelines, and more. Readers will find the book to be a comprehensive and valuable resource for the study of modern plant biotechnology approaches and their pharmaceutical applications. - Builds upon the basic concepts of cell and plant tissue culture and recombinant DNA technology to better illustrate the modern and potential applications of plant biotechnology to the pharmaceutical sciences - Provides detailed yet practical coverage of complex techniques, such as micropropogation, gene transfer, and biosynthesis - Examines critical issues of international importance and offers real-life examples and potential solutions

Plant Cell Culture
Plant Cell Culture

Author: Michael R. Davey

Publisher: John Wiley & Sons

Published: 2010-05-20

Total Pages: 358

ISBN-13: 9780470686515

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The ability to culture cells is fundamental for mass propagation and as a baseline for the genetic manipulation of plant nuclei and organelles. The introduction to Plant Cell Culture: Essential Methods provides a general background to plant cell culture, including basic principles, technologies and laboratory practices that underpin the more detailed techniques described in subsequent chapters. Whilst each chapter provides a background to the topic area and methodology, a crucial aspect is the provision of detailed protocols with emphasis on trouble shooting, describing common problems and detailed advice for their avoidance. Plant Cell Culture: Essential Methods provides the reader with a concise overview of these techniques, including micropropagation, mutagenesis, cryopreservation, genetic and plastid transformation and somatic cell technologies. This book will be an essential addition to any plant science laboratory's bookshelf. Highlights the best and most up-to-date techniques for working on plant cell culture Explains clearly and precisely how to carry out selected techniques in addition to background information on the various approaches Chapters are written by leading international authorities in the field and cover both well-known and new, tried and tested, methods for working in plant cell culture An essential laboratory manual for students and early-career researchers.

Safety of Genetically Engineered Foods
Safety of Genetically Engineered Foods

Author: National Research Council

Publisher: National Academies Press

Published: 2004-07-08

Total Pages: 254

ISBN-13: 0309166152

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Assists policymakers in evaluating the appropriate scientific methods for detecting unintended changes in food and assessing the potential for adverse health effects from genetically modified products. In this book, the committee recommended that greater scrutiny should be given to foods containing new compounds or unusual amounts of naturally occurring substances, regardless of the method used to create them. The book offers a framework to guide federal agencies in selecting the route of safety assessment. It identifies and recommends several pre- and post-market approaches to guide the assessment of unintended compositional changes that could result from genetically modified foods and research avenues to fill the knowledge gaps.

Natural Food Colorants
Natural Food Colorants

Author: J.D. Houghton

Publisher: Springer Science & Business Media

Published: 2012-12-06

Total Pages: 363

ISBN-13: 1461521556

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In this second edition of Natural Food Colorants two new chapters have been added and we have taken the opportunity to revise all the other chapters. Each of the original authors have brought up to date their individual contributions, involving in several cases an expansion to the text by the addition of new material. The new chapters are on the role of biotechnology in food colorant production and on safety in natural colorants, two areas which have undergone considerable change and development in the past five years. We have also persuaded the publishers to indulge in a display of colours by including illustrations of the majority of pigments of importance to the food industry. Finally we have rearranged the order of the chapters to reflect a more logical sequence. We hope this new edition will be greeted as enthusiastically as the first. It remains for us, as editors, to thank our contributors for undertaking the revisions with such thoroughness and to thank Blackie A&P for their support and considerable patience. G. A. F. R. J. D. R. Contributors Dr G . . Brittori Department of Biochemistry, University of Liverpool, PO Box 147, Liverpool L69 3BX, UK Professor F. J. Francis Department of Food Science, College of Food and Natural Resources, University of Massa chusetts, Amherst, MA 01003, USA Dr G. A. F. Hendry NERC Unit of Comparative Plant Ecology, Department of Animal and Plant Sciences, University of Sheffield, Sheffield S10 2TN, UK Mr B. S.