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Plant Cell and Tissue Culture for the Production of Food Ingredients
. Ed(S): Fu, Tong-Jen; Singh, Gurmeet; Curtis, Wayne R. (The Pennsylvania State University, University Park, Pa, Usa)
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Description for Plant Cell and Tissue Culture for the Production of Food Ingredients
Hardback. Reflects the development in plant cell and tissue culture technology, with special emphasis on its application for food ingredient production. This book includes topics such as plant metabolic pathway studies, process development for improving yields, and bioreactor design and operation for large-scale production. Editor(s): Fu, Tong-Jen; Singh, Gurmeet; Curtis, Wayne R. (The Pennsylvania State University, University Park, PA, USA). Num Pages: 290 pages, biography. BIC Classification: PSF; PST. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly; (UU) Undergraduate. Dimension: 243 x 164 x 23. Weight in Grams: 568.
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 ... Read more
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 ... Read more
Product Details
Format
Hardback
Publication date
1999
Publisher
Springer Science+Business Media United States
Number of pages
290
Condition
New
Number of Pages
290
Place of Publication
, United States
ISBN
9780306461002
SKU
V9780306461002
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
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