| 書目名稱 | Plant Cell and Tissue Culture for the Production of Food Ingredients | | 編輯 | Tong-Jen Fu,Gurmeet Singh,Wayne R. Curtis | | 視頻video | http://file.papertrans.cn/749/748496/748496.mp4 | | 圖書封面 |  | | 描述 | 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 | | 出版日期 | Book 1999 | | 關(guān)鍵詞 | Metabolite; additives; algae; cyclin; metabolism; plants | | 版次 | 1 | | doi | https://doi.org/10.1007/978-1-4615-4753-2 | | isbn_softcover | 978-1-4613-7155-7 | | isbn_ebook | 978-1-4615-4753-2 | | copyright | Springer Science+Business Media New York 1999 |
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