Plant Cell and Tissue Culture for the Production of Food Ingredients

Download or read book Plant Cell and Tissue Culture for the Production of Food Ingredients written by Tong-Jen Fu and published by Springer Science & Business Media. This book was released on 1999-04-30 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book reflects the latest development in plant cell and tissue culture technology, with special emphasis on its application for food ingredient production. Topics include 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 ingredients, as well as safety assessment schemes and regulatory frameworks set up by regulatory agencies around the world are also included.