Plant Cell and Tissue Culture for the Production of Food Ingredients

By Tong-Jen Fu

Subjects: Food science, Life sciences, Plant cells and tissues, Food additives, Agricultural biotechnology, Botany, Plant physiology

Description: 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.