Blick ins Buch

Red Beet Biotechnology

Food and Pharmaceutical Applications

Bhagyalakshmi Neelwarne (Herausgeber)

Buch | Hardcover

435 Seiten

2012
Springer-Verlag New York Inc.
978-1-4614-3457-3 (ISBN)

Lese- und Medienproben

Blick ins Buch (midvox)

Artikel merken

Biotechnology is a rapidly growing research area which is immediately translated into industrial applications. Although over 1000 research papers have emerged on various aspects of red beet and the chemistry of betalaines pigments, surprisingly no comprehensive book is available. The proposed Red Beet book encompasses a scholarly compilation of recent biotechnological research developments made in basic science, biochemistry of the chief components, technological developments in augmenting and recovery of such useful compounds and value-added products with discussions on future perspectives. The book will provide detailed information of the chemistry of the main components of normal and genetically engineered beetroot.

Dr. Bhagyalakshmi Neelwarne, a Senior Principal Scientist in the Plant Cell Biotechnology Department at the Central Food Technological Research Institute of India, is widely regarded for her expertise in Food Biotechnology, particularly in plant biotechnology.

1. Red Beet: An Overview.- 2. Biosynthesis and Regulation of Betalains in Red Beet.- 3. Stability of Betalain Pigments of Red Beet.- 4. Red Beet as a Model System for Studying Vacuolar Transport of Primary and Secondary Metabolites.- 5. Plant Respiratory Metabolism: A Special Focus on the Physiology of Beetroot (Beta vulgarisL.) Mitochondria.- 6. Lipoperoxyl Radical-Scavenging and Antioxidative Effects of Red Beet Pigments.- 7. Anticancer Effects of Red Beet Pigments.- 8. Anti-Diabetic Potentials of Red Beet pigments and Other Constituents.- 9. Cell and Tissue Culture Studies in Beta vulgaris L..- 10. Red Beet Hairy Root Cultures.- 11. Bioreactors for the Cultivation of Red Beet Hairy Roots.- 12. Peroxidases and other Enzymes from Red Beet Hairy Roots.- 13. Downstream Processing of Red Beet Hairy Roots.- 14. Extraction of Red Beet Pigments.- 15. Aqueous Two Phase Extraction for the Recovery of Beet Pigments and Enzymes.- 16. Techno-Commercial Aspects of Relevance to Red Beet.

Zusatzinfo	XII, 435 p.
Verlagsort	New York, NY
Sprache	englisch
Maße	155 x 235 mm
Themenwelt	Naturwissenschaften ► Chemie
	Technik ► Lebensmitteltechnologie
	Technik ► Umwelttechnik / Biotechnologie
Schlagworte	beetroot • Biotechnology • genetically engineered food • Rote Bete
ISBN-10	1-4614-3457-2 / 1461434572
ISBN-13	978-1-4614-3457-3 / 9781461434573
Zustand	Neuware