Plant Cell and Tissue Culture for the Production of Food Ingredients reflects the latest developments 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
• 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.

Contents:

1. Plant Cell and Tissue Culture for Food Ingredient Production: An Introduction
2. Plant Secondary Metabolism: Control Points and Prospects for Genetic Manipulation of Phenylpropanoid Biosynthesis
3. Production of Aromatic Amino Acid Derivatives through Metabolic Engineering of Crop Plants
4. Vanillin Biosynthetic Pathways
5. Quantification of Metabolic Fluxes for Metabolic Engineering of Plant Products
6. Biosynthesis and Accumulation of Rosmarinic Acid in Plant Cell Cultures
7. Overview of Yield Improvement Strategies for Secondary Metabolite Production in Plant Cell Culture
8. Novel Approaches to Improve Plant Secondary Metabolite production
9. Elicitation—Manipulating and Enhancing Secondary Metabolite production
10. The Selectivity by Plant Biotransformation
11. Production of Betalains by Hairy Root Cultures of Beta vulgaris L
12. Yield Improvement in Plant Cell Cultures by In Situ Extraction
13. Reactor Design for Root Culture: Oxygen Mass Transfer Limitations
14. Medium Recycling as an Operational Strategy to Increase Plant Secondary Metabolite formation: Continuous Taxol Production
15. Production of Bioactive Metabolites by Cell and Tissue Cultures of Marine Macroalgae in Bioreactor Systems
16. Trichosanthes kirilowii Plant Cell Culture in a 5 Liter Bioreactor
17. Economic Considerations for Food Ingredients Produced by Plant Cell and Tissue Culture
18. Commercial production of Ginseng by Plant Tissue Culture Technology
19. Achieving Economic Feasibility for Moderate-Value Food and Flavor Additives: A Perspective on Productivity and Proposal for Production Technology Cost Reduction
20. Plant Cell and Tissue Culture for Food Ingredient Production: Safety Considerations
21. The Safety Assessment of Flavor Ingredients Derived from Plant Cell and Tissue Culture
22. European Guidelines for Safety Evaluation of Flavorings Produced by Plant Tissue Culture
23. Food Ingredients from Plant Cell and Tissue Culture: Regulatory Considerations
24. Regulatory Issues: Canadian Perspective
25. Regulations for Plant Cell Culture Derived Products in Japan

Index

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