Cantitate/Preț
Produs
Total produse
Vezi coșul
Red Beet Biotechnology: Food and Pharmaceutical Applications de Bhagyalakshmi Neelwarne

Red Beet Biotechnology: Food and Pharmaceutical Applications

Editat de Bhagyalakshmi Neelwarne
en Limba Engleză Hardback – 26 iul 2012
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.
Citește tot Restrânge

Toate formatele și edițiile

Toate formatele și edițiile Preț Express
Paperback (1) 70417 lei  6-8 săpt.
  Springer Us – 23 aug 2016 70417 lei  6-8 săpt.
Hardback (1) 95603 lei  6-8 săpt.
  Springer Us – 26 iul 2012 95603 lei  6-8 săpt.

Preț: 95603 lei

Preț vechi: 116588 lei
-18% Nou

Puncte Express: 1434
Preț estimativ în valută:
18296€ • 19077$ • 15205£

Carte tipărită la comandă

Livrare economică 21 martie-04 aprilie

 Adaugă în coș

Wish list
Gift list
Am citit!
Adaugă în listă
Preluare comenzi: 021 569.72.76

Specificații

ISBN-13: 9781461434573
ISBN-10: 1461434572
Pagini: 400
Ilustrații: XII, 435 p.
Dimensiuni: 155 x 235 x 33 mm
Greutate: 0.75 kg
Ediția:2012
Editura: Springer Us
Colecția Springer
Locul publicării:New York, NY, United States

Public țintă

Professional/practitioner

Cuprins

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.

Notă biografică

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.

Textul de pe ultima copertă

Application of advanced multidisciplinary research techniques has identified red beet as one of the super foods and a research model. This important book on red beet is the first comprehensive worldwide resource that encompasses biotechnological research advances made in the recent past.  Documenting the scientific information on the current status and future outlook, the book is a valuable source of information for researchers, students, and entrepreneurs concerned with health foods, pharmaceuticals, and modern bio-techniques. This monumental compendium was contributed by a team of expert scientists from different parts of the world. The 16 chapters of the book are a saga of current research and future perspectives, with the introductory first chapter providing an overview from historical to current status of red beet with its vast applications, which is followed by chapters on betalains biosynthesis, their stability, and other physiological studies made using this plant as a model system. Other chapters deal with morphological, technological, molecular, biochemical, and chemical engineering aspects, culminating in techno-commercial aspects of research developments made in beets.
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.

Caracteristici

Provides basic and applied research progress made in red beet Discusses hairy root culture technology and its application for developing bioreactor models Provides insights into modern biotechnological processes for down-stream product recovery Presents novel applications of red beet pigments from food coloring to photocells Book is lucidly written and beautifully illustrated by 24 distinguished scientists from 9 countries