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Food Science & Nutrition | Red Beet Biotechnology - Food and Pharmaceutical Applications

Red Beet Biotechnology

Food and Pharmaceutical Applications

Neelwarne, Bhagyalakshmi (Ed.)

2012, XII, 435 p. 224 illus., 143 illus. in color.

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  • 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

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.

Content Level » Professional/practitioner

Keywords » beetroot - biotechnology - genetically engineered food

Related subjects » Biotechnology - Chemistry - Food Science & Nutrition

Table of contents 

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.

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