Editors:
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
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Table of contents (16 chapters)
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Front Matter
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Back Matter
About this book
Editors and Affiliations
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, Plant Cell Biotechnology Department, Central Food Technological Research Inst, Mysore, India
Bhagyalakshmi Neelwarne
About the editor
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.
Bibliographic Information
Book Title: Red Beet Biotechnology
Book Subtitle: Food and Pharmaceutical Applications
Editors: Bhagyalakshmi Neelwarne
DOI: https://doi.org/10.1007/978-1-4614-3458-0
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Science+Business Media New York 2012
Hardcover ISBN: 978-1-4614-3457-3Published: 26 July 2012
Softcover ISBN: 978-1-4899-7811-0Published: 23 August 2016
eBook ISBN: 978-1-4614-3458-0Published: 26 July 2012
Edition Number: 1
Number of Pages: XII, 435
Topics: Food Science, Biotechnology, Chemistry/Food Science, general