rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Red Beet Biotechnology
    sub title: Food and Pharmaceutical Applications
  name:
    name part: Neelwarne, Bhagyalakshmi.
    role:
      role term: editor.
  name:
    name part: SpringerLink (Online service)
  type of resource: text
  origin info:
    place:
      place term: xxu
    date issued: 2012
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: electronic
    form: electronic resource
    reformatting quality: access
    form: remote
    extent: XII, 435 p. 224 illus., 143 illus. in color. online resource.
  abstract: 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.
  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.
  note: edited by Bhagyalakshmi Neelwarne.
  subject:
    topic: Chemistry
  subject:
    topic: Biotechnology
  subject:
    topic: Food
    topic: Biotechnology
  subject:
    topic: Chemistry
  subject:
    topic: Food Science
  subject:
    topic: Biotechnology
  subject:
    topic: Chemistry/Food Science, general
  classification: TP248.65.F66
  classification: 641.3
  classification: 664
  related item:
    title info:
      title: Springer eBooks
  identifier: 9781461434580
  identifier: http://dx.doi.org/10.1007/978-1-4614-3458-0
  record info:
    record creation date: 120725
    record change date: 20151125232009.0
    record identifier: 978-1-4614-3458-0