ENGLISH

Red Beet Biotechnology: Food and Pharmaceutical Applications

By Bhagyalakshmi Neelwarne , Sowbhagya B. Halagur (auth.) , Bhagyalakshmi Neelwarne (eds.)

Book information

Publisher
Springer US
Year
2012
ISBN
978-1-4614-3457-3, 978-1-4614-3458-0
DOI
10.1007/978-1-4614-3458-0
Language
english
Format
PDF
Filesize
8 MB (8054108 bytes)
Edition
1
Pages
435\443
Time added
2013-10-20 05:25:02
Food Science; Biotechnology; Chemistry/Food Sciencgeneral

Description

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.

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