|
Showing 1 - 3 of
3 matches in All Departments
Commercial development of cultured-derived food ingredients has
attracted interna tional interest. As consumers have become more
health conscious in recent years, the de mand for natural food
ingredients and disease-preventative phytochemicals has increased
tremendously. Plant Cell and Tissue Culture provides an alternative
method for controlled production of these products. A wide range of
food ingredients has been shown to be pro duced in culture. Much
progress has been made in advancing this technology to the point
that large-scale production has become possible. This book is
developed from the Symposium "Plant Cell and Tissue Culture for
Food Ingredient Production" which was held on April 13-17, 1997 at
the American Chemical So ciety National Meeting in San Francisco,
CA. In this book, international experts in acade mia, government,
and industry discuss current advances in the field of plant cell
and tissue culture with special emphasis on its application for
food ingredient production. Topics re lated to various aspects of
plant cell and tissue culture technology are discussed, including
overviews of recent advances in plant metabolic pathway studies,
process development for improving yields, and bioreactor design and
operation for large-scale production. Economic considerations and
issues related to the commercial development of culture-derived
food in gredients are discussed. Also included are the safety
assessment schemes and regulatory frameworks set up by regulatory
agencies around the world.
Commercial development of cultured-derived food ingredients has
attracted interna tional interest. As consumers have become more
health conscious in recent years, the de mand for natural food
ingredients and disease-preventative phytochemicals has increased
tremendously. Plant Cell and Tissue Culture provides an alternative
method for controlled production of these products. A wide range of
food ingredients has been shown to be pro duced in culture. Much
progress has been made in advancing this technology to the point
that large-scale production has become possible. This book is
developed from the Symposium "Plant Cell and Tissue Culture for
Food Ingredient Production" which was held on April 13-17, 1997 at
the American Chemical So ciety National Meeting in San Francisco,
CA. In this book, international experts in acade mia, government,
and industry discuss current advances in the field of plant cell
and tissue culture with special emphasis on its application for
food ingredient production. Topics re lated to various aspects of
plant cell and tissue culture technology are discussed, including
overviews of recent advances in plant metabolic pathway studies,
process development for improving yields, and bioreactor design and
operation for large-scale production. Economic considerations and
issues related to the commercial development of culture-derived
food in gredients are discussed. Also included are the safety
assessment schemes and regulatory frameworks set up by regulatory
agencies around the world."
This volume identifies gaps in the assessment, management, and
communication of food allergen risks. Chapters showcase best
practices in managing allergen risks at various stages of the food
chain, including during food manufacture/processing; during food
preparation in food service, retail food establishments, and in the
home; and at the point of consumption. The authors highlight key
legislative initiatives that are in various stages of development
and implementation at the federal, state and community levels.
Finally, the volume includes recommendations for ways to build and
strengthen education and outreach efforts at the food industry,
government, institutional, and community levels. Chapters come from
an array of experts, including researchers and key stakeholders
from government, the food industry, retail/food service groups, and
consumer groups. The information presented will facilitate the
development of educational materials and allergen management
training programs for food production and service staff, extension
specialists, and government inspectors. Consumers and other food
safety professionals will also benefit from information on food
allergen control measures that have been put in place across the
food chain.
|
|