//]]>

Red Beet Biotechnology (Record no. 27512)

000 -LEADER
fixed length control field 03869nam a22004335i 4500
003 - CONTROL NUMBER IDENTIFIER
control field OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20140310153326.0
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field cr nn 008mamaa
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 120725s2012 xxu| s |||| 0|eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781461434580
978-1-4614-3458-0
050 #4 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TP248.65.F66
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.3
Edition number 23
Classification number 664
Edition number 23
264 #1 -
-- Boston, MA :
-- Springer US :
-- Imprint: Springer,
-- 2012.
912 ## -
-- ZDB-2-CMS
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Neelwarne, Bhagyalakshmi.
Relator term editor.
245 10 - IMMEDIATE SOURCE OF ACQUISITION NOTE
Title Red Beet Biotechnology
Medium [electronic resource] :
Remainder of title Food and Pharmaceutical Applications /
Statement of responsibility, etc edited by Bhagyalakshmi Neelwarne.
300 ## - PHYSICAL DESCRIPTION
Extent XII, 435 p. 224 illus., 143 illus. in color.
Other physical details online resource.
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note 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.
520 ## - SUMMARY, ETC.
Summary, etc 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.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Chemistry.
Topical term or geographic name as entry element Biotechnology.
Topical term or geographic name as entry element Food science.
Topical term or geographic name as entry element Chemistry.
Topical term or geographic name as entry element Food Science.
Topical term or geographic name as entry element Biotechnology.
Topical term or geographic name as entry element Chemistry/Food Science, general.
710 2# - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element SpringerLink (Online service)
773 0# - HOST ITEM ENTRY
Title Springer eBooks
776 08 - ADDITIONAL PHYSICAL FORM ENTRY
Display text Printed edition:
International Standard Book Number 9781461434573
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier http://dx.doi.org/10.1007/978-1-4614-3458-0
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme
Item type E-Book
Copies
Price effective from Permanent location Date last seen Not for loan Date acquired Source of classification or shelving scheme Koha item type Damaged status Lost status Withdrawn status Current location Full call number
2014-04-14AUM Main Library2014-04-14 2014-04-14 E-Book   AUM Main Library641.3