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Biotechnology of Natural Products

Overview of attention for book
Cover of 'Biotechnology of Natural Products'

Table of Contents

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    Book Overview
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    Chapter 1 Vanilla: The Most Popular Flavour
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    Chapter 2 Rosmarinic Acid and Related Metabolites
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    Chapter 3 Bioproduction of Resveratrol
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    Chapter 4 Anthocyanin Production in Engineered Microorganisms
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    Chapter 5 Microbial Synthesis of Plant Alkaloids
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    Chapter 6 Caffeine
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    Chapter 7 Taxol® Biosynthesis and Production: From Forests to Fermenters
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    Chapter 8 Commercial-Scale Tissue Culture for the Production of Plant Natural Products: Successes, Failures and Outlook
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    Chapter 9 Tailoring Natural Products with Glycosyltransferases
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    Chapter 10 Authenticity Control of Natural Products by Stable Isotope Ratio Analysis
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    Chapter 11 Natural or Synthetic? The Legal Framework in the EU for the Production of Natural Flavouring Ingredients
Attention for Chapter 1: Vanilla: The Most Popular Flavour
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