References

1. R Shamel, A Udis-Kessler. The sweet taste of success. Chem Ind 10(1):27-28, 2000.

2. T Münch, B Müller. Bioengineering challenges of natural flavor production. In: P Schieberle, KH Engel, eds. Frontiers of Flavour Science. Garching: Deutsche Forschungsanstalt für Lebensmittelchemie, 2000, pp 343-347.

3. D Havkin-Frenkel, A Podstolski, E Witkowska, P Molecki, M Mikolajczyk. Vanillin biosynthetic pathways. In: TJ Fu, G Singh, WA Curtis, eds. Plant Cell and Tissue Culture for the Production of Food Ingredients. New York: Kluwer Academic/Plenum Publishers, 1999, pp 35-43.

4. MM Leahy, RG Roderick. Fruit flavor biogenesis. In: R Teranishi, EL Wick, I Hornstein, eds. Flavor Chemistry. New York: Kluwer Academic/Plenum Publishers, 1999, pp 275-286.

5. G Takeoka. Flavor chemistry of vegetables. In: R Teranishi, EL Wick, I Hornstein, eds. Flavor Chemistry. New York: Kluwer Academic/Plenum Publishers, 1999, pp 287-304.

6. A Mosandl, S Fuchs, M Wüst, T Beck. Biosynthetic studies on monoterpenoids using stable isotope labelling and enantioselective analysis. In: P Schieberle, KH Engel, eds. Frontiers of Flavour Science. Garching: Deutsche Forschungsanstalt für Lebensmittelchemie, 2000, pp 433-439.

7. S Widder, CS Lüntzel, T Dittner, W Pickenhagen. 3-Mercapto-2-methylpentan-l-ol, a new powerful aroma compound. J Agric Food Chem 48:418-423, 2000.

8. TJ Fu, G Singh, WR Curtis. An introduction. In: TJ Fu et al., eds. Plant Cell and Tissue Culture for the Production of Food Ingredients. New York: Kluwer Academic/Plenum Publishers, 1999, pp 1-6.

9. AH Scragg. The production of aromas by plant cell cultures. In: RG Berger, ed. Biotechnology of Aroma Compounds. Berlin: Springer, 1997, pp 239-263.

10. TJ Fu. Plant cell and tissue culture for food ingredient production: safety considerations. In: TJ Fu et al., eds. Plant Cell and Tissue Culture for the Production of Food Ingredients. New York: Kluwer Academic/Plenum Publishers, 1999, pp 237-250.

11. WE Goldstein. Economic considerations for food ingredients produced by plant cell and tissue culture. In: TJ Fu et al., eds. Plant Cell and Tissue Culture for the Production of Food Ingredients. New York: Kluwer Academic/Plenum Publishers, 1999, pp 195-213.

12. X Ye, S Al-Babili, A Klöti, J Zhang, PBP Lucca, I Potrykus. Engineering the provitamin A (ß-carotene) biosynthetic pathway into (carotenoid-free) rice endosperm. Science 287:303-305, 2000.

13. P Winterhalter, GK Skouroumounis. Glycoconjugated aroma compounds: occurrence, role and biotechnological transformation. In: RG Berger, ed. Biotechnology of Aroma Compounds. Berlin: Springer, 1997, pp 73-106.

14. P Winterhalter. Carotenoid-derived aroma compounds: biogenetic and biotechnological aspects. In: GR Takeoka, R Teranishi, PJ Williams, A Kobayashi, eds. Biotechnology for Improved Foods and Flavors. ACS Symposium Series. Washington, DC: American Chemical Society, 1996, pp 295-308.

15. C Wang, CK Chin, CT Ho, CF Hwang, JJ Polashock, CE Martin. Changes of fatty acids and fatty acid-derived flavor compounds by expressing the yeast delta-9 desaturase gene in tomato. J Agric Food Chem 44:3399-3402, 1996.

16. J Speirs, E Lee, K Holt, K Yong-Duk, NS Scott, B Loveys, W Schuch. Genetic manipulation of alcohol dehydrogenase levels in ripening tomato fruit affects the balance of some flavor aldehydes and alcohols. Plant Physiol 117:10471058, 1998.

17. DT Tomes. Methods and compositions for production of plant foodstuffs with enhanced sweet component of flavor. Patent W09742333, 1997.

18. E Pichersky. Use of linalool synthase in genetic engineering of scent production. Patent W09715584, 1997.

19. AD Bauchot, DS Mottram, P John. Aroma formation in cantaloupe charentais melon. In: P Schieberle, KH Engel, eds. Frontiers of Flavour Science. Garching: Deutsche Forschungsanstalt für Lebensmittelchemie, 2000, pp 463-468.

20. O Faure, F Diemer, S Moja, F Jullien. Mannitol and thidiazuron improve in vitro shoot regeneration from spearmint and peppermint leaf disks. Plant Cell Tissue Organ Cult 52:209-212, 1998.

21. F Diemer, JC Caissard, S Moja, F Jullien. Agrobacterium lumefaciens-mediated transformation of Mentha spicata and Mentha arvensis. Plant Cell Tissue Organ Cult 57:75-78, 1999.

22. F Diemer, F Jullien, O Faure, S Moja, M Colson, E Matthys-Rochon, JC Caissard. High efficiency transformation of peppermint (Mentha X piperita L.) with Agrobacterium tumefaciens. Plant Sci 136:101-108, 1998.

23. P Schreier. Enzymes and flavour biotechnology. In: RG Berger, ed. Biotechnology of Aroma Compounds. Berlin: Springer, 1997, pp 51-72.

24. RG Berger. Aroma Biotechnology. Berlin: Springer, 1995, pp 92-115.

25. A Aharoni, HA Verhoeven, J Luecker, AP O'Conell, AJ Van Tunen. Fruit flavour related genes and the use thereof. Patent W00032789, 2000.

26. A Aharoni, LCP Keizer, HJ Bouwmeester, Z Sun, M Alvarez-Huerta, HA Verhoeven, J Blaas, AMML van Houwelingen, RCH De Vos, H van der Voet, RC Jansen, M Guis, J Mol, RW Davis, M Schena, AJ van Zunen, AP O'Connell. Identification of the SAAT gene involved in strawberry flavor biogenesis by use of DNA microarrays. Plant Cell 12:647-662, 2000.

27. B Lemieux, A Aharoni, M Schena. Overview of DNA chip technology. Mol Breed 4:277-289, 1998.

28. K Manning. Isolation of a set of ripening-related genes from strawberry: their identification and possible relationship to fruit quality traits. Planta 205:622631, 1998.

29. ZT Xue, PE Brodelius. Kinetin-induced caffeic acid O-methy[transferases in cell suspension cultures of Vanilla planifolia Andr. and isolation of caffeic acid O-methyltransferase cDNAs. Plant Physiol Biochem 36:779-788, 1998.

30. PE Brodelius, ZT Xue. Isolation and characterization of a cDNA from cell suspension cultures of Vanilla planifolia encoding 4-coumarate: coenzyme A ligase. Plant Physiol Biochem 35:497-506, 1997.

31. RA Dixon, PJ Howies, C Lamb, K Korth, XZ He, VJH Sewalt, S Rasmussen. Plant secondary metabolism. In: TJ Fu et al., eds. Plant Cell and Tissue Culture for the Production of Food Ingredients. New York: Kluwer Academic/Plenum Publishers, 1999, pp 7-22.

32. R van der Heijden, AE Schulte, AC Ramos Valdivia, R Verpoorte. Characterization of some isoprenoid-biosynthetic enzymes from plant cell cultures. In: K Kieslich, CP van der Beek, JAM de Bont, WJJ van den Tweel, eds. New Frontiers in Screening for Microbial Biocatalysts. Amsterdam: Elsevier Science, 1998, pp 177-184.

33. MH Beale, AL Phillips. The terpenoid pathway—closing the loop. Biochem Soc Trans 27:A17, 1999.

34. W Schwab, DC Williams, R Croteau. On the mechanism of monoterpene synthases: stereochemical aspects of (—)-45-limonene synthase, (+)-bornyl diphosphate synthase and (—)-pinene synthase. In: P Schieberle, KH Engel, eds. Frontiers of Flavour Science. Garching: Deutsche Forschungsanstalt für Lebensmittelchemie, 2000, pp 445-451.

35. D McCaskill, R Croteau. Prospects for the bioengineering of isoprenoid biosynthesis. In: RG Berger, ed. Advances in Biochemical Engineering Biotechnology. Berlin: Springer, 1997, pp 107-146.

36. R Casey, SI West, D Hardy, DS Robinson, Z Wu, RK Hughes. New frontiers in food enzymology: recombinant lipoxygenases. Trends Food Sei Technol 10: 297-302, 1999.

37. AHA Muheim, B Schilling, K Lerch. The impact of recombinant DNA-tech-nology on the flavour and fragrance industry. R Soc Chem 214:11-20, 1997.

38. CNSP Suurmeijer, M Perez-Gilabert, DJ van Unen, HTWM van der Hijden, GA Veldink, JFG Vliegenthart. Purification, stabilization and characterization of tomato fatty acid hydroperoxide lyase. Phytochemistry 53:177-185, 2000.

39. MA Noordermeer, GA Veldink, JFG Vliegenhart. Alfalfa contains substantial 9-hydroperoxide lyase activity and a 3Z:2£-enal isomerase. FEBS Lett 443: 201-204, 1999.

40. SA Clark, ML Shaw, D Every, JE Lancaster. Physical characterization of al-liinase, the flavor generating enzyme in onions. J Food Biochem 22:91-103, 1998.

41. MJH van Haandel, FCE Saraber, MG Boersma, C Laane, Y Fleming, H Weenen, IMCM Rietjens. Characterization of different commercial soybean peroxidase preparations and use of the enzyme for /V-demcthylation of methyl A'- m e t hy 1 an th ra n il a I e to produce the food flavor methylanthranilate. J Agric Food Chem 48:1949-1954, 2000.

42. RD Pridmore, D Crouzillat, C Walker, S Foley, R Zink, MC Zwahlen, H Briis-sow, V Petiard, B Mollet. Genomics, molecular genetics and the food industry. J Biotechnol 78:251-258, 2000.

43. ML Shuler. Overview of yield improvement strategies for secondary metabolite production in plant cell culture. In: TJ Fu et al., eds. Plant Cell and Tissue Culture for the Production of Food Ingredients. New York: Kluwer Academic/ Plenum Publishers, 1999, pp 75-83.

44. R Verpoorte, R van der Heijden, HJG ten Hoopen, J Memelink. Novel approaches to improve plant secondary metabolite production. In: TJ Fu et al., eds. Plant Cell and Tissue Culture for the Production of Food Ingredients. New York: Kluwer Academic/Plenum Publishers, 1999, pp 85-100.

45. H Dörneburg, D Knorr. Generation of colors and fragrancies in plant cell and tissue cultures. Crit Rev Plant Sei 15:141-168, 1996.

46. CG Kumar, A Sharma, SK Kanawjia. Prospects for bioproduction of food flavours. Indian Food Ind 17:98-111, 1998.

47. T Sudhakar Johnson, R Sarada, GA Ravishankar. Capsaicin formation in p-fluorophenylalanine resistant and normal cell cultures of capsicum frutescens and activity of phenylalanine ammonia lyase. J Biosci 23:209-212, 1998.

48. KP Svoboda, RP Finch, E Cariou, SG Deans. Production of volatile oils in tissue culture of Origanum vulgare and Tanacetum vulgare. Acta Hortic 390: 147-151, 1995.

49. RP Niedz, MG Moshonas, B Peterson, JP Shapiro, PE Shaw. Analysis of sweet orange (Citrus sinensis L. Osbeck) callus cultures for volatile compounds by gas chromatography with mass selective detector. Plant Cell Tissue Organ Cult 51:181-185, 1997.

50. G Reil, RG Berger. Accumulation of chlorophyll and essential oils in photo-mixotrophic cell cultures of Citrus sp. Z Naturforsch 51c:657-666, 1996.

51. G Reil, RG Berger. Variation of chlorophyll and essential oils in photomixo-trophic cell cultures of Coleonema album (Thunb.). J Plant Physiol 150:160166, 1997.

52. D Havkin-Frenkel, A Podstolski, D Knorr. Effect of light on vanillin precursors formation by in vitro cultures of Vanilla planifolia. Plant Cell Tissue Organ Cult 45:133-136, 1996.

53. A Shervington, R Darwish, F Afifi. Volatile oil produced by microbial infected Rosmarinus officinalis callus and suspension cultures. Alex J Pharm Sei 11: 81-84, 1997.

54. I Zabetakis. Enhancement of flavour biosynthesis from strawberry (Fragaria X ananassa) callus cultures by Methylobacterium species. Plant Cell Tissue Organ Cult 50:179-183, 1997.

55. G Reil, RG Berger. Elicitation of volatile compounds in photomixotrophic cell culture of Petroselinum crispum. Plant Cell Tissue Organ Cult 46:131-136, 1996.

56. AC Ronse, H de Pooter, A van De Vyver, MP de Proft. Otacanthus species: in vitro culture, plant propagation, and the production of essential oil. In: YPS Bajaj, ed. Biotechnology in Agriculture and Forestry. Berlin: Springer, 1998, pp 305-319.

57. AA Tawfik, PE Read, SL Cuppett. Rosmarinus officinalis L. (rosemary): in vitro culture, regeneration of plants, and the level of essential oil and mono-terpenoid constituents. In: YPS Bajaj, ed. Biotechnology in Agriculture and Forestry. Berlin: Springer, 1998, pp 349-365.

58. PM Santos, AC Figueiredo, MM Oliveira, JG Barosso, LG Pedro, SG Deans, AKM Younus, JJC Scheffer. Essential oils from hairy root cultures and from fruits and roots of Pimpinella anisum. Phytochemistry 48:455-460, 1998.

59. N Andarwulan, K Shetty. Phenolic content in differentiated tissue cultures of untransformed and Agrobacterium-transformed roots of anise (Pimpinella anisum L.). J Agric Food Chem 47:1776-1780, 1999.

60. PM Santos, AC Figueiredo, MM Oliveira, JG Barosso, LG Pedro, SG Deans, AKM Younus, JJC Scheffer. Morphological stability of Pimpinella anisum hairy root cultures and time-course study of their essential oils. Biotechnol Lett 21:859-864, 1999.

61. Y Matsuda, H Toyoda, A Sawabe, K Maeda, N Shimizu, N Fujita, T Fujita, T Nonomura, S Ouchi. A hairy root culture of melon produces aroma compounds. J Agric Food Chem 48:1417-1420, 2000.

62. SW Shin. Biotransformation of exogenous monoterpenoids by plant cell culture. Korean J Pharmacogn 26: 227-238, 1995.

63. H Hamada, T Furuya. The selectivity by plant biotransformation. In: TJ Fu et al., eds. Plant Cell and Tissue Culture for the Production of Food Ingredients. New York: Kluwer Academic/Plenum Publishers, 1999, pp 113-120.

64. T Vanek, I Valterova, R Vankova, T Vaisar. Biotransformation of (—)-limonene using Solanum aviculare and Dioscorea deltoidea immobilized plant cells. Biotechnol Lett 21:625-628, 1999.

65. S Ramachandra Rao, GA Ravishankar. Biotransformation of isoeugenol to vanilla flavour metabolites and capsaicin in suspended and immobilized cell cultures of Capsicum frutescens: study of the influence of /3-cyclodextrin and fungal elicitor. Process Biochem 35:341-348, 1999.

66. S Ramachandra Rao, GA Ravishankar. Vanilla flavour: production by conventional and biotechnical routes. J Sci Food Agric 80:289-304, 2000.

67. SH Park, KS Kim, Y Suzuki, SU Kim. Metabolism of isopiperitones in cell suspension culture of Mentha piperita. Phytochemistry 44:623-626, 1997.

68. F Mellouki, A Vannereau, L Cosson. Les précurseurs d'arôme dans des cultures cellulaires d'Allium. Acta Bot Gall 143:131-136, 1996.

69. CL Prince, ML Shuler, Y Yamada. Altering flavor profiles in onion (Allium cepa L.) root cultures through directed biosynthesis. Biotechnol Prog 13:506— 510, 1997.

70. W Treffenfeld, H Vollmer, A Preuß, RG Berger, U Krings, E Latza. Verfahren zur selektiven Anreicherung und Trennung aromawirksamer Moleküle durch Adsorption. Patent DE19835542.4, 1998.

71. H Pedersen, CK Chin, A Dutta. Yield improvement in plant cell cultures by in situ extraction. In: TJ Fu et al., eds. Plant Cell and Tissue Culture for the Production of Food Ingredients. New York: Kluwer Academic/Plenum Publishers, 1999, pp 129-138.

72. L Tescione, P Asplund, WR Curtis. Reactor design for root culture: oxygen mass transfer limitations. In: TJ Fu et al., eds. Plant Cell and Tissue Culture for the Production of Food Ingredients. New York: Kluwer Academic/Plenum Publishers, 1999, pp 139-156.

73. BJ Cass, F Schade, CW Robinson, JE Thompson, RL Legge. Production of tomato flavor volatiles from a crude enzyme preparation using a hollow-fiber reactor. Biotechnol Bioeng 67:372-377, 2000.

74. G Matheis. Biotechnologische Erzeugung von Aromastoffen und Aromastoffgemischen: Eine Literaturiibersicht. Fluess Obst 9:518-524, 1998.

75. P van Berge. Flavors into the 21st Century. Perfum Flavor 23:1-12, 1998.

Was this article helpful?

0 0
Detox Diet Basics

Detox Diet Basics

Our internal organs, the colon, liver and intestines, help our bodies eliminate toxic and harmful  matter from our bloodstreams and tissues. Often, our systems become overloaded with waste. The very air we breathe, and all of its pollutants, build up in our bodies. Today’s over processed foods and environmental pollutants can easily overwhelm our delicate systems and cause toxic matter to build up in our bodies.

Get My Free Ebook


Post a comment