Biotechnology of Natural Products

Part I. Biotechnological Production of Selected Natural Products

1. Vanilla: The Most Popular Flavour
Nethaji J. Gallage, Birger Lindberg Møller

2. Rosmarinic Acid and Related Metabolites
Soheil Pezeshki, Maike Petersen

3. Bioproduction of Resveratrol
Jian Wang, Yaping Yang, Yajun Yan

4. Anthocyanin Production in Engineered Microorganisms
Jian Zha, Mattheos A. G. Koffas

5. Microbial Synthesis of Plant Alkaloids
Michael E. Pyne, Lauren Narcross, Cecilie I. C. Hansen, Alex Campbell, Meghan E. Davies, Leanne Bourgeois, Elena Fossati, Vincent J. J. Martin

6. Caffeine
Misako Kato, Fumiyo Nakayama

7. Taxol® Biosynthesis and Production: From Forests to Fermenters
Christopher McElroy, Stefan Jennewein

Part II. Technologies for Metabolic, Enzyme and Process Engineering

8. Commercial-Scale Tissue Culture for the Production of Plant Natural Products: Successes, Failures and Outlook
Bernd Markus Lange

9. Tailoring Natural Products with Glycosyltransferases
Katja Härtl, Kate McGraphery, Julian Rüdiger, Wilfried Schwab

Part III. Analytical and Legal Aspects

10. Authenticity Control of Natural Products by Stable Isotope Ratio Analysis
Matthias Wüst

11. Natural or Synthetic? The Legal Framework in the EU for the Production of Natural Flavouring Ingredients
Jan C. R. Demyttenaere

Avainsanat: Chemistry, Food Science, Organic Chemistry