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Biochemistry Of Fruit Ripening
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Book Synopsis Biochemistry of Fruit Ripening by : G.B. Seymour
Download or read book Biochemistry of Fruit Ripening written by G.B. Seymour and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 461 pages. Available in PDF, EPUB and Kindle. Book excerpt: It is over 20 years since the publication of A.c. Hulme's two volume text on The Biochemistry of Fruits and thei.r Products. Whilst the bulk of the information contained in that text is still relevant it is true to say that our understanding of the biochemical and genetic mech
Book Synopsis The Molecular Biology and Biochemistry of Fruit Ripening by : Graham Seymour
Download or read book The Molecular Biology and Biochemistry of Fruit Ripening written by Graham Seymour and published by John Wiley & Sons. This book was released on 2013-03-18 with total page 228 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive and mechanistic perspective on fruit ripening, emphasizing commonalities and differences between fruit groups and ripening processes. Fruits are an essential part of the human diet and contain important phytochemicals that provide protection against heart disease and cancers. Fruit ripening is of importance for human health and for industry-based strategies to harness natural variation, or genetic modification, for crop improvement. This book covers recent advances in the field of plant genomics and how these discoveries can be exploited to understand evolutionary processes and the complex network of hormonal and genetic control of ripening. The book explains the physiochemical and molecular changes in fruit that impact its quality, and recent developments in understanding of the genetic, molecular and biochemical basis for colour, flavour and texture. It is a valuable resource for plant and crop researchers and professionals, agricultural engineers, horticulturists, and food scientists. Summary: Reviews the physiochemical and molecular changes in fruit which impact flavour, texture, and colour Covers recent advances in genomics on the genetic, molecular, and biochemical basis of fruit quality Integrates information on both hormonal and genetic control of ripening Relevant for basic researchers and applied scientists
Book Synopsis Bananas and Plantains by : John Charles Robinson
Download or read book Bananas and Plantains written by John Charles Robinson and published by CABI. This book was released on 2010 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bananas and plantains are major fruit crops in the tropics and subtropics, making a vital contribution to the economies of many countries. In the last 15 years, substantial changes have occurred in banana production, among them the increased importance of fungal and viral diseases and their serious impact on Cavendish export cultivars, smallholder plantains and cooking bananas. Changes in production systems such as protected greenhouse cultivation, organic, fair-trade and integrated cultivation and their respective certification schemes have also become prominent. This book provides an accessi.
Book Synopsis Postharvest Physiology and Biochemistry of Fruits and Vegetables by : Elhadi M. Yahia
Download or read book Postharvest Physiology and Biochemistry of Fruits and Vegetables written by Elhadi M. Yahia and published by Woodhead Publishing. This book was released on 2018-10-31 with total page 510 pages. Available in PDF, EPUB and Kindle. Book excerpt: Postharvest Physiology and Biochemistry of Fruits and Vegetables presents an updated, interrelated and sequenced view of the contribution of fruits and vegetables on human health, their aspects of plant metabolism, physical and chemical/compositional changes during the entire fruit development lifecycle, the physiological disorders and biochemical effects of modified/controlled atmospheres, and the biotechnology of horticultural crops. The book is written specifically for those interested in preharvest and postharvest crop science and the impact of physiological and biochemical changes on their roles as functional foods. Deals with the developmental aspects of the lifecycle in whole fruits Describes issues, such as the morphology and anatomy of fruits, beginning with the structural organization of the whole plant and explaining the fruit structure and its botanical classification Addresses biotechnological concepts that control firmness, quality and the nutritional value of fruits
Book Synopsis The Biochemistry of Fruits and Their Products by : Hulme A C.
Download or read book The Biochemistry of Fruits and Their Products written by Hulme A C. and published by . This book was released on 1970 with total page 620 pages. Available in PDF, EPUB and Kindle. Book excerpt: Constituents of fruits. Growth and pre-harvest factors. Biochemistry of maturation and ripening. Physiological disorders of fruits.
Download or read book Fruit Ripening written by Pravendra Nath and published by CABI. This book was released on 2014-07-16 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fruit ripening is an important aspect of fruit production. The timing of it affects supply chains and buying behaviour, and for consumers ripeness not only affects perceptions of health but has nutritional effects too. Ripeness is closely related to spoilage which has a major financial impact on agricultural industries. Currently there are fast moving developments in knowledge of the factors affecting fruit ripeness, and this up-to-date monograph seeks to draw together the disparate research in this area. The aim of the book is to produce a comprehensive account covering almost every area related to fruit ripening including the latest molecular mechanisms regulating fruit ripening, its impact on human nutrition and emerging research and technologies.
Book Synopsis Handbook of Mango Fruit by : Muhammad Siddiq
Download or read book Handbook of Mango Fruit written by Muhammad Siddiq and published by John Wiley & Sons. This book was released on 2017-06-05 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by noted experts in the field, Handbook of Mango Fruit: Production, Postharvest Science, Processing Technology and Nutrition offers a comprehensive resource regarding the production, trade, and consumption of this popular tropical fruit. The authors review the geographic areas where the fruit is grown and harvested, including information on the ever-expanding global marketplace that highlights United States production, imports and exports, and consumption, as well as data on the outlook for the European market. Handbook of Mango Fruit outlines the postharvest handling and packaging techniques and reviews the fruit’s processed products and byproducts that are gleaned from the processing of waste. The authors include information on the nutritional profile of the mango and review the food safety considerations for processing and transport of mangoes. This comprehensive resource: Reviews global mango production trends and countries that are the major exporters and importers of mangoes Explores the burgeoning marketplace for mangoes with special emphasis on the US and European marketplace Assesses latest trends in packaging of and shipping of mangoes Provides in depth coverage on value-added processing and by-products utilization Offers vital information on the innovative processing technologies and nutritional profile of popular tropical fruit Written for anyone involved in the production, marketing, postharvest handling, processing and by-products of mangoes, Handbook of Mango Fruit is a vital resource offering the most current information and guidelines on the burgeoning marketplace as well as the safe handling, production, and distribution of mangoes.
Book Synopsis Food Biochemistry and Food Processing by : Y. H. Hui
Download or read book Food Biochemistry and Food Processing written by Y. H. Hui and published by John Wiley & Sons. This book was released on 2008-02-15 with total page 786 pages. Available in PDF, EPUB and Kindle. Book excerpt: The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and the ever-increasing development in the biotechnology of food processing. While biochemistry may be covered in a chapter or two in standard reference books on the chemistry, enzymes, or fermentation of food, and may be addressed in greater depth by commodity-specific texts (e.g., the biotechnology of meat, seafood, or cereal), books on the general coverage of food biochemistry are not so common. Food Biochemistry and Food Processing effectively fills this void. Beginning with sections on the essential principles of food biochemistry, enzymology and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Later sections address the biochemistry and processing aspects of food fermentation, microbiology, and food safety. As an invaluable reference tool or as a state-of-the-industry text, Food Biochemistry and Food Processing fully develops and explains the biochemical aspects of food processing for scientist and student alike.
Book Synopsis Postharvest Biology and Nanotechnology by : Gopinadhan Paliyath
Download or read book Postharvest Biology and Nanotechnology written by Gopinadhan Paliyath and published by John Wiley & Sons. This book was released on 2019-01-30 with total page 415 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive introduction to the physiology, biochemistry, and molecular biology of produce growth, paired with cutting-edge technological advances in produce preservation Revised and updated, the second edition of Postharvest Biology and Nanotechnology explores the most recent developments in postharvest biology and nanotechnology. Since the publication of the first edition, there has been an increased understanding of the developmental physiology, biochemistry, and molecular biology during early growth, maturation, ripening, and postharvest conditions. The contributors—noted experts in the field—review the improved technologies that maintain the shelf life and quality of fruits, vegetables, and flowers. This second edition contains new strategies that can be implemented to remedy food security issues, including but not limited to phospholipase D inhibition technology and ethylene inhibition via 1-MCP technology. The text offers an introduction to technologies used in production practices and distribution of produce around the world, as well as the process of sencescence on a molecular and biochemical level. The book also explores the postharvest value chain for various produce, quality evaluation techniques, and the most current nanotechnology applications. This important resource: • Expands on the first edition to explore in-depth postharvest biology with emphasis on developments in nanotechnology • Contains contributions from leaders in the field • Includes the most recent advances in postharvest biology and technology, including but not limited to phospholipase D and 1-MCP technology • Puts the focus on basic science as well as technology and practical applications • Applies a physiology, biochemistry, and biotechnology approach to the subject Written for crop science researchers and professionals, horticultural researchers, agricultural engineers, food scientists working with fruits and vegetables, Postharvest Biology and Nanotechnology, Second Edition provides a comprehensive introduction to this subject, with a grounding in the basic science with the technology and practical applications.
Book Synopsis The Biochemistry of Fruits and Their Products by : Alfred Cresswell Hulme
Download or read book The Biochemistry of Fruits and Their Products written by Alfred Cresswell Hulme and published by . This book was released on 1970 with total page 652 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Biochemistry of the Grape Berry by : Hernâni Gerós
Download or read book The Biochemistry of the Grape Berry written by Hernâni Gerós and published by Bentham Science Publishers. This book was released on 2012 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Grapes (Vitis spp.) are economically significant fruit species. Many scientific advances have been achieved in understanding physiological, biochemical, and molecular aspects of grape berry maturation. Some of these advances have led to the improvement of"
Book Synopsis The physiology, molecular biology and biochemistry in ripening and stored fruit by : Shifeng Cao
Download or read book The physiology, molecular biology and biochemistry in ripening and stored fruit written by Shifeng Cao and published by Frontiers Media SA. This book was released on 2023-10-25 with total page 153 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Tomato Crop written by J. Atherton and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 668 pages. Available in PDF, EPUB and Kindle. Book excerpt: The tomato is commercially important throughout the world both for the fresh fruit market and the processed food industries. It is grown in a wide range of climates in the field, under protection in plastic greenhouses and in heated glasshouses. Genetic, physiological and pathological investigations frequently adopt the tomato plant as a convenient subject. Hitherto, much of the information on tomatoes has been fragmented: tomatoes grown in the field and under protection have been considered separately and the more fundamental findings from research have often failed to reach those involved directly or indirectly in commercial crop production. Similarly, the research scientist is often unaware of the problems of commercial crop production and the possible relevance of his work to the crop. This book is an attempt to rectify that situation. By giving a thorough scientific review of all factors influencing tomato production systems, it is hoped that this book will prove useful to students, researchers and commercial producers alike. It gives the basis for the develop ment of improved cultivars, the formulation of strategies for managing pest, disease and disorder problems and the production of high yields of good quality fruit as well as suggesting important areas for scientific initiatives. The extensive bibliographies provide a comprehensive database for tomato researchers. Such a vast subject could not be covered with authority by anyone author.
Book Synopsis Ethylene in Plant Biology by : Frederick B. Abeles
Download or read book Ethylene in Plant Biology written by Frederick B. Abeles and published by Academic Press. This book was released on 2012-12-02 with total page 431 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ethylene in Plant Biology, Second Edition provides a definitive survey of what is currently known about this structurally simplest of all plant growth regulators. This volume contains all new material plus a bibliographic guide to the complete literature of this field. Progress in molecular biology and biotechnology as well as biochemistry, plant physiology, development, regulation, and environmental aspects is covered in nine chapters co-authored by three eminent authorities in plant ethylene research. This volume is the modern text reference for all researchers and students of ethylene in plant and agricultural science. Completely updated Concise, readable style for students and professional Contains an extensive bibliographic guide to the original literature Well illustrated with diagrams and photographs Thorough coverage of: ethylene and ethephon roles and effects stress ethylene, biosynthesis of ethylene, molecular biology of ethylene, action of ethylene, agricultural uses of ethylene
Book Synopsis Postharvest Biology and Technology of Fruits, Vegetables, and Flowers by : Gopinadhan Paliyath
Download or read book Postharvest Biology and Technology of Fruits, Vegetables, and Flowers written by Gopinadhan Paliyath and published by John Wiley & Sons. This book was released on 2009-03-16 with total page 497 pages. Available in PDF, EPUB and Kindle. Book excerpt: An increased understanding of the developmental physiology, biochemistry, and molecular biology during early growth, maturation, ripening, and postharvest conditions has improved technologies to maintain the shelf life and quality of fruits, vegetables, and flowers. Postharvest Biology and Technology of Fruits, Vegetables, and Flowers provides a comprehensive introduction to this subject, offering a firm grounding in the basic science and branching out into the technology and practical applications. An authoritative resource on the science and technology of the postharvest sector, this book surveys the body of knowledge with an emphasis on the recent advances in the field.
Book Synopsis Biology and Biotechnology of the Plant Hormone Ethylene by : A.K. Kanellis
Download or read book Biology and Biotechnology of the Plant Hormone Ethylene written by A.K. Kanellis and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ethylene is a simple gaseous plant hormone produced by higher plants, bacteria and fungi. Thanks to new tools that have become available in biochemistry and molecular genetics, parts of the ethylene biosynthesis, perception and signal transduction reactions have been elucidated. This knowledge has been applied to enhance the quality of a number of agronomically important crops. In Biology and Biotechnology of the Plant Hormone Ethylene, leading figures in the field provide surveys of the current state of ethylene biosynthesis and action, perception and signal transduction pathways, senescence, biotechnological control, and the involvement of ethylene in pathogenesis and stress. Audience: Indispensable to all academic, industrial and agricultural researchers as well as undergraduates and graduates in plant biology, biochemistry, genetics, molecular biology and food science.
Book Synopsis Biotechnology in Flavor Production by : Daphna Havkin-Frenkel
Download or read book Biotechnology in Flavor Production written by Daphna Havkin-Frenkel and published by John Wiley & Sons. This book was released on 2016-08-29 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: Throughout history, human beings have sought ways to enhance the flavor of the foods they eat. In the 21st century, biotechnology plays an important role in the flavor improvement of many types of foods. This book covers many of the biotechnological approaches currently being applied to flavor enhancement. The contribution of microbial metabolism to flavor development in fermented beverages and dairy products has been exploited for thousands of years, but the recent availability of whole genome sequences of the yeasts and bacteria involved in these processes is stimulating targeted approaches to flavor enhancement. Chapters discuss recent developments in the flavor modification of wine, beer, and dairy products through the manipulation of the microbial species involved. Biotechnological approaches to the production of specific flavor molecules in microbes and plant tissue cultures, and the challenges that have been encountered, are also covered, along with the metabolic engineering of food crops for flavor enhancement - also a current area of research. Biotechnology is also being applied to crop breeding through marker-assisted selection for important traits, including flavor, and the book looks at the application of the biotechnological approach to breeding for enhanced flavor in rice, apple, and basil. These techniques are subject to governmental regulation, and this is addressed in a dedicated chapter. This updated second edition features five brand new chapters, and the topics covered in the book will be of interest to those in the flavor and food industries as well as to academic researchers interested in flavors.
