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Download or read book Fruit Juices written by Gaurav Rajauria and published by Academic Press. This book was released on 2017-11-24 with total page 910 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fruits Juices is the first and only comprehensive resource to look at the full scope of fruit juices from a scientific perspective. The book focuses not only on the traditional ways to extract and preserve juices, but also the latest novel processes that can be exploited industrially, how concentrations of key components alter the product, and methods for analysis for both safety and consumer acceptability. Written by a team of global experts, this book provides important insights for professionals in industrial and academic research as well as in production facilities. Presents fruit juice from extraction to shelf-life in a single resource volume Includes quantitative as well as qualitative insights Provides translatable information from one fruit to another
Book Synopsis Fruit Analysis by : Hans F. Linskens
Download or read book Fruit Analysis written by Hans F. Linskens and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 173 pages. Available in PDF, EPUB and Kindle. Book excerpt: Modern Methods of Plant Analysis When the handbook Modern Methods of Plant Analysis, was first introduced in 1954, the considerations were: 1. the dependence of scientific progress in biology on the improvement of existing and the introduction of new methods; - 2. the difficulty in finding many new analytical methods in specialized journals which are normally not accessible to experimental plant biologists; 3. the fact that in the methods sections of papers the description of methods is frequently so compact, or even sometimes to incomplete, that it is difficult to reproduce experiments. These considerations still stand today. The series was highly successful, seven volumes appearing between 1956 and 1964. Since there is still today a demand for the old series, the publisher has decided to resume publication of Modern Methods of Plant Analysis. It is hoped that the New Series will be just as acceptable to those working in plant sciences and related fields as the early volumes undoubtedly were. It is difficult to single out the major reasons for the success of any publication, but we believe that the methods published in the first series were up-to-date at the time and presented in a way that made description, as applied to plant material, complete in itself with little need to consult other publications. Contribution authors have attempted to follow these guidelines in this New Series of volumes. Editorial The earlier series of Modern Methods of Plant Analysis was initiated by Michel v.
Book Synopsis Fruit from the Sands by : Robert N. Spengler
Download or read book Fruit from the Sands written by Robert N. Spengler and published by University of California Press. This book was released on 2020-09-22 with total page 390 pages. Available in PDF, EPUB and Kindle. Book excerpt: "A comprehensive and entertaining historical and botanical review, providing an enjoyable and cognitive read.”—Nature The foods we eat have a deep and often surprising past. From almonds and apples to tea and rice, many foods that we consume today have histories that can be traced out of prehistoric Central Asia along the tracks of the Silk Road to kitchens in Europe, America, China, and elsewhere in East Asia. The exchange of goods, ideas, cultural practices, and genes along these ancient routes extends back five thousand years, and organized trade along the Silk Road dates to at least Han Dynasty China in the second century BC. Balancing a broad array of archaeological, botanical, and historical evidence, Fruit from the Sands presents the fascinating story of the origins and spread of agriculture across Inner Asia and into Europe and East Asia. Through the preserved remains of plants found in archaeological sites, Robert N. Spengler III identifies the regions where our most familiar crops were domesticated and follows their routes as people carried them around the world. With vivid examples, Fruit from the Sands explores how the foods we eat have shaped the course of human history and transformed cuisines all over the globe.
Book Synopsis Handbook of Analysis and Quality Control for Fruit and Vegetable Products by : S. Ranganna
Download or read book Handbook of Analysis and Quality Control for Fruit and Vegetable Products written by S. Ranganna and published by McGraw-Hill Incorporated. This book was released on 1986 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first handbook of its kind, giving in one volume, etailed information on both the analysis and quality control of fruit and vegetable products. Authoritative, need-based and up-to-date, the book has been principally designed to meet the day-to-day requirements.Starting from the analysis of common constituents, the book covers methods of analysis of specific raw materials and containers used in processing measurement of different quality attributes, sensory evaluation, microbiological and microanalytical examinations, determination of thermal process time, and examination of specific fruit and vegetable products. The last few chapters are devoted to statistical quality control, preparation of standard solutions and tables required for day-to-day use.
Book Synopsis Fruit Analysis by : Hans F. Linskens
Download or read book Fruit Analysis written by Hans F. Linskens and published by . This book was released on 1995 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Mineral Nutrition of Fruit Trees by : D. Atkinson
Download or read book Mineral Nutrition of Fruit Trees written by D. Atkinson and published by Elsevier. This book was released on 2015-09-15 with total page 452 pages. Available in PDF, EPUB and Kindle. Book excerpt: Mineral Nutrition of Fruit Trees summarizes the state of knowledge about the mineral nutrition of fruit trees, including peach and apple trees. The discussions are organized around six themes: fruit tree mineral nutrition and crop quality; uptake and transport; effect of soil management and fertilizer applications on nutrient uptake; direct application of nutrients to foliage and fruits; prediction of nutrient requirements; and synthesis. This text consists of 69 chapters and begins with a section dealing with the effects of nutrition on fruit quality. The second section explores the mechanisms of nutrient entry to, and movement within, fruit trees and the means of influencing the nutrition of both the whole tree and the crop by fertilizers and management practices, including irrigation and the use of herbicides. The third section describes methods for predicting the needs of the tree for establishment, growth, and fruit quality. The effects of interactions between nutrition and environment on the mineral composition of fruits are considered, along with an integrated approach to orchard nutrition and bitter pit control, the influence of boron deficiency on fruit quality, and calcium accumulation in apple fruit. This book will be of interest to scientists working in fields such as biochemistry, food technology, agriculture, horticulture, and physiology.
Book Synopsis Science and Technology of Fruit Wine Production by : Maria R. Kosseva
Download or read book Science and Technology of Fruit Wine Production written by Maria R. Kosseva and published by Academic Press. This book was released on 2016-11-01 with total page 756 pages. Available in PDF, EPUB and Kindle. Book excerpt: Science and Technology of Fruit Wine Production includes introductory chapters on the production of wine from fruits other than grapes, including their composition, chemistry, role, quality of raw material, medicinal values, quality factors, bioreactor technology, production, optimization, standardization, preservation, and evaluation of different wines, specialty wines, and brandies. Wine and its related products have been consumed since ancient times, not only for stimulatory and healthful properties, but also as an important adjunct to the human diet by increasing satisfaction and contributing to the relaxation necessary for proper digestion and absorption of food. Most wines are produced from grapes throughout the world, however, fruits other than grapes, including apple, plum, peach, pear, berries, cherries, currants, apricot, and many others can also be profitably utilized in the production of wines. The major problems in wine production, however, arise from the difficulty in extracting the sugar from the pulp of some of the fruits, or finding that the juices obtained lack in the requisite sugar contents, have higher acidity, more anthocyanins, or have poor fermentability. The book demonstrates that the application of enzymes in juice extraction, bioreactor technology, and biological de-acidification (MLF bacteria, or de-acidifying yeast like schizosaccharomyces pombe, and others) in wine production from non-grape fruits needs serious consideration. Focuses on producing non-grape wines, highlighting their flavor, taste, and other quality attributes, including their antioxidant properties Provides a single-volume resource that consolidates the research findings and developed technology employed to make wines from non-grape fruits Explores options for reducing post-harvest losses, which are especially high in developing countries Stimulates research and development efforts in non-grape wines
Book Synopsis Methods on Physico Chemical Analysis of Fruits by : Mazumdar
Download or read book Methods on Physico Chemical Analysis of Fruits written by Mazumdar and published by Daya Books. This book was released on 2003 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: Analysis of human consumable fruits become necessary to the students and researchers of fruit science, horticulture, food technology, plant biochemistry, botany, applied botany, forestry, ayurved, pharmaceutics and some other disciplines. Necessity of such analysis is also felt in fruit preservation factories or training centres and to the agricultural marketing personnels in making grading of fruits. It needs pointing out in this context that to assess the quality and nutritive status or compositional features of a fruit, not only the chemical constituents but many physical components of it also become necessary to be determined. There are in fact, a number of books available which have presented the analytical procedure of plant materials and some of these have considered fruit analysis also as a part. These titles have though presented much details and put up several procedure for a component, methodology to assess physical components of fruits has hardly received adequate attention. Therefore, a practical manual on fruit analysis that would exclusively deal on procedural detail of both physical and chemical components of fruits cannot be set at defiance, especially as a number of characteristic features, specific to any species or variety of a fruit sometimes need to be critically considered in a fruit analytical procedure. Keeping the above facts in view, the present title has been attempted. Many of the physical methods of analysis have in fact, been devised by the principal author in his teaching and research career over three decades. The title has before entering into chemical analytical part discussed some fundamental aspects of such analysis and the procedure appeared to be much convenient in estimating a component chemically has been presented. Contents Preface, General Precautions to Work in the Laboratory & Field, Chapter 1 Collection of Fruit Samples; Selection of Fruits, Methods of Plucking, Sorting, Surface Cleaning, Bringing to Analytical Laboratory, Chapter 2: Making Representative Sample of Intact Fruits, Chapter 3: Determination of Constituents by Physical Methods; Weight, Volume, Specific Gravity, Overall Length, Maximum Width, Shape, Firmness, Peel Colour, Peel Smoothness, Peel Wax, Peel Thickness, Peel Oil-gland, Colour of Edible Parts, Pulp Firmness, Central Cavity, Edible Matter Content, Juice Content, Flavour, Seed Content, Acceptance to Consumers, Chapter 4: Making Representative Sample of Fruit Tissue for Chemical Analysis; Chapter 5: Preparatory Aspects for Chemical Analysis; Solution, Indicator, Buffer Solution, Drying of Analytical Sample, Ashing of Analytical Sample, Removal of Pigments, Chapter 6: Determination of Chemical Constituents; Carbohydrate, Reducing Sugar, Total Sugar, Non-reducing Sugar, Starch, Total Pectic Substances, Crude Fibre, Total Soluble Solids (with a refractometer), Total Titratable Acidity, Vitamin C, Total Free-Amino Acids, Separation and Detection of Free-Amino Acds (by thin layer chromatography), Protein, Lipid (Ether-extractive), Phenolic Compounds, Tannin, Nitrogen (Micro-Kjeldahl Method), Phosphorus, Potassium, Calcium, Iron, Chlorophyll, Total Anthocyanin, Ethylene Evolution, Carbon Dioxide Evolution, Chapter 7: Determination of Activity of Enzymes; Assay of Enzyme Activity, a-Amylase, b-Amylase, Pectin Methyl Esterase, Polygalacturonase, Cellulase, Invertase, b-Galactosidase, Protease, Lipase, Ascorbic Acid Oxidase, Polyphenol Oxidase, Peroxidase, Appendices: Appendix I: Botanical Names of Fruits Referred to in the Text, Appendix II: Conversion Factors, Appendix III: Proximate Principles of Some Fruits, Bibliography, Subject Index.
Book Synopsis Quality Assurance in Tropical Fruit Processing by : Ahmed Askar
Download or read book Quality Assurance in Tropical Fruit Processing written by Ahmed Askar and published by Springer Science & Business Media. This book was released on 2013-03-07 with total page 245 pages. Available in PDF, EPUB and Kindle. Book excerpt: Tropical and subtropical countries have become well aware of the fact, that they must make better use of their fruits. In spite of the favourable climatic conditions for the production of varieties of delicious fruits in such countries, continuously high tempemtures shorten the shelf-life of most fruits and fruit products. A tropical climate provides ideal conditions for mpid growth of spoilage microorganisms and for chemical reactions. Most of such reactions in fruits and fruit products are deteriomtive in nature causing high respiration rates, texture softening and spoilage of fruit. This causes loss of colour, flavour and vitamins, and browning of fruit products. Even though a fruit product has been rendered microbiolo gically stable, these chemical reactions continue to occur in storage, and they occur much more mpidly in a tropical climate. The processing of fruits and soft drinks is a predominate food industry in tropical and subtropical countries. Some of the large companies in such industries are partly foreign owned. They seem to be efficiently operated with adequate capital, good management, and technological competence, all of which are usually imported from the parent company. However, most of small and medium companies are locally owned, and are deficient in technology and management ability. The products are generally fair. It is rare to find a trained quality assurance manager in these companies. Processing of good fruit products, especially for export, requires sound fruit processing lines as well as good managementthat achieves internationally accept ed standards of quality.
Book Synopsis Handbook of Fruit and Vegetable Flavors by : Y. H. Hui
Download or read book Handbook of Fruit and Vegetable Flavors written by Y. H. Hui and published by John Wiley and Sons. This book was released on 2010-12-01 with total page 1118 pages. Available in PDF, EPUB and Kindle. Book excerpt: HANDBOOK of Fruit and Vegetable Flavors A global PERSPECTIVE on the latest SCIENCE, TECHNOLOGY, and APPLICATIONS The demand for new flavors continues to rise. Today’s consumers want interesting, healthy, pleasurable, and exciting taste experiences, creating new challenges for today’s food and flavor scientists. Fortunately, they can turn to this comprehensive reference on the flavor science and technology of fruits, vegetables, spices, and oils for guidance on everything from basic science to new technologies to commercialization. Handbook of Fruit and Vegetable Flavors is divided into two sections. The first section, dedicated to fruit flavor, is organized into five parts: Part I: Biology, Chemistry, and Physiochemistry Part II: Biotechnology Part III: Analytic Methodology and Chemical Characterizations Part IV: Flavors for Fruit Commodities Part V: Flavors of Selected Dried Fruits The second section, dedicated to vegetable flavor, is divided into two parts, covering biology, chemistry, physiochemistry, and biotechnology in the first part and flavor for vegetable commodities in the second part. Both the fruit flavor and vegetable flavor sections provide detailed coverage of such important topics as processing, extraction, flavor biosynthesis, and genetic engineering. Moreover, readers will find important details on regulations and requirements governing flavor additives as well as sanitation and safety in flavor manufacturing. Each of the chapters has been written by one or more leading experts in food and flavor science. The authors represent more than ten countries, giving food and flavor scientists a unique global perspective on the latest flavor science, technology, and applications.
Book Synopsis Transcriptomics of Fruit Growth, Development and Ripening by : Neftali Ochoa-Alejo
Download or read book Transcriptomics of Fruit Growth, Development and Ripening written by Neftali Ochoa-Alejo and published by Frontiers Media SA. This book was released on 2024-04-18 with total page 159 pages. Available in PDF, EPUB and Kindle. Book excerpt: Plant fruits are important from a biological, nutritional, and economic perspective. Fruits are primary sources of minerals, vitamins, sugars, organic acids, proteins, and pigments (among other nutrient compounds) for animals and humans, and there exist a vast variety of forms, sizes, and flavors produced by plants. Since fruit biological function is determined through the expression of specific genes, it is important to identify and characterize those genes involved in each developmental and ripening stage, which can be achieved using transcriptomic approaches.
Book Synopsis Biotechnology of Fruit and Nut Crops, 2nd Edition by : Richard E. Litz
Download or read book Biotechnology of Fruit and Nut Crops, 2nd Edition written by Richard E. Litz and published by CABI. This book was released on 2020-01-29 with total page 704 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book covers the biotechnology of all the major fruit and nut species. Since the very successful first edition of this book in 2004, there has been rapid progress for many fruit and nut species in cell culture, genomics and genetic transformation, especially for citrus and papaya. This book covers both these cutting-edge technologies and regeneration pathways, protoplast culture, in vitro mutagenesis, ploidy manipulation techniques that have been applied to a wider range of species. Three crop species, Diospyros kaki (persimmon), Punica granatum (pomegranate) and Eriobotrya japonica (loquat) are included for the first time. The chapters are organized by plant family to make it easier to make comparisons and exploitation of work with related species. Each chapter discusses the plant family and the related wild species for 38 crop species, and has colour illustrations. It is essential for scientists and post graduate students who are engaged in the improvement of fruit, nut and plantation crops.
Book Synopsis Molecular and Metabolic Mechanisms Associated with Fleshy Fruit Quality by : Ana M. Fortes
Download or read book Molecular and Metabolic Mechanisms Associated with Fleshy Fruit Quality written by Ana M. Fortes and published by Frontiers Media SA. This book was released on 2017-09-08 with total page 438 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fleshy Fruits are a late acquisition of plant evolution. In addition of protecting the seeds, these specialized organs unique to plants were developed to promote seed dispersal via the contribution of frugivorous animals. Fruit development and ripening is a complex process and understanding the underlying genetic and molecular program is a very active field of research. Part of the ripening process is directed to build up quality traits such as color, texture and aroma that make the fruit attractive and palatable. As fruit consumers, humans have developed a time long interaction with fruits which contributed to make the fruit ripening attributes conform our needs and preferences. This issue of Frontiers in Plant Science is intended to cover the most recent advances in our understanding of different aspects of fleshy fruit biology, including the genetic, molecular and metabolic mechanisms associated to each of the fruit quality traits. It is also of prime importance to consider the effects of environmental cues, cultural practices and postharvest methods, and to decipher the mechanism by which they impact fruit quality traits. Most of our knowledge of fleshy fruit development, ripening and quality traits comes from work done in a reduced number of species that are not only of economic importance but can also benefit from a number of genetic and genomic tools available to their specific research communities. For instance, working with tomato and grape offers several advantages since the genome sequences of these two fleshy fruit species have been deciphered and a wide range of biological and genetic resources have been developed. Ripening mutants are available for tomato which constitutes the main model system for fruit functional genomics. In addition, tomato is used as a reference species for climacteric fruit which ripening is controlled by the phytohormone ethylene. Likewise, grape is a reference species for non-climacteric fruit even though no single master switches controlling ripening initiation have been uncovered yet. In the last period, the genome sequence of an increased number of fruit crop species became available which creates a suitable situation for research communities around crops to get organized and information to be shared through public repositories. On the other hand, the availability of genome-wide expression profiling technologies has enabled an easier study of global transcriptional changes in fruit species where the sequenced genome is not yet available. In this issue authors will present recent progress including original data as well as authoritative reviews on our understanding of fleshy fruit biology focusing on tomato and grape as model species.
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 341 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 Rosaceae Fruit Development and Quality by : Jia-Long Yao
Download or read book Rosaceae Fruit Development and Quality written by Jia-Long Yao and published by Frontiers Media SA. This book was released on 2022-02-22 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Fruit and Vegetable Diseases by : K.G. Mukerji
Download or read book Fruit and Vegetable Diseases written by K.G. Mukerji and published by Springer Science & Business Media. This book was released on 2006-04-11 with total page 555 pages. Available in PDF, EPUB and Kindle. Book excerpt: During the past twentieth century, plant pathology has witnessed a dramatic advancement in management of plant diseases through in-depth investigations of host parasite interactions, integration of new concepts, principles and approaches. Our effort in brining out this book is to compile the achievements of modern times with regards to disease management of fruits which otherwise is widely dispersed in various scientific journals, books and government reports and to develop future strategies for the millennium. The chapters on individual crops are contributed by leading plant pathologists having authority in the respective field at international level. Each chapter includes the diseases of economic importance describing their history, distribution, symptoms, epidemiology, and integrated management approaches being adopted worldwide. Each chapter is vividly illustrated to make it more understandable to students, research and extension workers, planners, administrators and other end users citing pertinent references.
Book Synopsis Metabolism of Fruit Volatile Organic Compounds by : Jinhe Bai
Download or read book Metabolism of Fruit Volatile Organic Compounds written by Jinhe Bai and published by Frontiers Media SA. This book was released on 2022-06-29 with total page 177 pages. Available in PDF, EPUB and Kindle. Book excerpt:
