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Plagas Y Enfermedades Del Tomate De Cascara Physalis Ixocarpa Brot En El Estado De Tlaxcala
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Book Synopsis Plagas y enfermedades del tomate de cáscara (Physalis ixocarpa Brot.) en el estado de Tlaxcala by : Sergio Ramírez Rojas
Download or read book Plagas y enfermedades del tomate de cáscara (Physalis ixocarpa Brot.) en el estado de Tlaxcala written by Sergio Ramírez Rojas and published by . This book was released on 2007 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Identificación de las enfermedades fungosas del tomate de cáscara (Physalis ixocarpa Brot.) en el Estado de Morelos y Sureste del Estado de México by : Cristian Nava Díaz
Download or read book Identificación de las enfermedades fungosas del tomate de cáscara (Physalis ixocarpa Brot.) en el Estado de Morelos y Sureste del Estado de México written by Cristian Nava Díaz and published by . This book was released on 1995 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: El tomate de cáscara ( Physalis ixocarpa Brot.) es originario de México y se cultiva principalmente en los estados de Puebla, Morelos, Guanajuato, México, Michoacán, Jalisco e Hidalgo.Actualmente su producción se ve afectada por varioa problemas parasitológicos, entre los que sobresalen las enfermedades causadas por hongos, por lo que se plantea como principal objetivo, el identificar a los agentes causales de dichas enfermedades. El trabajo se realizó muestreando plantaciones comerciales de diferentes edades del estado de Morelos y parte del sureste del estado de México en un lapso de cerca de dos años. De las plantas colectadas se observaron los síntomas y posteriormente fueron remitidas al laboratorio donde se aislaron y purificaron diversos tipos de hongos. Después de reproducir los síntomas de cada una de las enfermedades se procedi{226]o a la identificaci{226]on definitiva del patógeno, realizando mediciones de cada uno de ellos. Los resultados de estas pruebas permitieron identificar como agente causal del moho blanco a Screrotinia sclerotiorum (Lib.) De Barry.; el ojo de rana es ocasionado por Entyloma australe Speg.;m el tizón es provocado por Alternaria solani (Ellis &Martin) Jones & Grout., mientras que la mancha foliar es causada por Cercospora physalidis Ellis.; la cenicilla,presente solo en la fase asexual, fue identificada como Oidium sp. En la pudrición de fruto se localiź a Botrytis cinerea Pers. y en la marchitez del tomate de cáscara a Fusarium oxisporum (Sheld.) Snyder & Hansen.
Book Synopsis El amarillamiento en el cultivo de tomate de cáscara (physalis ixocarpa brot.) y medidas para su manejo by : Sergio Ramírez Rojas
Download or read book El amarillamiento en el cultivo de tomate de cáscara (physalis ixocarpa brot.) y medidas para su manejo written by Sergio Ramírez Rojas and published by . This book was released on 2004 with total page 15 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Manejo del cultivo de tomate de cáscara (physalis ixocarpa brot) en el norte del Estado de México by : L. Manuel Montes de Oca Castro
Download or read book Manejo del cultivo de tomate de cáscara (physalis ixocarpa brot) en el norte del Estado de México written by L. Manuel Montes de Oca Castro and published by . This book was released on 1998 with total page 16 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Biological Activity of Phytochemicals by : David R Gang
Download or read book The Biological Activity of Phytochemicals written by David R Gang and published by Springer Science & Business Media. This book was released on 2010-10-23 with total page 217 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the first volume to be published under a new series agreement for Recent Advances in Phytochemistry, co-published with the Phytochemical Society of North America.
Book Synopsis The Biology of Botrytis by : J. R. Coley-Smith
Download or read book The Biology of Botrytis written by J. R. Coley-Smith and published by . This book was released on 1980 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: Taxonomy; Variation in Botrytis and Botryotinia; Formation, structure and germination of Conidia; Sclerotia and other structures in survival; Behaviour of Conidia on aerial plant surface; The infection process and host-pathogen interactions; Mechanisms of Resistance to Botrytis; Epidemiology; Botrytis cinerea in Enology; Disease Control.
Book Synopsis Innovation Strategies in the Food Industry by : Charis M. Galanakis
Download or read book Innovation Strategies in the Food Industry written by Charis M. Galanakis and published by Academic Press. This book was released on 2021-10-21 with total page 366 pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovation Strategies for the Food Industry: Tools for Implementation, Second Edition explores how process technologies and innovations are implemented in the food industry, by i.e., detecting problems and providing answers to questions of modern applications. As in all science sectors, Internet and big data have brought a renaissance of changes in the way academics and researchers communicate and collaborate, and in the way that the food industry develops. The new edition covers emerging skills of food technologists and the integration of food science and technology knowledge into the food chain. This handbook is ideal for all relevant actors in the food sector (professors, researchers, students and professionals) as well as for anyone dealing with food science and technology, new products development and food industry. Includes the latest trend on training requirements for the agro-food industry Highlights new technical skills and profiles of modern food scientists and technologists for professional development Presents new case studies to support research activities in the food sector, including product and process innovation Covers topics on collaboration, entrepreneurship, Big Data and the Internet of Things
Book Synopsis Plants and People by : Alexandre Chevalier
Download or read book Plants and People written by Alexandre Chevalier and published by Oxbow Books. This book was released on 2014-04-30 with total page 525 pages. Available in PDF, EPUB and Kindle. Book excerpt: This first monograph in the EARTH series, The dynamics of non-industrial agriculture: 8,000 years of resilience and innovation, approaches the great variety of agricultural practices in human terms. It focuses on the relationship between plants and people, the complexity of agricultural processes and their organisation within particular communities and societies. Collaborative European research among archaeologists, archaeobotanists, ethnographers, historians and agronomists using a broad analytical scale of investigation seeks to establish new common ground for integrating different approaches. By means of interdisciplinary examples, this book showcases the relationship between people and plants across wide ranging and diverse spatial and temporal milieus, including crop diversity, the use of wild foodstuffs, social context, status and choices of food plants.
Book Synopsis Food Packaging Materials by : Luciano Piergiovanni
Download or read book Food Packaging Materials written by Luciano Piergiovanni and published by Springer. This book was released on 2015-11-26 with total page 78 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Brief is concerned with the material chemistry of food packaging materials. It introduces the properties and peculiarities of typical packaging materials, such as plastics, cellulose components, ceramics and metals. Their overall performance as food packaging material is determined by the chemical and physical properties. The Brief describes how the final properties of a food packaging material can be influenced through chemical modifications in the structure and composition of the used components. The authors also cover potential chemical reactions of food packaging materials that may affect their performance. Potential hazards that may arise, such as influences on the product quality, or effects on their recycling or disposal, are discussed. Different influences, like metal corrosion, chemical resistance and degradability of the main packaging materials, or properties like hydrophobicity, surface energy and migration have to be taken into account. This Brief gives an introduction to all these different aspects of food packaging.
Book Synopsis Innovations in Traditional Foods by : Charis Michel Galanakis
Download or read book Innovations in Traditional Foods written by Charis Michel Galanakis and published by Woodhead Publishing. This book was released on 2019-01-16 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovations in Traditional Foods addresses the most relevant topics of traditional foods while placing emphasis on the introduction of innovations and consumer preferences. Certain food categories, such as fruits, grains, nuts, seeds, grains and legumes, vegetables, mushrooms, roots and tubers, table olives and olive oil, wine, fermented foods and beverages, fish, meat, milk and dairy products are addressed. Intended for food scientists, technologists, engineers and chemists working in food science, product developers, SMEs, researchers, academics and professionals, this book provides a reference supporting technological advances, product development improvements and potential positioning in the traditional food market.
Download or read book Foodomics written by Alejandro Cifuentes and published by John Wiley & Sons. This book was released on 2013-03-18 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provides the latest "-omics" tools to advance the study of food and nutrition The rapidly emerging field of foodomics examines food and nutrition by applying advanced "-omics" technologies in order to improve people's health, well-being, and knowledge. Using tools from genomics, transcriptomics, epigenomics, proteomics, and metabolomics, foodomics offers researchers new analytical approaches to solve a myriad of current challenges in food and nutrition science. This book presents the fundamentals of foodomics, exploring the use of advanced mass spectrometry techniques in food science and nutrition in the post-genomic era. The first chapter of the book offers an overview of foodomics principles and applications. Next, the book covers: Modern instruments and methods of proteomics, including the study and characterization of food quality, antioxidant food supplements, and food allergens Advanced mass spectrometry-based methods to study transgenic foods and the microbial metabolome Mass spectrometry-based metabolomics in nutrition and health research Foodomics' impact on our current understanding of micronutrients (phenolic compounds and folates), optimal nutrition, and personalized nutrition and diet related diseases Principles and practices of lipidomics and green foodomics Use of chemometrics in mass spectrometry and foodomics The final chapter of Foodomics explores the potential of systems biology approaches in food and nutrition research. All the chapters conclude with references to the primary literature, enabling readers to explore individual topics in greater depth. With contributions from a team of leading pioneers in foodomics, this book enables students and professionals in food science and nutrition to take advantage of the latest tools to advance their research and open up new areas of food and nutrition investigation.
Book Synopsis Introduction to Advanced Food Process Engineering by : Jatindra Kumar Sahu
Download or read book Introduction to Advanced Food Process Engineering written by Jatindra Kumar Sahu and published by CRC Press. This book was released on 2014-03-24 with total page 720 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food materials are processed prior to their consumption using different processing technologies that improve their shelf life and maintain their physicochemical, biological, and sensory qualities. Introduction to Advanced Food Process Engineering provides a general reference on various aspects of processing, packaging, storage, and quality control and assessment systems, describing the basic principles and major applications of emerging food processing technologies. The book is divided into three sections, systematically examining processes from different areas of food process engineering. Section I covers a wide range of advanced food processing technologies including osmo-concentration of fruits and vegetables, membrane technology, nonthermal processing, emerging drying technologies, CA and MA storage of fruits and vegetables, nanotechnology in food processing, and computational fluid dynamics modeling in food processing. Section II describes food safety and various non-destructive quality assessment systems using machine vision systems, vibrational spectroscopy, biosensors, and chemosensors. Section III explores waste management, by-product utilization, and energy conservation in food processing industry. With an emphasis on novel food processes, each chapter contains case studies and examples to illustrate state-of-the-art applications of the technologies discussed.
Book Synopsis Advances in Food Process Engineering Research and Applications by : Stavros Yanniotis
Download or read book Advances in Food Process Engineering Research and Applications written by Stavros Yanniotis and published by Springer Science & Business Media. This book was released on 2013-10-21 with total page 662 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the second publication stemming from the International Congress on Engineering in Food, the first being Food Engineering Interfaces, based on the last ICEF10. The theme of ICEF 11, held in Athens, Greece in May 2011, is “Food Process Engineering in a Changing World.” The conference explored the ways food engineering contributes to the solutions of vital problems in a world of increasing population and complexity that is under the severe constraints of limited resources of raw materials, energy, and environment. The book, comprised of 32 chapters, features an interdisciplinary focus, including food materials science, engineering properties of foods, advances in food process technology, novel food processes, functional foods, food waste engineering, food process design and economics, modeling food safety and quality, and innovation management.
Book Synopsis Fundamentals of Advanced Omics Technologies: From Genes to Metabolites by :
Download or read book Fundamentals of Advanced Omics Technologies: From Genes to Metabolites written by and published by Elsevier. This book was released on 2014-04-07 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fundamentals of Advanced Omics Technologies: From Genes to Metabolites covers the fundamental aspects of the new instrumental and methodological developments in omics technologies, including those related to genomics, transcriptomics, epigenetics, proteomics and metabolomics, as well as other omics approaches such as glycomics, peptidomics and foodomics. The principal applications are presented in the following complementary volume. The chapters discuss in detail omics technologies, DNA microarray analysis, next-generation sequencing technologies, genome-wide analysis of methylation and histone modifications, emerging nanotechniques in proteomics, imaging mass spectrometry in proteomics, recent quantitative proteomics approaches, and advances in high-resolution NMR-based metabolomics, as well as MS-based non-targeted metabolomics and metabolome analysis by CE-MS, global glycomics analyses, foodomics, and high resolution analytical tools for quantitative peptidomics. Key aspects related to chemometrics, bioinformatics, data treatment, data integration and systems biology, deep-sequencing data analysis, statistical approaches for the analysis of microarray data, the integration of transcriptome and metabolome data and computational approaches for visualization and integration of omics data are also covered.
