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Author: B. J. Hudson Publisher: Springer Science & Business Media ISBN: 9400907532 Category : Science Languages : en Pages : 325
Book Description
Antioxidants are present naturally in virtually all food commodities, providing them with a valuable degree of protection against oxidative attack. When food commodities are subjected to processing, such natural antioxidants are often depleted, whether physically, from the nature of the process itself, or by chemical degradation. In conse quence, processed food products usually keep less well than do the commodities from which they originated. Ideally, food producers would like them to keep better. This objective can often be achieved by blending natural products rich in antioxidants with processed foods, or by using well recognised antioxidants as food additives. In order to understand their action, and hence to apply antioxidants intelligently in food product formulation, some knowledge of the mechanisms by which they function is necessary. This is complex and of antioxidative may rely on one or more of several alternative forms intervention. Accordingly, the various mechanisms that may be relevant are discussed in Chapter 1, in each case including the 'intervention' mechanism. When present in, or added to, foods antioxidants are functional in very small quantities, typically, perhaps, at levels of 0·01 % or less.
Author: B. J. Hudson Publisher: Springer Science & Business Media ISBN: 9400907532 Category : Science Languages : en Pages : 325
Book Description
Antioxidants are present naturally in virtually all food commodities, providing them with a valuable degree of protection against oxidative attack. When food commodities are subjected to processing, such natural antioxidants are often depleted, whether physically, from the nature of the process itself, or by chemical degradation. In conse quence, processed food products usually keep less well than do the commodities from which they originated. Ideally, food producers would like them to keep better. This objective can often be achieved by blending natural products rich in antioxidants with processed foods, or by using well recognised antioxidants as food additives. In order to understand their action, and hence to apply antioxidants intelligently in food product formulation, some knowledge of the mechanisms by which they function is necessary. This is complex and of antioxidative may rely on one or more of several alternative forms intervention. Accordingly, the various mechanisms that may be relevant are discussed in Chapter 1, in each case including the 'intervention' mechanism. When present in, or added to, foods antioxidants are functional in very small quantities, typically, perhaps, at levels of 0·01 % or less.
Author: Nikolaus J. Sucher Publisher: Humana Press ISBN: 9781617796081 Category : Science Languages : en Pages : 0
Book Description
Molecular cloning and DNA-based analysis have become part of every molecular life science laboratory. The rapid adoption of DNA-based techniques has been facilitated by the introduction of the polymerase chain reaction (PCR), which has made cloning and characterization of DNA quick and relatively simple. PCR is virtually part of every variation of the plethora of approaches used for DNA fingerprinting today. Plant DNA Fingerprinting: Methods and Protocols aims to bring together the different currently available genome-based techniques into one repository. This volume contains detailed protocols for the preparation of plant genomic DNA, fingerprinting of plants for the detection of intra-species variations, the use of DNA barcoding, as well as methods for the bioinformatic analysis of data. Also included are several discussions on the broader issues of genome-based approaches in order to provide a sound understanding of the principles of these methods. Written in the successful Methods in Molecular BiologyTM series format, chapters include introductions to their respective topics, lists of the necessary materials and reagents, step-by-step, readily reproducible protocols, and notes on troubleshooting and avoiding known pitfalls. Authoritative and easily accessible, Plant DNA Fingerprinting: Methods and Protocols is tailored principally for those who seek to augment their current methods of plant analysis and quality control using genome-based approaches as well as for scientists and researchers in different plant sciences.
Author: Great Britain. Commission on Industrial Relations Publisher: ISBN: Category : Business & Economics Languages : en Pages : 44
Book Description
UK. Report on the functioning and development of procedures for the conduct of labour relations between the commercial union assurance group of companies, an insurance group, and the company's employees, with particular reference to trade union recognition - includes statistical tables.
Author: Scott N. Johnson Publisher: CABI ISBN: 1845934628 Category : Science Languages : en Pages : 246
Book Description
Root feeders have been classified as agricultural pests but can be used as biological control agents against invasive species and can affect community dynamics of plants, soil micro-organisms and populations of above ground organisms. This book presents a review of knowledge on root herbivores and illustrates their importance within ecosystems.
Author: C. Cantarelli Publisher: Springer Science & Business Media ISBN: 9400911130 Category : Science Languages : en Pages : 261
Book Description
Beverage production is among the oldest, though quantitatively most significant, applications of biotechnology methods, based on the use of microorganisms and enzymes. Manufacturing processes employed in beverage production, origi nally typically empirical, have become a sector of growing economic importance in the food industry. Pasteur's work represented the starting point for technological evolution in this field, and over the last hundred years progress in scientifically based research has been intense. This scientific and technological evolution is the direct result of the encounter between various disciplines (chemistry, biology, engineering, etc.). Beverage production now exploits all the various features of first and second-generation biotechnology: screening and selective im provement of microorganisms; their mutations; their use in genetic engineering methods; fermentation control; control of enzymatic processes, including industrial plants; use of soluble enzymes and immobilized enzyme reactors; development of waste treatment proc esses and so on. Research developments involving the use of biotechnology for the purpose of improving yields, solving quality-related problems and stimulating innovation are of particular and growing interest as far as production is concerned. Indeed, quality is the final result of the regulation of microbiological and enzymatic processes, and innovation is a consequence of improved knowledge of useful fermentations and the availability of new ingredients. The Council of Europe's sponsorship of the work which led to the contributions to this volume is clear evidence of the growing need for adequate information about scientific and technological progress.
Author: B. J. Hudson
Author: B. J. Hudson
Author: 
Author: United States. Meat and Poultry Inspection Program
Author: New South Wales. Department of Labour and Industry
Author: Nikolaus J. Sucher
Author: Leonard Lee Harter
Author: Great Britain. Commission on Industrial Relations
Author: United States. Animal and Plant Health Inspection Service
Author: Scott N. Johnson
Author: C. Cantarelli