Author: Jinhe BaiPublisher: Frontiers Media SA
ISBN: 2889764443
Category : Science
Languages : en
Pages : 177
Book Description
Metabolism of Fruit Volatile Organic Compounds
Author: Jinhe BaiPublisher: Frontiers Media SA
ISBN: 2889764443
Category : Science
Languages : en
Pages : 177
Book Description
Primary Metabolism in Fruits
Author: Franco FamianiPublisher: Frontiers Media SA
ISBN: 2889744981
Category : Science
Languages : en
Pages : 494
Book Description
Contaminated Water Supplies at Camp Lejeune
Author: National Research CouncilPublisher: National Academies Press
ISBN: 0309136997
Category : Medical
Languages : en
Pages : 338
Book Description
In the early 1980s, two water-supply systems on the Marine Corps Base Camp Lejeune in North Carolina were found to be contaminated with the industrial solvents trichloroethylene (TCE) and perchloroethylene (PCE). The water systems were supplied by the Tarawa Terrace and Hadnot Point watertreatment plants, which served enlisted-family housing, barracks for unmarried service personnel, base administrative offices, schools, and recreational areas. The Hadnot Point water system also served the base hospital and an industrial area and supplied water to housing on the Holcomb Boulevard water system (full-time until 1972 and periodically thereafter). This book examines what is known about the contamination of the water supplies at Camp Lejeune and whether the contamination can be linked to any adverse health outcomes in former residents and workers at the base.
Secondary Metabolism and Fruit Quality
Author: M. Teresa Sanchez-BallestaPublisher: Frontiers Media SA
ISBN: 2832508782
Category : Science
Languages : en
Pages : 211
Book Description
Determination of Metabolic Rate Constants for Volatile Organic Chemicals (VOCs) and Influence of Vehicles on Their Metabolism
Author: Chin KimFruit Metabolism and Metabolomics
Author: Annick MoingPublisher:
ISBN: 9783039430147
Category :
Languages : en
Pages : 266
Book Description
Over the past ten years, metabolomics strategies have allowed the relative or absolute quantitation of metabolite levels for the study of various biological questions in plant sciences. For fruit studies, in particular, they have participated in the identification of the genes underpinning fruit development and ripening. This book proposes examples of the current use of metabolomics studies of fruit for basic research or practical applications. It includes articles about several tropical and temperate fruit species. The studies concern fruit biochemical phenotyping, fruit metabolism during development and after harvest, including primary and specialized metabolisms, or bioactive compounds involved in fruit growth and environmental responses. The analytical strategies used are based mostly on liquid or gas chromatography coupled with mass spectrometry, but also on nuclear magnetic resonance and near-infrared spectroscopy. The effect of genotype, stages of development, or fruit tissue type on metabolomic profiles and corresponding metabolism regulations are addressed for fruit metabolism studies. The interest in combining other omics with metabolomics is also exemplified.
Metabolic profiling of volatile organic compounds and enhanced vibrational spectroscopy
Author: William CheungBiochemistry of Fruit Ripening
Author: G.B. SeymourPublisher: Springer Science & Business Media
ISBN: 9401115842
Category : Technology & Engineering
Languages : en
Pages : 461
Book Description
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
Fruit and Vegetable Flavour
Author: B BrücknerPublisher: Elsevier
ISBN: 1845694295
Category : Technology & Engineering
Languages : en
Pages : 333
Book Description
Consumer acceptance of food is highly dependent on flavour. This important collection reviews the chemical basis of fruit and vegetable flavour and current methods for improving the flavour of fruit and vegetable products. Opening chapters outline the economic importance of flavour in fruit and vegetables. Part one investigates the formation of fruit and vegetable flavour and how it deteriorates after harvest. Part three contains chapters on flavour management during horticultural and postharvest operations. Chapters discuss the possibilities and limitations for flavour improvement by selection and breeding, and the role of maturity for improved fruit and vegetable flavour. Part four concludes the volume with a discussion of emerging trends in flavour manipulation, especially how knowledge of the genetic background of quality attributes can be applied to flavour improvement. With its team of experienced international contributors Fruit and vegetable flavour: recent advances and future prospects is an essential reference for all those working in the food industry concerned with improving flavour in fruit and vegetables. Reviews the chemical basis of fruit and vegetable flavour and current methods for improvement Discusses the possibilities and limitations for flavour enhancement by selection and breeding Illustrates how knowledge of the genetic background of quality attributes can be applied to flavour improvement
Naturally Occurring Glycosides
Author: Raphael IkanPublisher: John Wiley & Sons
ISBN:
Category : Science
Languages : en
Pages : 472
Book Description
Naturally Occurring Glycosides Edited by Raphael Ikan The Hebrew University of Jerusalem, Israel Naturally Occurring Glycosides summarises significant contemporary information on chemical, nutritional, biological and pharmacological aspects of naturally occurring glycosides. Though mainly found in plants, there are an overwhelming number of glycosides which occur in nature. Currently at the forefront of scientific investigation, these compounds have a variety of uses including the treatment of congestive heart failure, lowering cholesterol, flavourings, antibiotics and sweeteners. Naturally Occurring Glycosides presents 12 chapters dealing with chemical structure, occurrence, biosynthetic and biological activity of the following: Aminoglycosidic antibiotics; Anthocyanin glycosides; Cardiac glycosides; Carotenoid glycosides; Cyanogenic glycosides; Glycosinolates; Glycosidic bound volatiles in plants; Limonoid glycosides; Saponins; Steroidal glycoalkaloids; Steroidal oligosaccarides from marine sources; Terpenoid glycoside sweeteners. By reading Naturally Occurring Glycosides, researchers working in chemistry, biochemistry, biology, toxicology, physiology and pharmacology will gain a fascinating insight into the field of glycosides.