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Author: Graham Seymour Publisher: John Wiley & Sons ISBN: 1118592980 Category : Science Languages : en Pages : 228
Book Description
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
Author: Graham Seymour Publisher: John Wiley & Sons ISBN: 1118592980 Category : Science Languages : en Pages : 228
Book Description
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
Author: G.B. Seymour Publisher: 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
Author: Elhadi M. Yahia Publisher: Woodhead Publishing ISBN: 0128132795 Category : Technology & Engineering Languages : en Pages : 494
Book Description
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
Author: Gopinadhan Paliyath Publisher: John Wiley & Sons ISBN: 0813806720 Category : Technology & Engineering Languages : en Pages : 497
Book Description
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.
Author: Gopinadhan Paliyath Publisher: John Wiley & Sons ISBN: 1119289440 Category : Science Languages : en Pages : 415
Book Description
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.
Author: Pravendra Nath Publisher: CABI ISBN: 184593962X Category : Technology & Engineering Languages : en Pages : 341
Book Description
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.
Author: José M. Palma Publisher: Frontiers Media SA ISBN: 2889459195 Category : Languages : en Pages : 185
Book Description
This Research Topic compiles the most recent advances made in cutting-edge research on fruit ripening events, including crop species such as fig, watermelon, tomato, peach, berries, olive, etc. From the regulation of metabolic pathways of physiological relevance for fruits to genetic and molecular approaches, this piece of work covers current bio-technology cues like CRISPR/Cas9, metagenomics, metabolomics, transcriptomics, microRNA, and others oriented towards future improvement of fruit nutritional value. The editors hope the readers enjoy this work and acknowledge the authors' great contributions to this Research Topic.
Author: Hernâni Gerós Publisher: Bentham Science Publishers ISBN: 1608053601 Category : Science Languages : en Pages : 304
Book Description
"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"
Author: Sunil Pareek Publisher: CRC Press ISBN: 149870381X Category : Technology & Engineering Languages : en Pages : 664
Book Description
Postharvest Ripening Physiology of Crops is a comprehensive interdisciplinary reference source for the various aspects of fruit ripening and postharvest behavior. It focuses on the postharvest physiology, biochemistry, and molecular biology of ripening and provides an overview of fruits and vegetables, including chapters on the postharvest quality
Author: Y. H. Hui Publisher: John Wiley & Sons ISBN: 0470276347 Category : Technology & Engineering Languages : en Pages : 786
Book Description
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.
Author: Graham Seymour
Author: Graham Seymour
Author: G.B. Seymour
Author: Elhadi M. Yahia
Author: Gopinadhan Paliyath
Author: Gopinadhan Paliyath
Author: Pravendra Nath
Author: José M. Palma
Author: Hernâni Gerós
Author: Sunil Pareek
Author: Y. H. Hui