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Author : Jeana Gross
Publisher : Springer Science & Business Media
ISBN 13 : 1461520339
Total Pages : 361 pages
Book Rating : 4.37/5 ( download)
Download or read book Pigments in Vegetables written by Jeana Gross and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 361 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Chunxian Chen
Publisher : Springer
ISBN 13 : 1493923560
Total Pages : 277 pages
Book Rating : 4.64/5 ( download)
Download or read book Pigments in Fruits and Vegetables written by Chunxian Chen and published by Springer. This book was released on 2015-04-08 with total page 277 pages. Available in PDF, EPUB and Kindle. Book excerpt: This comprehensive treatise provides a systemic and insightful overview of current advances in the biosynthetic genomics/genetics and preventive dietetics of carotenoids, flavonoids and betalains, from a general perspective, and in specific fruits and vegetables as well. Genomics/genetics focuses on what and how enzymatic and regulatory genes are involved in pigment biosynthesis. Dietetics emphasizes how these pigments contribute nutritional/medical benefits to health, prevent diseases, and act as potential nutraceuticals in the diet. The goal is to provide research scientists, nutrition specialists, healthy food advocates, students, and rainbow food (fruit and vegetable) lovers with an integrated resource on the biosynthetic and dietetic mechanisms of these pigments.
Author : Ralf Schweiggert
Publisher : Elsevier
ISBN 13 : 0323996094
Total Pages : 643 pages
Book Rating : 4.99/5 ( download)
Download or read book Handbook on Natural Pigments in Food and Beverages written by Ralf Schweiggert and published by Elsevier. This book was released on 2023-10-24 with total page 643 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook on Natural Pigments in Food and Beverages: Industrial Applications for Improving Color, Second Edition focuses on a color solution for a specific commodity, providing food scientists with a one-stop, comprehensive reference on how to improve the color of a particular food product. The book includes two new chapters that highlight the physical and biological fundamentals of color, as well as the specific use of curcumin and carthamin. Sections focus on specific industrial applications of natural colorants, with chapters covering the use of natural colorants in a variety of products. Other sections highlight technical formulation and potential health benefits of specific colorants. Various pigments which can be used to effectively color food and beverage commodities are presented with information on safety and testing throughout. Provides a fully revised and updated resource on current regulatory standards and legislation Includes new chapters on both emerging ingredients and the latest technologies Focuses on the use of natural food colorants by specific product category per chapter rather than one pigment class per chapter Contains a current and comprehensive overview of product-specific coloration approaches
Author : N.A.M. Eskin
Publisher : Elsevier
ISBN 13 : 0323159532
Total Pages : 236 pages
Book Rating : 4.31/5 ( download)
Download or read book Plant Pigments, Flavors and Textures written by N.A.M. Eskin and published by Elsevier. This book was released on 2012-12-02 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt: Plant Pigments, Flavors and Textures: The Chemistry and Biochemistry of Selected Compounds focuses on the chemistry and biochemistry of compounds responsible for the pigments, flavors, and textures of some fruits and vegetables. Since much of the information presented is scattered in the scientific literature, an attempt has been made to integrate the material into a concise yet comprehensive text. The book is organized into three sections that deal separately with pigments, flavors, and textures. Section I discusses pigment degradation during processing and storage as well as attempts to prevent color deterioration. Section II examines the biogenesis of several groups of compounds that contribute to flavor. Section III deals with the chemistry and biochemistry of plant cell wall components and their relation to texture. This book will be useful to food scientists as well as those interested in foods. The extensive references cited in the text will enable the reader to pursue any of the topics discussed, in more depth.
Author : Khursheed Alam Khan
Publisher : CRC Press
ISBN 13 : 0429013272
Total Pages : 393 pages
Book Rating : 4.70/5 ( download)
Download or read book Processing of Fruits and Vegetables written by Khursheed Alam Khan and published by CRC Press. This book was released on 2019-05-13 with total page 393 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume looks at new and established processing technologies for fruits and vegetables, taking into consideration the physical and biochemical properties of fruits and vegetables and their products, the challenges of the processing industry, the effect of processing on nutritional content, economic utilization of bio-wastes and byproducts, and much more. Divided into several sections, the volume covers: processing and antioxidant/enzyme profiles of fruits and vegetables (role of antioxidants and enzymes in processing, use of solar energy in processing, and techniques used in making processed products from fruits and vegetables) novel processing technologies in fruits and vegetables (ultraviolet light, pulsed light technology, hurdle technology, physical and biochemical properties) the challenges and solutions in waste reduction, negative effects of processing, and effects of processing on vitamins of fruits and vegetables
Author : Jean-Michel Mérillon
Publisher : Springer Nature
ISBN 13 : 3319780301
Total Pages : 2353 pages
Book Rating : 4.06/5 ( download)
Download or read book Bioactive Molecules in Food written by Jean-Michel Mérillon and published by Springer Nature. This book was released on 2019-01-25 with total page 2353 pages. Available in PDF, EPUB and Kindle. Book excerpt: This reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental state of our body. Although the concept of functional food is new, the consumption of selected food to attain a specific effect existed already in ancient civilizations, namely of China and India. Consumers are now more attentive to food quality, safety and health benefits, and the food industry is led to develop processed- and packaged-food, particularly in terms of calories, quality, nutritional value and bioactive molecules. This book covers the entire range of bioactive molecules presented in daily food, such as carbohydrates, proteins, lipids, isoflavonoids, carotenoids, vitamin C, polyphenols, bioactive molecules presented in wine, beer and cider. Concepts like French paradox, Mediterranean diet, healthy diet of eating fruits and vegetables, vegan and vegetarian diet, functional foods are described with suitable case studies. Readers will also discover a very timely compilation of methods for bioactive molecules analysis. Written by highly renowned scientists of the field, this reference work appeals to a wide readership, from graduate students, scholars, researchers in the field of botany, agriculture, pharmacy, biotechnology and food industry to those involved in manufacturing, processing and marketing of value-added food products.
Author : Min Zhang
Publisher : CRC Press
ISBN 13 : 1498753876
Total Pages : 555 pages
Book Rating : 4.76/5 ( download)
Download or read book Handbook of Drying of Vegetables and Vegetable Products written by Min Zhang and published by CRC Press. This book was released on 2017-07-12 with total page 555 pages. Available in PDF, EPUB and Kindle. Book excerpt: This handbook provides a comprehensive overview of the processes and technologies in drying of vegetables and vegetable products. The Handbook of Drying of Vegetables and Vegetable Products discusses various technologies such as hot airflow drying, freeze drying, solar drying, microwave drying, radio frequency drying, infrared radiation drying, ultrasound assisted drying, and smart drying. The book’s chapters are clustered around major themes including drying processes and technologies, drying of specific vegetable products, properties during vegetable drying, and modeling, measurements, packaging & safety. Specifically, the book covers drying of different parts and types of vegetables such as mushrooms and herbs; changes to the properties of pigments, nutrients, and texture during drying process; dried products storage; nondestructive measurement and monitoring of moisture and morphological changes during vegetable drying; novel packaging; and computational fluid dynamics.
Author : Chunxian Chen
Publisher :
ISBN 13 : 9781493923571
Total Pages : pages
Book Rating : 4.79/5 ( download)
Download or read book Pigments in Fruits and Vegetables written by Chunxian Chen and published by . This book was released on 2015 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: This comprehensive treatise provides insight into pigment biosynthesis and dietetics. The text includes current reviews on the genomics of carotenoid, flavonoid, and betalain biosynthesis in plants and the dietetics of these pigments in humans. Pigments biosynthesized in plants are a source of attractive colors in nature and essential nutrients in our daily fruit, vegetable, and grain diet. Deciphered from general perspectives and specific fruits and vegetables, genomics focuses on enzymatic genes and regulatory molecular mechanisms in the biosynthesis pathways to produce these pigments in plants. Dietetics focuses on the nutritional and medical benefits to human health from these pigments as nutrients, nutraceuticals, and disease prevention agents when they are ingested from pigment-abundant plant food and metabolized in human body. This work contributes to an expanding awareness of the dietetic benefits to the daily consumption of pigment-rich fruit, vegetable, and grain food.
Author : Jeana Gross
Publisher :
ISBN 13 :
Total Pages : 328 pages
Book Rating : 4.09/5 ( download)
Download or read book Pigments in Fruits written by Jeana Gross and published by . This book was released on 1987 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: Structure, physicol chemical properties and analitical method, description of the location, biosynthesis of pigments and biochemical changes which occur during early fruit development, maturation and senescence and factors affect these changes; Chlorophylls; Anthocyanins; Carotenoids.
Author : Belle Lowe
Publisher : Legare Street Press
ISBN 13 : 9781015830622
Total Pages : 0 pages
Book Rating : 4.25/5 ( download)
Download or read book Experimental Cookery, From the Chemical and Physical Standpoint written by Belle Lowe and published by Legare Street Press. This book was released on 2022-10-27 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
