Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Plant Pigments, Flavors and Textures PDF full book. Access full book title Plant Pigments, Flavors and Textures by N.A.M. Eskin. Download full books in PDF and EPUB format.
Author: N.A.M. Eskin Publisher: Elsevier ISBN: 0323159532 Category : Technology & Engineering Languages : en Pages : 236
Book Description
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: N.A.M. Eskin Publisher: Elsevier ISBN: 0323159532 Category : Technology & Engineering Languages : en Pages : 236
Book Description
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: Shobhit Kumar Singh Publisher: Delve Publishing ISBN: 9781774077092 Category : Languages : en Pages :
Book Description
The book 'Plant Pigments, Flavors and Textures' talks about the various kinds pigments that are present in the plants and can be extracted from them. The book also informs the readers about the flavors that are present in the plants and explains the different kinds on textures of various kinds of plants. From the book, the readers can get themselves updates about the various kinds of forms in which the plants can be found according to their application and usage. This book provides a deep insight into the various characteristics of the plants so that the readers are fully aware about the areas in which these can be applied.
Author: Sajid Mehmood Publisher: Delve Publishing ISBN: 9781680958966 Category : Languages : en Pages : 248
Book Description
Pigments or biochrome are the substances present in all living matter and play basic roles in the development of living organisms, including plants. Plants use these pigments for a variety of functions, including photosynthesis, signalling to ward off herbivores and attracting pollinating and dispersal agents. This text provides an introduction to plant pigments.
Author: Malcolm C. Bourne Publisher: Elsevier ISBN: 0323162592 Category : Computers Languages : en Pages : 340
Book Description
Food Science and Technology: A Series of Monographs: Food Texture and Viscosity: Concept and Measurement focuses on the texture and viscosity of food and how these properties are measured. The publication first elaborates on texture, viscosity, and food, body-texture interactions, and principles of objective texture measurement. Topics include area and volume measuring instruments, chemical analysis, multiple variable instruments, soothing effect of mastication, reasons for masticating food, rheology and texture, and the rate of compression between the teeth. The book then examines the practice of objective texture measurement and viscosity and consistency, including the general equation for viscosity, methods for measuring viscosity, factors affecting viscosity, tensile testers, distance measuring measurements, and shear testing. The manuscript takes a look at the selection of a suitable test procedure and sensory methods of texture and viscosity measurement. Discussions focus on nonoral methods of sensory measurement; correlations between subjective and objective measurements; variations on the texture profile technique; and importance of sensory evaluation. The publication is a vital source of information for food experts and researchers interested in food texture and viscosity.
Author: Yeshajahu Pomeranz Publisher: Academic Press ISBN: 0323140084 Category : Technology & Engineering Languages : en Pages : 583
Book Description
An extensive revision of the 1985 first edition, this volume combines the biochemistry and functionality of all food components. It provides broad coverage and specific descriptions of selected, major foods, as well as such elements as biotechnology-engineered foods and food patents. While directed toward food technologists and nutritionists, the contents are also invaluable to biologists, engineers, and economists in agriculture, food production, and food processing. Updates the first edition by the addition of genetic engineering progress Contains previously unpublished information on food patents Includes oriental and other ethnic foods, dietetic foods, and biotechnology-generated foods Features additional material on poultry and fish
Author: N.A. Michael Eskin Publisher: Academic Press ISBN: 0080918093 Category : Technology & Engineering Languages : en Pages : 584
Book Description
This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal chemistry. Now fully revised and updated, with contributing authors from around the world, the third edition of Biochemistry of Foods once again presents the most current science available. The first section addresses the biochemical changes involved in the development of raw foods such as cereals, legumes, fruits and vegetables, milk, and eggs. Section II reviews the processing of foods such as brewing, cheese and yogurt, oilseed processing as well as the role of non-enzymatic browning. Section III on spoilage includes a comprehensive review of enzymatic browning, lipid oxidation and milk off-flavors. The final section covers the new and rapidly expanding area of rDNA technologies. This book provides transitional coverage that moves the reader from concept to application. Features new chapters on rDNA technologies, legumes, eggs, oilseed processing and fat modification, and lipid oxidation Offers expanded and updated material throughout, including valuable illustrations Edited and authored by award-winning scientists
Author: Mohammad Pessarakli Publisher: CRC Press ISBN: 9780824797089 Category : Science Languages : en Pages : 1058
Book Description
"Details all of the photosynthetic factors and processes under both normal and stressful conditions--covering lower and higher plants as well as related biochemistry and plant molecular biology. Contains authoritative contributions from over 125 experts in the field from 28 countries, and includes almost 500 drawings, photographs, micrographs, tables, and equations--reinforcing and clarifying important text material."
Author: Thomas Richardson Publisher: Springer Science & Business Media ISBN: 1461322650 Category : Technology & Engineering Languages : en Pages : 520
Book Description
This volume results from the Eighth Basic Symposium held by the Institute of Food Technologists in Anaheim, California on June 8-9, 1984. The theme of the symposium was "Chemical Changes in Food during Processing." The speakers included a mix of individuals from academic institu tions, governmental agencies, and the food industry. Twenty speakers discussed topics ranging from the basic chemistry relating to food constituents to the more applied aspects of chemical changes in food components during food processing. It was the intent of the organizers to bring together a group of speakers who could address the chemistry of changes in food compo nents during processing from a mechanistic point of view. As a con sequence, the proceedings of this symposium emphasize the basic chemistry of changes in food constituents from a generic perspective which is intended to provide the reader with a background to address more specific problems that may arise.
Author: Octavio Paredes-Lopez Publisher: CRC Press ISBN: 1482293889 Category : Science Languages : en Pages : 626
Book Description
The first single volume reference on the use of genetic engineering and molecular biology for plant food production, this book provides basic to in-depth approaches at the molecular level combining agricultural technology with food science and technology. It focuses on biotechnology 's role in the manipulation of cell and plant growth for enhanced
Author: N.A.M. Eskin
Author: N.A.M. Eskin
Author: Lilian Cristina Baldon Aizza
Author: Shobhit Kumar Singh
Author: Sajid Mehmood
Author: Malcolm C. Bourne
Author: Yeshajahu Pomeranz
Author: N.A. Michael Eskin
Author: Mohammad Pessarakli
Author: Thomas Richardson
Author: Octavio Paredes-Lopez