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Author: Leland J. Cseke
Publisher: CRC Press
ISBN: 1420004476
Category : Health & Fitness
Languages : en
Pages : 569
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Book Description
2008 NOMINEE The Council on Botanical and Horticultural Libraries Annual Award for a Significant Work in Botanical or Horticultural Literature From medicinal, industrial, and culinary uses to cutting-edge laboratory techniques in modern research and plant conservation strategies, Natural Products from Plants
Author: Leland J. Cseke
Publisher: CRC Press
ISBN: 1420004476
Category : Health & Fitness
Languages : en
Pages : 569
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Book Description
2008 NOMINEE The Council on Botanical and Horticultural Libraries Annual Award for a Significant Work in Botanical or Horticultural Literature From medicinal, industrial, and culinary uses to cutting-edge laboratory techniques in modern research and plant conservation strategies, Natural Products from Plants
Author: Nicholas J Walton
Publisher: World Scientific
ISBN: 9814498521
Category : Science
Languages : en
Pages : 437
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Book Description
This book is principally concerned with the relatively complex small molecules produced by plants, which are important as drugs, fine chemicals, fragrances, flavours and biologically-active dietary constituents. In a wide-ranging series of thematic essays, it covers key aspects of their role in plant ecology, their metabolism in the plant, their discovery, characterisation and use and their significance in the diet. Biotechnology, including prospects for the genetic engineering of metabolic pathways, for biotransformations and also for the production of biologically-active proteins, is the focus of the final section of the book. The overall aim of the volume is to provide, in each of the selected subject areas, a personal critique which is readily accessible to the advanced undergraduate student and to the non-specialist research worker alike.
Author: Ben-Erik Van Wyk
Publisher: Timber Press (OR)
ISBN:
Category : Cooking
Languages : en
Pages : 488
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Book Description
A comprehensive survey of the plants that provide food, beverages, spices, and flavorings, this book will serve as an invaluable reference to gardeners, ethnobotanists, nutritionists, culinary professionals, dieticians, and food enthusiasts. This scientifically accurate guide will allow them to identify all the major plant-derived foods and flavors, research culinary uses, and understand their dietetic and nutritional properties. Introductory chapters cover the various categories of plant use, including cereals, pulses (legumes), nuts and seeds, fruits, vegetables, culinary herbs, sugar plants, beverages, spices, and flavorings. The core of the volume is an encyclopedic description of more than 350 food and flavor plants in use worldwide, with over 1000 color photographs. This accessible, pictorial guide is a concise source of practical information, not readily available elsewhere, and should be on every food enthusiast's bookshelf.
Author:
Publisher: Academic Press
ISBN: 0128165685
Category : Technology & Engineering
Languages : en
Pages : 465
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Book Description
Functional Food Ingredients from Plants, Volume 90, the latest release in the Advances in Food and Nutrition Research series, provides updated knowledge about nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet to reduce disease risk and optimize health. Updates to this release include sections on Natural antioxidants of plant origin, Dietary fiber sources, The impact of molecular interactions with phenolic compounds on food polysaccharides functionality, Plant phenolics as functional ingredients, Pigments and vitamins from plants as functional ingredients, Glucosinolates fate from plants to consumer, and more. Contains contributions that have been carefully selected based on their vast experience and expertise on the subject Includes updated, in-depth, and critical discussions of available information, giving the reader a unique opportunity to learn Encompasses a broad view of the topics at hand
Author: John W. Rowe
Publisher: Springer Science & Business Media
ISBN: 3642740758
Category : Science
Languages : en
Pages : 1275
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Book Description
Wood as found in trees and bushes was of primary importance to ancient humans in their struggle to control their environment. Subsequent evolution through the Bronze and Iron Ages up to our present technologically advanced society has hardly diminished the importance of wood. Today, its role as a source of paper products, furniture, building materials, and fuel is still of major significance. Wood consists of a mixture of polymers, often referred to as lignocellulose. The cellulose micro fibrils consist of an immensely strong, linear polymer of glucose. They are associated with smaller, more complex polymers composed of various sugars called hemicelluloses. These polysaccharides are embedded in an amorphous phenylpropane polymer, lignin, creating a remarkably strong com posite structure, the lignocellulosic cell wall. Wood also contains materials that are largely extraneous to this lignocellulosic cell wall. These extracellular substances can range from less than 1070 to about 35% of the dry weight of the wood, but the usual range is 2% -10%. Among these components are the mineral constituents, salts of calcium, potassium, sodium, and other metals, particularly those present in the soil where the tree is growing. Some of the extraneous components of wood are too insoluble to be ex tracted by inert solvents and remain to give extractive-free wood its color; very often these are high-molecular-weight polyphenolics.
Author: Shabir Ahmad Mir
Publisher: Elsevier
ISBN: 0128224754
Category : Technology & Engineering
Languages : en
Pages : 340
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Book Description
Plant Extracts in Food Applications is the first book of its kind focusing on the application of plant extracts in the food industry. Topics cover sources, extraction and encapsulation techniques, the chemistry and stability of plant extracts, antimicrobials, preservatives, nutrient enhancers, enzymes, flavoring and coloring agents, packaging aid, health benefits, opportunities and the challenges surrounding the use of plant extracts in food applications. Written by several experts in the field, this book is a valuable resource for students, scientists, and professionals in food science, food chemistry and nutrition. Concerns and potential risks regarding the use of synthetic chemicals have renewed the interests of consumers using natural and safe alternatives. Plant extracts represent an interesting ingredient, mainly due to their natural origin and phytochemical properties, allowing for obtaining active materials to extend shelf-life and add value to the product. Presents chapters that deal with different sources of plant extracts and their applications in the food industry Covers the various extraction procedures which are used for plant extracts Includes the health benefits and stability of plant extracts Provides the role of plant extracts for shelf life enhancement, packaging aid, and as flavoring and coloring agents
Author: Anne E. Osbourn
Publisher: Springer Science & Business Media
ISBN: 0387854983
Category : Science
Languages : en
Pages : 588
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Book Description
Plants produce a huge array of natural products (secondary metabolites). These compounds have important ecological functions, providing protection against attack by herbivores and microbes and serving as attractants for pollinators and seed-dispersing agents. They may also contribute to competition and invasiveness by suppressing the growth of neighboring plant species (a phenomenon known as allelopathy). Humans exploit natural products as sources of drugs, flavoring agents, fragrances and for a wide range of other applications. Rapid progress has been made in recent years in understanding natural product synthesis, regulation and function and the evolution of metabolic diversity. It is timely to bring this information together with contemporary advances in chemistry, plant biology, ecology, agronomy and human health to provide a comprehensive guide to plant-derived natural products. Plant-derived natural products: synthesis, function and application provides an informative and accessible overview of the different facets of the field, ranging from an introduction to the different classes of natural products through developments in natural product chemistry and biology to ecological interactions and the significance of plant-derived natural products for humans. In the final section of the book a series of chapters on new trends covers metabolic engineering, genome-wide approaches, the metabolic consequences of genetic modification, developments in traditional medicines and nutraceuticals, natural products as leads for drug discovery and novel non-food crops.
Author: David F. Farr
Publisher: American Phytopathological Society
ISBN:
Category : Science
Languages : en
Pages : 1272
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Book Description
The book is divided into three major sections, followed by three indexes and a list of the authors of fungal names.
Author: Beronda L. Montgomery
Publisher: Harvard University Press
ISBN: 0674259394
Category : Nature
Languages : en
Pages : 241
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Book Description
An exploration of how plant behavior and adaptation offer valuable insights for human thriving. We know that plants are important. They maintain the atmosphere by absorbing carbon dioxide and producing oxygen. They nourish other living organisms and supply psychological benefits to humans as well, improving our moods and beautifying the landscape around us. But plants don’t just passively provide. They also take action. Beronda L. Montgomery explores the vigorous, creative lives of organisms often treated as static and predictable. In fact, plants are masters of adaptation. They “know” what and who they are, and they use this knowledge to make a way in the world. Plants experience a kind of sensation that does not require eyes or ears. They distinguish kin, friend, and foe, and they are able to respond to ecological competition despite lacking the capacity of fight-or-flight. Plants are even capable of transformative behaviors that allow them to maximize their chances of survival in a dynamic and sometimes unfriendly environment. Lessons from Plants enters into the depth of botanic experience and shows how we might improve human society by better appreciating not just what plants give us but also how they achieve their own purposes. What would it mean to learn from these organisms, to become more aware of our environments and to adapt to our own worlds by calling on perception and awareness? Montgomery’s meditative study puts before us a question with the power to reframe the way we live: What would a plant do?
Author: Leland J. Cseke
Publisher: CRC Press
ISBN: 9780849329760
Category : Science
Languages : en
Pages : 632
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Book Description
2008 NOMINEE The Council on Botanical and Horticultural Libraries Annual Award for a Significant Work in Botanical or Horticultural Literature From medicinal, industrial, and culinary uses to cutting-edge laboratory techniques in modern research and plant conservation strategies, Natural Products from Plants, Second Edition reveals a vastly expanded understanding of the natural products that plants produce. In a single volume, this bookoffers a thorough inventory of the various types of plant-derived compounds. It covers their chemical composition, structure, and properties alongside the most effective ways to identify, extract, analyze, and characterize new plant-derived compounds. The authors examine new information on the chemical mechanisms plants use to deter predators and pathogens, attract symbiotic organisms, and defend themselves against environmental stress—insights which are key for adapting such mechanisms to human health. Along with updated and revised information from the highly acclaimed first edition, the second edition presents seven new chapters and features more than 50% new material relating to plant constituents, natural product biochemistry, and molecular biology. The book incorporates in-depth treatment of natural product biosynthesis with new collection and extraction protocols, advanced separation and analytical techniques, up-to-date bioassays, as well as modern molecular biology and plant biotechnology for the production of natural products. Unique in its breadth and coverage, Natural Products from Plants, Second Edition belongs on the shelf of interested researchers, policymakers, and consumers— particularly those involved in disease prevention, treatment, and pharmaceutical applications—who need a complete guide to the properties, uses, and study of plant natural products.
