Author: Jinhe Bai
Publisher: Frontiers Media SA
ISBN: 2889764443
Category : Science
Languages : en
Pages : 177

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Author: National Research Council
Publisher: National Academies Press
ISBN: 0309136997
Category : Medical
Languages : en
Pages : 338

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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.

Author: B Brückner
Publisher: Elsevier
ISBN: 1845694295
Category : Technology & Engineering
Languages : en
Pages : 333

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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

Author: M. Teresa Sanchez-Ballesta
Publisher: Frontiers Media SA
ISBN: 2832508782
Category : Science
Languages : en
Pages : 211

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Author: Roy Teranishi
Publisher: Springer Science & Business Media
ISBN: 1461546931
Category : Technology & Engineering
Languages : en
Pages : 423

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Celebrating the founding of the Flavor Subdivision of the Agriculture and Food Chemistry Division of the American Chemical Society, this book provides an overview of progress made during the past 30-40 years in various aspects of flavor chemistry as seen by internationally renowned scientists in the forefront of their respective fields. In addition, it presents up-to-date findings in the areas of flavor chemistry, analytical methods, thermally produced flavors and precursors, enzymatically produced flavors and precursors, and sensory methods and results.

Author: Natalia Dudareva
Publisher: CRC Press
ISBN: 1000611655
Category : Science
Languages : en
Pages : 275

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Book Description
As with nearly all living creatures, humans have always been attracted and intrigued by floral scents. Yet, while we have been manufacturing perfumes for at least 5000 years to serve a myriad of religious, sexual, and medicinal purposes, until very recently, the limitation of our olfactory faculty has greatly hindered our capacity to clearly and ob

Author: Franco Famiani
Publisher: Frontiers Media SA
ISBN: 2889744981
Category : Science
Languages : en
Pages : 494

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Author: G.B. Seymour
Publisher: Springer Science & Business Media
ISBN: 9401115842
Category : Technology & Engineering
Languages : en
Pages : 461

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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: Raphael Ikan
Publisher: John Wiley & Sons
ISBN:
Category : Science
Languages : en
Pages : 472

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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.

Author: Susan W. Nicolson
Publisher: Springer Science & Business Media
ISBN: 140205937X
Category : Science
Languages : en
Pages : 408

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Book Description
Nectar is the most important reward offered by plants to pollinating animals. This book is a modern and interdisciplinary text on nectar and nectaries, prompted by the expansion of knowledge in ecological and molecular fields, and the strong recent interest in pollination biology. The topics covered vary widely: they include historical aspects, the structure and ultrastructure of nectaries and relationships to plant systematics, the dynamics of nectar secretion, nectar chemistry and the molecular biology of defence proteins, and more.