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Author: Hans F. Linskens
Publisher: Springer Science & Business Media
ISBN: 3642796605
Category : Science
Languages : en
Pages : 173
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Book Description
Modern Methods of Plant Analysis When the handbook Modern Methods of Plant Analysis, was first introduced in 1954, the considerations were: 1. the dependence of scientific progress in biology on the improvement of existing and the introduction of new methods; - 2. the difficulty in finding many new analytical methods in specialized journals which are normally not accessible to experimental plant biologists; 3. the fact that in the methods sections of papers the description of methods is frequently so compact, or even sometimes to incomplete, that it is difficult to reproduce experiments. These considerations still stand today. The series was highly successful, seven volumes appearing between 1956 and 1964. Since there is still today a demand for the old series, the publisher has decided to resume publication of Modern Methods of Plant Analysis. It is hoped that the New Series will be just as acceptable to those working in plant sciences and related fields as the early volumes undoubtedly were. It is difficult to single out the major reasons for the success of any publication, but we believe that the methods published in the first series were up-to-date at the time and presented in a way that made description, as applied to plant material, complete in itself with little need to consult other publications. Contribution authors have attempted to follow these guidelines in this New Series of volumes. Editorial The earlier series of Modern Methods of Plant Analysis was initiated by Michel v.
Author: Hans F. Linskens
Publisher: Springer Science & Business Media
ISBN: 3642796605
Category : Science
Languages : en
Pages : 173
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Book Description
Modern Methods of Plant Analysis When the handbook Modern Methods of Plant Analysis, was first introduced in 1954, the considerations were: 1. the dependence of scientific progress in biology on the improvement of existing and the introduction of new methods; - 2. the difficulty in finding many new analytical methods in specialized journals which are normally not accessible to experimental plant biologists; 3. the fact that in the methods sections of papers the description of methods is frequently so compact, or even sometimes to incomplete, that it is difficult to reproduce experiments. These considerations still stand today. The series was highly successful, seven volumes appearing between 1956 and 1964. Since there is still today a demand for the old series, the publisher has decided to resume publication of Modern Methods of Plant Analysis. It is hoped that the New Series will be just as acceptable to those working in plant sciences and related fields as the early volumes undoubtedly were. It is difficult to single out the major reasons for the success of any publication, but we believe that the methods published in the first series were up-to-date at the time and presented in a way that made description, as applied to plant material, complete in itself with little need to consult other publications. Contribution authors have attempted to follow these guidelines in this New Series of volumes. Editorial The earlier series of Modern Methods of Plant Analysis was initiated by Michel v.
Author: Gaurav Rajauria
Publisher: Academic Press
ISBN: 0128024917
Category : Technology & Engineering
Languages : en
Pages : 910
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Book Description
Fruits Juices is the first and only comprehensive resource to look at the full scope of fruit juices from a scientific perspective. The book focuses not only on the traditional ways to extract and preserve juices, but also the latest novel processes that can be exploited industrially, how concentrations of key components alter the product, and methods for analysis for both safety and consumer acceptability. Written by a team of global experts, this book provides important insights for professionals in industrial and academic research as well as in production facilities. Presents fruit juice from extraction to shelf-life in a single resource volume Includes quantitative as well as qualitative insights Provides translatable information from one fruit to another
Author: Robert N. Spengler
Publisher: University of California Press
ISBN: 0520379268
Category : History
Languages : en
Pages : 390
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Book Description
"A comprehensive and entertaining historical and botanical review, providing an enjoyable and cognitive read.”—Nature The foods we eat have a deep and often surprising past. From almonds and apples to tea and rice, many foods that we consume today have histories that can be traced out of prehistoric Central Asia along the tracks of the Silk Road to kitchens in Europe, America, China, and elsewhere in East Asia. The exchange of goods, ideas, cultural practices, and genes along these ancient routes extends back five thousand years, and organized trade along the Silk Road dates to at least Han Dynasty China in the second century BC. Balancing a broad array of archaeological, botanical, and historical evidence, Fruit from the Sands presents the fascinating story of the origins and spread of agriculture across Inner Asia and into Europe and East Asia. Through the preserved remains of plants found in archaeological sites, Robert N. Spengler III identifies the regions where our most familiar crops were domesticated and follows their routes as people carried them around the world. With vivid examples, Fruit from the Sands explores how the foods we eat have shaped the course of human history and transformed cuisines all over the globe.
Author: S. Ranganna
Publisher: McGraw-Hill Incorporated
ISBN: 9780074518519
Category : Food
Languages : en
Pages : 0
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Book Description
The first handbook of its kind, giving in one volume, etailed information on both the analysis and quality control of fruit and vegetable products. Authoritative, need-based and up-to-date, the book has been principally designed to meet the day-to-day requirements.Starting from the analysis of common constituents, the book covers methods of analysis of specific raw materials and containers used in processing measurement of different quality attributes, sensory evaluation, microbiological and microanalytical examinations, determination of thermal process time, and examination of specific fruit and vegetable products. The last few chapters are devoted to statistical quality control, preparation of standard solutions and tables required for day-to-day use.
Author: Mazumdar
Publisher: Daya Books
ISBN: 9788170352884
Category : Business & Economics
Languages : en
Pages : 208
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Book Description
Analysis of human consumable fruits become necessary to the students and researchers of fruit science, horticulture, food technology, plant biochemistry, botany, applied botany, forestry, ayurved, pharmaceutics and some other disciplines. Necessity of such analysis is also felt in fruit preservation factories or training centres and to the agricultural marketing personnels in making grading of fruits. It needs pointing out in this context that to assess the quality and nutritive status or compositional features of a fruit, not only the chemical constituents but many physical components of it also become necessary to be determined. There are in fact, a number of books available which have presented the analytical procedure of plant materials and some of these have considered fruit analysis also as a part. These titles have though presented much details and put up several procedure for a component, methodology to assess physical components of fruits has hardly received adequate attention. Therefore, a practical manual on fruit analysis that would exclusively deal on procedural detail of both physical and chemical components of fruits cannot be set at defiance, especially as a number of characteristic features, specific to any species or variety of a fruit sometimes need to be critically considered in a fruit analytical procedure. Keeping the above facts in view, the present title has been attempted. Many of the physical methods of analysis have in fact, been devised by the principal author in his teaching and research career over three decades. The title has before entering into chemical analytical part discussed some fundamental aspects of such analysis and the procedure appeared to be much convenient in estimating a component chemically has been presented. Contents Preface, General Precautions to Work in the Laboratory & Field, Chapter 1 Collection of Fruit Samples; Selection of Fruits, Methods of Plucking, Sorting, Surface Cleaning, Bringing to Analytical Laboratory, Chapter 2: Making Representative Sample of Intact Fruits, Chapter 3: Determination of Constituents by Physical Methods; Weight, Volume, Specific Gravity, Overall Length, Maximum Width, Shape, Firmness, Peel Colour, Peel Smoothness, Peel Wax, Peel Thickness, Peel Oil-gland, Colour of Edible Parts, Pulp Firmness, Central Cavity, Edible Matter Content, Juice Content, Flavour, Seed Content, Acceptance to Consumers, Chapter 4: Making Representative Sample of Fruit Tissue for Chemical Analysis; Chapter 5: Preparatory Aspects for Chemical Analysis; Solution, Indicator, Buffer Solution, Drying of Analytical Sample, Ashing of Analytical Sample, Removal of Pigments, Chapter 6: Determination of Chemical Constituents; Carbohydrate, Reducing Sugar, Total Sugar, Non-reducing Sugar, Starch, Total Pectic Substances, Crude Fibre, Total Soluble Solids (with a refractometer), Total Titratable Acidity, Vitamin C, Total Free-Amino Acids, Separation and Detection of Free-Amino Acds (by thin layer chromatography), Protein, Lipid (Ether-extractive), Phenolic Compounds, Tannin, Nitrogen (Micro-Kjeldahl Method), Phosphorus, Potassium, Calcium, Iron, Chlorophyll, Total Anthocyanin, Ethylene Evolution, Carbon Dioxide Evolution, Chapter 7: Determination of Activity of Enzymes; Assay of Enzyme Activity, a-Amylase, b-Amylase, Pectin Methyl Esterase, Polygalacturonase, Cellulase, Invertase, b-Galactosidase, Protease, Lipase, Ascorbic Acid Oxidase, Polyphenol Oxidase, Peroxidase, Appendices: Appendix I: Botanical Names of Fruits Referred to in the Text, Appendix II: Conversion Factors, Appendix III: Proximate Principles of Some Fruits, Bibliography, Subject Index.
Author: Hans F. Linskens
Publisher:
ISBN: 9780387591186
Category : Fruit
Languages : en
Pages : 160
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Book Description
Author: Hans F. Linskens
Publisher:
ISBN:
Category : Fruit
Languages : en
Pages : 184
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Book Description
Author: Marguerite C. Burk
Publisher:
ISBN:
Category : Food consumption
Languages : en
Pages : 124
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Book Description
Author: Y. H. Hui
Publisher: John Wiley and Sons
ISBN: 1118031857
Category : Technology & Engineering
Languages : en
Pages : 1118
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Book Description
HANDBOOK of Fruit and Vegetable Flavors A global PERSPECTIVE on the latest SCIENCE, TECHNOLOGY, and APPLICATIONS The demand for new flavors continues to rise. Today’s consumers want interesting, healthy, pleasurable, and exciting taste experiences, creating new challenges for today’s food and flavor scientists. Fortunately, they can turn to this comprehensive reference on the flavor science and technology of fruits, vegetables, spices, and oils for guidance on everything from basic science to new technologies to commercialization. Handbook of Fruit and Vegetable Flavors is divided into two sections. The first section, dedicated to fruit flavor, is organized into five parts: Part I: Biology, Chemistry, and Physiochemistry Part II: Biotechnology Part III: Analytic Methodology and Chemical Characterizations Part IV: Flavors for Fruit Commodities Part V: Flavors of Selected Dried Fruits The second section, dedicated to vegetable flavor, is divided into two parts, covering biology, chemistry, physiochemistry, and biotechnology in the first part and flavor for vegetable commodities in the second part. Both the fruit flavor and vegetable flavor sections provide detailed coverage of such important topics as processing, extraction, flavor biosynthesis, and genetic engineering. Moreover, readers will find important details on regulations and requirements governing flavor additives as well as sanitation and safety in flavor manufacturing. Each of the chapters has been written by one or more leading experts in food and flavor science. The authors represent more than ten countries, giving food and flavor scientists a unique global perspective on the latest flavor science, technology, and applications.
Author: Anoop Kumar Srivastava
Publisher: Elsevier
ISBN: 0128187263
Category : Science
Languages : en
Pages : 802
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Book Description
Fruit Crops: Diagnosis and Management of Nutrient Constraints is the first and only resource to holistically relate fruits as a nutritional source for human health to the state-of-the-art methodologies currently used to diagnose and manage nutritional constraints placed on those fruits. This book explores a variety of advanced management techniques, including open field hydroponic, fertigation/bio-fertigation, the use of nano-fertilizers, sensors-based nutrient management, climate- smart integrated soil fertility management, inoculation with microbial consortium, and endophytes backed up by ecophysiology of fruit crops. These intricate issues are effectively presented, including real-world applications and future insights. Presents the latest research, including issues with commercial application Details comprehensive insights into the diagnosis and management of nutrient constraints Includes contributions by world renowned researchers, providing global perspectives and experience
