A Potential Inhibitor For Enzymatic Browning Of Solanum Melongena
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A Potential Inhibitor For Enzymatic Browning Of Solanum Melongena
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Author : Dr. S. Vijayanand
language : en
Publisher: DARSHAN PUBLISHERS
Release Date : 2021-05-30
A Potential Inhibitor For Enzymatic Browning Of Solanum Melongena written by Dr. S. Vijayanand and has been published by DARSHAN PUBLISHERS this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-05-30 with Antiques & Collectibles categories.
This book is an extensive study in exploring the Mechanism of Enzymatic browning and prevention using natural antioxidants to study the effect of biological activities and Phytochemical profiles, using various techniques plays a vital role in finding new alternate process in preventing Browning. The comprehensible text also examined the complex mixture of Phytoconstituents and its beneficial pharmacological effects. The systematic sequence of the chapters followed by statistical analysis will aid the researchers in the field of Life sciences. The elaborate appendix will immensely help the researchers to understand the outline and overview of the problem and the need for such novel. Natural antioxidants was a novel alternative inhibitor to PPO inhibitors that could be utilized in various areas such as the food industry, health care & medicine.
Fresh Cut Fruits And Vegetables
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Author : Olusola Lamikanra
language : en
Publisher: CRC Press
Release Date : 2002-02-14
Fresh Cut Fruits And Vegetables written by Olusola Lamikanra and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-02-14 with Technology & Engineering categories.
A comprehensive reference for the emerging fresh-cut fruits and vegetable industry, Fresh-cut Fruits and Vegetables: Science, Technology and Market focuses on the unique biochemical, physiological, microbiological, and quality changes in fresh-cut processing and storage. It highlights the distinct equipment design, packaging requirements, production economics, and marketing considerations for fresh-cut products. Based on the extensive research in this area during the last 10 years, this reference is the first to cover the complete spectrum of science, technology, and marketing issues related to this field.
Encyclopedia Of Food And Health
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Author :
language : en
Publisher: Academic Press
Release Date : 2015-08-26
Encyclopedia Of Food And Health written by and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-08-26 with Technology & Engineering categories.
The Encyclopedia of Food and Health, Five Volume Set provides users with a solid bridge of current and accurate information spanning food production and processing, from distribution and consumption to health effects. The Encyclopedia comprises five volumes, each containing comprehensive, thorough coverage, and a writing style that is succinct and straightforward. Users will find this to be a meticulously organized resource of the best available summary and conclusions on each topic. Written from a truly international perspective, and covering of all areas of food science and health in over 550 articles, with extensive cross-referencing and further reading at the end of each chapter, this updated encyclopedia is an invaluable resource for both research and educational needs. Identifies the essential nutrients and how to avoid their deficiencies Explores the use of diet to reduce disease risk and optimize health Compiles methods for detection and quantitation of food constituents, food additives and nutrients, and contaminants Contains coverage of all areas of food science and health in nearly 700 articles, with extensive cross-referencing and further reading at the end of each chapter
Proceedings Of The Annual Meeting Of The Florida State Horticultural Society
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Author : Florida State Horticultural Society. Annual Meeting
language : en
Publisher:
Release Date : 1962
Proceedings Of The Annual Meeting Of The Florida State Horticultural Society written by Florida State Horticultural Society. Annual Meeting and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1962 with Gardening categories.
Annual Meeting Of The Florida State Horticultural Society
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Author : Florida State Horticultural Society. Annual Meeting
language : en
Publisher:
Release Date : 1961
Annual Meeting Of The Florida State Horticultural Society written by Florida State Horticultural Society. Annual Meeting and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1961 with Gardening categories.
Handbook Of Vegetable Preservation And Processing
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Author : Y. H. Hui
language : en
Publisher: CRC Press
Release Date : 2015-11-05
Handbook Of Vegetable Preservation And Processing written by Y. H. Hui and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-11-05 with Technology & Engineering categories.
The second edition of a bestseller, Handbook of Vegetable Preservation and Processing compiles the latest developments and advances in the science and technology of processing and preservation of vegetables and vegetable products. It includes coverage of topics not found in similar books, such as nutritive and bioactive compounds of vegetables; veg
Nutritional Composition And Antioxidant Properties Of Fruits And Vegetables
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Author : Amit K. Jaiswal
language : en
Publisher: Academic Press
Release Date : 2020-08-17
Nutritional Composition And Antioxidant Properties Of Fruits And Vegetables written by Amit K. Jaiswal and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-08-17 with Technology & Engineering categories.
Nutritional Composition and Antioxidant Properties of Fruits and Vegetables provides an overview of the nutritional and anti-nutritional composition, antioxidant potential, and health benefits of a wide range of commonly consumed fruits and vegetables. The book presents a comprehensive overview on a variety of topics, including inflorescence, flowers and flower buds (broccoli, cauliflower, cabbage), bulb, stem and stalk (onion, celery, asparagus, celery), leaves (watercress, lettuce, spinach), fruit and seed (peppers, squash, tomato, eggplant, green beans), roots and tubers (red beet, carrots, radish), and fruits, such as citrus (orange, lemon, grapefruit), berries (blackberry, strawberry, lingonberry, bayberry, blueberry), melons (pumpkin, watermelon), and more. Each chapter, contributed by an international expert in the field, also discusses the factors influencing antioxidant content, such as genotype, environmental variation and agronomic conditions. Contains detailed information on nutritional and anti-nutritional composition for commonly consumed fruits and vegetables Presents recent epidemiological information on the health benefits of fresh produce Provides in-depth information about the antioxidant properties of a range of fruits and vegetables
Food Biochemistry And Food Processing
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Author : Y. H. Hui
language : en
Publisher: John Wiley & Sons
Release Date : 2008-02-15
Food Biochemistry And Food Processing written by Y. H. Hui and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-02-15 with Technology & Engineering categories.
The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and the ever-increasing development in the biotechnology of food processing. While biochemistry may be covered in a chapter or two in standard reference books on the chemistry, enzymes, or fermentation of food, and may be addressed in greater depth by commodity-specific texts (e.g., the biotechnology of meat, seafood, or cereal), books on the general coverage of food biochemistry are not so common. Food Biochemistry and Food Processing effectively fills this void. Beginning with sections on the essential principles of food biochemistry, enzymology and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Later sections address the biochemistry and processing aspects of food fermentation, microbiology, and food safety. As an invaluable reference tool or as a state-of-the-industry text, Food Biochemistry and Food Processing fully develops and explains the biochemical aspects of food processing for scientist and student alike.
Fruit Phenolics
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Author : Jean-Jacques Macheix
language : en
Publisher: CRC Press
Release Date : 2018-01-18
Fruit Phenolics written by Jean-Jacques Macheix and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-01-18 with Technology & Engineering categories.
This fascinating work provides state-of-the-art information on phenolic compounds in fruits. Written in a concise format, it covers qualitative aspects by demonstrating the diversity of phenolic features in the major fruits of economic importance. It extensively covers the role played by phenolic compounds in the quality of fruits, with regard to organoleptic characteristics and also as a parameter involved in enzymatic browning and other modifications which take place during fruit processing. This easy-to-read resource particularly emphasizes beverages made from fruits and the use of phenolic compounds in the detection of adulteration. This reference is indispensable to researchers in fundamental fields (plant physiologists, phytochemists, biochemists) as well as engineers and technologists working on practical applications in fruits.
Food Biochemistry And Food Processing
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Author : Leo M. L. Nollet
language : en
Publisher: John Wiley & Sons
Release Date : 2012-07-10
Food Biochemistry And Food Processing written by Leo M. L. Nollet and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-07-10 with Business & Economics categories.
Simpson (food science and agricultural chemistry, McGill U., Canada) brings together academics and industry professionals working in food biochemistry, processing, and safety around the world for this 45-chapter textbook aimed at food scientists, researchers and technologists in the food industry, and faculty and students in food science, technology, and engineering. It combines the areas of food biochemistry and food processing to help them rationalize and develop more effective strategies to produce and preserve food. It covers the essential principles of food biochemistry, enzymology, and food processing, then the biochemistry of meat, poultry, seafoods, milk, fruits, vegetables, cereals, and fermented foods, and food microbiology and safety. Along with updates to several chapters, this edition has been revised to incorporate safety considerations and the chemical changes induced by processing in the biomolecules of food in each chapter. It includes a new section on health and functional foods and 10 new chapters on topics like thermally and minimally processed foods, separation technology, and allergens.