Fruit Analysis

Fruit Analysis

Author: Hans F. Linskens

Publisher: Springer Science & Business Media

Published: 2012-12-06

Total Pages: 173

ISBN-13: 3642796605

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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.


Fruit Juices

Fruit Juices

Author: Gaurav Rajauria

Publisher: Academic Press

Published: 2017-11-24

Total Pages: 910

ISBN-13: 0128024917

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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


Fruit from the Sands

Fruit from the Sands

Author: Robert N. Spengler

Publisher: University of California Press

Published: 2020-09-22

Total Pages: 390

ISBN-13: 0520379268

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"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.


Handbook of Analysis and Quality Control for Fruit and Vegetable Products

Handbook of Analysis and Quality Control for Fruit and Vegetable Products

Author: S. Ranganna

Publisher: McGraw-Hill Incorporated

Published: 1986

Total Pages: 0

ISBN-13: 9780074518519

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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.


Handbook of Fruit and Vegetable Flavors

Handbook of Fruit and Vegetable Flavors

Author: Y. H. Hui

Publisher: John Wiley and Sons

Published: 2010-12-01

Total Pages: 1118

ISBN-13: 1118031857

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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.


Fruit Crops

Fruit Crops

Author: Anoop Kumar Srivastava

Publisher: Elsevier

Published: 2019-11-30

Total Pages: 802

ISBN-13: 0128187263

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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


Fruit and Vegetable Phytochemicals

Fruit and Vegetable Phytochemicals

Author: Elhadi M. Yahia

Publisher: John Wiley & Sons

Published: 2017-08-29

Total Pages: 1445

ISBN-13: 111915796X

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Now in two volumes and containing more than seventy chapters, the second edition of Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability has been greatly revised and expanded. Written by hundreds of experts from across the world, the chapters cover diverse aspects of chemistry and biological functions, the influence of postharvest technologies, analysis methods and important phytochemicals in more than thirty fruits and vegetables. Providing readers with a comprehensive and cutting-edge description of the metabolism and molecular mechanisms associated with the beneficial effects of phytochemicals for human health, this is the perfect resource not only for students and teachers but also researchers, physicians and the public in general.


Mineral Nutrition of Fruit Trees

Mineral Nutrition of Fruit Trees

Author: D. Atkinson

Publisher: Elsevier

Published: 2015-09-15

Total Pages: 452

ISBN-13: 1483164284

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Mineral Nutrition of Fruit Trees summarizes the state of knowledge about the mineral nutrition of fruit trees, including peach and apple trees. The discussions are organized around six themes: fruit tree mineral nutrition and crop quality; uptake and transport; effect of soil management and fertilizer applications on nutrient uptake; direct application of nutrients to foliage and fruits; prediction of nutrient requirements; and synthesis. This text consists of 69 chapters and begins with a section dealing with the effects of nutrition on fruit quality. The second section explores the mechanisms of nutrient entry to, and movement within, fruit trees and the means of influencing the nutrition of both the whole tree and the crop by fertilizers and management practices, including irrigation and the use of herbicides. The third section describes methods for predicting the needs of the tree for establishment, growth, and fruit quality. The effects of interactions between nutrition and environment on the mineral composition of fruits are considered, along with an integrated approach to orchard nutrition and bitter pit control, the influence of boron deficiency on fruit quality, and calcium accumulation in apple fruit. This book will be of interest to scientists working in fields such as biochemistry, food technology, agriculture, horticulture, and physiology.