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Fruit Phenolics
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.
Des modèles biologiques à l'amélioration des plantes
La 4e de couv. indique : "Depuis l'avènement des biotechnologies, de très nombreux progrès ont été réalisés, aussi bien au niveau des possibilités expérimentales que des moyens d'analyse des résultats. Ces dernières années ont été cruciales car il est devenu beaucoup plus facile d'accéder directement aux séquences des acides nucléiques et des protéines mais aussi d'interroger de son bureau, via internet, de très nombreuses banques de données régulièrement enrichies. De ce fait, les informations délivrées à partir des travaux sur les organismes modèles – aussi bien animaux que végétaux deviennent un enjeu important pour la communauté scientifique. On entend ains...
Medical Research Centres
Focuses on research and development centers in the areas of medical and biomedical sciences including those in anatomy, biochemistry, clinical medicine, dentistry, drugs, genetics, immunology, neoplasms, pharmaceutical technology, and surgery.
Flavonoids in Health and Disease, Second Edition
Presenting advances in the area of research into flavonoids, this work discusses the molecular, biochemical and physiological effects of flavonoids in vivo. It highlights the anticancer properties of flavonoids and investigates flavonoid influence on coronary heart disease. It also furnished evidence for the protective effects of dietary phytochemicals against chronic diseases.
Food Colour and Appearance
Much of man's behaviour is controlled by appearance, but the appearance of his food is of paramount importance to his health and well-being. In day-to-day survival and marketing situations, we can or not most foods are fit to eat from their optical tell whether properties. Although vision and colour perception are the means by which we appreciate our surroundings, visual acceptance depends on more than just colour. It depends on total appearance. In the recent past the food technologist has been under pressure to increase his/her understanding of first, the behaviour of raw materials under processing, and second, the behaviour and motivation of his/her customers in a growing, more discrimina...
