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Bioengineered Fruit and Vegetables
Postharvest environmental conditions of fruits and vegetables significantly affect quality and shelf life. Bioengineering fruits and vegetables, however, can enhance their value and durability. This book addresses the issues related to postharvest losses in fruits and vegetable crops using cutting-edge technologies, bringing together the most recent developments, such as gene overexpression approaches (enzymes, transcriptional factors, or combinatorial engineering), promoter engineering, enhancing postharvest stability (shelf life), epigenetic regulation, antioxidant-regulated expression, metabolic engineering, and regulation of postharvest pathogen infection and decay using biotechnological tools and much more. The book throws light on the current status as well as future prospects in this field as well.
Non-Thermal Food Processing Technologies
Various processes are required to preserve and extend the shelf-life of food, many of which cause detrimental effects on the color and appearance of food. Alternative methods for the thermal processing of food are gaining importance day by day due to increased consumer demand for minimally processed fresh-like food products with high sensory, appearance, and nutritional qualities. This new book provides an informative overview of non-thermal food processing technologies that can preserve food color and appearance. The book offers comprehensive coverage of the application of emerging technologies on the color profile of different food products, such as fruits, vegetables, beverages, dairy pro...
Novel Packaging Systems for Fruits and Vegetables
This new volume provides a comprehensive overview of the new and diverse technologies in food packaging of fruits and vegetables, providing an emphasis on new commercially available packaging technologies for fresh produce. The book first looks at important biopolymeric films for fresh produce packaging along with a historical overview, followed by coverage of the mechanical, physical, and permeability properties and recent developments in investigative techniques of biopolymers as well as their applications in modified atmosphere packaging used in fresh produce packaging. The volume then discusses the detailed application of natural/organic active agents, including oxygen scavengers, ethyle...
Reflections on a Century of Malaria Biochemistry
Malaria is one of the most common infectious diseases and an enormous public health problem. Each year it causes disease in approximately 650 million people and kills between 1 and 3 million, most of them young children in Sub-Saharan Africa. This book provides an overview of the research that has been done in malaria biochemistry in the quest to find a cure. It discusses how our understanding has helped us to develop better diagnostics and novel chemotherapies. Researchers will find having all of this information in one volume, annotated with personal reflections from a leader in the field, invaluable given the big push being made on various fronts to use the latest drug discovery tools to attack malaria and other developing country diseases. - Reviews the past 100 years of malaria biochemistry research providing researchers with an overview of the investigations that have been undertaken in this field - Chronicles both biochemical successes and failures
Minimally Processed Foods
The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally processed foods, including fresh-cut, cooked-chilled, and part-baked products. Next explored are the technologies or methods to produce quality products in terms of safety and nutrition, including: edible coating, natural preservatives (i.e., antimicrobial, flavour enhancer, anti-browning), advanced packaging (active, antimicrobial, and modified or controlled atmosphere), and selected non-thermal techniques (high pressure, pulsed electric field, ultrasound, light). Preservation of food is crucial to achieving a secure and safe global fo...
Preharvest Modulation of Postharvest Fruit and Vegetable Quality
Preharvest Modulation of Postharvest Fruit and Vegetable Quality is the first book to focus on the potential yield quality, quantity and safety benefits of intervention during growth. Of the many factors responsible for overall quality of produce, about 70 percent comes from pre-harvest conditions. Written by an international team of experts, this book presents the key opportunities and challenges of pre-harvest interventions. From selecting the most appropriate growing scenario, to treating plants during the maturation process, to evaluating for quality factors to determine appropriate interventions, this book provides an integrated look at maximizing crop yield through preventative means. ...
Malaria Vaccines: The Continuing Quest
In 2013, 200 million people were infected with malaria, resulting in over 584,000 deaths, with the potential to affect over half the world's population. Such is the widespread nature of malaria that it is increasingly believed only a vaccine will lead to its eradication.Although the first attempt at a vaccine was made a century ago, it is only in the last 30 years that real progress in testing has been made, in the hope of discovering a molecule that can provide long-lasting protection against the disease. In July 2015, GlaxoSmithKline (GSK) announced that after 30 years of research it had received the green light from the European Medicines Agency for the world's first malaria vaccine, RTS,...
Plant Secondary Metabolites, Three-Volume Set
Plant secondary metabolites are organic compounds that aid in the growth and development of plants but are not required for the plant to survive by fighting off herbivores, pests, and pathogens. These plant secondary metabolites have been used since early times in various medicines and food products for beneficial health purposes and are still r
Fresh-Cut Fruits and Vegetables
Fresh-Cut Fruits and Vegetables: Technologies and Mechanisms for Safety Control covers conventional and emerging technologies in one single source to help industry professionals maintain and enhance nutritional and sensorial quality of fresh-cut fruits and vegetables from a quality and safety perspective. The book provides available literature on different approaches used in fresh-cut processing to ensure safety and quality. It discusses techniques with the aim of preserving quality and safety in sometimes unpredictable environments. Sanitizers, antioxidants, texturizers, natural additives, fortificants, probiotics, edible coatings, active and intelligent packaging are all presented. Both ad...
