Download or read book Fruit and Vegetable Biotechnology written by Victoriano Valpuesta and published by CRC Press. This book was released on 2002-03-21 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: Genetic modification is one of the most important and controversial issues facing the food industry today. Drawing on an international team of contributors, Fruit and Vegetable Biotechnology explores its major impact on fruit and vegetable cultivation and subsequent food processing. The book begins with an analysis of the available tools and methods, from the selection and isolation of genes to safety issues such as the stability of transgenes. The contributors discuss the range of properties that have been the subject of genetic enhancement, including agronomic traits such as fruit quality and resistance to environmental stresses, as well as sensory properties such as color, flavor, processing functionality, and nutritional quality. In addition, the text also examines the use of molecular markers in plant breeding. The subsequent chapters consider how biotechnology can improve plant defense mechanisms and also extend the post-harvest life of fruit and vegetables. Thorough case studies illustrate the efforts involved and the positive effects resulting from genetic modification, and also offer insight into future applications. To complete their survey of this field, the authors explore the vital issues of consumer attitudes and risk assessment. Fruit and Vegetable Biotechnology is an important contribution to a key area of debate, and is essential reading for everyone involved in the cultivation and processing of fruit and vegetables.

Download or read book Fruit And Vegetable Biotechnology 2 Vols Set written by Raghuraj Chintamani and published by . This book was released on 2008 with total page 600 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Fruit and Vegetable Biotechnology written by V Valpuesta and published by Elsevier. This book was released on 2002-03-01 with total page 351 pages. Available in PDF, EPUB and Kindle. Book excerpt: Genetic modification is one of the most important and controversial issues facing the food industry. With its international team of contributors, Fruit and vegetable biotechnology analyses its major impact on fruit and vegetable cultivation and processing.The book begins with an analysis of the methods available to the biotechnologist. Part one then considers the range of traits that have been the subject of modification. Chapter 3 discusses the modification of such agronomic traits as fruit quality and resistance to various kinds of environmental stress, as well as the use of molecular markers in plant breeding. Chapter 4 looks specifically at how biotechnology can improve plant defence mechanisms. The following three chapters then consider the genetic enhancement of fruit and vegetable ripening and post-harvest life, sensory properties such colour and flavour, processing functionality, and nutritional quality. Part two includes a number of case studies illustrating how genetic modification has enhanced particular fruits and vegetables, looking at a range of fruit and vegetables such as tomato, potato, melon, broccoli and cauliflower. Part three of the book considers the important issues of consumer attitudes and risk assessment.Fruit and vegetable biotechnology is an important contribution to a key area of debate, and is essential reading for those involved both in cultivation and the processing of fruit and vegetables. - Reviews techniques and their applications in improving production and product quality - Discusses how genetic modification has been applied to specific crops - Considers safety and consumer issues

Download or read book Fruit and Vegetable Biotechnology written by Valpuesta Victoriano and published by . This book was released on 2007 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Fruit and Vegetable Biotechnology written by V Valpuesta and published by Woodhead Publishing. This book was released on 2002-03 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: The genetic modification of foods is one of the most significant developments in food processing, and one of the most controversial. This important collection reviews its application to fruit and vegetables. Part 1 looks at techniques and their applications in improving production and product quality. Part 2 discusses how genetic modification has been applied to specific crops, whilst Part 3 considers safety and consumer issues.

Download or read book Fruit and Vegetable Biotechnology written by Mandeep Kaur and published by . This book was released on 2013 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Fruit and Vegetable Biotechnology written by Parmeshwar Singh and published by . This book was released on 2012 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Fruit and Vegetable Biotechnology written by Raghuraj Chintamani and published by . This book was released on 2008 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Fruits and Vegetable Biotechnology written by Bibhuti Dutta Jha and published by . This book was released on 2021 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Biotechnology of Fruit and Nut Crops 2nd Edition written by Richard E. Litz and published by CABI. This book was released on 2020-01-29 with total page 704 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book covers the biotechnology of all the major fruit and nut species. Since the very successful first edition of this book in 2004, there has been rapid progress for many fruit and nut species in cell culture, genomics and genetic transformation, especially for citrus and papaya. This book covers both these cutting-edge technologies and regeneration pathways, protoplast culture, in vitro mutagenesis, ploidy manipulation techniques that have been applied to a wider range of species. Three crop species, Diospyros kaki (persimmon), Punica granatum (pomegranate) and Eriobotrya japonica (loquat) are included for the first time. The chapters are organized by plant family to make it easier to make comparisons and exploitation of work with related species. Each chapter discusses the plant family and the related wild species for 38 crop species, and has colour illustrations. It is essential for scientists and post graduate students who are engaged in the improvement of fruit, nut and plantation crops.

Download or read book Fruit and Vegetable Biotechnology written by and published by . This book was released on 2013 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Postharvest Biology and Technology of Fruits Vegetables and Flowers written by Gopinadhan Paliyath and published by John Wiley & Sons. This book was released on 2009-03-16 with total page 497 pages. Available in PDF, EPUB and Kindle. Book excerpt: An increased understanding of the developmental physiology, biochemistry, and molecular biology during early growth, maturation, ripening, and postharvest conditions has improved technologies to maintain the shelf life and quality of fruits, vegetables, and flowers. Postharvest Biology and Technology of Fruits, Vegetables, and Flowers provides a comprehensive introduction to this subject, offering a firm grounding in the basic science and branching out into the technology and practical applications. An authoritative resource on the science and technology of the postharvest sector, this book surveys the body of knowledge with an emphasis on the recent advances in the field.

Download or read book POSTHARVEST BIOTECHNOLOGY OF VEGETABLES written by Salunkhe and published by Springer. This book was released on 1984-06-08 with total page 234 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Fruit and Vegetable Biotechnology written by V Valpuesta and published by Woodhead Publishing. This book was released on 2002-03-15 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: Genetic modification is one of the most important and controversial issues facing the food industry. With its international team of contributors, Fruit and vegetable biotechnology analyses its major impact on fruit and vegetable cultivation and processing. The book begins with an analysis of the methods available to the biotechnologist. Part one then considers the range of traits that have been the subject of modification. Chapter 3 discusses the modification of such agronomic traits as fruit quality and resistance to various kinds of environmental stress, as well as the use of molecular markers in plant breeding. Chapter 4 looks specifically at how biotechnology can improve plant defence mechanisms. The following three chapters then consider the genetic enhancement of fruit and vegetable ripening and post-harvest life, sensory properties such colour and flavour, processing functionality, and nutritional quality. Part two includes a number of case studies illustrating how genetic modification has enhanced particular fruits and vegetables, looking at a range of fruit and vegetables such as tomato, potato, melon, broccoli and cauliflower. Part three of the book considers the important issues of consumer attitudes and risk assessment. Fruit and vegetable biotechnology is an important contribution to a key area of debate, and is essential reading for those involved both in cultivation and the processing of fruit and vegetables. Reviews techniques and their applications in improving production and product quality Discusses how genetic modification has been applied to specific crops Considers safety and consumer issues

Download or read book Postharvest Physiology and Biochemistry of Fruits and Vegetables written by Elhadi M. Yahia and published by Woodhead Publishing. This book was released on 2018-10-31 with total page 494 pages. Available in PDF, EPUB and Kindle. Book excerpt: Postharvest Physiology and Biochemistry of Fruits and Vegetables presents an updated, interrelated and sequenced view of the contribution of fruits and vegetables on human health, their aspects of plant metabolism, physical and chemical/compositional changes during the entire fruit development lifecycle, the physiological disorders and biochemical effects of modified/controlled atmospheres, and the biotechnology of horticultural crops. The book is written specifically for those interested in preharvest and postharvest crop science and the impact of physiological and biochemical changes on their roles as functional foods. - Deals with the developmental aspects of the lifecycle in whole fruits - Describes issues, such as the morphology and anatomy of fruits, beginning with the structural organization of the whole plant and explaining the fruit structure and its botanical classification - Addresses biotechnological concepts that control firmness, quality and the nutritional value of fruits

Download or read book Engineering Aspects of Food Biotechnology written by Jose A. Teixeira and published by CRC Press. This book was released on 2013-08-29 with total page 490 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food biotechnology’s typical developments and applications have occurred in the fields of genetics and in enzyme- and cell-based biological processes, with the goal of producing and improving food ingredients and foods themselves. While these developments and applications are usually well reported in terms of the underlying science, there is a clear lack of information on the engineering aspects of such biotechnology-based food processes. Filling this gap, Engineering Aspects of Food Biotechnology provides a comprehensive review of those aspects, from the development of food processes and products to the most important unit operations implied in food biotechnological processes, also including food quality control and waste management. The book focuses on the use of biotechnology for the production of ingredients to be used in the food industry. It addresses two relevant issues—consumer’s awareness of the relation between nutrition and good health and the importance of environmental sustainability in the food chain (i.e. production of polymers and in vitro meat). A chapter on the application of process analytical technology highlights the importance of this tool for satisfying the increasingly sophisticated and strict polices for quality control and monitoring of specific process phases. The book includes a detailed presentation of relevant unit operations developed to extract/purify the ingredients of biotechnological origin intended for food applications. In addition to examining the contributions of biotechnology to producing and improving food ingredients, the book provides a concise description of the role biotechnology plays in adding value to food processing by-products, including post-harvest losses, in relevant industries of the food sector. It builds a foundation for further research and development in the food processing industry.

Download or read book Handbook on Food Biotechnology Extraction Processing of Fruits Vegetables and Food Products 2nd Revised Edition written by NIIR Board of Consultants & Engineers and published by NIIR PROJECT CONSULTANCY SERVICES. This book was released on 2017-11-08 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: Modern biotechnology refers to various scientific techniques used to produce specific desired traits in plants, animals or microorganisms through the use of genetic knowledge. Since its introduction to agriculture and food production in the early-1990, biotechnology has been utilized to develop new tools for improving productivity. Biotechnology is a broad term that applies to the use of living organisms and covers techniques that range from simple to sophisticated. In contrast, modern agricultural biotechnology techniques, such as genetic engineering, allow for more precise development of crop and livestock varieties. The potential benefits of biotechnology are enormous. Food producers can use new biotechnology to produce new products with desirable characteristics. These include characteristics such as disease and drought-resistant plants, leaner meat and enhanced flavor and nutritional quality of foods. This technology has also been used to develop life-saving vaccines, insulin, cancer treatment and other pharmaceuticals to improve quality of life. It is estimated that in the next 20-30 years demand for food will increase by 70%. Biotechnology will be key to meeting this demand. This handbook is designed for use by everyone engaged in thefoodtechnologysuch as fermentation, developing and testing of food and students who are pursuing their career in food biotechnology. It provide all information on modern cooking, food processing and preservation methods, juice preparation methods, etc. The major content of the book are Fermenter and Bio-Reactor Design, Development and Testing of a Milled Shea Nut Mixer, Production of Pure Apple Juice in Natural Colour, Drying of Ginger using Solar Cabinet Dryer, Roasting of Coffee Beans, Processing of Guava into Pulp Guava Leather, Processing and Preservation of Jack Fruit, Quality Changes in Banana, Processing and Quality Evaluation of Banana Natural Colour, Large Scale Separation and Isolation of Proteins, Preparation and Storage Studies on Onion-Ginger-Garlic Paste, Bitterness Development in Kinnow Juice, Effect of Incorporation of Defatted Soyflour, Gum from Ber Fruits, Juice Extraction of Aonla (EmblicaOfficinalisGaertn.) Cv. ‘Chakaiya’, Defatted Mucuna Flour in Biscuits, Detoxifying Enzymes, Processing Methods and Photographs of Machinery with Suppliers Contact Details. This book will be a mile stone for its readers who are new to this sector, will also find useful for professionals, entrepreneurs, those studying and researching in this important area.