Download or read book Plant Virology written by Roger Hull and published by Academic Press. This book was released on 2013-10-31 with total page 1119 pages. Available in PDF, EPUB and Kindle. Book excerpt: The seminal text Plant Virology is now in its fifth edition. It has been 10 years since the publication of the fourth edition, during which there has been an explosion of conceptual and factual advances. The fifth edition of Plant Virology updates and revises many details of the previous edition while retaining the important earlier results that constitute the field's conceptual foundation. Revamped art, along with fully updated references and increased focus on molecular biology, transgenic resistance, aphid transmission, and new, cutting-edge topics, bring the volume up to date and maintain its value as an essential reference for researchers and students in the field. - Thumbnail sketches of each genera and family groups - Genome maps of all genera for which they are known - Genetic engineered resistance strategies for virus disease control - Latest understanding of virus interactions with plants, including gene silencing - Interactions between viruses and insect, fungal, and nematode vectors - Contains over 300 full-color illustrations

Download or read book Sulphurous Acid and Sulphites as Food Preservatives written by Charles Emil Calm and published by . This book was released on 1904 with total page 44 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Sulfites Selenites Tellurites written by M.R. Masson and published by Elsevier. This book was released on 2013-10-22 with total page 476 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume presents compilations and critical evaluations of reported solubility data for a wide range of compounds, including binary, ternary and more complex systems. The entire literature up to 1984 has been covered. Rigorous statistical procedures have been applied in the evaluations. For many of the ternary systems and some quaternary ones, computer-drawn phase diagrams are included (prepared to the same scale where possible to allow easy comparison).

Download or read book Further Studies of the Rate of Oxidation of Sodium Sulfite in an Atmosphere of Oxygen written by Kenneth William Brown and published by . This book was released on 1926 with total page 72 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Harmonized commodity description and coding system written by Customs Co-operation Council and published by . This book was released on 1986 with total page 446 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Encyclopedia of Food Chemistry written by and published by Elsevier. This book was released on 2018-11-22 with total page 2217 pages. Available in PDF, EPUB and Kindle. Book excerpt: Encyclopedia of Food Chemistry, Three Volume Set is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry

Download or read book Matthews Plant Virology written by Richard Ellis Ford Matthews and published by Gulf Professional Publishing. This book was released on 2002 with total page 1084 pages. Available in PDF, EPUB and Kindle. Book excerpt: It has been ten years since the publication of the third edition of this seminal text on plant virology, during which there has been an explosion of conceptual and factual advances. The fourth edition updates and revises many details of the previous editon, while retaining the important older results that constitute the field's conceptual foundation. Key features of the fourth edition include: * Thumbnail sketches of each genera and family groups * Genome maps of all genera for which they are known * Genetic engineered resistance strategies for virus disease control * Latest understanding of virus interactions with plants, including gene silencing * Interactions between viruses and insect, fungal, and nematode vectors * New plate section containing over 50 full-color illustrations.

Download or read book The Chemistry of the Sulphite Process written by Forest Products Laboratory (U.S.) and published by . This book was released on 1928 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Oxidation of Sulfite Ion by Oxygen in Aqueous Solution a Bibliography written by Francis Westley and published by . This book was released on 1982 with total page 44 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Microbial Decontamination in the Food Industry written by Ali Demirci and published by Elsevier. This book was released on 2012-06-26 with total page 841 pages. Available in PDF, EPUB and Kindle. Book excerpt: The problem of creating microbiologically-safe food with an acceptable shelf-life and quality for the consumer is a constant challenge for the food industry. Microbial decontamination in the food industry provides a comprehensive guide to the decontamination problems faced by the industry, and the current and emerging methods being used to solve them.Part one deals with various food commodities such as fresh produce, meats, seafood, nuts, juices and dairy products, and provides background on contamination routes and outbreaks as well as proposed processing methods for each commodity. Part two goes on to review current and emerging non-chemical and non-thermal decontamination methods such as high hydrostatic pressure, pulsed electric fields, irradiation, power ultrasound and non-thermal plasma. Thermal methods such as microwave, radio-frequency and infrared heating and food surface pasteurization are also explored in detail. Chemical decontamination methods with ozone, chlorine dioxide, electrolyzed oxidizing water, organic acids and dense phase CO2 are discussed in part three. Finally, part four focuses on current and emerging packaging technologies and post-packaging decontamination.With its distinguished editors and international team of expert contributors, Microbial decontamination in the food industry is an indispensable guide for all food industry professionals involved in the design or use of novel food decontamination techniques, as well as any academics researching or teaching this important subject. - Provides a comprehensive guide to the decontamination problems faced by the industry and outlines the current and emerging methods being used to solve them - Details backgrounds on contamination routes and outbreaks, as well as proposed processing methods for various commodities including fresh produce, meats, seafood, nuts, juices and dairy products - Sections focus on emerging non-chemical and non-thermal decontamination methods, current thermal methods, chemical decontamination methods and current and emerging packaging technologies and post-packaging decontamination

Download or read book A Dictionary of chemical solubilities written by Arthur Messinger Comey and published by . This book was released on 1921 with total page 1186 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book A Dictionary of Applied Chemistry Sodium z written by Thomas Edward Thorpe and published by . This book was released on 1913 with total page 850 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Chemistry Inorganic and Organic written by Charles Loudon Bloxam and published by . This book was released on 1913 with total page 902 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Dictionary of Tariff Information written by United States Tariff Commission and published by . This book was released on 1924 with total page 1062 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Investigation Report Manufacture of Sodium Sulphites written by Mida. Industrial Studies and Survey Division and published by . This book was released on 1978 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Chemistry written by Charles Loudon Bloxam and published by . This book was released on 1913 with total page 934 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Natural Food Additives Ingredients and Flavourings written by D Baines and published by Elsevier. This book was released on 2012-03-21 with total page 487 pages. Available in PDF, EPUB and Kindle. Book excerpt: As the links between health and food additives come under increasing scrutiny, there is a growing demand for food containing natural rather than synthetic additives and ingredients. Natural food additives, ingredients and flavourings reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectors.After an exploration of what the term 'natural' means in the context of food ingredients, part one focuses on natural food colourings, low-calorie sweeteners and flavour enhancers, followed by a consideration of natural antioxidants and antimicrobials as food ingredients. The book goes on to review clean label starches and proteins, the application of natural hydrocolloids as well as natural aroma chemicals and flavourings from biotechnology and green chemistry. Part two considers specific applications in different products. Natural ingredients in savoury food products, baked goods and alcoholic drinks are examined, as are natural plant extracts in soft drinks and milk-based food ingredients.With is distinguished editors and expert team of international contributors, Natural food additives, ingredients and flavourings is an invaluable reference tool for all those involved in the development and production of foods with fewer synthetic additives and ingredients. - Reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectors - Explores what the term 'natural' means in the context of food ingredients, focusses on natural food colourings, low-calorie sweeteners and flavour enhancers, and considers natural antioxidants and antimicrobials as food ingredients - Examines natural ingredients in savoury food products, baked goods and alcoholic drinks, natural plant extracts in soft drinks and milk-based food ingredients