Arama Sonuçları - (wood OR food) plants

Mycotoxins in Plants and Plant Products Cocoa, Coffee, Fruits and Fruit Products, Medicinal Plants, Nuts, Spices, Wine / Yazar: Weidenbörner, Martin

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Mycotoxins in Plants and Plant Products Cereals and Cereal Products / Yazar: Weidenbörner, Martin

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The Fracture Mechanics of Plant Materials Wood and Bamboo / Yazar: Shao, Zhuoping, Wang, Fuli

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Anti-diabetes and Anti-obesity Medicinal Plants and Phytochemicals Safety, Efficacy, and Action Mechanisms / Yazar: Saad, Bashar, Zaid, Hilal, Shanak, Siba, Kadan, Sleman

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Brown Rice

Konular: “…Food science.…”
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Association between lignin and carbohydrates in wood and other plant tissues / Yazar: Koshijima, Tetsuo

Food processing technology : principles and practice / Yazar: Fellows, P. J.

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Food processing technology : principles and practice / Yazar: Fellows, P.J

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Biofortification of Food Crops

İçindekiler: “…Zinc in Crops and Human Health(Soumitra Das) -- 4. Food Legumes for Nutritional Quality and Health Benefits(N.P. …”
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Plant Based "Green Chemistry 2.0" Moving from Evolutionary to Revolutionary /

İçindekiler: “…PART Ⅰ GREEN or SUSTAINABLITY CONCEPT EVOLUTION -- Plant based green chemistry: moving towards petroleum free chemistry -- Biorefinery concept as a key for sustainable future of plant based green chemistry -- From Petroleum to Bio-based solvents: from academia to industry -- PART Ⅱ DEVELOPED STRATEGIES and SUCCESS STORIES WORLDWIDE -- Plant based chemicals extraction and isolation - how to get from biological material to pure compounds -- Phytoextraction to promote sustainable development -- Bioactives from agriculture and food processing wastes: Green approaches to valuable chemicals -- Natural terpenes as building blocks for green chemistry -- Polyphenols as natural antioxidants: sources, extraction and applications in food, cosmetics and drugs -- Proteins from pulses and oleaginous meals as industrial sources for food and feed -- Carob: a unique source for sustainable materials and products -- PART Ⅲ REVOLUTIONARY APPLICATIONS in VARIOUSFIELDS -- Green extraction from Chinese medicinal plants as bio-source of drugs -- Vegetable oils: sources, extraction, valorization and sustainability -- Sustainable Biomaterials: Current Trends, Challenges and Applications -- Sustainable Biofuels: emergence, developments, and prospects -- Sustainability aspects of biobased products.…”
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Women in Sustainable Agriculture and Food Biotechnology Key Advances and Perspectives on Emerging Topics /

İçindekiler: “…Pioneering Women in Sustainable Agriculture and Food Biotechnology -- Agrobacterium and Plant Biotechnology -- From Maize Transposons to the GMO Wars -- Agriculture in the Modern age Biopesticides and Plant Biotechnology -- The Story Behind the Approval of the First Bt Maize Product -- Trails and Trials in Biotechnology Policy -- Enabling Educators -- Africa's Fight for Freedom to Innovate and the Early Signs of Embracing Biotechnology Especially Genetically Modified (GM) Foods -- Sustainable Agriculture and Biotechnology.…”
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Bioactive Molecules in Food

İçindekiler: “…-- Role of omega-3 fatty acids and olive oil polyphenols -- Mediterranean diet and cancer risk -- The French Paradox -- Moderate wine consumption and health -- Dairy products and the French paradox -- Plant proteins from legumes -- Nutritional and Phytochemical Content of High-Protein Crop -- Phytochemistry of Beans/pulses (mung, French bean, Faba, cowpea, lentil, chickpea) -- Pea proteins: chemistry, technology of production,and utilization -- Plant protein for food: opportunities and bottlenecks -- Phytochemical composition and bioactivities of lupin -- Design of Foods with bioactive Lipids for Improved Health -- Rapeseed, sunflower meal nutraceuticals -- Sunflower protein for α-tocopherol -- Two Faces of Vitamin E in the Lung -- Tocopherol/antioxidant/edible plants -- Inulin-type fructans application in gluten-free products -- Nutritional Profile of Gluten-Free Cereals and Pseudocereals -- Wheat Cultivars : Phytochemical Profile and Nutraceutical Value -- Quinoa (Chenopodium quinoa W.) and amaranth (Amaranthus caudatus L.) -- Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits -- Analysis and characterisation of phytochemicals in mulberry (Morus alba L.) -- Nutritional composition, physiological functions and processing of lotus (Nelumbo nucifera Gaertn.) seeds -- Hibiscus sabdariffa (Roselle) Extracts and Wine: Phytochemical Profile, Physicochemical Properties,and Carbohydrase Inhibition -- Vegetarians and vegans diet and its effects -- Low- and High-protein diet and metabolic regulation -- Nutritional value of rapeseed proteins and prevention of metabolic syndrome -- Production of Omega-3 Fatty Acids -- Metabolism and functional effects of plant-derived Omega-3 fatty acids in humans -- Omega-3 fatty acids and vegetarian diets -- Composition of virgin olive oil -- Olive Oil Polyphenols cholesterol management/chemopreventive, pharmacol -- Olive oil phenolic compounds affect the release of aroma compounds -- Omega-3 Fatty Acids EPA and DHA: Health Benefits -- Composition of rapeseed oils (fatty acids, tocopherols) -- Comparable health benefits of rapeseed and olive oils -- Natural estrogenic substances Origins and Effects -- Carotenoids, vitamin C, tocopherols, and retinol and cancer/carcinogenesis -- Triacylglycerols, fatty acids and tocopherols in hazelnut /nuts -- Lipid derivatives from avocado (Persea americana) pulp and biological activities -- Linseed/sunflower: a valuable feedstuff for meat production/ruminant -- Canola Oil in lactating dairy cow diets -- Total dietary fiber intakes / whole grain consumption/ biological effects -- Novel trends in development of dietary fiber rich meat products -- Whole grains fibre: metabolomics -- Cereal grain fructans -- Dietary fiber structures and their potential effect on the gut microbiota -- Evolution of biosynthetic pathways for vitamin c in plants -- In vitro bioaccessibility of carotenoids, flavonoids, and vitamin c from differently processed oranges and orange juices -- Polyphenols, vitamin c and antioxidant activity in wines -- Plants probiotics as a tool to produce highly functional fruits -- Carotenoids in food/pulses -- Vitamin and carotenoid concentrations of food products -- Natural food pigments and colorants -- Carotenoids from fruits and vegetables: Chemistry, analysis, occurrence, bioavailability and biological activities -- Carotenoids and health- pharmacology -- Metabolic engineering for the microbial production of carotenoids -- Protective effect of anthocyanins and xanthophylls -- Carotenoid oxidation products as stress signals in plants -- Chemical composition, functional properties and processing of carrot -- Carrots, tomatoes and cocoa: Research on dietary antioxidants -- Astaxanthin -- Purple-fleshed sweet potato -- Chemistry and biological properties of berries: straw-, rasp-, black-, blackcurrant, plum -- Polyphenols and Health -- Antioxidant properties of seaweed polyphenol -- Nutrigenomic modulations in mediating the cardiovascular protective effect of fruit polyphenols -- Bound phenolics in foods -- Tea Polyphenol and Purine Alkaloid Composition -- Theobroma: chemistry -- Wine, beer and cider and health -- Health benefits of wine -- Metabolomic approaches in the study of wine benefits in human health -- Whey-based beverage -- Polyphenol variability in the fruits and juices of a cider apple -- Tea, coffee and health benefits -- Benefits of polyphenols on gut microbiota and implications in human health -- Green tea and cancer chemoprevention -- Natural estrogenic substances origins and effects (isoflavonoids, Lignans, Coumestans). …”
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Glucosinolates

İçindekiler: “…Part I Occurrence: Glucosinolates: an Overview -- Glucosinolates: Novel Sources and Biological Potential -- Glucosinolates: a Brief overview over their Chemistry and Biological Activities -- Health-Promoting Compounds of Broccoli -- Genetic analysis of Glucosinolate Variability in Broccoli -- Glucosinolates in the Endemic Plants of the Tribe Alysseae (Brassicaceae) Wild-Growing in Croatia -- Part II (Bio)Synthesis: Costs of Glucosinolates in Brassica Rapa -- The Significance of Glucosinolates for Sulfur Storage in Brassicaceae Seedlings -- The Influence of Environment and Process Parameters on Glucosinolate-Myrosinase System from Brassica -- Control of Glucosinolates in Plants by Environmental Factors (Light) -- Part III Bioactivity: Glucosinolates and Plant Defence -- Glucosinolates and Leaf-Chewing Herbivores -- Insect Attraction versus Plant Defense -- The role of Glucosinolates in Resistance against Molluscan Herbivores -- Glucosinolates Interactions with Herbivores and their Natural Enemies -- Transport of Defense Compounds: Glucosinolates -- Control of Postharvest Disease by Glucosinolates -- Turning the 'Mustard Oil Bomb' into A 'Cyanide Bomb': Aromatic Glucosinolate Metabolism in A Specialist Insect Herbivore -- Glucosinolates and their Nematicidal Activity -- Glucosinolate and Isothiocyanate Production in A Plasticulture Production System -- Part IV Food Processing: The Fate of Glucosinolates During Thermal Processing of Vegetables -- Influence of Fermentation on Glucosinolates and Glucobrassicin Degradation Products in Sauerkraut -- Part V Health and Diseases: Glucosinolates in Health and Diseases -- Protection of Humans by Plant Glucosinolates -- Glucosinolates as Antioxidants? …”
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Postharvest Biology and Technology of Temperate Fruits

Konular: “…Food science.…”
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Food Supplements Containing Botanicals: Benefits, Side Effects and Regulatory Aspects The Scientific Inheritance of the EU Project PlantLIBRA /

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Sweeteners Pharmacology, Biotechnology, and Applications /

İçindekiler: “…Analytical Strategies To Determine Artificial Sweeteners By Liquid Chromatography-Mass Spectrometry -- Artificial Sweeteners -- Aspartame and Pharmacological Effects -- Beneficial Effects of Stevia Rebaudiana Bertoni and Steviol-related Compounds on Health -- Biotechnological Production of Natural Zero-Calorie Sweeteners -- Biotransformation of Mogrosides -- Brazzein in the Complex with the Human Sweet Receptor -- Brazzein: A Natural Sweetener -- Characterization of Artificial Sweeteners Using Raman Spectroscopy -- Cultivation of Stevia rebaudiana Bertoni and Associated Challenges -- Glycyrrhiza Glabra: Chemistry and Pharmacological Activity -- Health Implications of Fructose Consumption in Humans -- Low Calorie Intense Sweeteners Safety Aspects -- Marker-Trait Association Study for Sucrose and Yield Contributing Traits in Sugarcane -- Mass Production of the Taste-Modifying Protein miraculin in transgenic plants -- Non-Nutritive Sweeteners and Their Role in the Gastrointestinal Tract -- Pharmacological Activities of Glycyrrhizinic Acid ("Glycyrrhizin") and Glycyrrhetinic Acid -- Somatic Embryogenesis Stevia Rebaudiana -- Stevia Rebaudiana's Antioxidant Properties -- Steviol Glycosides: Natural Non-Caloric Sweeteners -- Sucralose and its Biological Effects -- Sugar Alcohols as Sugar Substitutes in Food Industry -- Sweet Plant Protein Mabinlin and its Recombinant Expression -- Sweet Taste Receptor Signalling Network and Low Calorie Sweeteners -- Sweeteners: Regulatory Aspects -- Sweet-Tasting Protein Thaumatin:Physical and Chemical Properties -- Tagatose Stability -- The Recent Development of a Sweet-Tasting Brazzein and its Potential Industrial Applications -- The Role of Dietary Sugars and Sweeteners in Metabolic Disorders and Diabetes -- Transgenic Plants as Supersweet Protein Thaumatin II Producers -- Transgenics with Monellin -- Xylitol as Sweetener -- Xylitol: One Name, Numerous Benefits.…”
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Bioprocessing of Plant In Vitro Systems

İçindekiler: “…Plant cell culture technology: A next generation system for sustainable production of valuable natural products -- Engineering cell and organ cultures from medicinal and aromatic plants toward commercial production of bioactive metabolites. - Plant in vitro systems as sources of food ingredients and additives. - Hairy root in vitro systems for bioactive substances production. - Sustainable production of polyphenols and anti-oxidants by plant in vitro cultures -- Production of iridoids and phenylethanoid glycosides by in vitro systems of plants from Orobanchaceae, Budleyaceae and Scrophulariaceae families -- Amaryllidaceae alkaloid accumulation by plant in vitro systems -- Taxus cell cultures, an effective biotechnological tool to enhance and gain new biosynthetic insights into taxane production -- Bioactive substances from grape cell cultures -- Bioreactor technology for sustainable production of plant cell-derived products -- Large-scale cultivation of plant cell, tissue and organ culture for bioactive substances production -- Monitoring of plant cells and tissues in bioprocesses -- Genetic transformation of hairy roots for improvement of yields of secondary metabolites -- Elicitation of secondary metabolism of plant cells cultivated in vitro -- Permeabilization-mediated recovery of metabolites from plant cultures -- Polyploidy and secondary metabolism of plant cells cultivated in vitro -- Application of GC-MS in in vitro plant metabolite profiling -- Microbial transformations of plant secondary metabolites -- Plant micropropagation -- Safety assessment of food ingredients from plant cell and tissue cultures.…”
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Food Bioactives Extraction and Biotechnology Applications /

İçindekiler: “…Neurocognitive improvement through plant-food bioactives: a particular approach to Alzheimer's disease -- 12. …”
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Principles of Food Sanitation Yazar: Marriott, Norman G., Schilling, M. Wes, Gravani, Robert B.

İçindekiler: “…Chapter 1: Sanitation and the Food Industry -- Chapter 2: The Relationship of Biosecurity to Sanitation -- Chapter 3: The Relationship of Microorganisms to Sanitation -- Chapter 4: The Relationship of Allergens to Sanitation -- Chapter 5: Food Contamination Sources -- Chapter 6: Personal Hygiene and Sanitary Food Handling -- Chapter 7: The Role of HACCP in Sanitation -- Chapter 8: Quality Assurance for Sanitation -- Chapter 9: Cleaning Compounds -- Chapter 10: Sanitizers -- Chapter 11: Sanitation Equipment -- Chapter 12: Waste Product Handling -- Chapter 13: Pest Control -- Chapter 14: Sanitary Design and Construction for Food Processing -- Chapter 15: Low-Moisture Food Manufacturing and Storage Sanitation -- Chapter 16: Dairy Processing Plant Sanitation -- Chapter 17; Meat and Poultry Plant Sanitation -- Chapter 18: Seafood Plant Sanitation -- Chapter 19: Fruit and Vegetable Processing Plant Sanitation -- Chapter 20: Beverage Plant Sanitation -- Chapter 21: Foodservice Sanitation -- Chapter 22: Managementand Sanitation.…”
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Innovations in Technologies for Fermented Food and Beverage Industries

İçindekiler: “…1 Innovative technologies and implications in food and beverage industries: an overview -- 2 Yeasts and Lactic acid bacteria as potential starter cultures for fermented foods -- 3 Advances in fermentation technology for health -- 4 Advances in fermentation technology for novel food products -- 5 Beer, Wine and Spirits : Technological interventions that benefit production, quality and economics -- 6 Alcoholic beverages: Technology for next generation marketing -- 7 Advances in probiotics, prebiotics and nutraceuticals -- 8 Probiotic milk products: Inventions towards ultramodern production plants -- 9 Non-dairy probiotic foods: Innovations and current market status -- 10 Technological Interventions in Fermented Meat Production: the Commercial Perspective -- 11 Modernisation of fermenters for large scale production in food and beverage industry -- 12 Advances in genetic engineering for higher production and quality improvement of food and beverages -- 13 Innovative and safe packaging technologies for food and beverages: updated review -- 14 Role of consumers in innovation of novel food and beverages -- 15 IPRS in respect to food and beverages -- 16 Application of computational intelligence techniques for forecasting problematic wine fermentations using data from classical chemical measurements.…”
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