Fruit Analysis
Springer Berlin (Verlag)
978-3-642-79662-3 (ISBN)
Non-Intrusive Fruit and Plant Analysis by Laser Photothermal Measurements of Ethylene Emission.- 1 Introduction.- 2 The Photothermal Deflection Method.- 3 Photoacoustics Using a CO2 Laser.- 4 Photoacoustics Using a CO Laser.- 5 Résumé.- References.- Induction of Fruit Aroma and Quality by Post-Harvest Application of Natural Metabolites or Anaerobic Conditions.- 1 Biosynthesis and Degradation of Aroma Volatiles in Fruits During Post-Harvest Life.- 2 Induction of Aroma Volatile Production by Application of Aldehydes, Alcohols and Acids.- 3 Induction of Aroma Volatile Production by Pre-Storage Under Anaerobic Conditions.- 4 Conclusion.- References.- The Analysis of Flavouring Compounds in Grapes.- 1 Introduction.- 2 Methoxypyrazines.- 3 Glycosidically Bound Flavour Compounds of Grapes.- 4 Conclusion.- References.- Analysis of Bitter Principles in Citrus.- 1 Introduction.- 2 Limonoid Bitterness.- 3 Flavonoid Bitterness.- References.- Phenolic Content and l-Phenylalanine Ammonia-Lyase Activity In Peach Fruit.- 1 Introduction.- 2 Phenolic Content and Phenolic Composition of Peach Fruit.- 3 PAL Activity in Peach Fruit.- 4 Factors Affecting Phenolic Content and PAL Activity in Peach Fruit.- 5 Concluding Remarks.- References.- Astringency in Persimmon.- 1 Introduction.- 2 Persimmon Tannin.- 3 Analytical Methods.- 4 Quantitative Changes in Tannins.- 5 Notes on Analytical Methods.- References.- Analysis of Fresh and Dried Apricot.- 1 Introduction.- 2 Fresh Apricot Assessment.- 3 Dried Apricots.- References.- Almond Nut Analysis.- 1 Introduction.- 2 Determination of Total Nitrogen (Crude), Protein, Amino Acid and Free Amino Acid.- 3 Determination of Carbohydrate in Almond Kernels.- 4 Determination of Gums and Mucilage.- 5 Pectin Determination.- 6 Determination of Dietary Fibre inAlmond.- 7 Mineral Elements Measurement in Almond Kernels.- 8 Determination of Dry Matter and Inorganic Ash.- 9 Qualitative and Quantitative Determination of Cyanide in Almond.- References.- Genetic Characterization of Chestnut.- 1 Introduction.- 2 The Importance of Chestnut Genetic Analysis.- 3 DNA Extraction and Purification.- 4 DNA Amplification by Polymerase Chain Reaction (PCR).- 5 DNA Separation of the PCR Products by Gel Electrophoresis.- 6 Sample of Chestnut Analysis and Discrimination of Strains.- References.
Erscheint lt. Verlag | 23.12.2011 |
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Reihe/Serie | Molecular Methods of Plant Analysis |
Co-Autor | M.S. Allen, M.A. Berhow, H.S.M. de Vries, C.H. Fong, S. Hasegawa, J.F. Jackson, N. Kubota, H.F. Linskens, G. Mulcahy Bergamini, D.L. Mulcahy, E. Pesis, S. Taira, A. Trautweiler, A. Vezvaei, P.J. Williams, J.M. Witherspoon |
Zusatzinfo | XVI, 160 p. |
Verlagsort | Berlin |
Sprache | englisch |
Maße | 155 x 235 mm |
Gewicht | 282 g |
Themenwelt | Naturwissenschaften ► Biologie ► Botanik |
Schlagworte | adstringierende Stoffe • Analyse, Frucht- • Analysemethoden • Analysemethoden, nicht-zerstörende • Analyse, Nuß- • Analysis, fruit • analysis, non-intrusive • Analysis, nut • Aromastoffe, flüchtige • Aroma volatiles • astringency • bitter principles • Bitterstoffe • C • characterization, genetic • Charaketerisierung, genetische • flavors, specific fruit • Geschmackstests, Geschmacksstoffe, spezifische Frucht- • Lagerungsbehandlung • Nährwert • nuntritional aspects • post-harvets treatment • sensory quality |
ISBN-10 | 3-642-79662-1 / 3642796621 |
ISBN-13 | 978-3-642-79662-3 / 9783642796623 |
Zustand | Neuware |
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