Fruit Analysis (eBook, PDF)

Redaktion: Linskens, Hans F.; Jackson, John F.

• Format: PDF

Produktbeschreibung

Das Buch enthält eine ausführliche Beschreibung der gängigen Analysemethoden der Inhaltsstoffe von Früchten und Nüssen. Bestimmt werden unter anderem Aroma- und Geschmacksstoffe, adstringierende Stoffe, Nährwert und genetische Charakteristika.

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Produktdetails

• Verlag: Springer Berlin Heidelberg
• Seitenzahl: 160
• Erscheinungstermin: 6. Dezember 2012
• Englisch
• ISBN-13: 9783642796609
• Artikelnr.: 53085324

Inhaltsangabe

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.