Ripe: A Fresh, Colorful Approach to Fruits and Vegetables
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Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Ripe Fruit PDF full book. Access full book title Ripe Fruit.
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Author | : Pravendra Nath |
Publisher | : CABI |
Total Pages | : 341 |
Release | : 2014-07-16 |
Genre | : Technology & Engineering |
ISBN | : 184593962X |
Fruit ripening is an important aspect of fruit production. The timing of it affects supply chains and buying behaviour, and for consumers ripeness not only affects perceptions of health but has nutritional effects too. Ripeness is closely related to spoilage which has a major financial impact on agricultural industries. Currently there are fast moving developments in knowledge of the factors affecting fruit ripeness, and this up-to-date monograph seeks to draw together the disparate research in this area. The aim of the book is to produce a comprehensive account covering almost every area related to fruit ripening including the latest molecular mechanisms regulating fruit ripening, its impact on human nutrition and emerging research and technologies.
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Total Pages | : 295 |
Release | : 2018-11 |
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ISBN | : 9783775744942 |
Otto Jakob (*1951) is an internationally renowned jewelry maker, and perhaps one of the most unusual. After studying painting under Georg Baselitz, he turned to goldsmithing. As an autodidact, he learned to mix traditional techniques with contemporary content. His pieces are meticulously detailed, and rather than being solely formally pleasing, they tell stories. Jakob?s influences are manifold: nature, religion, art, and art history. For instance, his jellyfish earrings, Medusae, are inspired by Ernst Haeckel's lithographs. To make his Cyphostemma earrings, Jacob made casts of the leaves of a rare Somalian plant, while the most fascinating types of insects from his personal chamber of curiosities serve as models for his beetle earrings. This volume reveals Jakob's creative universe and features important leitmotifs from his work. The sources of his inspiration are contrasted with his works, elucidating the vocabulary of form he uses for his magical pieces.
Author | : John White Chickering |
Publisher | : |
Total Pages | : 88 |
Release | : 1859 |
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Author | : T. M. Gorman |
Publisher | : |
Total Pages | : 126 |
Release | : 2001 |
Genre | : Cooking |
ISBN | : 9781931141208 |
A "reference guide of 50 fruits [which] will teach you how to use your sense of sight, touch, and smell to check for ripeness, ensure optimal quality, and make the best choice with every purchase!"--Cover.
Author | : Graham Seymour |
Publisher | : John Wiley & Sons |
Total Pages | : 228 |
Release | : 2013-03-18 |
Genre | : Science |
ISBN | : 1118592980 |
A comprehensive and mechanistic perspective on fruit ripening, emphasizing commonalities and differences between fruit groups and ripening processes. Fruits are an essential part of the human diet and contain important phytochemicals that provide protection against heart disease and cancers. Fruit ripening is of importance for human health and for industry-based strategies to harness natural variation, or genetic modification, for crop improvement. This book covers recent advances in the field of plant genomics and how these discoveries can be exploited to understand evolutionary processes and the complex network of hormonal and genetic control of ripening. The book explains the physiochemical and molecular changes in fruit that impact its quality, and recent developments in understanding of the genetic, molecular and biochemical basis for colour, flavour and texture. It is a valuable resource for plant and crop researchers and professionals, agricultural engineers, horticulturists, and food scientists. Summary: Reviews the physiochemical and molecular changes in fruit which impact flavour, texture, and colour Covers recent advances in genomics on the genetic, molecular, and biochemical basis of fruit quality Integrates information on both hormonal and genetic control of ripening Relevant for basic researchers and applied scientists
Author | : Simon Devitt (photographer.) |
Publisher | : |
Total Pages | : 136 |
Release | : 2012 |
Genre | : Architecture, Domestic |
ISBN | : 9780987659507 |
Author | : G.B. Seymour |
Publisher | : Springer Science & Business Media |
Total Pages | : 461 |
Release | : 2012-12-06 |
Genre | : Technology & Engineering |
ISBN | : 9401115842 |
It is over 20 years since the publication of A.c. Hulme's two volume text on The Biochemistry of Fruits and thei.r Products. Whilst the bulk of the information contained in that text is still relevant it is true to say that our understanding of the biochemical and genetic mech
Author | : Sueli Rodrigues |
Publisher | : Academic Press |
Total Pages | : 488 |
Release | : 2018-01-05 |
Genre | : Technology & Engineering |
ISBN | : 0128031530 |
Exotic Fruits Reference Guide is the ultimate, most complete reference work on exotic fruits from around the world. The book focuses on exotic fruit origin, botanical aspects, cultivation and harvest, physiology and biochemistry, chemical composition and nutritional value, including phenolics and antioxidant compounds. This guide is in four-color and contains images of the fruits, in addition to their regional names and geographical locations. Harvest and post-harvest conservation, as well as the potential for industrialization, are also presented as a way of stimulating interest in consumption and large scale production. Covers exotic fruits found all over the world, described by a team of global contributors Provides quick and easy access to botanical information, biochemistry, fruit processing and nutritional value Features four-color images throughout for each fruit, along with its regional name and geographical location Serves as a useful reference for researchers, industrial practitioners and students
Author | : Nicole Rucker |
Publisher | : Penguin |
Total Pages | : 258 |
Release | : 2019-07-02 |
Genre | : Cooking |
ISBN | : 0735218013 |
Fresh fruit-based desserts from beloved Los Angeles pastry chef and restaurateur Nicole Rucker. Nicole Rucker is responsible for some of the most raved-about and Instagrammed pastries and baked goods in Los Angeles, first as the Pastry Chef at the hotspots Gjelina Take Away and Gjusta, then through her pie company Rucker's Pie and restaurant Fiona. In her debut cookbook, Rucker shares her obsession and her recipes with readers to help them achieve the same kind of magical alchemy she's perfected in fruit desserts. To Rucker, fruit is every bit as decadent as chocolate cake and in this unique guide to crafting desserts, she offers up an enthusiastic ode to baking with seasonal ingredients, from summertime peaches to winter citrus. As much a storyteller as she is a baker, Rucker warmly relays her lifelong passion for fruit with charm and humor. With imaginative adaptations of classic dishes like Peach and Ricotta Biscuit Cobbler and Huckleberry Blondies, Rucker's recipes are for the wide-eyed fruit lover and farmers' market trawler in all of us.