Food Biochemistry and Food Processing

21 Biochemistry of Fruits 501 range from 2 to 20%. Ascorbate is another major component of citrus fruits. Ascorbate levels can r ...

502 Figure 21.5.Oxidative pentose phosphate pathway in plants. NADPH generated from the pentose phosphate path- way is channeled ...

21 Biochemistry of Fruits 503 can interact with one another and share common intermediates. Intermediates of both the pathways a ...

504 Part V: Fruits, Vegetables, and Cereals triglyceride. The triglyceride-enriched regions then are believed to bud off from th ...

21 Biochemistry of Fruits 505 centrations over 10 M. Thus, if the cytosolic con- centrations of these ions progressively increa ...

506 Part V: Fruits, Vegetables, and Cereals between the stimulation of the ethylene receptor and phospholipase D activation is n ...

21 Biochemistry of Fruits 507 pathway is acetyl coenzyme A (acetyl-CoA). Through the condensation of three acetyl-CoA mol- ecule ...

508 Part V: Fruits, Vegetables, and Cereals varieties of apples such as red Delicious, McIntosh, Cortland, and others (Rupasingh ...

21 Biochemistry of Fruits 509 color to the fruits, but also are important nutritional ingredients in the human diet. Beta-carote ...

510 Figure 21.8.Anthocyanin biosynthetic pathway in plants. ...

511 Figure 21.9.Some common anthocyanidins found in fruits and flowers. ...

512 Part V: Fruits, Vegetables, and Cereals acids, aldehydes, ketones, alkanes, and others. Some of these ingredients specifical ...

21 Biochemistry of Fruits 513 Fluhr R, Mattoo AK. 1996. Ethylene—Biosynthesis and Perception. Crit Rev Plant Sci 15:479–523. Fry ...

514 Part V: Fruits, Vegetables, and Cereals Smith CJS, Watson CF, Ray J, Bird CR, Morris PC, Schuch W, Grierson D. 1988. Antisen ...

22 Biochemistry of Fruit Processing M. Oke and G. Paliyath 515 Introduction Fruit Classification Temperate Zone Fruits Subtropic ...

516 Table 22.1. World Production of Fruit in 2002 in Metric Tons Production (mt) Australia and Fruit Africa Asia Europe America ...

22 Biochemistry of Fruit Processing 517 Advances in fruit processing technologies mostly occur in response to consumer demands o ...

518 Part V: Fruits, Vegetables, and Cereals and improved color, whereas high calcium content reduces the incidence of physiologi ...

22 Biochemistry of Fruit Processing 519 of storage lipids in fresh fruits, they still possess cell membrane lipids. Lipids make ...

520 Part V: Fruits, Vegetables, and Cereals nents are oxidized by polyphenol oxidase enzyme in the presence of O 2 to brown prod ...