Tipo de artículo
Condición
Encuadernación
Más atributos
Ubicación del vendedor
Valoración de los vendedores
Publicado por Springer Nature Singapore Sep 2017, 2017
ISBN 10: 981105746XISBN 13: 9789811057465
Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Alemania
Libro Impresión bajo demanda
Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This book is first of its kind exclusively dedicated to plant polyphenol oxidases (PPOs), highlighting their importance in the food processing industry. By reviewing the scientific developments of the past several decades, it offers a comprehensive overview of various aspects of plant PPOs, including chemistry, structure, functions, regulation, genetics/genomics and molecular aspects. PPOs are copper-containing proteins found in several plant species that catalyze the hydroxylation of o-monophenols to o-diphenols and oxidation of the o-dihydroxyphenols to o-quinones. Further, the quonines undergo self-polymerization or react with amines/thiol groups to produce brown/dark coloration of products. All the PPOs contain two Cu-binding sites (CuA and CuB) as their central domain, these interact with phenolic substrates and molecular oxygen. Several of the plant PPOs contain an N-terminal transit peptide (~80-100 amino acids) necessary for plastid import. The PPOs occur in latent form that are activated by various treatments including acid and base shock, exposure to detergents or proteolytic degradation. The pH optimum of PPOs varies widely depending upon different plant species but is usually ~4.0 - 8.0. Similarly, the optimum temperature also varies as per the source and substrate involved ranging from 30 to 45 °C.Multiple PPO isoforms have been reported in several plant species, and the chromosomal location of PPOs has also been studied in some species. The physiological role (s) of PPOs is not entirely understood, but they could be involved in defense-related functions in plants. From an applied perspective, PPOs are implicated in enzymatic browning/darkening of cereal products, vegetables and fruits. Interestingly, browning is preferred in some instances like the processing of black tea, cocoa, and coffee as it enhances their quality by forming flavorful products. There have been initiatives to specifically breed and develop cultivars with reasonably low PPO levels in the mature grain or fruit. Further, several types of inhibitors that reduce the PPO activity have also been identified. Despite their commercial/economic importance and the availability of literature on different aspects of PPOs in different plant species, this is the first book to provide basic information regarding PPOs. It is a valuable resource for researchers involved in quality-related research specifically in crops, vegetables and fruits. Further, as PPOs are also implicated in defense- or stress-related functions, the book is also useful to breeders, pathologists, molecular biologists, physiologists and entomologists. 140 pp. Englisch.
Publicado por Springer Nature Singapore Dez 2018, 2018
ISBN 10: 9811354790ISBN 13: 9789811354793
Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Alemania
Libro Impresión bajo demanda
Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This book is first of its kind exclusively dedicated to plant polyphenol oxidases (PPOs), highlighting their importance in the food processing industry. By reviewing the scientific developments of the past several decades, it offers a comprehensive overview of various aspects of plant PPOs, including chemistry, structure, functions, regulation, genetics/genomics and molecular aspects. PPOs are copper-containing proteins found in several plant species that catalyze the hydroxylation of o-monophenols to o-diphenols and oxidation of the o-dihydroxyphenols to o-quinones. Further, the quonines undergo self-polymerization or react with amines/thiol groups to produce brown/dark coloration of products. All the PPOs contain two Cu-binding sites (CuA and CuB) as their central domain, these interact with phenolic substrates and molecular oxygen. Several of the plant PPOs contain an N-terminal transit peptide (~80-100 amino acids) necessary for plastid import. The PPOs occur in latent form that are activated by various treatments including acid and base shock, exposure to detergents or proteolytic degradation. The pH optimum of PPOs varies widely depending upon different plant species but is usually ~4.0 - 8.0. Similarly, the optimum temperature also varies as per the source and substrate involved ranging from 30 to 45 °C.Multiple PPO isoforms have been reported in several plant species, and the chromosomal location of PPOs has also been studied in some species. The physiological role (s) of PPOs is not entirely understood, but they could be involved in defense-related functions in plants. From an applied perspective, PPOs are implicated in enzymatic browning/darkening of cereal products, vegetables and fruits. Interestingly, browning is preferred in some instances like the processing of black tea, cocoa, and coffee as it enhances their quality by forming flavorful products. There have been initiatives to specifically breed and develop cultivars with reasonably low PPO levels in the mature grain or fruit. Further, several types of inhibitors that reduce the PPO activity have also been identified. Despite their commercial/economic importance and the availability of literature on different aspects of PPOs in different plant species, this is the first book to provide basic information regarding PPOs. It is a valuable resource for researchers involved in quality-related research specifically in crops, vegetables and fruits. Further, as PPOs are also implicated in defense- or stress-related functions, the book is also useful to breeders, pathologists, molecular biologists, physiologists and entomologists. 140 pp. Englisch.
Publicado por Springer, 2018
ISBN 10: 9811354790ISBN 13: 9789811354793
Librería: Books Unplugged, Amherst, NY, Estados Unidos de America
Libro
Condición: Fair. Buy with confidence! Book is in acceptable condition with wear to the pages, binding, and some marks within.
Publicado por Springer, 2018
ISBN 10: 9811354790ISBN 13: 9789811354793
Librería: Book Deals, Tucson, AZ, Estados Unidos de America
Libro
Condición: Fair. Acceptable/Fair condition. Book is worn, but the pages are complete, and the text is legible. Has wear to binding and pages, may be ex-library.
Publicado por Springer, 2018
ISBN 10: 9811354790ISBN 13: 9789811354793
Librería: GF Books, Inc., Hawthorne, CA, Estados Unidos de America
Libro
Condición: Good. Book is in Used-Good condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain limited notes and highlighting.
Publicado por Springer, 2018
ISBN 10: 9811354790ISBN 13: 9789811354793
Librería: GF Books, Inc., Hawthorne, CA, Estados Unidos de America
Libro
Condición: Very Good. Book is in Used-VeryGood condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain very limited notes and highlighting.
Publicado por Springer, 2018
ISBN 10: 9811354790ISBN 13: 9789811354793
Librería: Book Deals, Tucson, AZ, Estados Unidos de America
Libro
Condición: Very Good. Very Good condition. Shows only minor signs of wear, and very minimal markings inside (if any).
Publicado por Springer, 2018
ISBN 10: 9811354790ISBN 13: 9789811354793
Librería: GF Books, Inc., Hawthorne, CA, Estados Unidos de America
Libro
Condición: Fine. Book is in Used-LikeNew condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear.
Publicado por Springer, 2018
ISBN 10: 9811354790ISBN 13: 9789811354793
Librería: Book Deals, Tucson, AZ, Estados Unidos de America
Libro
Condición: Fine. Like New condition. Great condition, but not exactly fully crisp. The book may have been opened and read, but there are no defects to the book, jacket or pages.
Publicado por Springer, 2017
ISBN 10: 981105746XISBN 13: 9789811057465
Librería: GF Books, Inc., Hawthorne, CA, Estados Unidos de America
Libro
Condición: Fine. Book is in Used-LikeNew condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear.
Publicado por Springer Singapore, 2017
ISBN 10: 981105746XISBN 13: 9789811057465
Librería: moluna, Greven, Alemania
Libro Impresión bajo demanda
Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Provides an account of the present state of knowledge in the field of PPOComprehensively describes different aspects of polyphenol oxidases in plants Elaborates on mechanism of browning control in fruits and vegetablesArav.
Publicado por Springer Singapore, 2018
ISBN 10: 9811354790ISBN 13: 9789811354793
Librería: moluna, Greven, Alemania
Libro Impresión bajo demanda
Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Provides an account of the present state of knowledge in the field of PPOComprehensively describes different aspects of polyphenol oxidases in plants Elaborates on mechanism of browning control in fruits and vegetablesArav.
Publicado por Springer Nature Singapore, 2017
ISBN 10: 981105746XISBN 13: 9789811057465
Librería: AHA-BUCH GmbH, Einbeck, Alemania
Libro
Buch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - This book is first of its kind exclusively dedicated to plant polyphenol oxidases (PPOs), highlighting their importance in the food processing industry. By reviewing the scientific developments of the past several decades, it offers a comprehensive overview of various aspects of plant PPOs, including chemistry, structure, functions, regulation, genetics/genomics and molecular aspects. PPOs are copper-containing proteins found in several plant species that catalyze the hydroxylation of o-monophenols to o-diphenols and oxidation of the o-dihydroxyphenols to o-quinones. Further, the quonines undergo self-polymerization or react with amines/thiol groups to produce brown/dark coloration of products. All the PPOs contain two Cu-binding sites (CuA and CuB) as their central domain, these interact with phenolic substrates and molecular oxygen. Several of the plant PPOs contain an N-terminal transit peptide (~80-100 amino acids) necessary for plastid import. The PPOs occur in latent form that are activated by various treatments including acid and base shock, exposure to detergents or proteolytic degradation. The pH optimum of PPOs varies widely depending upon different plant species but is usually ~4.0 - 8.0. Similarly, the optimum temperature also varies as per the source and substrate involved ranging from 30 to 45 °C.Multiple PPO isoforms have been reported in several plant species, and the chromosomal location of PPOs has also been studied in some species. The physiological role (s) of PPOs is not entirely understood, but they could be involved in defense-related functions in plants. From an applied perspective, PPOs are implicated in enzymatic browning/darkening of cereal products, vegetables and fruits. Interestingly, browning is preferred in some instances like the processing of black tea, cocoa, and coffee as it enhances their quality by forming flavorful products. There have been initiatives to specifically breed and develop cultivars with reasonably low PPO levels in the mature grain or fruit. Further, several types of inhibitors that reduce the PPO activity have also been identified. Despite their commercial/economic importance and the availability of literature on different aspects of PPOs in different plant species, this is the first book to provide basic information regarding PPOs. It is a valuable resource for researchers involved in quality-related research specifically in crops, vegetables and fruits. Further, as PPOs are also implicated in defense- or stress-related functions, the book is also useful to breeders, pathologists, molecular biologists, physiologists and entomologists.
Publicado por Springer Nature Singapore, 2018
ISBN 10: 9811354790ISBN 13: 9789811354793
Librería: AHA-BUCH GmbH, Einbeck, Alemania
Libro
Taschenbuch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - This book is first of its kind exclusively dedicated to plant polyphenol oxidases (PPOs), highlighting their importance in the food processing industry. By reviewing the scientific developments of the past several decades, it offers a comprehensive overview of various aspects of plant PPOs, including chemistry, structure, functions, regulation, genetics/genomics and molecular aspects. PPOs are copper-containing proteins found in several plant species that catalyze the hydroxylation of o-monophenols to o-diphenols and oxidation of the o-dihydroxyphenols to o-quinones. Further, the quonines undergo self-polymerization or react with amines/thiol groups to produce brown/dark coloration of products. All the PPOs contain two Cu-binding sites (CuA and CuB) as their central domain, these interact with phenolic substrates and molecular oxygen. Several of the plant PPOs contain an N-terminal transit peptide (~80-100 amino acids) necessary for plastid import. The PPOs occur in latent form that are activated by various treatments including acid and base shock, exposure to detergents or proteolytic degradation. The pH optimum of PPOs varies widely depending upon different plant species but is usually ~4.0 - 8.0. Similarly, the optimum temperature also varies as per the source and substrate involved ranging from 30 to 45 °C.Multiple PPO isoforms have been reported in several plant species, and the chromosomal location of PPOs has also been studied in some species. The physiological role (s) of PPOs is not entirely understood, but they could be involved in defense-related functions in plants. From an applied perspective, PPOs are implicated in enzymatic browning/darkening of cereal products, vegetables and fruits. Interestingly, browning is preferred in some instances like the processing of black tea, cocoa, and coffee as it enhances their quality by forming flavorful products. There have been initiatives to specifically breed and develop cultivars with reasonably low PPO levels in the mature grain or fruit. Further, several types of inhibitors that reduce the PPO activity have also been identified. Despite their commercial/economic importance and the availability of literature on different aspects of PPOs in different plant species, this is the first book to provide basic information regarding PPOs. It is a valuable resource for researchers involved in quality-related research specifically in crops, vegetables and fruits. Further, as PPOs are also implicated in defense- or stress-related functions, the book is also useful to breeders, pathologists, molecular biologists, physiologists and entomologists.
Publicado por Springer, 2018
ISBN 10: 9811354790ISBN 13: 9789811354793
Librería: Books Unplugged, Amherst, NY, Estados Unidos de America
Libro
Condición: New. Buy with confidence! Book is in new, never-used condition.
Publicado por Springer, 2018
ISBN 10: 9811354790ISBN 13: 9789811354793
Librería: Mispah books, Redhill, SURRE, Reino Unido
Libro
Paperback. Condición: New. New. book.
Publicado por Springer, 2018
ISBN 10: 9811354790ISBN 13: 9789811354793
Librería: Revaluation Books, Exeter, Reino Unido
Libro
Paperback. Condición: Brand New. reprint edition. 140 pages. 9.25x6.10x0.32 inches. In Stock.