Titre : | Pigments in vegetables |
Auteurs : | Jeana GROSS |
Type de document : | Livre |
Editeur : | NEW-YORK : VAN NOSTRAND REINHOLD, 1991 |
ISBN/ISSN/EAN : | 978-0-442-00657-0 |
Format : | 1 vol. (351 p.) / couv. ill. en coul., tableaux / 23,5 cm |
Note générale : | Bibliographie |
Langues: | Anglais |
Concepts : |
PIGMENT
LEGUME CHLOROPHYLLE CAROTENOIDE |
Index. décimale : | 572.59 |
Résumé : | Vegetables contain several classes of pigments: the green chlorophylls; the yellow, orange, and red carotenoids; the red, blue, or violet anthocyanins; andthered-violet betalains. Thisbookcoversthechlorophyllsandthecarot- enoids, the two chief classes of vegetable pigments, and is the first major compilationofthis kind. Structure, physical and chemical properties, and analytical methods, in- cluding special methods adapted for certain vegetables, are discussed first, and are then followed by a discussion of physiological and biochemical as- pects, including location, biosynthesis, and biochemical changes during plant developmentand senescence. Both pigment classes have extremelyimportant biological functions. The chlorophylls are of paramount importance in photosynthesis. The carot- enoids, besides their photofunction, have a highly significant role in nutri- tion. Someofthem havevitaminA value and, possibly, a rolein the preven- tion of human cancer. The chlorophyll distribution table includes all ofthe currentlyavailable quantitativedataonvegetables. The discussion of carotenoid distribution describes the unique carot- enoids found invegetablesandincludesqualitativeandquantitativedistribu- tion tables for the most common vegetables. These tables summarize all of the publisheddata to date, but they are far from complete. However, appli- cationofrecentlyavailabletechniques should fill theenormousgaps, update old data, and permit an accurate assessment of the vitamin A value of the food. Suchcompletedatawould also make it possible to usecarotenoid dis- tributioninthetaxonomyofvegetables. The presentations of pigment distribution also consider the changes in pigmentcontentduring storageand processing. Thebookalsoincludesapresentationoffactors affectingpigmentsynthe- sis in vegetables (e.g., phytohormones) and environmental factors (e.g., light, temperature), as well as fertilizers and pesticides. |
Exemplaires (1)
Cote | Support | Section | Disponibilité |
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572.59 GRO | Livre | N - Nature | Disponible |