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Quality of Horticultural Crops: A Recurrent/New Challenge for Plant Scientists in a Changing World

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Book Series: Frontiers Research Topics ISSN: 16648714 ISBN: 9782889455973 Year: Pages: 314 DOI: 10.3389/978-2-88945-597-3 Language: English
Publisher: Frontiers Media SA
Subject: Science (General) --- Botany
Added to DOAB on : 2019-01-23 14:53:43
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Besides increasing crop yield to feed the growing population, improving crop quality is a challenging and key issue. Indeed, quality determines consumer acceptability and increases the attractivity of fresh and processed products. In this respect, fruit and vegetables, which represent a main source of vitamins and other health compounds, play a major role in human diet. This is the case in developing countries where populations are prone to nutritional deficiencies, but this is also a pending issue worldwide, where the growing middle class is increasingly aware and in search of healthy food. So a future challenge for the global horticultural industry will be to answer the demand for better quality food in a changing environment, where many resources will be limited. This e-collection collates state-of-the-art research on the quality of horticultural crops, covering the underlying physiological processes, the genetic and environmental controls during plant and organ development and the postharvest evolution of quality during storage and processing.

Modern Technologies and Their Influence in Fermentation Quality

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ISBN: 9783039289479 / 9783039289486 Year: Pages: 220 DOI: 10.3390/books978-3-03928-948-6 Language: eng
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Science (General) --- Biology --- Nutrition and Food Sciences
Added to DOAB on : 2020-06-09 16:38:57
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During the last few years, industrial fermentation technologies have advanced in order to improve the quality of the final product. Some examples of those modern technologies are the biotechnology developments of microbial materials, such as Saccharomyces and non-Saccharomyces yeasts or lactic bacteria from different genera. Other technologies are related to the use of additives and adjuvants, such as nutrients, enzymes, fining agents, or preservatives and their management, which directly influence the quality and reduce the risks in final fermentation products. Other technologies are based on the management of thermal treatments, filtrations, pressure applications, ultrasounds, UV, and so on, which have also led to improvements in fermentation quality in recent years. The aim of the issue is to study new technologies able to improve the quality parameters of fermentation products, such as aroma, color, turbidity, acidity, or any other parameters related to improving sensory perception by the consumers. Food safety parameters are also included.

Keywords

itaconic acid --- A. terreus --- pH control --- glucose --- kinetic analysis --- Gompertz-model --- biogenic amines --- ethyl carbamate --- ochratoxin A --- sulfur dioxide --- phthalates --- HACCP --- Yeasts --- alcoholic beverages --- resveratrol --- glutathione --- trehalose --- tryptophan --- melatonin --- serotonin --- tyrosol --- tryptophol --- hydroxytyrosol --- IAA --- probiotics --- Torulaspora delbrueckii --- Lachancea thermotolerans --- Metschnikowia pulcherrima --- Schizosaccharomyces pombe --- Pichia kluyveri --- non-Saccharomyces --- biocontrol application --- non-Saccharomyces screening --- SO2 reduction --- lactic acid bacteria --- yeasts --- chemical analyses --- volatile compounds --- sensory evaluation --- shiraz --- low-ethanol wines --- sequential culture --- Hanseniaspora uvarum yeast --- aromatic/sensorial profiles --- narince --- autochthonous --- Saccharomyces cerevisiae --- aroma --- white wine --- cashew apple juice --- non-conventional yeasts --- alcoholic beverages --- aroma profile --- Hanseniaspora guilliermondii --- Torulaspora microellipsoides --- Saccharomyces cerevisiae --- meta-taxonomic analysis --- vineyard soil --- wine-related bacteria --- wine-related fungi --- sequential inoculation --- Saccharomyces --- non-Saccharomyces --- Riesling --- aroma compound --- Torulaspora delbrueckii --- Pichia kluyveri --- Lachancea thermotolerans --- Tannat --- must replacement --- hot pre-fermentative maceration --- wine color --- wine composition --- climate change --- food quality --- viticulture --- wine --- fermentation --- yeast --- Saccharomyces --- non-Saccharomyces --- alcoholic fermentation --- lactic acid bacteria --- malolactic fermentation --- native yeast --- Saccharomyces cerevisiae --- aroma --- Malvar (Vitis vinifera L. cv.) --- white wine --- yeasts --- Bombino bianco --- technological characterization --- enzymatic patterns --- amino acid decarboxylation --- Lachancea thermotolerans --- non-Saccharomyces --- Saccharomyces --- acidity --- food safety --- HACCP --- wine quality --- color --- human health-promoting compounds --- biocontrol --- wine flavor --- low ethanol wine --- Vineyard Microbiota --- wine color --- wine aroma --- climate change

Enological Repercussions of Non-Saccharomyces Species

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ISBN: 9783039215584 9783039215591 Year: Pages: 218 DOI: 10.3390/books978-3-03921-559-1 Language: English
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Science (General) --- Biology
Added to DOAB on : 2019-12-09 11:49:16
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From the beginning of this century, non-Saccharomyces yeasts have taken increased relevance in wine processing. Several biotechnological companies now produce non-Saccharomyces yeasts at an industrial level to improve aroma or flavor, stabilize wine, produce biological acidification, or conversely metabolize malic acid. Species like Torulaspora delbrueckii, Metschnikowia pulcherrima, Kloeckera apiculata, Lachancea thermotolerans, Schizosaccharomyces pombe, and several others are common due to the technological applications they have in sensory quality but also in wine ageing and stabilization. Moreover, spoilage non-Saccharomyces yeasts like Brettanomyces bruxellensis, Saccharomycodes ludwigii, and Zygosacharomyces bailii are becoming important because of the alterations they are able to produce in high-quality wines. New strategies to control these defective yeasts have been developed to control them without affecting sensory quality. The knowledge of the physiology, ecology, biochemistry, and metabolomics of these yeasts can help to better use them in controlling traditional problems such as low fermentative power, excessive volatile acidity, low implantation under enological conditions, and sensibility to antimicrobial compounds like sulfites traditionally used in wine processing. This Special Issue intends to compile current research and revised information on non-Saccharomyces yeasts with enological applications to facilitate the use and the understanding of this biotechnological tool. In 1 year this SI has globally more than 15kdownloads and produced more than 30 citations.

Keywords

Lachancea thermotolerans --- Kluyveromyces thermotolerans --- acidification --- wines --- sequential fermentations --- non-Saccharomyces --- non-Saccharomyces yeasts --- Wickerhamomyces anomalus --- Pichia anomala --- enzymes --- glycosidases --- acetate esters --- biocontrol --- mixed starters --- wine --- wine --- Zygosaccharomyces rouxii --- re-fermentation --- spoilage-control --- non-Saccharomyces --- high-ethanol --- Schizosaccharomyces pombe --- oenological uses --- maloalcoholic fermentation --- stable pigments --- wine safety --- non-Saccharomyces yeast --- Saccharomycodes ludwigii --- S. ludwigii --- spoilage yeasts’ control --- ageing-on-lees --- non-Saccharomyces --- yeast --- sparkling wine --- nitrogen --- aroma --- Candida stellata --- ecology --- taxonomy --- metabolism --- processing foods --- co-fermentation --- non-Saccharomyces --- genome --- aroma compounds --- anthocyanin --- mixed cultures fermentation --- flavor complexity --- Aureobasidium pullulans --- biotechnological applications --- viticulture --- enzymes --- non-Saccharomyces yeasts --- Torulaspora delbrueckii --- winemaking --- yeast inoculation --- yeast dominance --- wine quality --- genetic improvement --- antimicrobial peptides --- biocontrol --- Brettanomyces bruxellensis --- Candida intermedia --- wine --- off-flavors --- wine acidity --- volatile acidity --- malolactic bacteria --- Lactobacillus plantarum --- Lachancea thermotolerans --- Schizosaccharomyces pombe --- Candida stellate --- Torulaspora delbrueckii --- Zygotorulaspora florentina --- Pichia kudriavzevii --- Stermerella bacillaris --- Metschnikowia pulcherrima --- oenological uses --- enzymes --- stable pigments --- pulcherrimin --- n/a --- n/a

Beverage Sensory Modification

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ISBN: 9783039213931 9783039213948 Year: Pages: 104 DOI: 10.3390/books978-3-03921-394-8 Language: English
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Science (General) --- Biology --- Nutrition and Food Sciences
Added to DOAB on : 2019-12-09 11:49:15
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This Special Issue on “Beverage Sensory Modification” presents a series of articles that feature the broad sense of sensory modification with regards to beverages, either by improving their flavor, taste, and mouthfeel properties, or through prevention of spoilage. The scope goes further than the usual technological measures that modulate sensory properties and includes psychological and cross-modal influences, where the sensory modification occurs in the subject’s brain rather than as a result of modified physical–chemical properties of objects.

Enzyme-Mediated Stereoselective Synthesis

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ISBN: 9783039219360 9783039219377 Year: Pages: 116 DOI: 10.3390/books978-3-03921-937-7 Language: English
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Science (General) --- Chemistry (General) --- Inorganic Chemistry
Added to DOAB on : 2020-01-07 09:08:26
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This book is a collection of studies focused on the exploitation of enzyme stereoselectivity for the synthesis of relevant chemicals, such as innovative materials, chiral building blocks, natural products, and flavor and fragrance compounds. Different catalytic approaches are reported. The first study describes a resolution-based process for the stereoselective synthesis of the enantiomeric forms of the flavor compound linaloyl oxide, whereas other enantiomeric enriched aroma compounds were obtained through a novel microbial approach based on solid-state fermentation. Two relevant works exploit the potential of the biocatalyzed reduction reactions. The first of these contributions describes the enantioselective synthesis of ?-nitroalcohols by enzyme-mediated reduction of ?-nitroketones, whereas a second contribution reports the preparation of chiral 1,4-diaryl-1,4-diols through ADH-catalyzed bioreduction of the corresponding diketones. Concerning enantioenriched alcohol derivatives, natural hydroxy fatty acids are prepared by means of the biocatalytic hydration reaction of natural fatty acids using the probiotic bacterium Lactobacillus rhamnosus as a whole-cell biocatalyst. Further studies describe the use of modified pullulan polysaccharide for lipase immobilization and the recent advances in synthetic applications of ?-transaminases for the production of chiral amines.

Wine Fermentation

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ISBN: 9783038976745 Year: Pages: 176 DOI: 10.3390/books978-3-03897-675-2 Language: English
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Biotechnology --- Technology (General)
Added to DOAB on : 2019-04-05 11:07:22
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This book is a printed edition of the Special Issue Wine Fermentation that was published in Fermentation

Food Authentication: Techniques, Trends and Emerging Approaches

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ISBN: 9783039287482 / 9783039287499 Year: Pages: 182 DOI: 10.3390/books978-3-03928-749-9 Language: eng
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Science (General) --- Biology --- Nutrition and Food Sciences
Added to DOAB on : 2020-06-09 16:38:57
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Multiple factors can directly influence the chemical composition of foods and, consequently, their organoleptic, nutritional, and bioactive properties, including their geographical origin, the variety or breed, as well as the conditions of cultivation, breeding, and/or feeding, among others. Therefore, there is a great interest in the development of accurate, robust, and high-throughput analytical methods to guarantee the authenticity and traceability of foods. For these purposes, a large number of sensorial, physical, and chemical approaches can be used, which must be normally combined with advanced statistical tools. In this vein, the aim of the Special Issue “Food Authentication: Techniques, Trends, and Emerging Approaches” is to gather original research papers and review articles focused on the development and application of analytical techniques and emerging approaches in food authentication. This Special Issue comprises 12 valuable scientific contributions, including one review article and 11 original research works, dealing with the authentication of foods with great commercial value, such as olive oil, Iberian ham, and fruits, among others.

Solid-Phase Microextraction

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ISBN: 9783039282623 9783039282630 Year: Pages: 266 DOI: 10.3390/books978-3-03928-263-0 Language: English
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Science (General) --- Chemistry (General) --- Analytical Chemistry
Added to DOAB on : 2020-04-07 23:07:08
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This book covers the most recent research activities and achievements regarding to the solid phase microextraction (SPME) technique. It is a powerful sample preparation tool that addresses the new challenges of analytical laboratories. Among others, its fundamental applications involved the sampling of volatile compounds from various matrixes. The demonstrated topics ranged from aroma characterization of various fruits, essential oils to the utilization of SPME for in-tube extraction and isolation of selected compounds from complex samples followed by state-of-the-art analytical techniques.

Keywords

mango germplasm --- volatile compound --- HS-SPME-GC-MS --- multivariate analysis --- cubeb berry --- principal component analysis (PCA) --- solid-phase microextraction (SPME) --- hydro-distillation (HD) --- simultaneous distillation/extraction (SDE) --- gas chromatography-mass spectrometry-olfactometry (GC-MS-O) --- SPME --- OH-PAHs --- gas-chromatography --- MTBSTFA --- in-tube solid-phase microextraction (IT-SPME) --- nanoliquid chromatography (nanoLC) --- contact trace analysis --- cannabis --- THC --- solid-phase microextraction --- air sampling --- air analysis --- volatile organic compounds --- COMSOL --- time-weighted average --- terpenes --- terpenoids --- headspace solid phase microextraction --- glandular source --- Monomorium chinense --- DI-SPME --- GC-MS --- Mediterranean fruit fly --- extraction solvent --- metabolites --- leave-one-solute-out (LOSO) cross-validation --- leave-one-out (LOO) cross-validation --- linear free-energy relationship (LFER) model --- membrane-coated fiber (MCF) approach --- partition coefficient --- quantitative structure-activity relationship (QSAR) --- metalworking fluid --- volatile organic compounds --- torrefaction --- waste to carbon --- biochar --- municipal solid waste --- SPME --- aromatic water --- hydrolat --- volatile compounds --- metabolic fingerprint --- eucalyptol --- SPME --- retracted SPME --- TWA SPME --- GC–MS --- on-site sampling --- air quality --- air monitoring --- VOCs --- odor --- environmental analysis --- biogenic emissions --- veraison --- viticulture --- nondestructive analysis --- wine aroma --- diffusion --- grape skin --- vacuum-assisted extraction --- solid-phase microextraction --- VOCs --- historical foods --- preserves --- volatile organic compounds (VOCs) --- bisphenol-A (BPA) --- essential oil --- drying --- SPME --- true lavender --- volatile constituents --- in-tube SPME-MS/MS --- dual ligand organic-silica hybrid monolith capillary --- amino acids --- plasma samples --- pears --- HS-SPME --- volatile compounds --- GC

Jasmonic Acid Pathway in Plants

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ISBN: 9783039284887 / 9783039284894 Year: Pages: 346 DOI: 10.3390/books978-3-03928-489-4 Language: eng
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Science (General) --- Biology --- Plant Sciences
Added to DOAB on : 2020-06-09 16:38:57
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The plant hormone jasmonic acid (JA) and its derivative, an amino acid conjugate of JA (jasmonoyl isoleucine, JA-Ile), are signaling compounds involved in the regulation of defense and development in plants. The number of articles studying on JA has dramatically increased since the 1990s. JA is recognized as a stress hormone that regulates the plant response to biotic stresses such as herbivore and pathogen attacks, as well as abiotic stresses such as wounding and ultraviolet radiation. Recent studies have remarkably progressed the understanding of the importance of JA in the life cycle of plants. JA is directly involved in many physiological processes, including stamen growth, senescence, and root growth. JA regulates production of various metabolites such as phytoalexins and terpenoids. Many regulatory proteins involved in JA signaling have been identified by screening for Arabidopsis mutants. However, much more remains to be learned about JA signaling in other plant species. This Special Issue, “Jasmonic Acid Pathway in Plants”, contains 5 review and 15 research articles published by field experts. These articles will help with understanding the crucial roles of JA in its response to the several environmental stresses and development in plants.

Keywords

albino --- aroma --- Camellia sinensis --- chloroplast --- jasmonic acid --- light-sensitive --- stress --- tea --- volatile --- Panax ginseng --- gene expression --- ginsenoside --- methyl jasmonate --- MYB transcription factor --- dammarenediol synthase --- jasmonic acid --- signaling pathway --- environmental response --- biological function --- MeJA --- priming --- rice --- proteomics --- ROS --- chlorophyll fluorescence imaging --- MAP kinase --- jasmonate --- rice bacterial blight --- salicylic acid --- grain development --- Prunus avium --- Tuscan varieties --- jasmonic acid --- lipoxygenase --- bioinformatics --- gene expression --- heterotrimeric G proteins --- AtRGS1 --- jasmonates --- endocytosis --- diffusion dynamics --- Chinese flowering cabbage --- leaf senescence --- JA --- transcriptional activation --- adventitious rooting --- auxin --- ectopic metaxylem --- ectopic protoxylem --- ethylene --- hypocotyl --- jasmonates --- nitric oxide --- xylogenesis --- transcriptional regulators --- plant development --- jasmonic acid signaling --- gene expression --- Jasmonate-ZIM domain --- JAZ repressors --- Jas domain --- TIFY --- degron --- phylogenetic analysis --- ancestral sequences --- circadian clock --- jasmonic acid --- crosstalk --- jasmonic acid --- fatty acid desaturase --- multiseeded --- msd --- grain number --- MutMap --- sorghum --- Ralstonia solanacearum --- type III effector --- jasmonic acid --- salicylic acid --- Nicotiana plants --- PatJAZ6 --- jasmonic acid (JA) signaling pathway --- Pogostemon cablin --- patchouli alcohol --- biosynthesis --- jasmonate --- salt response --- Zea mays --- ROS --- proline --- ABA biosynthesis --- jasmonic acid --- crosstalk --- gibberellic acid --- cytokinin --- auxin --- jasmonic acid --- opr3 --- stress defense --- quantitative proteomics --- abiotic stresses --- jasmonates --- JA-Ile --- JAZ repressors --- transcription factor --- signaling --- antioxidant enzyme activity --- elicitor --- methyl jasmonate --- secondary metabolite --- signal molecules --- n/a

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