The contributors to this book are authors of international and national standing, leaders in the field and trendsetters. The book covers emerging fields of science and important discoveries relating to tomatoes and related products. This represents a one-stop shopping of material related to tomatoes. This book will be essential reading for plant scientists, nutritionists, dieticians, pharmacologists, health care professionals and research scientists.
Sprache
Verlagsort
Verlagsgruppe
Zielgruppe
Für Beruf und Forschung
Professional Practice & Development
Maße
Höhe: 229 mm
Breite: 152 mm
Gewicht
ISBN-13
978-1-57808-534-7 (9781578085347)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Victor R. Preedy is Professor of Nutritional Biochemistry at King's College London, UK. He directs studies on food, health and toxicity. Professor Preedy gained his PhD. in 1981, and his DSc. in 1993. Professor Preedy is a Fellow of The Royal College of Pathologists (elected in 2000), The Royal Society for The Promotion of Health (2004) and The Royal Institute of Public Health (2004).
Ronald Ross Watson is Professor of Health Promotion Sciences, at The University of Arizona, USA. He directs studies on immune function and cardiovascular disease. Professor Watson gained his PhD. in 1971. He has worked at a number of distinguished institutions including the Harvard School of Public Health. Professor Watson is an eminent member of several national and international nutrition, immunology, and cancer societies. He has edited over 70 books, especially in nutrition and food science.
Part 1: Characterization and Composition of Tomato Plant and Fruit: Tomato: Origin, Cultivation Techniques and Germplasm Resources; Cultivar and Agricultural Management on Lycopene and Vitamin C Contents in Tomato Fruits; Field Trials of Genetically Modified Tomato: Fruit Quality and Productivity; Post-harvest Ripening of Tomato; Tomato and Flavour; Antioxidant Activity in Tomato: A Function of Genotype; Carotenoids in Tomato Plants; Tomato Lectin; Presence of Zingiberene and Curcumene in Wild Tomato Leaves; The Role of Intracellular and Secreted Purple Acid Phosphatases in Tomato Phosphate Nutrition; Nutritional Characterization of Tomato Juices; Acrylamide in Tomato ProductsPart 2: Cellular and Metabolic Effects of Tomato and Related Products or Components: Tomato Leaf Crude Extracts for Insects and Spider Mite Control; Bioactive Polysaccharides from Tomato; Ingestion of Tomato Products and Lycopene Isomers in Plasma; Comparative Studies of Antioxidant Compounds in Different Tomato Cultivars; Antioxidant Activity of Fresh-cut Tomatoes: Effects of Minimal Processing and Maturity Stage at Harvest; Tomato and Anticancer Properties of Saliva; DNA Strand Breaks and Tomatoes; Tomato Carotenoids and the IGF System in Cancer; Consumption of Tomato Paste and Benign Prostate Hyperplasia; Tomatoes and Components as Modulators of Experimental Prostate Carcinogenesis; Tomato Juice, Prostate Cancer and Adenosine Deaminase Enzyme; Effect of Tomato Juice on Prevention and Management of Lung Diseases: Cigarette Smoke-induced Emphysema in the Senescence-accelerated Mouse and Bronchial Asthma in HumanPart 3: Analysis and Methods: Proteomics of Tomato Seed and Pollen; Gene Transfer in Tomato and Detection of Transgenic Tomato Products; Assaying Vitamins and Micronutrients in Tomato; Methods for PCR and Gene Expression Studies in Tomato Plants; DNA Analysis of Tomato Seeds in Forensic Evidence
