Plant pigments, flavors and textures : the chemistry and biochemistry of selected compounds - Aizza, Lilian Cristina Baldon; Dornelas, Marcelo Carnier (United Kingdom : Auris Reference Limited, 2016)
1. A. genomic approach to study anthocyanin synthesis and flower pigmentation in passionflowers -- 2. Carotenoids and their isomers: color pigments in fruits and vegetables -- 3. Effects of zinc and ascorbic acid application on the growth and photosynthetic pigments of millet plants grown under different salinity -- 4. Strawberry flavor: diverse chemical compositions, a seasonal influence, and effects on sensory perception -- 5. Photosynthetic pigments in diatoms -- 6. Meta-analysis of the detection of plant pigment oncentrations using hyperspectral remotely sensed data -- 7. Structural colour and irdescence in plants: the poorly studied relations of pigment colour -- 8. Biodiversity in a tomato germplasm for free amino acid and pigment content of ripening fruits -- 9. Characterization of photosynthetic pigment omposition, photosystem li photochemistry and thermal energy dissipation during leaf senescence of wheats grown in the field -- 10. A small indel mutation in an anthocyanin transpoter causes variegated colouration of peach flowers -- 11. A spontaneous dominant-negative mutation within a 35S::AtMB90 transgene inhibits flower pigment production in tobacco -- 12. The abundance of pink-pigmented facultative methylotrophs in the root zone of plant species in invaded coastal sage scrub habitat
Includes bibliographical references and index
Keywords: Color of food; Flavor; Food texture