Chloroplast is the organelle where the life-giving process photosynthesis takes place; it is the site where plants and algae produce food and oxygen that sustain our life. The story of how it originates from proplastids, and how it ultimately dies is beautifully portrayed by three authorities in the field: Basanti Biswal, Udaya Biswal and M. K. Raval. I consider it a great privilege and honor to have been asked to write this foreword. The book ' Chloroplast biogenesis: from proplastid to gerontoplast' goes much beyond photosynthesis. The character of the book is different from that of many currently available books because it provides an integrated approach to cover the entire life span of the organelle including its senescence and death. The books available are mostly confined to the topics relating to the 'build up' or development of chloroplast during greening. The story of organelle biogenesis without description of the events associated with its regulated dismantling during genetically programmed senescence is incomplete. A large volume of literature is available in this area of chloroplast senescence accumulated during the last 20 years. Although some of the findings in this field have been organized in the form of reviews, the data in the book are generalized and integrated with simple text and graphics. This book describes the structural features of prop las tid and its transformation to fully mature chloroplast, which is subsequently transformed into gerontoplast exhibiting senescence syndrome. The book consists of five major chapters.
Chloroplast is the organelle where the life-giving process photosynthesis takes place; it is the site where plants and algae produce food and oxygen that sustain our life. The story of how it originates from proplastids, and how it ultimately dies is beautifully portrayed by three authorities in the field: Basanti Biswal, Udaya Biswal and M. K. Raval. I consider it a great privilege and honor to have been asked to write this foreword. The book ' Chloroplast biogenesis: from proplastid to gerontoplast' goes much beyond photosynthesis. The character of the book is different from that of many currently available books because it provides an integrated approach to cover the entire life span of the organelle including its senescence and death. The books available are mostly confined to the topics relating to the 'build up' or development of chloroplast during greening. The story of organelle biogenesis without description of the events associated with its regulated dismantling during genetically programmed senescence is incomplete. A large volume of literature is available in this area of chloroplast senescence accumulated during the last 20 years. Although some of the findings in this field have been organized in the form of reviews, the data in the book are generalized and integrated with simple text and graphics. This book describes the structural features of prop las tid and its transformation to fully mature chloroplast, which is subsequently transformed into gerontoplast exhibiting senescence syndrome. The book consists of five major chapters.
Thermal Food Engineering Operations Presenting cutting-edge information on new and emerging food engineering processes, Thermal Food Engineering Operations, the first volume in the new series, “Bioprocessing in Food Science,” is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today. As the demand for healthy food increases in the current global scenario, manufacturers are searching for new possibilities for occupying a greater share in the rapidly changing food market. Compiled reports and updated knowledge on thermal processing of food products are imperative for commercial enterprises and manufacturing units. In the current scenario, academia, researchers, and food industries are working in a scattered manner and different technologies developed at each level are not compiled to implement for the benefits of different stakeholders. However, advancements in bioprocesses are required at all levels for the betterment of food industries and consumers. This series of groundbreaking edited volumes will be a comprehensive compilation of all the research that has been carried out so far, their practical applications, and the future scope of research and development in the food bioprocessing industry. This first volume includes all the conventional and novel thermal technologies based on conduction, convection, and radiation principles and covers the basics of microbial inactivation with heat treatments, aseptic processing, retorting, drying, dehydration, combined high-pressure thermal treatments, and safety and quality concerns in food processing. Before studying the novel non-thermal processes and the concept of minimal processing, comprehensive knowledge about the conventional thermal technologies is desired along with benefits, constraints, equipment, and implementation of these technologies. Whether for the engineer, scientist, or student, this series is a must-have for any library. This outstanding new volume: Discusses food safety and quality and thermal processing, laying the groundwork for further study and research Provides case studies of solid–liquid and supercritical fluid extraction Explores pasteurization, ohmic heating, irradiation, and more Presents cutting-edge information on new and emerging food engineering processes Audience: Process and chemical engineers, chemists, engineers in other disciplines, managers, researchers, scientists, students, and teachers working in the field of food engineering and processing
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