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Published within the framework of the OECD Scheme for the Application of International Standards for Fruit and Vegetables, this binder presents comments and illustrations to facilitate the interpretation of standards in force and is a valuable tool for both the inspection authorities and professional bodies responsible for the application of standards or interested in the international trade in this product.

Kiwifruit industry. --- Kiwifruit --Standards. --- Kiwifruit. --- Kiwifruit --- Standards. --- Actinidia chinensis --- Chinese gooseberry --- Gooseberry, Chinese --- Gooseberry, Ichang --- Ichang gooseberry --- Kiwi berry --- Kiwi fruit --- Monkey peach --- Peach, Monkey --- Peach, Sheep --- Peach, Strawberry --- Sheep peach --- Strawberry peach --- Yang tao --- Yangtao --- Kiwi fruit industry --- Fruit trade --- Actinidia

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Kiwifruit --- Standards. --- Norme --- Standards --- Actinidia chinensis --- Fruit --- OCDE --- OECD --- Conditionnement --- Packaging --- Technologie après récolte --- postharvest technology --- Commerce international --- International trade --- Qualité --- Quality --- Agriculture --- Earth & Environmental Sciences --- Plant Sciences --- 634 --- -Actinidia chinensis --- Chinese gooseberry --- Gooseberry, Chinese --- Gooseberry, Ichang --- Ichang gooseberry --- Kiwi berry --- Kiwi fruit --- Monkey peach --- Peach, Monkey --- Peach, Sheep --- Peach, Strawberry --- Sheep peach --- Strawberry peach --- Yang tao --- Yangtao --- Actinidia --- Horticulture generally --- -Horticulture generally --- 634 Horticulture generally --- -634 Horticulture generally --- OECD. --- Kiwifruit - Standards. --- Maladie --- Photographie en couleurs --- Calibre

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This book describes the basic botanical features of kiwifruit and its wild relatives, reports on the steps that led to its genome sequencing, and discusses the results obtained with the assembly and annotation. The core chapters provide essential insights into the main gene families that characterize this species as a crop, including the genes controlling sugar and starch metabolism, pigment biosynthesis and degradation, the ascorbic-acid pathway, fruit softening and postharvest metabolism, allergens, and resistance to pests and diseases. The book offers a valuable reference guide for taxonomists, geneticists and horticulturists. Further, since information gained from the genome sequence is extraordinarily useful in assessing the breeding value of individuals based on whole-genome scans, it will especially benefit plant breeders. Accordingly, chapters are included that focus on gene introgression from wild relatives and genome-based breeding.

Life sciences. --- Agriculture. --- Plant genetics. --- Plant breeding. --- Life Sciences. --- Plant Genetics & Genomics. --- Plant Breeding/Biotechnology. --- Kiwifruit. --- Actinidia chinensis --- Chinese gooseberry --- Gooseberry, Chinese --- Gooseberry, Ichang --- Ichang gooseberry --- Kiwi berry --- Kiwi fruit --- Monkey peach --- Peach, Monkey --- Peach, Sheep --- Peach, Strawberry --- Sheep peach --- Strawberry peach --- Yang tao --- Yangtao --- Actinidia --- Plant Genetics and Genomics. --- Farming --- Husbandry --- Industrial arts --- Life sciences --- Food supply --- Land use, Rural --- Crops --- Agriculture --- Breeding --- Plants --- Genetics

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Milk processing is one of the most ancient food technologies, dating back to around 6000 B.C. A huge number of milk products have been developed worldwide, representing a spectacular example of biodiversity and a priceless cultural heritage. After millennia of unanimous appreciation as a pillar of human nutrition, a series of questions about the desirability of their wide consumption have been raised. In the light of the growing threat deriving mostly from the spread of veganism and health consciousness, improving milk prcoessing safety and dairy nutritional characteristics, as well as deepening their functional characteristics, are of a primary exigency. This Special Issue contains several articles focusing on this hot topic, all of which add knowledge to the field and supply interesting ideas for developing new products and processes.

Technology: general issues --- milk composition --- Parmigiano Reggiano cheese --- cheese-making efficiency --- curd fines --- cheese-making losses --- zinc --- ewes’ milk cheese --- rumenic acid --- zinc-dependent enzyme --- volatile compound --- cheesemaking --- donkey milk --- fatty acids --- sensory analysis --- VOC --- starch --- yogurt --- rheology --- sensory --- texture --- defatted cheese --- peptides --- amino acids --- bioactivity --- digestibility --- cheese quality --- mountain cheese --- fatty acid profile --- volatile organic compounds --- sensory properties --- milk clotting --- cheese --- kiwifruit --- actinidin --- nutraceutical properties --- microstructure --- Raman spectroscopy --- confocal laser scanning microscopy --- cheese freezing --- cream cheese --- NMR spectroscopy --- cryoprotectants --- black tea --- acidified dairy gel --- textural property --- antioxidant capacity --- functional yogurt --- fenugreek and Moringa oleifera seed flours --- total phenolic content --- antioxidant activity --- antibacterial activity --- mineral content --- Rubus suavissimus S. Lee (Chinese sweet tea) --- antioxidant --- anticancer --- antihypertensive --- polymerized goat milk whey protein --- soy isoflavones --- nanoparticle --- physicochemical property --- milk fat globules --- bovine milk proteins --- milk fat globule membrane --- comparative proteomics --- infant formula preparation --- n/a --- panela cheese --- angiotensin-converting enzyme inhibition --- probiotic addition --- DPPH --- ABTS --- ewes' milk cheese

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This e-book aims to compile advances in the area of food manufacturing including packaging to address issues of food safety, quality, fraud, and how these processes (new or old) could affect the organoleptic characteristics of foods, with the aim to promote consumers’ satisfaction. Moreover, food supply issues are explored. New and improved technologies are employed in the area of food manufacturing to address consumer needs in terms of quality and safety. The issues of research and development should be taken into account seriously before launching a new product onto the market. Finally, food fraud and authenticity are very important issues, and the food industry should focus on addressing them.

redox potential --- color transfer --- beef juice --- beef meat --- eugenol --- encapsulation --- whey protein–maltodextrin conjugates --- chitosan --- olive oil --- cv. Lianolia Kerkyras --- cv. Koroneiki --- fatty acid methyl esters --- sterols --- authenticity --- quality --- LAB --- Bifidobacterium --- BLS --- fruits --- vegetables --- Oregano honey --- costeño-type cheese --- sodium chloride --- texture --- rheology --- microstructure. --- boba milk tea --- calcium alginate ball --- preparation method --- shelf life --- inventory --- new retailing --- baking industrial --- food supply chain coordination --- Two-stage production system --- corporate social responsibility --- supply chain --- dairy industry --- social charity --- Vietnam --- dry --- efficiency --- energy --- kiwifruit --- ultrasound --- edible coating --- nanoemulsion --- guaiacol peroxidase --- anthocyanins --- phenylalanine ammonia-lyase --- chub mackerel --- smoking treatment --- sensory analysis --- physiochemical characteristics --- microbiological quality --- biochemical analysis --- HMR --- pen shell --- squid meat --- superheated steam --- high-frequency defrosting --- cassava chips --- physicochemical properties --- MALDI-TOF --- applications --- food --- fraud --- adulteration --- n/a --- whey protein-maltodextrin conjugates --- costeño-type cheese