Chemistry in the Kitchen Garden Rsc

Name: Chemistry in the Kitchen Garden Rsc
Price: 33.56 USD
Availability: InStock
ISBN: 9781849733236

ISBN-10: 1849733236

ISBN-13: 9781849733236

Edition: 2011

Authors: James R. Hanson, Chris Brickell

List price: $35.00

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Description:

Over the past decade there has been a resurgence of interest in growing fruit and vegetables in the garden and on the allotment. Part of the driving force behind this is an increased awareness of the health benefits that can be derived from fruit and vegetables in the diet. The 'five helpings a day' dictum reflects the correlation between a regular consumption of fruit and vegetables and a reduced incidence of, for example, cardiovascular disease and some cancers. Growing your own vegetables provides the opportunity to harvest them at their peak, to minimize the time for post-harvest deterioration prior to consumption and to reduce their 'food miles'. It also provides an opportunity to grow… interesting and less common cultivars. The combination of economic advantages and recreational factors add to the pleasure of growing fruit and vegetables.This book covers the natural products that have been identified in common 'home-grown' fruit and vegetables and which contribute to their organoleptic and beneficial properties. Over the last fifty years the immense advances in separation methods and spectroscopic techniques for structure elucidation have led to the identification of a wide range of natural products in fruit and vegetables. Not only have many of their beneficial properties been recognized but also their ecological roles in the development of plants have been identified. The functional role of many of these natural products is to mediate the balance between an organism and its environment in terms of microbial, herbivore or plant to plant interactions. The book is aimed at readers with a chemical background who wish to know a little more about the natural products that they are eating, their beneficial effects, and the roles that these compounds have in nature. Developments in the understanding of the ecological and beneficial chemistry of fruit and vegetables have made the exploration of their chemical diversity a fascinating and expanding area of natural product chemistry and readers will obtain some 'taste' for this chemistry from the book. It develops in more detail the relevant sections from the earlier RSC book 'Chemistry in the Garden'.The book begins with an outline of the major groups of compound that are found in fruit and vegetables. This is followed by a description of aspects of environmental chemistry that contribute to the successful cultivation of these crops. Subsequent chapters deal with individual plants which are grouped in terms of the part of the plant, roots, bulbs and stems, leaves, seeds, that are used for food. The final chapters deal with fruit and herbs. The epilogue considers some general aspects of ecological chemistry and climatic stress which may, in the future, affect the growth of fruit and vegetables in the garden particularly in the context of potential climate changes. The book concludes with a section on further reading, a glossary of terms used in plant chemistry and a list of the common fruit and vegetables grouped in their plant families.

Book details

List price: $35.00
Copyright year: 2011
Publisher: Royal Society of Chemistry, The
Publication date: 9/9/2011
Binding: Hardcover
Pages: 210
Size: 6.14" wide x 9.21" long x 0.83" tall
Weight: 1.056
Language: English

Professor Hanson is Emeritus Professor of Chemistry at the University of Sussex.




Natural Products in Fruit and Vegetables



Introduction



The Biosynthetic Relationship of Natural Products



Sugars



Structural and Storage Polysaccharides



Lignin



Low Molecular Weight Natural Products



Fatty Acids and Polyketides



Terpenes and Steroids



Phenylpropanoid Compounds



Amino Acids



Alkaloids



Vitamins



Plant Hormones



Chemistry and the Growing Environment



The Soil



The Mineral Structure of the Soil



The Organic Content of the Soil



Nutrients from the Soil



The Effect of pH



Brown Field Sites



Microbial Interactions within the Soil



Crop Rotation



Fertilizers



Compost



Weeds



Herbicides



Germination of Seeds



Insect Pests



The Chemistry of Root and Stem Vegetables



Potatoes



Carrots



Parsnip



Beetroot



Radish



Bulb and Stem Vegetables



Onions



Garlic



Leeks



Asparagus



Celery



Rhubarb



Green Leaf Vegetables



Introduction



Chlorophyll



Glucosinolates



Phytoalexins of the Brassicas



Cabbage



Broccoli



Cauliflower



Spinach



Lettuce



Chicory



Globe Artichoke



Seed Vegetables



Introduction



The Legumes



Gibberellin Plant Hormones in the Legumes



Aphids on the Legumes



Peas



Broad Beans



Runner Beans



Sweet Corn



Greenhouse Crops



Introduction



Tomatoes



Aubergines



Peppers



The Cucurbits



Cucumbers



Pumpkins, Marrows and Courgettes



Fruit Trees and Bushes



Introduction



Apples



Quinces



Plums



Peaches



Sweet Cherries



Figs



Berry Fruits



Blackcurrants, Redcurrants and Gooseberries



Raspberries



Strawberries



Grapes



Culinary Herbs



Introduction



Mints



Basil



Thyme



Lemon Balm



Rosemary



Hyssop



Marjoram



Sage



Parsley



Coriander



Dill and Fennel



Cumin



Bay Laurel



Chives



The Curry Plant


Epilogue


Further Reading


The Families of Common Fruit and Vegetables


Glossary


Subject Index