INTRODUCTION. Internal Organization of the Plant Body. Summary of Types of Cells and Tissues. General References. DEVELOPMENT OF THE SEED PLANT. The Embryo. From embryo to the Adult Plant. Apical Meristems and Their Derivatives. Differentiation, Specialization, and Morphogenesis. References. THE CELL. Cytoplasm. Nucleus. Plastids. Mitochondria. Microbodies. Vacuoles. Paramural Bodies. Ribosomes. Dictyosomes. Endoplasmic Reticulum. Lipid Globules. Microtubules. Ergastic Substances. References. CELL WALL. Macromolecular Components and Their Organization in the Wall. Cell Wall Layers. Intercellular Spaces. Pits, Primary Pit--Fields, and Plasmodesmata. Origin of Cell Wall During Cell Division. Growth of Cell Wall. References. PARENCHYMA AND COLLENCHYMA. Parenchyma. Collenchyma. References. SCLERENCHYMA. Sclereids. Fibers. Development of Sclereids and Fibers. References. EPIDERMIS. Composition. Developmental Aspects. Cell Wall. Stomata. Trichomes. References. XYLEM: GENERAL STRUCTURE AND CELL TYPES. Gross Structure of Secondary Xylem. Cell Types in the Secondary Xylem. Primary Xylem. Differentiation of Tracheary Elements. References. XYLEM: VARIATION IN WOOD STRUCTURE. Conifer Wood. Dicotyledon Wood. Some Factors in Development of Secondary Xylem. Identification of Wood. References. VASCULAR CAMBIUM. Organization of Cambium. Developmental Changes in the Initial Layer. Patterns and Causal Relations in Cambial Activity. References. PHLOEM. Cell Types. Primary Phloem. Secondary Phloem. References. PERIDERM. Structure of Periderm and Related Tissues. Development of Periderm. Outer Aspect of Bark in Relation to Structure. Lenticels. References. SECRETORY STRUCTURES. External Secretory Structures. Internal Secretory Structures. References. THE ROOT: PRIMARY STATE OF GROWTH. Types of Roots. Primary Structure. Development. References. THE ROOT: SECONDARY STATE OF GROWTH AND ADVENTITIOUS ROOTS. Common Types of Secondary Growth. Variations in Secondary Growths. Physiologic Aspects of Secondary Growth in Roots. Adventitious Roots. References. THE STEM: PRIMARY STATE OF GROWTH. External Morphology. Primary Structure. Development. References. THE STEM: SECONDARY GROWTH AND STRUCTURAL TYPES. Secondary Growth. Types of Stems. References. THE LEAF: BASIC STRUCTURE AND DEVELOPMENT. Morphology. Histology of Angiosperm Leaf. Development. Abscission. References. THE LEAF: VARIATIONS IN STRUCTURE. Leaf Structure and Environment. Dicotyledon Leaves. Monocotyledon Leaves. Gymnosperm Leaves. References. THE FLOWER: STRUCTURE AND DEVELOPMENT. Concept. Structure. Development. References. THE FLOWER: REPRODUCTIVE CYCLE. Microsporogenesis. Pollen. Male Gametophyte. Megasporogenesis. Female Gametophyte. Fertilization. References. THE FRUIT. Concept and Classification. The Fruit Wall. Fruit Types. Fruit Growths. Fruit Abscission. References. THE SEED. Concept and Morphology. Seed Development. Seed Coat. Nutrient Storage Tissues. References. EMBRYO AND SEEDLING. Mature Embryo. Development of Embryo. Classification of Embryos. Seedling. References. Glossary. Index.

Anatomy of Seed Plants

Food Composition and Nutrition Tables

Tea polyphenols: prevention of cancer and optimizing health. Discussion 4.

Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making.

Transformation of vegetable waste into value added products: (A) the upgrading concept; (B) practical implementations

Emerging concepts in the nutraceutical and functional properties of pectin—A Review

Nano-encapsulation of catechin in starch nanoparticles: Characterization, release behavior and bioactivity retention during simulated in-vitro digestion.

Whole-grain cereals have received considerable attention in the last several decades due to the presence of unique blend of bioactive components like phytochemicals and antioxidants. However phytochemicals and antioxidants in whole-grains have not received as much attention as the phytochemicals in fruits and vegetables, although the increased consumption of whole-grains and whole-grain products has been associated with reduced risk of developing chronic diseases such as cardiovascular diseases, type 2 diabetes, some cancers and allcause mortality. These unique bioactive compounds in whole-grains are proposed to be responsible for the health benefits of whole-grain consumption. In this paper, various whole-grain bioactive compounds and the health benefits associated with their consumption are reviewed.

/pdf/whole-grain-cereal-bioactive-compounds-and-their-health-6jwf3ilwt8.pdf

Whole-Grain Cereal Bioactive Compounds and Their Health Benefits: A Review

Production of resistant starch from rice by dual autoclaving-retrogradation treatment: Invitro digestibility, thermal and structural characterization

Dried and powdered apple pomace was passed through 30, 50 and 60 mesh sieves to get pomace of varying particle size. Blends were prepared by mixing 5, 10 and 15 percent pomace from each of the three particle sizes with wheat flour. The blends were evaluated for cake. Batter viscosity increased with increasing pomace level and decreasing particle size. Specific gravity and pH of the batter decreased with increasing pomace levels. Cake weight, shrinkage and uniformity index increased with increasing pomace levels, whereas, cake volume and symmetry index showed a reverse trend.

Farooq Ahmad Masoodi

Papers

Emerging concepts in the nutraceutical and functional properties of pectin—A Review

Nano-encapsulation of catechin in starch nanoparticles: Characterization, release behavior and bioactivity retention during simulated in-vitro digestion.

Whole-Grain Cereal Bioactive Compounds and Their Health Benefits: A Review

Production of resistant starch from rice by dual autoclaving-retrogradation treatment: Invitro digestibility, thermal and structural characterization

Use of apple pomace as a source of dietary fiber in cakes.