Quality and Preservation of VegetablesCRC Press, 1989 M03 31 - 328 páginas This comprehensive work discusses those factors which contribute to the overall quality of the major vegetables grown in North America for the fresh market as well as methods for storing and preserving these crops. The qualities which determine the suitability of a crop for processing is also discussed since the majority of vegetables, with the exception of lettuce and celery, are processed for the retail market. The selection of vegetables is based on their economic importance although several others are included for completion. |
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Michael Eskin. TABLE OF CONTENTS Chapter 1 Potatoes .... D. K. Salunkhe , B. B. Desai , and J. K. Chavan 1 Chapter 2 Tomatoes .... 53 Chaim Frenkel and Joseph J. Jen Chapter 3 Carrots 75 G. Mazza Chapter 4 Sweet Corn ... 121 Robert C ...
Michael Eskin. TABLE OF CONTENTS Chapter 1 Potatoes .... D. K. Salunkhe , B. B. Desai , and J. K. Chavan 1 Chapter 2 Tomatoes .... 53 Chaim Frenkel and Joseph J. Jen Chapter 3 Carrots 75 G. Mazza Chapter 4 Sweet Corn ... 121 Robert C ...
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Michael Eskin. Chapter 1 POTATOES D. K. Salunkhe , B. B. Desai , and J. K. Chavan TABLE OF CONTENTS I. Introduction .. A. Historical Development .. B. Botany and Taxonomy C. II . Commercial Varieties Agronomic Characteristics of Potatoes ...
Michael Eskin. Chapter 1 POTATOES D. K. Salunkhe , B. B. Desai , and J. K. Chavan TABLE OF CONTENTS I. Introduction .. A. Historical Development .. B. Botany and Taxonomy C. II . Commercial Varieties Agronomic Characteristics of Potatoes ...
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... Table 1. Nearly one - half of the European potatoes are grown in Poland and Federal and Democratic Republics of Germany.1 Table 1 THE TOTAL AREA , YIELD , PRODUCTION , 2 Quality and Preservation of Vegetables.
... Table 1. Nearly one - half of the European potatoes are grown in Poland and Federal and Democratic Republics of Germany.1 Table 1 THE TOTAL AREA , YIELD , PRODUCTION , 2 Quality and Preservation of Vegetables.
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Chapter | 4 |
II | 5 |
III | 11 |
Development and Control | 17 |
Potatoes 1 | 19 |
Processing Quality of Potatoes | 25 |
Processing of Potatoes | 35 |
Quality Standardization of Raw and Processed Potatoes | 44 |
Chapter 3 | 75 |
Chapter 4 | 121 |
Green Peas | 159 |
Chapter 6 | 185 |
Chapter 7 | 217 |
Chapter 8 | 245 |
Chapter 9 | 265 |
Chapter 10 | 285 |
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acid content Agric Agriculture ascorbic acid blanching brine cabbage calcium carbohydrate carotene carotenoids carrots cell changes chemical chip color chlorophyll CO₂ composition cooking crisphead lettuce crop cucumbers cultivars damage decreased dehydrated dehydrated carrots diced discoloration disease dry matter ears effect enzymes factors fermentation fertilization firmness flavor Food Res Food Sci Food Technol freezing fresh market glucosinolates glycoalkaloid grade green beans green peas grown growth harvest head higher Hortic HortScience hybrids important increased influence insect irrigation kernels leaf levels loss maturity method moisture nitrogen nutrients nutritional value off-flavor pectin peeling pericarp pickling pickling cucumbers plant pods postharvest potato tubers Proc processing protein reducing sugars reported resistance riboflavin ripening roots Salunkhe seed sensory quality sliced sloughing snap beans soil soluble specific gravity standards starch stored sucrose sweet corn sweet potatoes texture thiamin tissue tomato fruit tubers types varieties vegetables vitamin weight yield