Quality and Preservation of VegetablesCRC Press, 2021 M05 30 - 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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Página 2
... Cell Wall Enzymatic Browning . 3 . D. Pigmentation ..... 1 . 2 . 3 . Nonenzymatic Browning . After - Cooking Blackening V. A. B. 1 . Processing of Potatoes Control of Quality . Processed Potato Products . Potato Chips 2 . French Fries ...
... Cell Wall Enzymatic Browning . 3 . D. Pigmentation ..... 1 . 2 . 3 . Nonenzymatic Browning . After - Cooking Blackening V. A. B. 1 . Processing of Potatoes Control of Quality . Processed Potato Products . Potato Chips 2 . French Fries ...
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... cell wall . Draper et al.24 described procedures for the chemical analysis and quality assessment of potato which ... cells that can be spliced with the desired genomic segment , and ( 4 ) development of methods to effectively introduce ...
... cell wall . Draper et al.24 described procedures for the chemical analysis and quality assessment of potato which ... cells that can be spliced with the desired genomic segment , and ( 4 ) development of methods to effectively introduce ...
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... cell sap of the periderm or peripheral cortical cells forms the basis of the skin pigmentation.2.21 A dozen different types of carotenoids were identified in potato tubers and were shown to have a close relationship with flesh color.2 ...
... cell sap of the periderm or peripheral cortical cells forms the basis of the skin pigmentation.2.21 A dozen different types of carotenoids were identified in potato tubers and were shown to have a close relationship with flesh color.2 ...
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... cell wall , size of the cell , and the biochemical composition of the middle lamella , especially the contents of starch and pectic substances.2 The effects of genetic variation and interactions between varietal , environmental , and ...
... cell wall , size of the cell , and the biochemical composition of the middle lamella , especially the contents of starch and pectic substances.2 The effects of genetic variation and interactions between varietal , environmental , and ...
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... cell wall , stiffness of intercellular bonding , and turgor pressure within the cells.2 a . External Damage Although very wide varietal differences are observed in the susceptibility of different cultivars to external damage , it is ...
... cell wall , stiffness of intercellular bonding , and turgor pressure within the cells.2 a . External Damage Although very wide varietal differences are observed in the susceptibility of different cultivars to external damage , it is ...
Contenido
4 | |
7 | |
19 | |
25 | |
Processing of Potatoes | 35 |
Quality Standardization of Raw and Processed Potatoes | 44 |
Chapter 2 | 53 |
Chapter 3 | 75 |
Green Peas | 159 |
Chapter 6 | 185 |
Chapter 7 | 217 |
Chapter 8 | 245 |
Chapter 9 | 265 |
Chapter 10 | 285 |
Index | 305 |
Chapter 4 | 121 |
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Agric Agriculture amount appearance application ascorbic acid blanching brine browning cabbage carrots cause cell changes chemical color composition concentration consistency contained cooking crop cucumbers cultivars damage decreased dehydrated determining disease early ears effect factors fermentation Figure firmness flavor Food Food Sci freezing fresh frozen fruit glucose grades green beans grown growth handling harvest head higher Hortic important increased influence irrigation leaves less lettuce levels loss lower maturity measured mechanical method moisture nitrogen nutritional occur operations peas pickling cucumbers plant pods present processing protein reduced relative reported resistance roots seed showed snap beans soil stage standards starch storage stored studies sugars sweet corn sweet potatoes Table Technol temperature texture tissue tomato tubers types units usually varieties various vegetables vitamin weight yield