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 10
... determining malting quality , baking quality ( wheat sedimentation test ) , modified acid - detergent fiber , digestible organic matter in dry matter , dry matter content , specific gravity , after - cooking blackening , enzymic ...
... determining malting quality , baking quality ( wheat sedimentation test ) , modified acid - detergent fiber , digestible organic matter in dry matter , dry matter content , specific gravity , after - cooking blackening , enzymic ...
Página 13
... determining susceptibility to scuffing damage in netted skinned varieties such as Netted Gem . The thickness of the periderm is usually a varietal feature , but it can be markedly influenced by cultural factors . Yamaguchi et al.28 ...
... determining susceptibility to scuffing damage in netted skinned varieties such as Netted Gem . The thickness of the periderm is usually a varietal feature , but it can be markedly influenced by cultural factors . Yamaguchi et al.28 ...
Página 21
... determining the susceptibility of a tuber to blackspot can be divided into two broad categories : 2 ( 1 ) the potential of the tissue to produce colored oxidation products , which in turn depends on the presence of sufficient enzymes ...
... determining the susceptibility of a tuber to blackspot can be divided into two broad categories : 2 ( 1 ) the potential of the tissue to produce colored oxidation products , which in turn depends on the presence of sufficient enzymes ...
Página 25
... determining acceptability of the cooked product are absence of defects such as excessive discolorations , disintegration , wetness , and off - flavors.89 According to French , 89 dry matter content of potato is one of the most important ...
... determining acceptability of the cooked product are absence of defects such as excessive discolorations , disintegration , wetness , and off - flavors.89 According to French , 89 dry matter content of potato is one of the most important ...
Página 26
... determining the suitability of potatoes for pro- cessing or for domestic use as salad , boiled , or baked potatoes.2.91 The relative role of starch and pectic substances in cell separation is still controversial92,93 and it is not known ...
... determining the suitability of potatoes for pro- cessing or for domestic use as salad , boiled , or baked potatoes.2.91 The relative role of starch and pectic substances in cell separation is still controversial92,93 and it is not known ...
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