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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... factors include appearance , texture , and flavor together with nutritional quality and wholesomeness . In- creased concern for a healthier diet has resulted in a larger consumption of fresh produce in North America over the past decade ...
... factors include appearance , texture , and flavor together with nutritional quality and wholesomeness . In- creased concern for a healthier diet has resulted in a larger consumption of fresh produce in North America over the past decade ...
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... factors influencing the yield of potato . B. Shape and Size of Tubers The size and shape of potato tubers are ... factor is the plant density or population per unit area . Sanderson and White 19 noted that tuber number and the yield of ...
... factors influencing the yield of potato . B. Shape and Size of Tubers The size and shape of potato tubers are ... factor is the plant density or population per unit area . Sanderson and White 19 noted that tuber number and the yield of ...
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... factors including the morphology , structure , and chemical composition which in turn influence the nutritional , sensory , and processing quality of potato . Among all the factors affecting Disease Resistance E Tuber Quality.
... factors including the morphology , structure , and chemical composition which in turn influence the nutritional , sensory , and processing quality of potato . Among all the factors affecting Disease Resistance E Tuber Quality.
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... factors . However , for other quality factors such as second growth and hollow heart , dry matter content , texture , enzymic and nonenzymic browning , external damage , internal bruising , after - cooking blackening , and nutritional ...
... factors . However , for other quality factors such as second growth and hollow heart , dry matter content , texture , enzymic and nonenzymic browning , external damage , internal bruising , after - cooking blackening , and nutritional ...
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... factors influencing the nutritional quality of potatoes . According to Mondy , the average nutritional composition of potato is as follows ( values in percent ) : water , 80 ; carbohydrates , 18 ; protein , 2 ; lipid , 0.1 ; and ...
... factors influencing the nutritional quality of potatoes . According to Mondy , the average nutritional composition of potato is as follows ( values in percent ) : water , 80 ; carbohydrates , 18 ; protein , 2 ; lipid , 0.1 ; and ...
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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