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 19
... firmness as influenced by magnesium fertilization . 2. Sensory Quality Of the four quality parameters used to assess cooking quality of potato , viz . , texture , color , discoloration , and flavor , the last character is most difficult ...
... firmness as influenced by magnesium fertilization . 2. Sensory Quality Of the four quality parameters used to assess cooking quality of potato , viz . , texture , color , discoloration , and flavor , the last character is most difficult ...
Página 20
... firmness which are , in turn determined by the strength of cell walls and intercellular adhesion . Tuber elasticity and firmness are evaluated by measuring the force to achieve a given deformation , defor- mation at a standard force ...
... firmness which are , in turn determined by the strength of cell walls and intercellular adhesion . Tuber elasticity and firmness are evaluated by measuring the force to achieve a given deformation , defor- mation at a standard force ...
Página 21
... Firmness , turgor , pressure , and specific gravity are also closely associated with the development of blackspot in ... firmness , as measure by a durometer , are very closely related within the varieties . A similar relationship was ...
... Firmness , turgor , pressure , and specific gravity are also closely associated with the development of blackspot in ... firmness , as measure by a durometer , are very closely related within the varieties . A similar relationship was ...
Página 22
... firmness may help in the control of damage . However , it may be difficult to obtain precise degree of firmness required to obtain the minimal amount of damage , 85 because too - firm tubers will crack and internal bruising may occur in ...
... firmness may help in the control of damage . However , it may be difficult to obtain precise degree of firmness required to obtain the minimal amount of damage , 85 because too - firm tubers will crack and internal bruising may occur in ...
Página 24
... all these properties and damage susceptibility of the tubers are genetically controlled , they are markedly influenced by Tuber firmness Skin strength No skin and adhesion to breakage 24 Quality and Preservation of Vegetables.
... all these properties and damage susceptibility of the tubers are genetically controlled , they are markedly influenced by Tuber firmness Skin strength No skin and adhesion to breakage 24 Quality and Preservation of Vegetables.
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