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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... Grading and Standardization ........ B. Federal Potato Grade Standards C. Economics of Grading .. D. Limits of Tolerances E. Size of Grading ... F. Specific Gravity Grading G. Consumer Preferences ... VII . Conclusions ..... References ...
... Grading and Standardization ........ B. Federal Potato Grade Standards C. Economics of Grading .. D. Limits of Tolerances E. Size of Grading ... F. Specific Gravity Grading G. Consumer Preferences ... VII . Conclusions ..... References ...
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... grade 0.03 Severe Below grade 7.5 4-10 Medium Below grade 12.0 7-15 Slight Below grade 14.9 9-22 Very slight 33.3 % below grade 20.3 12-26 None Canada Grade 1b 20.3 18-38 None a b Canada Grade 16 Scores based on eye observations after ...
... grade 0.03 Severe Below grade 7.5 4-10 Medium Below grade 12.0 7-15 Slight Below grade 14.9 9-22 Very slight 33.3 % below grade 20.3 12-26 None Canada Grade 1b 20.3 18-38 None a b Canada Grade 16 Scores based on eye observations after ...
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... grading tubers at low temperatures . Hughes and Grant87 showed involvement of different tuber properties in controlling the various forms of impact damage ( Figure 12 ) . Although all these properties and damage susceptibility of the ...
... grading tubers at low temperatures . Hughes and Grant87 showed involvement of different tuber properties in controlling the various forms of impact damage ( Figure 12 ) . Although all these properties and damage susceptibility of the ...
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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