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 8
... measurements of external and internal colors using difference in optical density at 600 to 740 nm or 690 to 815 nm ... Measurement of near - infrared reflectance is useful for detecting bruises on unpeeled fruits and vegetables ...
... measurements of external and internal colors using difference in optical density at 600 to 740 nm or 690 to 815 nm ... Measurement of near - infrared reflectance is useful for detecting bruises on unpeeled fruits and vegetables ...
Página 20
... measuring the force to achieve a given deformation , defor- mation at a standard force , or the force deformation ratio . The modulus of elasticity is measured by resonance frequency technique , and it is influenced by rigidity of cell ...
... measuring the force to achieve a given deformation , defor- mation at a standard force , or the force deformation ratio . The modulus of elasticity is measured by resonance frequency technique , and it is influenced by rigidity of cell ...
Página 21
... measured by compression . According to Gray and Hughes , 2 increasing levels of applied potassium or nitrogen reduce specific gravity of tubers , but the effects of these two fertilizers on blackspot are quite different . While ...
... measured by compression . According to Gray and Hughes , 2 increasing levels of applied potassium or nitrogen reduce specific gravity of tubers , but the effects of these two fertilizers on blackspot are quite different . While ...
Página 26
... measured as specific gravity . The methods based on weight loss after cooking , compressive , puncture , and tensile measurements and extrusive characters have been used to measure the texture of cooked potato objectively . Cell ...
... measured as specific gravity . The methods based on weight loss after cooking , compressive , puncture , and tensile measurements and extrusive characters have been used to measure the texture of cooked potato objectively . Cell ...
Página 27
... measured by sloughing or mealiness is probably indirect and reflects differences in cell wall composition or cell size.2 Starch may , however , directly influence the palatability.98 The release of starch from cells plays a major role ...
... measured by sloughing or mealiness is probably indirect and reflects differences in cell wall composition or cell size.2 Starch may , however , directly influence the palatability.98 The release of starch from cells plays a major role ...
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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