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 18
... present in potato is small , approximately 0.1 % on the fresh weight basis . Mondy57 stated that the nutritional importance of lipid in potato could not be judged solely by its quantity , especially considering its role in membrane ...
... present in potato is small , approximately 0.1 % on the fresh weight basis . Mondy57 stated that the nutritional importance of lipid in potato could not be judged solely by its quantity , especially considering its role in membrane ...
Página 19
... present in both the reduced ( ascorbic acid ) and oxidized state ( dehydroascorbic acid ) but the content of the latter is usually low , 0 to 14 % . On cooking , dehydroascorbic acid is readily converted irreversibly into diketo ...
... present in both the reduced ( ascorbic acid ) and oxidized state ( dehydroascorbic acid ) but the content of the latter is usually low , 0 to 14 % . On cooking , dehydroascorbic acid is readily converted irreversibly into diketo ...
Página 34
... present , but also upon the type of chemical reactions leading to the development of chromophore which are influenced by both pH and temperature.2 According to Gray and Hughes , 2 in model systems , the rate of browning depends upon ...
... present , but also upon the type of chemical reactions leading to the development of chromophore which are influenced by both pH and temperature.2 According to Gray and Hughes , 2 in model systems , the rate of browning depends upon ...
Página 55
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Página 58
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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