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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... Proteins C. Lipids d . Minerals e . 2 . 3 . Vitamins . Sensory Quality ......... .. Mechanical Damage and Physical Injury . a . External Damage b . Internal Bruising ( Blackspot ) . Processing Quality of Potatoes . Texture ...... B ...
... Proteins C. Lipids d . Minerals e . 2 . 3 . Vitamins . Sensory Quality ......... .. Mechanical Damage and Physical Injury . a . External Damage b . Internal Bruising ( Blackspot ) . Processing Quality of Potatoes . Texture ...... B ...
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... PROTEIN , AND PRODUCTION OF DM , AND PROTEIN PER UNIT AREA OF MAJOR STAPLE FOOD CROPS Total DM production Total protein production DM production Protein production Crops ( t x 107 ) ( t x 10 ° ) ( t / ha ) ( t / ha ) Wheat 27.5 32.9 ...
... PROTEIN , AND PRODUCTION OF DM , AND PROTEIN PER UNIT AREA OF MAJOR STAPLE FOOD CROPS Total DM production Total protein production DM production Protein production Crops ( t x 107 ) ( t x 10 ° ) ( t / ha ) ( t / ha ) Wheat 27.5 32.9 ...
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Michael Eskin. cereals . Potatoes thus serve as a significant source of proteins ( 10 to 15 % of total protein requirements ) , a major source of vitamin C , and an important source of energy for industrial communities of the developed ...
Michael Eskin. cereals . Potatoes thus serve as a significant source of proteins ( 10 to 15 % of total protein requirements ) , a major source of vitamin C , and an important source of energy for industrial communities of the developed ...
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... proteins , minerals ( iron ) , and vitamins ( B complex and vitamin C ) . Burton " reported that 100 g fresh weight of potato provided 2.1 g protein ( N × 6.25 ) , 0.3 MJ energy , 25 mg vitamin C , 0.1 mg 17 Sprouting: Development and ...
... proteins , minerals ( iron ) , and vitamins ( B complex and vitamin C ) . Burton " reported that 100 g fresh weight of potato provided 2.1 g protein ( N × 6.25 ) , 0.3 MJ energy , 25 mg vitamin C , 0.1 mg 17 Sprouting: Development and ...
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... protein intake , about 7 to 10 % of the iron and riboflavin intake , and over 25 % of the daily requirement of ascorbic acid . 56 The nutritional or chemical composition of the potato tubers varies with variety , storage , growing ...
... protein intake , about 7 to 10 % of the iron and riboflavin intake , and over 25 % of the daily requirement of ascorbic acid . 56 The nutritional or chemical composition of the potato tubers varies with variety , storage , growing ...
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