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 9
... reduction in yield may be a dangerous type of resistance in potatoes because of difficulties caused in seed certification schemes , and because of a tolerant variety may act as a reservoir of virus from which nontolerant varieties can ...
... reduction in yield may be a dangerous type of resistance in potatoes because of difficulties caused in seed certification schemes , and because of a tolerant variety may act as a reservoir of virus from which nontolerant varieties can ...
Página 10
... reducing sugar levels as determinants of chip yield and color is well established , but it is not yet possible to produce consistent quality owing to variable effects of cultural and environmental factors . The interaction of ...
... reducing sugar levels as determinants of chip yield and color is well established , but it is not yet possible to produce consistent quality owing to variable effects of cultural and environmental factors . The interaction of ...
Página 11
... reduction in number of tubers set per stem ( Figure 1 ) . Plantation of increasing number of seed tubers per unit area increased number of tubers per plant despite the reduction in number of tubers per stem ( Figure 2 ) . The increasing ...
... reduction in number of tubers set per stem ( Figure 1 ) . Plantation of increasing number of seed tubers per unit area increased number of tubers per plant despite the reduction in number of tubers per stem ( Figure 2 ) . The increasing ...
Página 19
... reducing sugars , sucrose , phenolics , citric acid , and tyrosine , together with their relationship with quality characteristics such as dark- ening of raw and cooked flesh , chip color , and discoloration after tuber damage . The ...
... reducing sugars , sucrose , phenolics , citric acid , and tyrosine , together with their relationship with quality characteristics such as dark- ening of raw and cooked flesh , chip color , and discoloration after tuber damage . The ...
Página 20
... reducing physical damage . Similarly , the external forces imposed on the tubers during lifting and handling can be reduced by using properly designed mechanical harvesting , lifting and handling machinery and equipment . The extent of ...
... reducing physical damage . Similarly , the external forces imposed on the tubers during lifting and handling can be reduced by using properly designed mechanical harvesting , lifting and handling machinery and equipment . The extent of ...
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