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 1
... Vitamins . Sensory Quality ......... .. Mechanical Damage and Physical Injury . a . External Damage b . Internal Bruising ( Blackspot ) . Processing Quality of Potatoes . Texture ...... B. Specific Gravity and Tuber Composition IV . A ...
... Vitamins . Sensory Quality ......... .. Mechanical Damage and Physical Injury . a . External Damage b . Internal Bruising ( Blackspot ) . Processing Quality of Potatoes . Texture ...... B. Specific Gravity and Tuber Composition IV . A ...
Página 3
... vitamins , especially vitamin C. Their protein content of over 10 % on a dry weight basis brings them relatively close to the 11 % protein in wheat flour . Because of the high nutritive value and lysine content of potato protein , it is ...
... vitamins , especially vitamin C. Their protein content of over 10 % on a dry weight basis brings them relatively close to the 11 % protein in wheat flour . Because of the high nutritive value and lysine content of potato protein , it is ...
Página 4
... vitamin C , and an important source of energy for industrial communities of the developed countries . In addition to ascorbic acid , potatoes also provide minerals , principally iron and vitamins such as thiamin , nicotinic acid ...
... vitamin C , and an important source of energy for industrial communities of the developed countries . In addition to ascorbic acid , potatoes also provide minerals , principally iron and vitamins such as thiamin , nicotinic acid ...
Página 17
... 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 Control B Internal Quality ...
... 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 Control B Internal Quality ...
Página 18
Michael Eskin. MJ energy , 25 mg vitamin C , 0.1 mg thiamin , 0.02 mg riboflavin , 0.5 mg nicotinic acid , and 1.0 mg ... vitamins , etc. less than 0.1 . A study carried out at the Animal Nutrition Laboratory ( Cornell ) in which rats ...
Michael Eskin. MJ energy , 25 mg vitamin C , 0.1 mg thiamin , 0.02 mg riboflavin , 0.5 mg nicotinic acid , and 1.0 mg ... vitamins , etc. less than 0.1 . A study carried out at the Animal Nutrition Laboratory ( Cornell ) in which rats ...
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