Vegetables

Vegetables

Author: G. J. H. Grubben

Publisher: PROTA

ISBN: 9789057821479

Category: Botany

Page: 667

View: 642

Categories: Botany

Vegetables

Vegetables

In this charming new book, those veggies finally get their due.

Author: Evelyne Bloch-Dano

Publisher: University of Chicago Press

ISBN: 9780226059969

Category: Cooking

Page: 128

View: 791

From Michael Pollan to locavores, Whole Foods to farmers' markets, today cooks and foodies alike are paying more attention than ever before to the history of the food they bring into their kitchens—and especially to vegetables. Whether it’s an heirloom tomato, curled cabbage, or succulent squash, from a farmers' market or a backyard plot, the humble vegetable offers more than just nutrition—it also represents a link with long tradition of farming and gardening, nurturing and breeding. In this charming new book, those veggies finally get their due. In capsule biographies of eleven different vegetables—artichokes, beans, chard, cabbage, cardoons, carrots, chili peppers, Jerusalem artichokes, peas, pumpkins, and tomatoes—Evelyne Bloch-Dano explores the world of vegetables in all its facets, from science and agriculture to history, culture, and, of course, cooking. From the importance of peppers in early international trade to the most recent findings in genetics, from the cultural cachet of cabbage to Proust’s devotion to beef-and-carrot stew, to the surprising array of vegetables that preceded the pumpkin as the avatar of All Hallow’s Eve, Bloch-Dano takes readers on a dazzling tour of the fascinating stories behind our daily repasts. Spicing her cornucopia with an eye for anecdote and a ready wit, Bloch-Dano has created a feast that’s sure to satisfy gardeners, chefs, and eaters alike.
Categories: Cooking

Vegetables

Vegetables

The book Vegetables - Importance of Quality Vegetables to Human Health provides useful and interesting information on the nutritional qualities of different vegetables and their roles in disease prevention.

Author: Md Asaduzzaman

Publisher: BoD – Books on Demand

ISBN: 9781789235067

Category: Gardening

Page: 112

View: 876

The book Vegetables - Importance of Quality Vegetables to Human Health provides useful and interesting information on the nutritional qualities of different vegetables and their roles in disease prevention. Quality vegetable production through hydroponic cultivation techniques is also included. The first few chapters discuss the importance of quality vegetables to human diet and health, and noncommunicable disease prevention. Nutritional qualities and bioactive compounds in freshly grown vegetables through hydroponics and soilless cultures are discussed in the middle part of the book. The final chapter describes methods of sea vegetable utilization in food formulation. This book mainly focuses on the nutritional quality of vegetables and disease prevention, their production methods, preparation, and cooking methods, making it a complete and useful resource to readers.
Categories: Gardening

Postharvest Technology of Fruits and Vegetables General concepts and principles

Postharvest Technology of Fruits and Vegetables  General concepts and principles

Harvesting , Postharvest Handling and Physiology of Fruits and Vegetables R . M
. SHARMA and R . R . SINGH 1 . INTRODUCTION Changes in the population ,
economic conditions , life - styles and eating habits have a profound impact on ...

Author: L. R. Verma

Publisher: Indus Publishing

ISBN: 8173871086

Category: Fruit

Page: 1222

View: 647

Categories: Fruit

AD03E Preservation of fruit and vegetables

AD03E Preservation of fruit and vegetables

Preserving. vegetables. with. salt. and/or. vinegar. Adding salt is one of the oldest
ways to preserve food, except fruit, especially in areas that have easy access to
inexpensive salt. Since salt absorbs much of the water in food, it makes it difficult
 ...

Author:

Publisher: Agromisa Foundation

ISBN: 9789077073308

Category: Canning and preserving

Page: 86

View: 114

Categories: Canning and preserving

Vegetables of Canada

Vegetables of Canada

accounts for about 20 % of the national farm value for vegetables ; potatoes
represent about 90 % of this value . Quebec produces about 20 % of Canada ' s
vegetable farm value , the most important crops being potatoes , corn , lettuce ,
and ...

Author: Derek B. Munro

Publisher: NRC Research Press

ISBN: 0660195038

Category: Vegetables

Page: 416

View: 645

Categories: Vegetables

Minimally Processed Refrigerated Fruits Vegetables

Minimally Processed Refrigerated Fruits   Vegetables

1 Introduction to Minimally Processed Refrigerated Fruits and Vegetables Robert
C. Wiley Minimally processed refrigerated ( MPR ) fruits and vegetables are an
important and rapidly developing class of MPR foods . These convenience foods
 ...

Author: R.C. Wiley

Publisher: Springer Science & Business Media

ISBN: 0412055716

Category: Science

Page: 368

View: 287

Introduction to minimally processed refrigerated fruits and vegetables; Initial preparation, handling, and distribution of minimally processed refrigerated fruits; Preservation methods for minimally processed refrigerated fruits and vegetables; Packing of minimally processed fruits and vegetables; Some biological and physical principles underlying modified atmosphere packaging; Microbiological spoilage and pathogens in minimally processed refrigerated fruits and vegetables; Nutritional quality of fruits and vegetables subjetc to minimally processes; Regulatory issues associated with minimally processed refrigerated foods.
Categories: Science

Processing Vegetables

Processing Vegetables

Research Laboratory , Albany , California , is employed by the frozen vegetable
processing industry for any residual peroxidase activity in blanched vegetables .
LIPOXYGENASE ASSAY Most assays for lipoxygenase employ the substrate ...

Author: Durward S. Smith

Publisher: CRC Press

ISBN: 1566765072

Category: Technology & Engineering

Page: 434

View: 441

The variety, distribution range and quality of processed vegetables have grown rapidly in recent years, due in large part to advances in vegetable processing technology. This 448-page book provides a detailed, expert guide to current methods of vegetable processing. The authoritative presentations were prepared by a team of leading international food specialists. The text is organized for easy reference and supplemented with hundreds of photographs and diagrams illustrating procedures and equipment. Hundreds of tables provide useful reference data in convenient form. Each chapter includes a section of extensive references for additional research on each subject.
Categories: Technology & Engineering

Fruit and Vegetables

Fruit and Vegetables

prevention The epidemiological evidence for a cancer - protective effect of diets
rich in fruit and vegetables and the ability of many extracts from fruits or
vegetables to counteract carcinogenesis in exper - imental animals has prompted
a range ...

Author: International Agency for Research on Cancer

Publisher: IARC

ISBN: 9283230086

Category: Health & Fitness

Page: 376

View: 782

This handbook shows that approximately one in ten cancers in western populations is due to an insufficient intake of fruit and vegetables, a finding that should encourage all organizations as well as governments to continue efforts to increase or maintain fruit and vegetable intake as an important objective of programs to improve nutrition to reduce the burden of cancer and other chronic diseases. The clearest evidence of a cancer-protective effect of eating more fruits is for stomach and esophageal cancers. Similarly, a higher intake of vegetables probably reduces the incidence of cancer of esophagus and colon-rectum. Fruit and vegetables contain many nutrients; they also contain other bioactive compounds that may influence many aspects of human biology and related disease processes.
Categories: Health & Fitness

Postharvest Physiology and Pathology of Vegetables

Postharvest Physiology and Pathology of Vegetables

Vegetable. Flavor. and. Changes. During. Postharvest. Storage. CHARLES A.
SIMS and ROBERT GOLASZEWSKI University ... However, the flavor of fresh
vegetables has not always been given proper consideration by growers,
researchers, ...

Author: Jerry A. Bartz

Publisher: CRC Press

ISBN: 0203910095

Category: Science

Page: 744

View: 557

Focusing exclusively on postharvest vegetable studies, this book covers advances in biochemistry, plant physiology, and molecular physiology to maximize vegetable quality. The book reviews the principles of harvest and storage; factors affecting postharvest physiology, calcium nutrition and irrigation control; product quality changes during handling and storage; technologies to improve quality; spoilage factors and biocontrol methods; and storage characteristics of produce by category. It covers changes in sensory quality such as color, texture, and flavor after harvest and how biotechnology is being used to improve postharvest quality.
Categories: Science

Handling and Preservation of Fruits and Vegetables by Combined Methods for Rural Areas

Handling and Preservation of Fruits and Vegetables by Combined Methods for Rural Areas

INTRODUCTION This manual presents information related to the processing of
fruits and vegetables by combined methods . It is intended to serve as a guide to
farmers and processors of fruits and vegetables in rural and village areas .

Author: Gustavo V. Barbosa-Cánovas

Publisher: Food & Agriculture Org.

ISBN: 9251048614

Category: Food

Page: 99

View: 446

This manual contains basic information on post-harvest handling and marketing operations and storage of fresh and processed fruit and vegetables. It includes practical examples of preservation techniques and highlights technological aspects which can prevent biochemical and physicochemical reactions and microbial growth (the main causes of quality losses in fruits and vegetables). The suggested methodologies combine technologies such as mild heat treatment, water activity reduction, lowering of the pH and use of anti-microbial substances, These relatively new technologies have been successfully applied to various tropical and non-tropical fruits in different countries of Latin America, and are recommended for use in other fruit-producing countries around the world.
Categories: Food

Cooperative Marketing of Fruits and Vegetables in India

Cooperative Marketing of Fruits and Vegetables in India

PRESENT STATUS OF COOPERATIVE MARKETING OF FRUITS AND
VEGETABLES The present status is analysed in terms of : ( i ) progress made by
the fruit and vegetable cooperative marketing societies , ( ii ) infrastructure
available for ...

Author: K. V. Subrahmanyam

Publisher: Concept Publishing Company

ISBN: 8170228204

Category: Cooperative marketing of farm produce

Page: 157

View: 167

Categories: Cooperative marketing of farm produce

Perennial Vegetables

Perennial Vegetables

Table. 9: Pests. of. Perennial. Vegetables. Plant-Parasitic Nematodes Table 10:
Varmints of Perennial Vegetables. Techniques. ·. 57. Pests Affected Crops Signs
of Damage Treatments aphids asparagus, globe artichoke, many perennial crops
 ...

Author: Eric Toensmeier

Publisher: Chelsea Green Publishing

ISBN: 9781603581387

Category: Gardening

Page: 224

View: 532

There is a fantastic array of vegetables you can grow in your garden, and not all of them are annuals. In Perennial Vegetables the adventurous gardener will find information, tips, and sound advice on less common edibles that will make any garden a perpetual, low-maintenance source of food. Imagine growing vegetables that require just about the same amount of care as the flowers in your perennial beds and borders—no annual tilling and potting and planting. They thrive and produce abundant and nutritious crops throughout the season. It sounds too good to be true, but in Perennial Vegetables author and plant specialist Eric Toensmeier (Edible Forest Gardens) introduces gardeners to a world of little-known and wholly underappreciated plants. Ranging beyond the usual suspects (asparagus, rhubarb, and artichoke) to include such "minor" crops as ground cherry and ramps (both of which have found their way onto exclusive restaurant menus) and the much sought after, anti-oxidant-rich wolfberry (also known as goji berries), Toensmeier explains how to raise, tend, harvest, and cook with plants that yield great crops and satisfaction. Perennial vegetables are perfect as part of an edible landscape plan or permaculture garden. Profiling more than 100 species, illustrated with dozens of color photographs and illustrations, and filled with valuable growing tips, recipes, and resources, Perennial Vegetables is a groundbreaking and ground-healing book that will open the eyes of gardeners everywhere to the exciting world of edible perennials.
Categories: Gardening

Fruit and Vegetables

Fruit and Vegetables

With fresh fruits and vegetables there are often two levels of packaging. The first
is the pack in which the produce is offered to the consumer. The second is the
pack that contains the consumer pack and is used to transport the product to the ...

Author: Keith Thompson

Publisher: John Wiley & Sons

ISBN: 9781405147804

Category: Technology & Engineering

Page: 480

View: 723

The second edition of this very well-received book, which in its first edition was entitled Postharvest Technology of Fruits and Vegetables, has been welcomed by the community of postharvest physiologists and technologists who found the first edition of such great use. The book covers, in comprehensive detail, postharvest physiology as it applies to postharvest quality, technology relating to maturity determination, harvesting, packaging, postharvest treatments, controlled atmosphere storage, ripening and transportation on a very wide international range of fruits and vegetables. The new edition of this definitive work, which contains many full colour photographs, provides key practical and commercially-oriented information of great use in helping to ensure that fruit and vegetables reach the retailer in optimum condition, with the minimum of loss and spoilage. Fruits and vegetables, 2nd edition is essential reading forfruit and vegetable technologists, food scientists and food technologists, agricultural scientists, commercial growers, shippers and warehousing operatives and personnel within packaging companies. Researchers and upper level students in food science, food technology, plant and agricultural sciences will find a great deal of use within this landmark book. All libraries in research establishments and universities where these subjects are studied and taught should have copies readily available for users. A. K. Thompson was formerly Professor and head of Postharvest Technology, Silsoe College, UK.
Categories: Technology & Engineering

Manual for the Preparation and Sale of Fruits and Vegetables

Manual for the Preparation and Sale of Fruits and Vegetables

This applies also to fruits and vegetables . In January 1997 , the President of the
United States announced the Food Safety Initiative , which promoted a series of
measures to be undertaken by government regulatory bodies . During the same ...

Author: Andrés F. López Camelo

Publisher: Food & Agriculture Org.

ISBN: 9251049912

Category: Technology & Engineering

Page: 159

View: 883

The fruit and vegetable production sector of Latin America and the Caribbean, Asia and Eastern Europe is facing a new situation where, on the one hand, supermarket chains account for an increasing percentage of the domestic food retail market and, on theother hand, producers must compete in an increasingly demanding global market for non traditional and off-season fruits and vegetables. Small farmers are increasingly being marginalized and will be facing unequal market conditions unless they are able tochange their practices to meet the needs of a modern food marketing system. Regardless of the production system, the technological challenge is to increase returns through the rational use of available resources, reducing production costs and post-harvest losses, enhancing competitiveness and adding value to the final product.
Categories: Technology & Engineering

Growing Vegetables in Hawaii

Growing Vegetables in Hawaii

Plan what vegetables you wish to plant, taking into consideration 1) plant height
at maturity (some plants cause shade); 2) how long the vegetable takes to grow
from planting to harvest (some take 30 days total, some 4 or more months); 3) ...

Author: Kathy Oshiro

Publisher: Bess Press

ISBN: 1573060801

Category: Gardening

Page: 96

View: 465

A step-by-step guide to growing and cooking 36 delicious and nutritious vegetables in Hawai'i.
Categories: Gardening

Fermented Fruits and Vegetables

Fermented Fruits and Vegetables

CHAPTER 1 THE BENEFITS OF FERMENTING FRUITS AND VEGETABLES
Fermenting fruits and vegetables can bring many benefits to people in
developing countries . Fermented foods play an important role in providing food
security ...

Author: Mike Battcock

Publisher: Food & Agriculture Org.

ISBN: 9251042268

Category: Agriculture

Page: 96

View: 825

Categories: Agriculture

Handbook of Vegetables and Vegetable Processing

Handbook of Vegetables and Vegetable Processing

Diets rich in protective agents such as those present in fruits, vegetables, and
whole grains are believed to have beneficial effects on our health. International
studies suggest that a daily intake of 400–600 g of fruits and vegetables is ...

Author: Nirmal Sinha

Publisher: John Wiley & Sons

ISBN: 0470958448

Category: Technology & Engineering

Page: 776

View: 490

Vegetables are an important article of commerce both in developed and developing economies. Many studies point to importance of vegetables in our diet. Handbook of Vegetables and Vegetable Processing serves as a reference handbook on vegetables and vegetable processing containing the latest developments and advances in this fast growing field. The book can be considered as a companion to Y. H. Hui’s popular Handbook of Fruits and Fruit Processing (2006). Handbook of Vegetables and Vegetable Processing is contemporary in scope, with in-depth coverage of new interdisciplinary developments and practices in the field of vegetables emphasizing processing, preservation, packaging, and nutrition and food safety. Coverage includes chapters on the biology, horticultural biochemistry, microbiology, nutrient and bioactive properties of vegetables and their significant commercialization by the food industry worldwide. Full chapters are devoted to major vegetables describing aspects ranging from chemistry to processing and preservation. World-renowned editors and authors have contributed to this essential handbook on vegetables and their production, technology, storage, processing, packaging, safety and commercial product development. Special Features: Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives and textured vegetable proteins Unparalleled expertise on important topics from more than 50 respected authors
Categories: Technology & Engineering

Vegetables

Vegetables

This guide book covers vegetables that can be cultivated in a temperate climate, from the familiar carrot and spinach to the exotic jicama and sacred lotus.

Author: Roger Phillips

Publisher: Macmillan Children's Books

ISBN: 0333626400

Category: Vegetable gardening

Page: 270

View: 193

This guide book covers vegetables that can be cultivated in a temperate climate, from the familiar carrot and spinach to the exotic jicama and sacred lotus. Included are cooking tips, the history, development, characteristics, and cultivation of each species, and pests and diseases.
Categories: Vegetable gardening

Improving the Safety of Fresh Fruit and Vegetables

Improving the Safety of Fresh Fruit and Vegetables

12 Ozone decontamination of fresh fruit and vegetables R . Sharma , North
Carolina State University , USA 12 . 1 Introduction Intense consumer interest in
nutritious and fresh foods in recent years has brought about changes in
traditional ...

Author: Wim Jongen

Publisher: CRC Press

ISBN: 0849334381

Category: Technology & Engineering

Page: 639

View: 792

With fresh produce identified as a significant source of contaminants, Improving the Safety of Fresh Fruit and Vegetables reviews research on identifying and controlling hazards and its implications for food processors. Addressing major hazards, including pathogens and pesticide residues, the text discusses ways of controlling these hazards through techniques such as HACCP and risk assessment. It analyzes the range of decontamination and preservation processes, from alternatives to hypochlorite washing systems and ozone decontamination to good practice in storage and transport. With an international team of contributors, this is an invaluable reference for those in the fruit and vegetable industry.
Categories: Technology & Engineering