Produce Degradation Pathways and Prevention

226 Produce Degradation: Reaction Pathways and their Prevention compounds. However, apart from one or two exceptions, these comp ...

Nutrient Loss 227 However, some vegetables such as potatoes have highly digestible proteins, although the total protein content ...

228 Produce Degradation: Reaction Pathways and their Prevention or insoluble. Soluble fiber includes noncellulosic polysaccharid ...

Nutrient Loss 229 8.2.2.1 Minerals About 14 mineral elements are considered to be essential for good nutrition, prima- rily as b ...

230 Produce Degradation: Reaction Pathways and their Prevention spinach, and tomatoes, are rich in provitamin A, while most gree ...

Nutrient Loss 231 8.3.2 PIGMENTS In addition to flavor compounds, fruits and vegetables also contain a variety of pigments, some ...

232 Produce Degradation: Reaction Pathways and their Prevention The proposed mechanisms by which phytonutrients act to protect h ...

Nutrient Loss 233 in the lowest quartile or quintile consumed less than one serving daily (< 0.8 and < 0.7). This suggests ...

234 Produce Degradation: Reaction Pathways and their Prevention to increase consumption of phytonutrient-rich foods including fr ...

Nutrient Loss 235 8.6.2 HARVESTING Harvesting, especially when done mechanically, can cause significant physical damage to the f ...

236 Produce Degradation: Reaction Pathways and their Prevention 8.6.4 STORAGE Storage conditions (temperature, atmosphere, relat ...

Nutrient Loss 237 8.7 FACTORS INFLUENCING NUTRIENT CONTENT OF FRUITS AND VEGETABLES Nutrient content of fruit and vegetables is ...

238 Produce Degradation: Reaction Pathways and their Prevention of processing for the fresh market. For example, peas, corn, and ...

Nutrient Loss 239 Temperature has a strong influence on the nutritional composition of fruits and vegetables, especially the vit ...

240 Produce Degradation: Reaction Pathways and their Prevention causes loss of weight (as some of the food components are oxidiz ...

Nutrient Loss 241 and keep the enzyme nitrate reductase activity high (Salunkhe, 1974; Salunkhe et al., 1991). Frozen and canned ...

242 Produce Degradation: Reaction Pathways and their Prevention 8.8.4 VITAMINS AND MINERALS Storage of fruits and vegetables als ...

Nutrient Loss 243 8.9 PRODUCE TREATMENT AND NUTRIENT QUALITY 8.9.1 PREHARVEST TREATMENT Environmental conditions and agronomical ...

244 Produce Degradation: Reaction Pathways and their Prevention elements are included in the fertilizer, while riboflavin conten ...

Nutrient Loss 245 for 10 to 60 sec. The water is recycled, but because of the temperatures used (50 to 70°C) organisms that are ...