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Enzymatic browning.

Le brunissement enzymatique.

Author(s) : BILLOT J.

Type of excerpt: Book chapter

Summary

This book is part of the "Collection sciences & techniques agroalimentaires" series and comprises contributions from 37 specialists. After having provided an overview of botanical, agricultural and genetic aspects, it covers the outcome of vegetables postharvest and discusses the scientific basis for this evolution, conservation methods and problems encountered. Extract from the table of contents: Description, production and genetic improvement of vegetables (classification and main physiological characteristics; various impacts of cultivating methods; genetics and the creation of new varieties; carrots; potatoes; stem and leaf vegetables; tomatoes and genetic improvements; green beans; canned peas; genetic improvement of peas; cauliflower and broccoli). Outcome of vegetables postharvest (basic physiology; enzymatic browning; effect of pathological disorders on the quality of vegetables at consumer level; the cold chain: precooling, storage, transport and distribution; physiological impact of cold storage; storage and modified-atmosphere packaging). Processing and products: canned foods; quick-frozen foods; minimally processed foods; prepared foods; potato processing for human consumption; fermented vegetables; fibres extracted from vegetables). prospects (health hazards linked to the presence of pathogenic bacteria; pesticides and heavy metals in vegetables/vegetable products; nutritional value; vegetables and gastronomy; vegetables and economics. Some articles will be abstracted in a future issue of the IIR Bulletin.

Details

  • Original title: Le brunissement enzymatique.
  • Record ID : 2001-1918
  • Languages: French
  • Subject: General information
  • Source: Technologie des légumes.
  • Publication date: 1999
  • Document available for consultation in the library of the IIR headquarters only.

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