Advertisement

Vegetables and vegetable products

  • T. A. Roberts{roJoint Chairman}
  • J.-L. Cordier
  • L. Gram
  • R. B. Tompkin
  • J. I. Pitt{roJoint Chairman}
  • L. G. M. Gorris
  • K. M. J. Swanson
Chapter
  • 3.9k Downloads

A vegetable is the edible component of a plant including leaves, stalks, roots, tubers, bulbs, flowers, fruits, and seeds. In mushrooms, the fruiting body is usually the organ of interest. Although considered by some to be a vegetable, tomatoes are fruits and are included in that chapter. With the exception of certain seeds, plant tissues are low in protein.Water, fiber, starch, certain vitamins, minerals, and some lipids are the principal components. In general, the pH of vegetable tissue is in the range 5–7. Since the overall composition and pH are very favorable, growth of numerous microbial species can be expected if adequate moisture is present.

Keywords

Lactic Acid Bacterium Listeria Monocytogenes Mung Bean Vegetable Product Clostridium Botulinum 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Copyright information

© Kluwer Academic/Plenum Publishers, New York 2005

Authors and Affiliations

  • T. A. Roberts{roJoint Chairman}
  • J.-L. Cordier
  • L. Gram
  • R. B. Tompkin
  • J. I. Pitt{roJoint Chairman}
  • L. G. M. Gorris
  • K. M. J. Swanson

There are no affiliations available

Personalised recommendations