Fruits and vegetables

  • H. F. Jones
  • S. T. Beckett
Chapter

Abstract

Fruits and vegetables are the parts of plants, except for grain, that are consumed as food. These parts are shown schematically in Figure 14.1.

Keywords

Sugar Fermentation Starch Corn Microwave 

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Further reading

  1. Dalgleish, J. Freeze Drying for Food Industries. Chapman and Hall, London (1990).Google Scholar
  2. Goodenough, P.W. and Atkin, R.K. (Eds) Quality in Stored Processed Vegetables and Fruit. Proceedings of a Symposium held at Long Aston Research Station, University of Bristol 1979. Academic Press, London (1981).Google Scholar
  3. Hicks, D. (Ed.) Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages, Blackie Academic and Professional, Glasgow (1990).Google Scholar
  4. Kimball, D.A. Citrus Processing. Quality Control and Technology. Van Nostrand Reinhold, New York (1991).CrossRefGoogle Scholar
  5. Luh, B.S. and Woodroof, J.G. (Eds) Commercial Vegetable Processing, 2nd edn. Van Nostrand Reinhold, New York (1988).Google Scholar
  6. Woodroof, J.G. and Luh, B.S. Commercial Fruit Processing, 2nd edn., Avi Publishing, Westport, CT (1986).Google Scholar

Copyright information

© Chapman & Hall 1995

Authors and Affiliations

  • H. F. Jones
  • S. T. Beckett

There are no affiliations available

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