Vegetables and Vegetable Products

The analysis of vegetables and vegetable products is now an important part of everyday life. From the dietary point of view we need to know both the positive and negative aspects of the vegetables we consume - whether they have a high fibre content, for example, or what pesticide residues are present. And from the producers' standpoint, we need to know the methods that are being used to develop new and better vegetables. Thus, genetic analysis becomes important. In this book, a chapter on genetic mapping of pea is included, together with approaches to squash and pumpkin breeding with high carotene content. Also, there are chapters covering the analysis of leaf protein and the oxalic acid content of vegetables, and the analysis of vegetables consumed in tropical Africa. All in all, it is a useful book to have on the shelf for those interested in horticulture, human nutrition or chemical analysis.

The Bulk Extraction and Quality of Leaf Protein.- 1 Introduction.- 2 Species.- 3 Technique of Extraction.- 4 Coagulation and Washing.- 5 Storage.- 6 Composition.- 7 Fractionation.- 8 Nutritive Value.- References.- Physical and Chemical Analysis of Dietary Fibers in Sugar Beet and Vegetables (With 5 Figures).- 1 Introduction.- 2 Cell Walls of Vegetables.- 3 Determination of the Dietary Fibre Content.- 4 Analysis of the Constituents of Dietary Fibre.- 5 Cation-Exchange Capacity.- 6 Hydration Properties.- 7 Particle Size Determination.- 8 Conclusions.- References.- Texture of Plants (With 6 Figures).- 1 Introduction.- 2 Texture — The Background Materials Science.- 3 Mechanical Tests.- 4 Interactions of Material and Shape — Hierarchies.- References.- Analysis of Fungicide Residues in Vegetables and Vegetable Products.- 1 Introduction.- 2 Multiresidue Methods.- 3 Single Residue Methods.- References.- Genetic Analysis and Breeding of Pumpkins and Squash for High Carotene Content.- 1 Introduction, Taxonomy, and Diversity.- 2 Carotenoid Analysis and Vitamin A Value.- 3 Genetics of Fruit Pigmentation.- 4 Breeding for High Carotene Content.- References.- Approaches to the Genetic Mapping of Pea (With 8 Figures).- 1 Introduction.- 2 Segregation Data.- 3 Data Analysis.- 4 Final Comments.- References.- Determination of Oxalic Acid in Vegetables.- 1 Oxalic Acid in Crop Plants.- 2 Precipitation Methods for the Determination of Oxalic Acid in Vegetables.- 3 Modern Methods for the Determination of Oxalic Acid in Vegetables.- References.- Analysis of Vegetable Foods Consumed in Tropical Africa (With 2 Figures).- 1 Introduction.- 2 Analytical Methods.- 3 Applications: Food Analyses in the Sudan and Kenya.- References.