Vegetables and Vegetable Products

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.