2009_Book_FoodChemistry

Contents
xxxiii
17.1.2 Composition ........................................... 770
17.1.2.1 Nitrogen Compounds . ................................... 770
17.1.2.1.1 Proteins ............................................... 770
17.1.2.1.2 FreeAminoAcids....................................... 770
17.1.2.1.3 Amines................................................ 786
17.1.2.2 Carbohydrates . . . ....................................... 786
17.1.2.2.1 Mono- and Oligosaccharides, Sugar Alcohols . ............... 786
17.1.2.2.2 Polysaccharides . . ....................................... 786
17.1.2.3 Lipids................................................. 787
17.1.2.4 OrganicAcids .......................................... 787
17.1.2.5 Phenolic Compounds . ................................... 788
17.1.2.6 AromaSubstances....................................... 788
17.1.2.6.1 Mushrooms ............................................ 788
17.1.2.6.2 Potatoes ............................................... 788
17.1.2.6.3 CeleryTubers .......................................... 788
17.1.2.6.4 Radishes............................................... 789
17.1.2.6.5 RedBeets(28).......................................... 790
17.1.2.6.6 GarlicandOnions....................................... 790
17.1.2.6.7 Watercress ............................................. 791
17.1.2.6.8 WhiteCabbage,RedCabageandBrusselsSprouts............ 792
17.1.2.6.9 Spinach................................................ 792
17.1.2.6.10 Artichoke.............................................. 792
17.1.2.6.11 Cauliflower,Broccoli .................................... 792
17.1.2.6.12 GreenPeas............................................. 793
17.1.2.6.13 Cucumbers............................................. 793
17.1.2.6.14 Tomatoes .............................................. 793
17.1.2.7 Vitamins............................................... 793
17.1.2.8 Minerals............................................... 793
17.1.2.9 Other Constituents . . . ................................... 793
17.1.2.9.1 Chlorophyll ............................................ 793
17.1.2.9.2 Betalains .............................................. 796
17.1.2.9.3 GoitrogenicSubstances .................................. 798
17.1.2.9.4 SteroidAlkaloids ....................................... 798
17.1.3 Storage................................................ 799
17.2 Vegetable Products . . . ................................... 799
17.2.1 Dehydrated Vegetables . . . . ............................... 799
17.2.2 CannedVegetables ...................................... 800
17.2.3 FrozenVegetables....................................... 801
17.2.4 PickledVegetables ...................................... 802
17.2.4.1 PickledCucumbers(SaltandDillPickles)................... 802
17.2.4.2 OtherVegetables........................................ 802
17.2.4.3 Sauerkraut ............................................. 802
17.2.4.4 EatingOlives........................................... 803
17.2.4.5 FaultyProcessingofPickles .............................. 804
17.2.5 Vinegar-PickledVegetables ............................... 804
17.2.6 StockBriningofVegetables............................... 804
17.2.7 VegetableJuices ........................................ 805
17.2.8 VegetablePaste ......................................... 805
17.2.9 VegetablePowders ...................................... 805
17.3 References............................................. 805