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.- 6.1 Amino Acids.- 6.2 Lipids.- 6.3 Phenolic Substances.- 6.4 Miscellaneous Components.- 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.- 2.1 Cell Walls in Relation to Dietary Fibre in Sugar Beet and Vegetables.- 2.2 Structure of the Main Cell Wall Components.- 3 Determination of the Dietary Fibre Content.- 3.1 Enzymatic-Gravimetric Methods.- 3.2 Chemical Methods.- 3.3 Comments and Comparisons.- 3.3.1 Elimination of Starch.- 3.3.2 Elimination of Proteins.- 3.3.3 Determination of Total Dietary Fibre.- 3.3.4 Soluble and Insoluble Dietary Fibres.- 3.3.5 Preparation of Fibre for Its Characterization.- 4 Analysis of the Constituents of Dietary Fibre.- 4.1 Sugar Analysis.- 4.1.1 Acid Hydrolysis of Polysaccharides.- 4.1.2 Neutral Sugars.- 4.1.3 Acidic Sugars.- 4.1.4 Other Methods.- 4.2 Other Cell Wall Components.- 4.2.1 Methanol and Acetic Acid.- 4.2.2 Phenolic Acids.- 4.2.3 Lignin.- 4.2.4 Organic Acids.- 4.3 Chemical Structure of the Polysaccharides.- 4.3.1 Fractional Extractions of Cell Wall Polysaccharides.- 4.3.2 Methylation.- 5 Cation-Exchange Capacity.- 5.1 The Ionic Groups and the Measurement of CEC.- 5.2 Examples of CEC Values.- 6 Hydration Properties.- 6.1 Swelling.- 6.2 Water-Binding Capacity.- 6.2.1 Centrifugation.- 6.2.2 Suction Pressure.- 6.2.3 Filtration.- 6.3 Water-Holding Capacity.- 6.4 Examples of Hydration Values.- 7 Particle Size Determination.- 8 Conclusions.- References.- Texture of Plants (With 6 Figures).- 1 Introduction.- 2 Texture - The Background Materials Science.- 3 Mechanical Tests.- 3.1 Tensile Tests.- 3.2 Compressive Tests.- 3.3 Bending Tests.- 3.4 Fracture Tests.- 3.4.1 Tensile Fracture - Parenchyma.- 3.4.2 Tensile Fracture - Skin.- 3.4.3 Compressive Fracture.- 3.4.4 Wedging.- 3.4.5 Cutting.- 3.4.6 Beam Test.- 3.4.7 Impact Loading.- 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.- 3.1 EBDC and Other Dithiocarbamates.- 3.2 Fosteyl-Al Aluminum Tris.- 3.3 Benomyl (as MBC) and 2-AB.- 3.4 Chlorothalonil, HCB, PCBN, SDS-3701 and SDS-46851.- 3.5 Triadimefon, KWG-0519, KWG-1342 and KWG-1323.- 3.6 Metalaxyl (Total Residues).- References.- Genetic Analysis and Breeding of Pumpkins and Squash for High Carotene Content.- 1 Introduction, Taxonomy, and Diversity.- 1.1 Etymology of Pumpkins and Squash.- 1.2 Geographic Origin.- 1.3 Wild vs Cultivated Cucurbita.- 1.4 Agricultural Importance.- 1.5 Fruit Diversity.- 1.6 Significance of Fruit-Fresh Color.- 2 Carotenoid Analysis and Vitamin A Value.- 2.1 Nature and Types of Carotenoids.- 2.2 Extraction and Separation of Carotenoids.- 2.3 Total Carotenoids.- 2.4 Total Carotenes.- 2.5 Percent Carotenes of Carotenoids.- 2.6 Individual Carotenes and Vitamin A Value.- 3 Genetics of Fruit Pigmentation.- 3.1 Fruit Coloration and Pigment Content.- 3.2 Genes Affecting Coloration and Total Carotenoid Content.- 3.3 Genes Affecting Carotene, Percent Carotene, and Beta-Carotene Contents.- 4 Breeding for High Carotene Content.- 4.1 Early History.- 4.2 Mode of Reproduction of Cucurbita.- 4.3 Difficulties in Breeding Improved Pumpkins and Winter Squash.- 4.4 Successes in Breeding Improved Pumpkins and Winter Squash.- 4.5 Gene B in Breeding for High Carotene Content.- 4.6 Strategies in Breeding for High Carotene Content.- 4.7 Other Characteristics to Consider in Breeding for High Carotene Content.- 4.8 Possibilities Offered by Interspecific Crosses.- References.- Approaches to the Genetic Mapping of Pea (With 8 Figures).- 1 Introduction.- 1.1 General Comments.- 1.2 Scope and Aims.- 2 Segregation Data.- 2.1 Population Structures.- 2.2 Classical Markers.- 2.3 Isozymes.- 2.4 Restriction Fragment Length Polymorphism Markers.- 2.4.1 Preparation of Pea Genomic DNA.- 2.4.1.1 Method A: Large-Scale Preparation of DNA from Fresh Tissue.- 2.4.1.2 Method B: Small-Scale Preparation of DNA from Fresh Tissue.- 2.4.2 Digestion of Pea Genomic DNA.- 2.4.3 Agarose Gels.- 2.4.3.1 Gel Size and Geometry.- 2.4.3.2 Gel Strength, Buffers and Voltage Gradients.- 2.4.3.3 Sizing of DNA Fragments, Systematic Investigations of Size-Dependent Resolution.- 2.4.4 Southern Blots.- 2.4.5 Choice and Preparation of Probes.- 2.4.5.1 Isolation of DNA Fragments from Agarose or Acrylamide Gels.- 2.4.5.2 Labelling Reactions.- 2.4.6 DNA-DNA Hybridization.- 2.4.6.1 Method C: Probe Preparation for Southern Blot Hybridization.- 2.4.6.2 Method D: Probe Preparation for Church and Gilbert Hybridization.- 2.4.6.3 Mismatch.- 2.4.7 Detection of Hybrids.- 2.5 Oligonucleotide Markers.- 2.6 Polymerase Chain Reaction Markers.- 2.6.1 Dispersed Repeated Sequences and PCR.- 2.6.2 RAPD Markers.- 2.6.3 Minisatellites.- 2.7 Quantitative Traits.- 3 Data Analysis.- 3.1 Data Format.- 3.2 Tests for Linkage.- 3.3 Determination of Marker Orders.- 3.3.1 Finding Markers Which Belong to a Group.- 3.3.2 When Minimization Is Not Appropriate.- 3.4 Presentation of Linkage Data.- 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.- 3.1 Gas Chromatography.- 3.2 High-Pressure Liquid Chromatography.- 3.3 Enzymatic Method.- References.- Analysis of Vegetable Foods Consumed in Tropical Africa (With 2 Figures).- 1 Introduction.- 2 Analytical Methods.- 2.1 Moisture Content.- 2.1.1 General.- 2.1.2 Distillation.- 2.1.3 Oven Drying to a Constant Weight With or Without Vacuum.- 2.1.4 Drying in a Desiccator.- 2.1.5 Chemical Methods.- 2.1.6 Other Methods.- 2.2 Analysis of Nitrogen.- 2.2.1 General.- 2.2.2 Procedure.- 2.3 Amino Acids.- 2.3.1 General.- 2.3.2 Acid Hydrolysis.- 2.3.3 Cyst(e)ine.- 2.3.4 Tryptophan.- 2.4 Fat.- 2.5 Fatty Acids.- 2.6 Fat-Soluble Vitamins.- 2.6.1 General.- 2.6.2 Procedure.- 2.6.2.1 Preparation of Standards.- 2.6.2.2 Determination of Standard Purities.- 2.6.2.3 Extraction of the Vitamins.- 2.6.2.4 Apparatus.- 2.7 Analysis of Dietary Fiber.- 2.7.1 Crude Fiber.- 3 Applications: Food Analyses in the Sudan and Kenya.- References.