Fruits and vegetables

Fruits and vegetables outline

Fruits and vegetables outline

Slide 4

Pectic substances

Cellulose vs. starch

Slide 7

Slide 8

Slide 9

Chlorophyll in green beans

Slide 11

Slide 12

Carotene in carrots

Anthocyanins

Red cabbage anthocyanins

Anthoxanthin

Anthoxanthins in onions

A general rule

Slide 19

Slide 20

Enzymatic browning

Enzymatic browning

Control of enzymatic browning

Control of enzymatic browning

Sulfur compounds in vegetables

Sulfur compounds

Ripening

Pectic substances

Control of ripening

Slide 30

Slide 31

Slide 32

Slide 33

Slide 34

Slide 35

Slide 36

Slide 37

Fruit and vegetable cookery

Rules of thumb

Rules of thumb

Other factors affecting texture

Osmosis

Slide 43

Diffusion

Diffusion