Antimutagenicity of Dialyzates of Vegetables and Fruits

Effect of heterocyclic amines, vegetables, and fruits on colorectal cancer

Flavor quality of fruits and vegetables

Fruits and vegetables are important sources of vitamins, minerals, dietary fiber, and antioxidants. The relative contribution of each commodity to human health and wellness depends upon its nutritive value and per capita consumption; the latter is greatly influenced by consumer preferences and degree of satisfaction from eating the fruit or vegetable. Flavor quality of fruits and vegetables is ...

Microbial Contamination of Raw Fruits and Vegetables

India is currently producing over 77 million tone fruits and over 150 million tone vegetables per year, and is one of the leading country in horticulture. The cases of food borne illness are also increasing every year, which needs our special attention. Raw fruits and vegetables were collected from market to identify the presence of any pathogenic microbes (Bacteria and fungi). As a result, som...

Quality measurement of fruits and vegetables

To investigate and control quality, one must be able to measure quality-related attributes. Quality of produce encompasses sensory attributes, nutritive values, chemical constituents, mechanical properties, functional properties and defects. Instrumental measurements are often preferred to sensory evaluations in research and commercial situations because they reduce variations in judgment among...

Tocopherol Contents of Vegetables and Fruits.

Values for the 'vitamin E' contents of some vegetables and fruits have been published, for example by Emmerie & Engel (1943) and Harris, Quaife & Swanson (1950). The values given by these and other authors may have been in error for various reasons. For example, neither seasonal fluctuation nor variation in anatomical distribution was fully recognized. Moreover, the analytical results obtained ...