ABSTRACT
This chapter describes parts of the parenchyma cell and how these are affected by heat and relates cellular structure and principles of osmosis to recrisping vegetables. It examines the effect of processing on the sugar content of vegetables and relates nutrient losses to changes in the structure of a plant cell during processing. The chapter discusses the effects of pH on the color characteristics of raw fruits and vegetables and compares the effectiveness of various factors in preventing enzymatic browning in fruits. It also examines the effects of cooking procedures on the texture of cooked fruits and the role of convenience products in vegetable and fruit consumption. The chapter offers palatable combinations of vegetables, noting contrasts in flavor, color, and texture and demonstrates the ability to apply principles of vegetable cookery by preparing various vegetable items. It deals with the nutritive, economic, and sanitary dimensions of fruits and vegetables and identifies fruit and vegetable allergens and acceptable recipe modifications.
