On Food And Cooking Part 103

Oshima, T. Anisakiasis: Is the sushi bar guilty? Parasitology Today Parasitology Today 3 (2) (1987): 4448. 3 (2) (1987): 4448.

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Chapter 5: Edible Plants.

Harlan, J.R. Crops and Man. Crops and Man. Madison, WI: Am. Soc. Agronomy, 1992. Madison, WI: Am. Soc. Agronomy, 1992.

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Coulombe, R.A. "Toxicants, natural." In Wiley Wiley Encyclopedia of Food Science and Technology. Encyclopedia of Food Science and Technology. Edited by F.J. Francis, 2nd ed., 4 vols, 233654. New York: Wiley, 2000. Edited by F.J. Francis, 2nd ed., 4 vols, 233654. New York: Wiley, 2000.

Daschel, M.A. et al. Microbial ecology of fermenting plant materials. FEMS Microbiological Revs. FEMS Microbiological Revs. 46 (1987): 35767. 46 (1987): 35767.

Dewanto, V. et al. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem. J Agric Food Chem. 50 (2002): 301014. 50 (2002): 301014.

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Elson, C.E. et al. Isoprenoid-mediated inhibition of mevalonate synthesis: Potential application to cancer. Proc Society Experimental Biol Medicine Proc Society Experimental Biol Medicine 221 (1999): 294305. 221 (1999): 294305.

Francis, F.J. Anthocyanins and betalains: Composition and applications. Cereal Foods World Cereal Foods World 45 (2000): 20813. 45 (2000): 20813.

Gross, J. Pigments in Vegetables: Chlorophylls and Carotenoids. Pigments in Vegetables: Chlorophylls and Carotenoids. New York: Van Nostrand Reinhold, 1991. New York: Van Nostrand Reinhold, 1991.

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Walter, R.H., ed. The Chemistry and Technology of The Chemistry and Technology of Pectin. Pectin. San Diego, CA: Academic, 1991. Tomas-Barberan, F.A., and R.J. Robins, eds. San Diego, CA: Academic, 1991. Tomas-Barberan, F.A., and R.J. Robins, eds. Phytochemistry of Fruit and Vegetables. Phytochemistry of Fruit and Vegetables. New York: Oxford Univ. Press, 1997. New York: Oxford Univ. Press, 1997.

Waldron, K.W. et al. New approaches to understanding and controlling cell separation in relation to fruit and vegetable texture. Trends Food Trends Food Sci Technology Sci Technology 8 (1997): 21321. 8 (1997): 21321.

Chapter 6: A Survey of Common Vegetables.

Arora, D. Mushrooms Demystified. Mushrooms Demystified. 2nd ed. Berkeley, CA: Ten Speed, 1986. 2nd ed. Berkeley, CA: Ten Speed, 1986.

Chapman, V.J. Seaweeds and Their Uses. Seaweeds and Their Uses. 3rd ed. New York: Chapman and Hall, 1980. 3rd ed. New York: Chapman and Hall, 1980.

Dunlop, F. Land of Plenty. Land of Plenty. New York: Morrow, 2003. New York: Morrow, 2003.

Fortner, H.J. The Limu Eater: A Cookbook of Hawaiian Seafood. The Limu Eater: A Cookbook of Hawaiian Seafood. Honolulu: Univ. of Hawaii, 1978. Honolulu: Univ. of Hawaii, 1978.

Olivier, J.M. et al. Truffe et trufficulture. Truffe et trufficulture. Perigueux: FANLAC, 1996. Perigueux: FANLAC, 1996.

Phillips, R., and M. Rix. The Random House Book of Vegetables. The Random House Book of Vegetables. New York: Random House, 1993. New York: Random House, 1993.

Schneider, E. Uncommon Fruits and Vegetables. Uncommon Fruits and Vegetables. New York: Harper and Row, 1986. New York: Harper and Row, 1986.

---. Vegetables from Amaranth to Zucchini. Vegetables from Amaranth to Zucchini. New York: Morrow, 2001. New York: Morrow, 2001.

Alasalvar, C. et al. Comparison of volatiles...and sensory quality of different colored carrot varieties. J Agric Food Chem. J Agric Food Chem. 49 (2001): 141016. 49 (2001): 141016.

Andersson, A. et al. Effect of preheating on potato texture. CRC Critical Revs Food Sci Nutrition CRC Critical Revs Food Sci Nutrition 34 (1994): 22951. 34 (1994): 22951.

Aparicio, R. et al., "Biochemistry and chemistry of volatile compounds affecting consumers' att.i.tudes towards virgin olive oil." In Flavour and Fragrance Chemistry, Flavour and Fragrance Chemistry, edited by V. Lanzotti and O. Tagliatela-Scarfati, 314. Amsterdam: Kluwer, 2000. edited by V. Lanzotti and O. Tagliatela-Scarfati, 314. Amsterdam: Kluwer, 2000.

Bates, D.M. et. al., eds. Biology and Utilization of the Cucurbitaceae. Biology and Utilization of the Cucurbitaceae. Ithaca, NY: Comstock, 1990. Ithaca, NY: Comstock, 1990.

Block, E. Organosulfur chemistry of the genus Allium. Angewandte Chemie, Allium. Angewandte Chemie, International Edition 31 (1992): 113578. International Edition 31 (1992): 113578.

b.u.t.tery, R.G. et al. Studies on flavor volatiles of some sweet corn products. J Agric Food Chem. J Agric Food Chem. 42 (1994): 79195. 42 (1994): 79195.

Duckham, S.C. et al. Effect of cultivar and storage time in the volatile flavor components of baked potato. J Agric Food Chem. J Agric Food Chem. 50 (2002): 564048. 50 (2002): 564048.

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f.u.komoto, L.R. et al. Effect of wash water temperature and chlorination on phenolic metabolism and browning of stored iceberg lettuce photosynthetic and vascular tissues. J Agric J Agric Food Chem. Food Chem. 50 (2002): 450311. 50 (2002): 450311.

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Heywood, V.H. Relationships and evolution in the Daucus carota Daucus carota complex. complex. Israel J Botany Israel J Botany 32 (1983): 5165. 32 (1983): 5165.

Hurtado, M.C. et al. Changes in cell wall pectins accompanying tomato paste manufacture. J J Agric Food Chem. Agric Food Chem. 50 (2002): 27378. 50 (2002): 27378.

Jirovetz, L. et al. Aroma compound a.n.a.lysis of Eruca sativa Eruca sativa SPME heads.p.a.ce leaf samples using GC, GC-MS, and olfactometry. SPME heads.p.a.ce leaf samples using GC, GC-MS, and olfactometry. J Agric J Agric Food Chem. Food Chem. 50 (2002): 464346. 50 (2002): 464346.

Kozukue, N., and M. Friedman. Tomatine, chlorophyll, -carotene and lycopene content in tomatoes during growth and maturation. J Sci Food Agric. J Sci Food Agric. 83 (2003): 195200. 83 (2003): 195200.

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Mau, J.-L. et al. 1-octen-3-ol in the cultivated mushroom...J Food Sci. 57 (1992): 7046. 57 (1992): 7046.

McDonald, R.E. et al. Bagging chopped lettuce in selected permeability films. HortScience HortScience 25 (1990): 67173. 25 (1990): 67173.

Mithen, R.F. et al. The nutritional significance, biosynthesis and bioavailability of glucosinolates in human foods. J Sci Food Agric. J Sci Food Agric. 80 (2000): 96784. 80 (2000): 96784.

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Oruna-Concha, M.J. et al. Comparison of the volatile components of two cultivars of potato cooked by boiling, conventional baking, and microwave baking. J Sci Food Agric. J Sci Food Agric. 82 (2002): 108087. 82 (2002): 108087.

Petersen, M.A. et al. Identification of compounds contributing to boiled potato off-flavour (POF). Lebensmittel-Wissenschaft und Technologie Lebensmittel-Wissenschaft und Technologie 32 (1999): 3239. 32 (1999): 3239.

Pacioni, G. et al. Insects attracted by Tuber: A chemical explanation. Mycological Res. Mycological Res. 95 (1991): 135963. 95 (1991): 135963.

Rodger, G. Mycoprotein - a meat alternative new to the U.S. Food Technology Food Technology 55 (7) (2001): 3641. 55 (7) (2001): 3641.

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Suarez, F. et al. Difference of mouth versus gut as site of origin of odiferous breath gases after garlic ingestion. American J Physiology American J Physiology 276 (1999): G42530. 276 (1999): G42530.

Takahashi, H. et al. Identification of volatile compounds of kombu and their odor description. Nippon Shokuhin Kagaku Kaishi Nippon Shokuhin Kagaku Kaishi 49 (2002): 22837. 49 (2002): 22837.

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Terrell, E.E., and L.R. Batra. Zizania latifolia Zizania latifolia and and Ustilago esculenta, Ustilago esculenta, a gra.s.s-fungus a.s.sociation. a gra.s.s-fungus a.s.sociation. Economic Botany Economic Botany 36 (1982): 27485. 36 (1982): 27485.

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Chapter 7: A Survey of Common Fruits.

Foust, C.W. Rhubarb. Rhubarb. Princeton, NJ: Princeton Univ. Press, 1992. Princeton, NJ: Princeton Univ. Press, 1992.

Grigson, J. Jane Grigson's Fruit Book. Jane Grigson's Fruit Book. New York: Atheneum, 1982. New York: Atheneum, 1982.

Morgan, J., and A. Richards. The Book of Apples. The Book of Apples. London: Ebury, 1993. London: Ebury, 1993.

Saunt, J. Citrus Varieties of the World. Citrus Varieties of the World. Norwich, UK: Sinclair, 1990. Norwich, UK: Sinclair, 1990.

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Arnold, J. Watermelon packs a powerful lycopene punch. Agricultural Research Agricultural Research (June 2002): 1213. (June 2002): 1213.

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