Return to Fruits, Herbs, Spices, Vegetable Index

Akers, Hugh A. and S. Venkatasubramanian. 1997. Stalking the asparagus trail. Food and Foodways. 7(2):131-136.

Ball, C. O.; Joffe, F. M.; Stier, E. F.; Hayakawa, K. 1963. The Role Of Temperature In Retaining Quality In Canned Foods. Ashrae Journal 5(6):93

Canning, Green Pea Canning, Asparagus Canning, Evaporated Milk Canning, Pea With Ham Soup Canning, Cream Of Potato Soup Canning, Oyster Soup, Green Pea, Vegetable Color, Asparagus Color, Canning, Cream Of Shrimp Soup Canning, Split Pea With Ham, Baby Food, Canning, Tomato Juice Canning, Corn, Canning, Green Bean Canning, Tomato Juice Canning, Corn Canning, Green Bean, High Temperature Short Time Canning

Batchelder, E. L.; Kirkpatrick, M. E.; Stein, K. E.; Marron, I. M. 1947. Effect Of Scalding Method On Quality Of Three Home-Frozen Vegetables. Journal of Home Economics 39:282

Frozen Asparagus, Frozen Pea, Frozen Broccoli, Asparagus Ascorbic Acid, Pea Ascorbic Acid, Broccoli Ascorbic Acid

Bennett, E. 1944. Ratio Of Soluble Sugars, Pectic Materials, And Hemicelluloses To Nitrogen-Free Extract Of Some Common Vegetables. Food Research 9:462

Vegetable Sugar, Vegetable Pectic Substance, Vegetable Hemicellulose, String Bean, Pectic Substance, Sugar, Hemicellulose, Squash, Spinach, Asparagus, Cabbage, Carrot, Celery, Dandelion, Eggplant, Lettuce, Kale, Pepper, Radish, Turnip

Ben-Yehoshua, S. 1985. Individual seal-packaging of fruit and vegetables in plastic film. A new postharvest technique. Sci Hort 20: 32-37.

Berrang, M.E., R.E. Brackett, and L.R. Beuchat. 1990. Microbial, color and textural qualities of fresh asparagus, broccoli, and cauliflowers stored under controlled atmosphere. J. Food Protection 53: 391-395.

Bleidner, W. E. 1954. Herbicide Determination, Application Of Chromatography In Determination Of Micro Quantities Of 3-(Para-Chlorophenyl)-1,1-Dimethylurea Journal Of Agricultural And Food Chemistry 2:682

Herbicide, Parachloroaniline, Alfalfa, Asparagus, Lima Bean, Beet, Broccoli, Carrot, Cottonseed Meal, Pineapple, Spinach, Tomato, Plant

Burrell, R. C.; Ebright, V. R. 1940. The Vitamin C Content Of Fruits And Vegetables. Journal Of Chemical Education 17:181

Apple, Asparagus, Avocado, Banana, Snap Bean, Bean, Broccoli, Brussel Sprout, Cabbage, Carrot, Cauliflower, Celery, Chinese Cabbage, Chive, Cherry, Cress, Cucumber, Currant

Charles, V. R.; Van Duyne, F. O. 1958. Effect Of Holding And Reheating On The Ascorbic Acid Content Of Cooked Vegetables. Journal of Home Economics 50:159

Asparagus Cooking, Asparagus Ascorbic Acid, Asparagus Moisture, Brussel Sprout, Brussel Sprout Reheating, Brussel Sprout Ascorbic Acid, Brussel Sprout Moisture, Cabbage, Cabbage Reheating, Cabbage Ascorbic Acid, Cauliflower, Cauliflower Reheating, Cauliflower Ascorbic Acid, Cauliflower Moisture, Pea, Pea Reheating, Pea Ascorbic Acid, Pea Moisture, Spinach, Spinach Reheating, Spinach Ascorbic Acid, Spinach Moisture, Snap Bean, Snap Bean Reheating, Snap Bean Ascorbic Acid, Snap Bean Moisture

Charles, V. R.; Van Duyne, F. O. 1954. Palatability And Retention Of Ascorbic Acid Of Vegetables Cooked In A Tightly Covered Saucepan And In A 'Waterless' Cooker. Journal of Home Economics 46:659

Asparagus, Vegetables Waterless Cooking, Asparagus Cooking, Asparagus Ascorbic Acid, Asparagus Moisture, Broccoli Waterless Cooking, Broccoli Cooking, Broccoli Ascorbic Acid, Broccoli Moisture, Brussel Sprout Waterless Cooking, Brussel Sprout Cooking, Brussel Sprout Ascorbic Acid, Brussel Sprout Moisture, Cabbage Waterless Cooking, Cabbage Cooking, Cabbage Ascorbic Acid, Cabbage Moisture, Cauliflower Waterless Cooking, Cauliflower Cooking, Pea Waterless Cooking, Cauliflower Ascorbic Acid, Pea Cooking, Pea Ascorbic Acid, Pea Moisture, Snap Bean Waterless Cooking, Snap Bean Cooking, Snap Bean Ascorbic Acid, Snap Bean Moisture

Clague, J. A. 1936. Microbiological Examination Of Dried Foods. Food Research 1:45

Fig, Date, Prune, Apple, Apricot, Peach, Banana, Orange, Pumpkin, Raisin , Beet, Onion, Dill, Asparagus, Garlic, Okra, Cauliflower, Spinach, Carrot, Grape, Dried Fruit, Dehydration, Sulfur Dioxide, Bacteria, Yeast, Mold, Escherichia Coli, Sacch Ellipoideus, Lactose Fermenting Organism, Microbial Count, Total Plate Count, Gram Negative Bacteria, Gram-Positive Organism, Microorganism, Agar, Agar, Agar Nutrient, Medium End

Crosby, D. G. 1963. The Organic Constituents Of Food. I. Lettuce. Journal Of Food Science 28:347

Lettuce Lactuca Sativa, Lettuce, Asparagus, Water, Protein, Fat, Mineral, Ash, Sugar, Carbohydrate, Vitamin D, Vitamin E, Vitamin K, Ascorbic Acid, Thiamin, Pyridoxine, Vitamin B12, Folic Acid, Niacin, Pantothenic Acid, Riboflavin, Biotin, Choline, Chicory, Aromatic Compound, Dandelion, Marigold, Golden Ragwort, Bachelor's Button, Dahlia, Ox-Eye Daisy

Cruess, W. V.; Sugihara, J. 1949. Observations On The Oxidase Of Asparagus. Food Technology 3:370

Asparagus Oxidase

Dame, C. Jr.; Chichester, C. O.; Marsh, G. L. 1957. Studies Of Processed All-Green Asparagus. I. Quantitative Analysis Of Soluble Compounds With Respect To Strain And Harvest Variables, And Their Distribution Within The Asparagus Spear. Food Research 22:658

Asparagus Harvesting

Dame, C. Jr.; Chichester, C. O.; Marsh, G. L. 1957. Studies Of Processed All-Green Asparagus. Ii. The Effect Of Post-Harvest Storage And Blanching Variable Upon The Chemical Composition Of Processed Asparagus. Food Research 22:673

Asparagus Storage, Asparagus Blanching

Dame, C. Jr.; Chichester, C. O.; Marsh, G. L. 1959. Studies Of Processed All-Green Asparagus. Iii. Qualitative And Quantitative Studies Of Non-Volatile Organic Acids By Chromatogrphic Techniques. Food Research 24:20

Asparagus Organic Acid

Dame, C. Jr.; Chichester, C. O.; Marsh, G. L. 1959. Studies Of Processed All-Green Asparagus. Iv. Studies On The Influence Of Tin On The Solubility Of Rutin And On The Concentration Of Rutin Present In The Brines Of Asparagus Processed In Glass And Tin Containers. Food Research 24:28

Asparagus Rutin, Asparagus Brining, Asparagus Canning, Tin Container, Glass Container

Dawson, E. H.; Gilpin, G. L.; Toepfer, E. W.; Batchelder, E. L. 1949. Seal And Headspace Studies In Home Canning. Journal Of Home Economics 41:27

Asparagus Ascorbic Acid, Asparagus Ash, Asparagus Moisture, Asparagus Cooking, Asparagus Palatability, Asparagus Texture, Asparagus Flavor, Pressure Cooking, Headspace

Deeds, F.; Couch, J. F. 1948. Rutin In Green Asparagus. Food Research 13:378

Asparagus Rutin

Elwhaney, N.; Kramer, A.; Wiley, R. 1956. The Shear Press - An Instrument For Measuring The Quality Of Foods. Iv. Application To Asparagus. Food Technology 10(9):439

Asparagus Texture, Shear Press

Francis, F. J. 1967. Anthocyanins Of Asparagus. Journal Of Food Science 32:430

Asparagus Anthocyanin

Ganthavorn, C. and J.R. Powers. 1988. Changes in peroxidase activity, hexanal, ascorbic acid and free sulhydryl in blanched asparagus frozen storage. Journal Food Science 53: 1403.

Gleim, E. G.; Tressler, D. K.; Fenton, F. 1944. Ascorbic Acid, Thiamin, Riboflavin, And Carotene Contents Of Asparagus And Spinach In The Fresh, Stored And Frozen States Both Before And After Cooking. Food Research 9:471

Asparagus Ascorbic Acid, Asparagus Thiamin, Asparagus Riboflavin, Asparagus Carotene, Spinach Ascorbic Acid, Spinach Thiamin, Spinach Riboflavin, Spinach Carotene, Frozen Asparagus, Frozen Spinach, Asparagus Storage, Spinach Storage, Vegetable Cooking

Gordon, J.; Noble, I. 1959. Effects Of Blanching, Freezing, Freezing-Storage, And Cooking On Ascorbic Acid Retention In Vegetables. Journal Of Home Economics 51:867

Frozen Asparagus, Frozen Broccoli, Frozen Brussel Sprout, Frozen Cauliflower, Frozen Green Bean, Asparagus Cooking, Broccoli Cooking, Brussel Sprout Cooking, Cauliflower Cooking, Green Bean Cooking, Frozen Asparagus, Asparagus Blanching, Asparagus Ascorbic Acid, Broccoli Freezing Storage, Broccoli Blanching, Broccoli Ascorbic Acid, Brussel Sprout Freezing Storage, Brussel Sprout Blanching, Brussel Sprout Ascorbic Acid, Cauliflower Ascorbic Acid, Cauliflower Blanching, Cauliflower Freezing Storage, Green Bean Freezing Storage, Green Bean Blanching, Green Bean Ascorbic Acid

Gordon, J.; Noble, I. 1959. Suitability Of 2,4-Dinitrophenylhydrazine Methods For Determining Dehydro-And Total Ascorbic Acid In Raw And Cooked Vegetables. I. Dehydroascorbic Acid. Food Research 24:1

Cabbage, Vegetable, Asparagus, Cooking, Dinitrophenylhydrazine Method, Dehydroascorbic Acid, Ascorbic Acid, Methodology

Gunther, F. A.; Blinn, R. C.; Kolbezen, M. J.; Conkin, R. A.; Wilson, C. W. 1959. Fungicides For Package Foods, Sorption Of Ammonia By Fruits, Vegetables, Eggs, And Fiberboard In Dynamic Systems. Journal Of Agricultural And Food Chemistry 7:496

Lemon Storage, Orange Storage, Sorption-Desorption Curve, Ammonia Sorption, Fiberboard, Fungicide, Lemon Peel Storage, Orange Grapefruit, Orange, Lemon, Apple Fungicide Sorption, Apricot Fungicide Sorption, Asparagus, Fungicide Sorption, Avocado Fungicide Sorption, Banana Fungicide Sorption, Bean Fungicide Sorption, Carrot Fungicide Sorption, Cherry Fungicide Sorption, Corn Fungicide Sorption, Cucumber, Vegetable, Fungicide Sorption, Egg Fungicide Sorption, Peach Fungicide Sorption, Pepper Fungicide Sorption, Potato Fungicide Sorption, Squash Fungicide Sorption, Strawberry Fungicide Sorption, Tomato Fungicide Sorption, Turnip, Fungicide Sorption, Turnip Green Fungicide Sorption

Halliday, E. G.; Noble, I. T. 1936. Recent Research In Foods. Journal Of Home Economics 28:15

Research, Pectin Jelly, Fruit, Jelly, Fruit, Viscosity, Apple Juice, Crab Apple, Jelly, Guava Juice, Plum Juice, Quince Juice, Blackberry Juice, Raspberry Juice, Grape Juice, Wild Grape Juice, Currant Juice, Gooseberry Juice, Marmalade, Spinach, Ascorbic Acid, Asparagus, Ascorbic Acid, Cauliflower Ascorbic Acid, Cabbage Ascorbic Acid, Potato, Ascorbic Acid, Turnip, Vegetable, Ascorbic Acid, Carrot, Vegetable, Ascorbic Acid, Asparagus, Ascorbic Acid, String Bean, Vegetable, Ascorbic Acid, Onion, Vegetable, Ascorbic Acid, Onion, Ascorbic Acid, Dried Food, Apricot

Hanna, W. J.; Flannery, R. L. 1960. Current New Jersey Research In Chemical Soil Testing Journal Of Agricultural And Food Chemistry 8:92

Soil Testing, Snap Bean, Vegetable, Blueberry, Cane Fruit, Soybean, Alfalfa , Clover, Grass, Hay, Corn Apple, Grape, Turf, Peach, Asparagus, Bean, Beet , Cucurbit, Crucifer, Pepper, Potato, Sweet Potato, Strawberry, Celery, Egg Plant, Onion, Pea, Sweet Corn, Leafy Vegetable, Lettuce, Spinach, Phosphorus, Potassium, Fertilizer

Jordan, R. 1935. A Study Of The Effect Of The Addition Of Sodium Chloride To The Cooking Water Upon The Loss Of Calcium Of Vegetables Journal Of Home Economics 27:376

Asparagus Calcium, Asparagus Cooking, Green Bean Calcium, Green Bean Cooking, Cabbage Calcium, Cabbage Cooking, Carrot Calcium, Carrot Cooking, Pea Calcium, Pea Cooking, Potato Calcium, Potato Cooking, Turnip Calcium, Turnip Cooking

Kiigemagi, U.; Terriere, L. C. 1963. Nematocide Residues. Spectrophotofluorometric Determination Of O,O-Diethyl 0-2-Pyrazinyl Phosphorothioate (Zinophos) And Its Oxygen Analog In Soil and Plant Tissues. Journal Of Agricultural And Food Chemistry 11:293

Nematocide, Zinophos, Bean, Potato, Beet, Carrot, Guthion, Corn, Peppermint, Asparagus, Cauliflower, Cherry, Strawberry

Lane, J. R. 1961. Herbicide Residue. Microdetermination Of Falone Residues In Food Crops. Journal Of Agricultural And Food Chemistry 9:377

Falone, Herbicide, Asparagus, Corn Meal, Cranberry, Peanut, Potato, Strawberry, Corn, Dimethylnaphthidine

Lee, F. A. 1954. Chemical Changes Taking Place In The Crude Lipids During The Storage Of Frozen Raw Vegetables. Food Research 19:515

Lipid, Storage, Vegetable, Frozen Corn, Asparagus, Corn, Lima Bean, Spinach, Pea

Lee, F. A.; Johannessen, G. A. 1951. An Objective Method For Measuring The Effect Of Freezing Rate On Asparagus. Food Technology 5:263

Asparagus, Freezing, Freezing Rate

Lento, H. G.; Daugherty, C. E.; Denton, A. E. 1963. Ascorbic Acid Measurement. Polarographic Determination Of Total Ascorbic Acid In Foods. Journal Of Agricultural And Food Chemistry 11:22

Polarography, Brussel Sprout, Ascorbic Acid, Cabbage, Celery, Lemon Juice, Onion, Orange Juice, Parsley, Spinach, Tomato, Watercress, Asparagus, Grape Fruit Juice, Lima Bean, Mixed Vegetable Juice, Pea, Sauerkraut, Tomato Juice, Tomato Puree, Canning, Canned Food

Lochhead, A. G.; Jones, A. H. 1936. Studies Of Numbers And Types Of Microorganisms In Frozen Vegetables And Fruits. Food Research 1:29

Aerobacter, Escherichia, Coccaceae, Micrococci, Bacteriumceae, Serratia, Flavobacterium, Chromobacterium, Achromobacter, Aerobacter, Bacterium, Salmonella, Proteus, Gram-Positive Rod, Yeast, Bacillaceae, Bacillus, Coli Aerogene, Plate Count, Total Plate Count, Agar-Broth Brilliant Green Lactose Bile, Agar Wort Plates, Agar Nutrient, Asparagus, Pea, Bean, Corn, Strawberry, Raspberry, Frozen Vegetable, Frozen Fruit, Freezing, Water Pack, Dry Pack, Brine, Ph, Boiling, Malic Acid, Storage

Longree, K.; Moragne, L.; White, J. C. 1963. Cooling Menu Items By Agitation Under Refrigeration. Journal Of Milk And Food Technology 26:317

Cooling Curve, Custard,, Cooling, Agitation, Cooling, Relative Viscosity, Linespread Test, Custard, Consistency, Pudding, Consistency, Chicken Gumbo Soup, Clam Chowder, Soup, Corn Chowder, Soup, Cream Of Asparagus Soup, Cream Of Chicken Soup, Creole Soup, Navy Bean, Soup, Stockless Vegetable, Soup, Chili Con Carne, Cooling Curve, Chop Suey,, Cooling Curve, Lamb Stew, Cooling Curve, Raviola, Cooling Curve, Meat, Vegetable, Stew,, Cooling Curve

Macgibbon, C. H.; Halliday, E. G. 1937. Color Changes In Large-Quantity Cooking And Service Of Green Vegetables. Journal Of Home Economics 29:40

Green Vegetable, Cooking, Asparagus Color, Bean Color, Broccoli Color, Bean Cooking, Asparagus Cooking, Broccoli Cooking

Mahdi, A. A.; Rice, A. C.; Weckel, K. G. 1961. Off-Flavors In Foods. Effect Of Pyrrolidonecarboxylic Acid On Flavor Of Processed Fruit And Vegetable Products. Journal Of Agricultural And Food Chemistry 9:143

Fruit Flavor, Vegetable Flavor, Beet, Glutamine, Pyrrolidonecarboxylic Acid, Pumpkin, Asparagus, Carrot, Potato, Snap Bean, Potato, Spinach, Tomato Juice, Mushroom, Onion, Wax Bean, Pea, Kidney Bean, , Cherry, Corn, Raspberry, Sauerkraut, Peach, Pineapple, Pear, Prune

Mccormick, M. G. 1914. Food Values Of Diets In British Workhouses. Journal Of Home Economics 6:463

British Workhouse Diet, Dietary Analysis, Asparagus, Coffee, Beverage

Nason, E. H. 1942. Research In Foods. Journal Of Home Economics 34:508

Research, Thiamin, Quickbread, Thiamin, Glutathione, Sweetener, Beef Storage, Vegetable Texture, Turnip Texture, Rhubarb Texture, Asparagus Texture, Spinach Texture, String Bean Texture, Carrot Texture, Beet Texture, Parsnip Texture, Meat Tenderization, Glyceryl Monostearate, Cake Batter

Noble, I. T. 1958. Effect Of Holding Temperature On Ascorbic Acid And Color In Frozen And Cooked Asparagus. Journal Of Home Economics 50:780

Frozen Asparagus Storage, Vegetable Holding Temperature, Asparagus Ascorbic Acid, Color, Blanching

Noble, I.; Halliday, E. G. 1937. The Calcium And Phosphorus Content Of Vegetables. Journal Of Home Economics 29:637

Asparagus Cooking, Asparagus Calcium, Asparagus Phosphorus, String Bean Cooking, String Bean Calcium, String Bean Phosphorus, Beet Cooking, Beet Calcium, Beet Phosphorus, Broccoli Cooking, Broccoli Calcium, Broccoli Phosphorus, Brussel Sprout Cooking, Brussel Sprout Calcium, Brussel Sprout Phosphorus, Cabbage Cooking, Cabbage Calcium, Cabbage Phosphorus, Carrot Cooking, Carrot Calcium, Carrot Phosphorus, Cauliflower Cooking, Cauliflower Calcium, Cauliflower Phosphorus, Onion Cooking, Onion Calcium, Onion Phosphorus, Onion Calcium, Onion Phosphorus, Parsnip Cooking, Parsnip Calcium, Parsnip Phosphorus, Pea Cooking, Pea Calcium, Pea Phosphorus, Rutabaga Cooking, Rutabaga Calcium, Rutabaga Phosphorus, Spinach Cooking, Spinach Calcium, Spinach Phosphorus, Turnip Cooking, Turnip Calcium, Turnip Phosphorus

Noble, I.; Halliday, E. G. 1937. Influence Of Calcium In Cooking Water Upon Mineral Content Of Vegetables. Food Research 2:499

Calcium, Green Bean, Spinach, Carrot, Peas, Asparagus, Vegetable Cookery

Noble, I.; Winter, J. D. 1952. Is Blanching Necessary When Vegetables Are To Be Kept In Frozen Storage A Month Or Less? Journal Of Home Economics 44:33

Sweet Corn Scalding, Sweet Corn, Frozen Sweet Corn, Frozen Asparagus, Frozen Green Bean, Asparagus Flavor, Green Bean Flavor, Green Bean Color, Green Bean Ascorbic Acid, Sweet Corn Flavor, Sweet Corn, Color Morell Photoelectric Indophenol Method, Munsell Whirling Disc Method, Storage

Osuna, J.J., G. Zurera, and R.M. Garcia. 1995. Microbial growth in packaged fresh asparagus. Journal of Food Quality 18: 203-214.

Pattee, H. E.; Salunkhe, D. K.; Sathe, S. K.; Reddy, N. R. 1982. Legume Lipids. Crc Critical Reviews In Food Science And Nutrition 17(2):97

Storage Body, Legume, Lipid, Peanut, Soybean, Cotyledon, Essential Fatty Acid, Linoleic Acid, Linolenic Acid, Bean, Winged Bean, Cowpea, Chickpea, Blackeye Pea, Lentil, Lima Bean, Bean, Legume, Pea, Amino Acid, Kidney Bean, C Arbohydrate, Peroxidase, Vitamin, Flavor, Protein Concentrate, Soybean Flour, Protein Isolate, Hydrolytic Rancidity, Rancidity, Sensory Evaluation, Orange, Pea, Zucchini Squash, Turnip, Squash, Pear, Banana, Tomato, Celery, Rhubarb, Apple, Cucumber, Onion, Green Bean, Carrot, Cabbage, Corn, Rutabega, Lipid Oxidation, Radish, Pepper, Asparagus, Potato, Sweet Potato, Alfalfa Seed, Flaxseed, Oat Seed, Barley Seed, Pea Seed, Corn Germ, Lipoxygenase

Petusevsky, S. 2000March 29. Asparagus a food, medicine for 2,000 years. Corvallis Gazette-Times Food C2.

Excerpted and Modified: Asparagus, that harbinger of spring, is a vegetable with an interesting history. Remnants of wild varieties of asparagus have been discovered in northern and southern Africa; archeologists think it was cultivated in ancient Egypt. We know from reords that it has been consumed for more than 2,000 years. Although originall grown for medicinal purposes, asparagus fell into obscurity during the Middle Ages. Thank goodness it was rediscovered in the 18th century. Today, the United States, Mexico and Europe are the major producers of asparagus, which is actually a me

Powers, J.R, M.J. Costello, and H.K. Leung. 1984. Peroxidase fractions from asparagus of varying heat stabilities. Journal Food Science 49: 1618.

Powers, J.R. and S.R. Drake. 1980. Effect of cut and field-holding conditions on activity of phenylalanine ammonia-lyase and texture in fresh asparagus spears. Journal Food Science 45: 509.

Prostak, D. J.; Reed, J. P.; Snee, R. D. 1975. Removal Of Thrips During Asparagus Washing. Journal Of Food Science 40:171

Thrip, Asparagus

Reeve, R. M.; Brown, M. S. 1966. Some Structural And Histochemical Changes Related To Frozen Fruits And Vege Tables. Cryobiology 3(3):214

Frozen Peach, Frozen Green Bean, Frozen Asparagus, Catechol , Pectin, Peach , Green Bean, Asparagus

???Wõ, E.; Glasgow, G. 1919. The Canning Of Asparagus. Journal Of Home Economics 11:154

Canned Asparagus, Asparagus

Sharma, S. C.; Wolfe, R. R.; Haard, N. F. 1975. Evaluation Of Methods For Measuring Asparagus Texture. Journal Of Food Science 40:1021

Asparagus Texture

Sharma, S. C.; Wolfe, R. R.; Wang, S. S. 1975. Kinetic Analysis Of Post-Harvest Texture Changes In Asparagus. Journal Of Food Science 40:1147

P> Shewfelt, A. L.; Mohr, W. P. 1960. Effect Of Spear Length, Spear Portion And Harvest Date On The Composition And Quality Of Asparagus. Canadian Journal Of Plant Science 40:371

Asparagus Texture

Asparagus, Asparagus Moisture, Asparagus Soluble Solid, Asparagus Ascorbic Acid, Asparagus Fiber, Asparagus Color, Asparagus Texture, Asparagus Flavor

Siciliano, J.; Krulick, S.; Heisler, E. G.; Schwartz, J. H.; White Jr., J. W. 1975. Nitrate And Nitrite Content Of Some Fresh And Processed Market Vegetables. Journal Of Agricultural And Food Chemistry 23(3):461

Cabbage Ph, Cabbage Nitrate, Cabbage Nitrite, Celery Ph, Celery Nitrate, Celery Nitrite, Cucumber Ph, Cucumber Nitrate, Cucumber Nitrite, Eggplant Ph, Eggplant Nitrate, Eggplant Nitrite, Endive Ph, Endive Nitrate, Endive Nitrite, Lettuce Ph, Lettuce Nitrate, Lettuce Nitrite, Lettuce Ph, Lettuce Nitrate, Lettuce Nitrite, Mushroom Ph, Mushroom Nitrate, Mushroom Nitrite, Green Pepper Ph, Green Pepper Nitrate, Green Pepper Nitrite, Radish Ph, Radish Nitrate, Radish Nitrite, Acorn Squash Ph, Acorn Squash Nitrate, Acorn Squash Nitrite, Butternut Squash Ph, Butternut Squash Nitrate, Butternut Squash Nitrite, Zucchini Squash Ph, Zucchini Squash Nitrate, Zucchini Squash Nitrite, Mixed Salad Ph, Mixed Salad Nitrate, Mixed Salad Nitrite, Processed Vegetable Ph, Processed Vegetable Nitrate, Processed Vegetable Nitrite, Beet Ph, Beet Nitrate, Beet Nitrite, Carrot Ph, Carrot Nitrate, Carrot Nitrite, Spinach Ph, Spinach Nitrate, Spinach Nitrite, Artichoke Ph, Artichoke Nitrate, Artichoke, Nitrite, Asparagus Ph, Asparagus Nitrite, Asparagus Nitrate, Green Bean Ph, Green Bean Nitrite, Green Bean Nitrate, Lima Bean Ph, Lima Bean Nitrate, Lima Bean Nitrite, Broccoli Ph, Broccoli Nitrite, Broccoli Nitrate, Brussel Sprout Ph, Brussel Sprout Nitrite, Brussel Sprout Nitrate, Cauliflower Ph, Cauliflower, Nitrite, Cauliflower Nitrate, Collard Green Ph, Collard Green Nitrite, Collard Green Nitrate, Corn Ph, Corn Nitrite, Corn Nitrate, Kale Ph, Kale Nitrite, Kale Nitrate, Mustard Green Ph, Mustard Green Nitrite, Mustard Green Nitrate, Okra Ph, Okra Nitrite, Okra Nitrate, Onion Ph, Onion Nitrite, Onion Nitrate, Chinese Pea Pod Ph, Chinese Pea Pod Nitrite, Chinese Pea Pod Nitrate, Blackeye Pea Ph, Blackeye Pea Nitrite, Blackeye Pea Nitrate, Green Pea Ph, Green Pea Nitrate, Green Pea Nitrite, Potato Ph, Potato Nitrite, Potato Nitrate, Hash Brown Potato Ph, Hash Brown Potato Nitrite, Hash Brown Potato Nitrate, Turnip Green Ph, Turnip Green Nitrite, Turnip Green Nitrate, Sauerkraut Ph, Sauerkraut Nitrite, Sauerkraut Nitrate

Simon, A., E. Gonzalez-Fandos, and V. Tobar. 2004. Influence of washing and packaging on the sensory and microbiological quality of fresh peeled white asparagus. Journal of Food Science 69(1): FMS6

Skinner, A. E.; Glasgow, G. 1919. The Canning Of Asparagus. Journal Of Home Economics 11:154

Canned Asparagus, Asparagus

Smith, J.L., D.W. Stanley, K.W. Baker. 1987. Nonenzymatic lignification of asparagus? . Journal of Texture Studies 18: 339-358.

Stevenson, A. E. 1950. Rutin Content Of Asparagus. Food Research 15:150

Asparagus Rutin

Stillman, J. T.; Watts, B. M.; Morgan, A. F. 1944. Palatability Studies On Home-Dehydrated Vegetables Journal Of Home Economics 36:28

Dried Carrot, Dried Spinach, Dried Broccoli, Dried String Bean, Dried Pea, Dried Asparagus, Dried Greens, Dried Cabbage, Dried Corn, Dried Zucchini Squash, Dried Crookneck Squash, Dried Banana Squash, Dried Tomato, Dried Onion, Carrot Texture, Carrot Color, Carrot Flavor, Carrot Storage, Spinach Texture, Spinach Color, Spinach Flavor, Broccoli Texture, Spinach Storage, Broccoli Color, Broccoli Flavor, Broccoli Storage, String Bean Texture, String Bean Color, String Bean Flavor, String Bean Storage, Pea Texture, Pea Color, Pea Flavor, Pea Storage

Taube, K.; Sater, V. E. 1948. Canning Vegetables In The Pressure Saucepan. Journal Of Home Economics 40:197

Canned Asparagus, Canned Lima Bean, Canned Snap Bean, Canned Beet, Canned Carrot, Canned Cream-Style Corn, Canned Corn, Canned Okra, Canned Pea, Canned Pumpkin, Canned Spinach, Canned Squash, Canned Sweet Potato

Tewfik, S.; Scott, L. E. 1954. Vegetable Storage. Respiration Of Vegetables As Affected By Postharvest Treatment. Journal Of Agricultural And Food Chemistry 2:415

Vegetable Storage, Respiration, Tomato Storage, Snap Bean Storage, Asparagus Storage, Lima Bean Storage, Sweet Corn Storage, Pea Storage

Thompson, G. E. 1919. Temperature-Time Relations In Canned Foods During Sterilization. Industrial And Engineering Chemistry 11:657

Heating Curve, Canned Food, Sterilization, Heat Penetration, Canned Pea, Canned Carrot, Canned Chard, Canned Asparagus, Canned Spinach, Canned Squash, Canned Strawberry, Canned String Bean, Canned Water, Canned Cherry, Canned Corn

Van Riter, I. G. 1956. Acceptance Of Twenty-Six Vegetables. Journal Of Home Economics 48:771.

Asparagus, Beet, Broccoli, Brussel Sprout, Cabbage, Cauliflower, Celery, Corn-On-The-Cob, Cucumber, Eggplant, Green Bean, Lettuce, Lima Bean, Pea, Potato, Cabbage, Turnip, Spinach, Squash, Squash, Sweet Potato, Swiss Chard, Tomato, Endive, Romaine, Wax Bean

Watt, B. K.; Attaya, M. B. 1945. Vitamin Retention In Quantity Cooking Of Vegetables. Journal Of Home Economics 37:340

Sweet Potato Cooking, Sweet Potato Ascorbic Acid, Potato Cooking, Potato Ascorbic Acid, Carrot Cooking, Carrot Ascorbic Acid, Squash Cooking, Squash Ascorbic Acid, Tomato Cooking, Tomato Ascorbic Acid, Dark Leaf Green Ascorbic Acid, Kale Ascorbic Acid, Spinach Ascorbic Acid, Swiss Chard Ascorbic Acid, Turnip Green Ascorbic Acid, Green Vegetable Ascorbic Acid, Asparagus Ascorbic Acid, Cabbage Ascorbic Acid, Brussel Sprout Ascorbic Acid, Broccoli Ascorbic Acid, Lima Bean Ascorbic Acid, Snap Bean Ascorbic Acid, Cauliflower Ascorbic Acid, Corn Ascorbic Acid, Parsnip Ascorbic Acid, Sauerkraut Ascorbic Acid, Turnip Ascorbic Acid, Rutabaga Ascorbic Acid, Pea Ascorbic Acid, Blackeye Pea Ascorbic Acid

Werner, G.; Meschter, E. E.; Lacey, H.; Kramer, A. 1963. Use Of The Shear Press In Determining Fibrousness Of Raw And Canned Green Asparagus. Food Technology 17:81

Asparagus Fiber, Canned Asparagus, Asparagus Shear Press, Fibrometer

Updated: Friday, April 27, 2007.