Green Leafy Vegetables: Spinach and Lettuce

Gurbuz Gunes; Esra Dogu

doi:10.1002/9780470958346.ch35

Green Leafy Vegetables: Spinach and Lettuce

Gurbuz Gunes^*, Esra Dogu

^*Corresponding author for this work

Department of Food Engineering

Istanbul Technical University

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

2 Citations (Scopus)

Original language	English
Title of host publication	Handbook of Vegetables and Vegetable Processing
Publisher	Wiley-Blackwell
Pages	705-716
Number of pages	12
ISBN (Print)	9780813815411
DOIs	https://doi.org/10.1002/9780470958346.ch35
Publication status	Published - 16 Mar 2011

Keywords

Flow diagram for spinach handling and processing
Frozen spinach - spinach frozen to increase shelf life
Green leafy vegetables - spinach and lettuce
Mineral content of raw lettuce
Semisavoyed type spinach, suitable - for fresh market and processing into frozen packs
Spinach (Spinacia oleracea L.) - native to Central Asia
Spinach, consumed as fresh or processed - into different forms, frozen, canned or dried
Spinach, highly respiring leafy vegetable - relatively short storage life
Spinach, sensitive to exogenous ethylene
Washing, critical process as pathogenic and spoilage microorganisms - eliminated from product in this step

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10.1002/9780470958346.ch35

Cite this

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title = "Green Leafy Vegetables: Spinach and Lettuce",

keywords = "Flow diagram for spinach handling and processing, Frozen spinach - spinach frozen to increase shelf life, Green leafy vegetables - spinach and lettuce, Mineral content of raw lettuce, Semisavoyed type spinach, suitable - for fresh market and processing into frozen packs, Spinach (Spinacia oleracea L.) - native to Central Asia, Spinach, consumed as fresh or processed - into different forms, frozen, canned or dried, Spinach, highly respiring leafy vegetable - relatively short storage life, Spinach, sensitive to exogenous ethylene, Washing, critical process as pathogenic and spoilage microorganisms - eliminated from product in this step",

author = "Gurbuz Gunes and Esra Dogu",

year = "2011",

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language = "English",

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TY - CHAP

T1 - Green Leafy Vegetables

T2 - Spinach and Lettuce

AU - Gunes, Gurbuz

AU - Dogu, Esra

PY - 2011/3/16

Y1 - 2011/3/16

KW - Flow diagram for spinach handling and processing

KW - Frozen spinach - spinach frozen to increase shelf life

KW - Green leafy vegetables - spinach and lettuce

KW - Mineral content of raw lettuce

KW - Semisavoyed type spinach, suitable - for fresh market and processing into frozen packs

KW - Spinach (Spinacia oleracea L.) - native to Central Asia

KW - Spinach, consumed as fresh or processed - into different forms, frozen, canned or dried

KW - Spinach, highly respiring leafy vegetable - relatively short storage life

KW - Spinach, sensitive to exogenous ethylene

KW - Washing, critical process as pathogenic and spoilage microorganisms - eliminated from product in this step

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U2 - 10.1002/9780470958346.ch35

DO - 10.1002/9780470958346.ch35

M3 - Chapter

AN - SCOPUS:84887201948

SN - 9780813815411

SP - 705

EP - 716

BT - Handbook of Vegetables and Vegetable Processing

PB - Wiley-Blackwell

ER -

Green Leafy Vegetables: Spinach and Lettuce

Keywords

Access to Document

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