Foods of Plant Origin : Production, Technology, and Human Nutrition

Plant Production and Consumption Trends.- References.- 1.

Cereals.- Production and Distribution.- Origin and Botanical Classification.- Anatomical Structures of Seeds.- Nitrogen Fixation.- Breeding Approaches.- Physiological Considerations.- Agronomy.- Diseases and Pests.- Chemical Composition and Nutritional Quality.- Processing and Products.- Future Research Needs.- References.- 2.

Legumes.- Origin, Diversity, and Phylogenicity.- Biological Nitrogen Fixation by Legumes.- Agronomy.- Weed Control.- Field Pests.- Field Diseases.- Drying.- Storage.- Antinutritional Factors.- Processing.- Utilization.- Research Needs.- References.- 3.

Fruits and Vegetables.- Production History.- Fruits.- Vegetables.- Conclusion.- References.- 4.

Sugar Crops.- History of Sugar Development.- Sources, Production, and Consumption.- Utilization.- Environmental Factors.- Crop Nutrition and Fertilization.- Cultural Operations.- Postharvest Losses of Sugar Crops.- Maturation and Ripening.- Harvesting.- Loading, Transport, and Delivery.- Storage.- Chemical Control of Postharvest Losses.- Radurization.- Sugar Processing Technology.- Utilization of Sugar Industry By-products.- Conclusions.- References.