Food science for gardeners : grow, harvest, and prepare nutrient-dense foods / Robert Pavlis.
"Food Science for Gardeners is everyone's guide to optimizing the quality of garden produce, including avoiding safety risks such as pesticides and microplastics; the pros and cons of different storage methods; and how to prepare the most nutrient-dense and delicious vegetables and fruits possible."-- Provided by publisher.
Record details
- ISBN: 9780865719781
- ISBN: 0865719780
- Physical Description: ix, 213 pages : illustrations ; 23 cm.
- Publisher: Gabriola Island, BC : New Society Publishers, [2024]
- Copyright: ©2024
Content descriptions
Bibliography, etc. Note: | Includes bibliographical references (pages 191-195) and index. |
Formatted Contents Note: | 1. Introduction. Why do we eat? -- What is food quality? -- Do gardeners produce high quality food? -- Gardeners affect quality -- The history of food science -- 2. Understanding nutrition. Human nutrients vs plant nutrients -- Nutrients vs calories -- Nutrients in food -- Factors affecting nutrients -- Nutrition myths -- 3. Food safety - chemicals. Chemical toxicity -- Pesticides -- Heavy metals -- Food safe plastics -- Safe material for raised beds -- Microplastics -- Growing food near toxic plans -- Allelopathy -- GMO food -- Allergies and sensitivities -- 4. Food safety - biological. The microbes among us --What is a foodborne illness -- How microbes grow -- Detecting a problem -- Buying food -- Food safety myths -- Final thoughts -- 5. Nutrient density. Measuring nutrient density -- Factors affecting nutrient density -- What does science know about growing nutrient-dense food? -- Factors affecting nutrients -- 6. The flavor of food. Nutrition and flavor -- Why does grocery store produce taste bland? -- Sweetness vs acidity -- Factors affecting flavor -- 7. Growing great food. Selecting the right cultivar -- Importance of days to maturity -- Heirlooms vs hybrids -- Is organic food better? -- Fresh is best -- 8. Handling and storing food. Washing hands and produce -- Food storage -- 9. Preserving food. Preserving techniques -- Methods for preserving food -- 10. Cooking food. Why do we cook food? -- How does cooking affect flavor? -- How does cooking affect nutrition -- Cooking creates undesirable compounds -- Food that needs cooking -- Cooking myths -- Cooking methods -- 11. Growing and serving quality food. Beans, green (snap beans) -- Cucumbers -- Garlic -- Lettuce -- Onion -- Peas -- Radish -- Raspberries -- Strawberries -- Tomato -- Zucchini. |
Additional Physical Form available Note: | Issued also in electronic format. |
Search for related items by subject
Subject: | Vegetables. Vegetable gardening. Plant nutrients. Nutrition. Food > Safety measures. Food science. |
Genre: | Informational works. |
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Available copies
- 1 of 1 copy available at Sage Library System. (Show)
- 1 of 1 copy available at Hood River County Library District.
Holds
- 0 current holds with 1 total copy.
Show Only Available Copies
Location | Call Number / Copy Notes | Barcode | Shelving Location | Circulation Modifier | Status | Due Date | Courses |
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Hood River County Library | 635 PAV 2024 (Text) | 33892101032952 | Adult New Books | Available | - |