Food Science for Gardeners

"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.

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 Plants
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 Densit
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
Notes
Index
About the Author
Connect with Robert Pavlis
About New Society Publishers