Pears, canned

Pears can be grown as a pyramid-shaped tree with a central trunk or, as apples are, as a low-branching bush tree. They can also be trained Into two-dimensional shapes such as cordons... 

All organisms are made up of chemicals. There is a common collection of several hundreds of substances that are produced by all living organisms. However, hrmdreds of thousands of different chemicals are also produced by plants and microbes, with each species producing its own characteristic mix. This much larger class of chemicals, often called Natural Products (NPs), are clearly not essential for life, but their production must bring some benefit to the producer. The different NP composition of pears and apples, for example, explains why these two fruits taste different. The difference in NP composition of lemons and roses gives each species its characteristic smell. Even within a species, the NP composition can vary hence, individual varieties of apples or pears can have distinctive flavours. 

Pineapple (canned) Pear(canned) Peaches (canned) Prunes Raisins Strawberrys... 

Juice of the sand pear can also be converted into vermouth (Joshi et al, 1999). The complete process is illustrated in Fig. 8.3. Dry and sweet versions, with various alcohol levels, have been prepared (Attri et al, 1993). TSS, acidity, aldehyde, phenol, and ester contents increase as a... 

The difficulty of calometric research is not the production of data but their processing. With modern microcalorimeters, any beginning graduate with one day of training can effortlessly shake down data like ripe pears from a tree (provided there s a continuous supply of protein). But the task of distilling the spiritual essence from these pears can lead to thermodramatic bouts of despair. 

Application of a short period of anaerobic conditions, such as CO2 or N2 atmosphere, for 24 h, prior to storage, can change fruit constituents during ripening in air. Every kind of fruit has its own sensitivity to I0W-O2 conditions, e.g. apples and pears can stand I0W-O2 storage for long periods (months), while subtropical... 

Preservation of pears by canning includes pears canned in water pack, juice pack, light syrup, heavy syrup or extra heavy syrup. 

Pears can be enjoyed by eating fresh out of the hand like an apple, or they may be used in salads, main dishes or desserts, limited only by the imagination. Canned pears are used alone as a dessert dish or in combination with other fruits and/or in gelatin dishes. Some pears are canned with other fruits in fruit cocktails. Dried pears are eaten as a snack or they may be cooked. Also, pears may be used in the production of alcoholic beverages. 

NUTRITIONAL VALUE. Fresh pears contain 83% water. Additionally, each 100 g (about 3 1/2 oz) provides 61 Calories (kcal) of energy, 130 mg of potassium, and only 2 mg of sodium. The calories in pears are derived primarily from the sugars (carbohydrate) which give pears a sweet taste. Pears canned in a syrup contain more calories due to the addition of sugar. Also, canning decreases the concentration of some mineral sand vitamins. Dried pears contain only 25% water hence, many of the nutrients, including calories, are more concentrated. More complete information regarding the nutritional value of fresh, canned, and dried pears is presented in Food Composition Table F-21. 

The most common leucoanthocyanidins are leu-copelargonidin, leucocyanidin, and leucodelphinidin, which are converted to the corresponding anthocyanidins. This conversion results in the undesirable pinking of certain products such as canned pears, canned banana puree, processed brussels sprouts, and beer. On the other hand, polymerization to tannins leads to astringency and the formation of haze in beer (insolubilization of beer proteins). 

For example, propyl ethanoate, which is the ester responsible for the flavor and odor of pears can be prepared using ethanoic acid and 1-propanol. The equation for this esterification is written as... 

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