Handbook of Vegetables and Vegetable Processing

by Sinha, Nirmal K.; Hui, Y. H.; Evranuz, E. Ö; zgü; l; Siddiq, Muhammad; Ahmed, Jasim

• ISBN13: 9780813815411
• ISBN10: 081381541X
• Edition: 1st
• Format: Hardcover
• Copyright: 2010-12-21
• Publisher: Wiley-Blackwell

Summary

Handbook of Vegetables and Vegetable Processing serves as a reference handbook containing latest developments and advances in this fast growing field. The book can be considered as a companion to Hui's popular Handbook of Fruits and Fruit Processing (2006). The text includes chapters on the biology, horticultural biochemistry, microbiology, nutrient and bioactive properties of vegetables and their significant commercialization. Full chapters describe the chemistry, processing and preservation of major vegetables. World-renowned editors and authors contributed to this essential handbook on vegetables and their production, processing, and commercial product development.

Author Biography

Nirmal K. Sinha, Ph.D. is Vice President, Research and Development for Graceland Fruit, Inc., Frankfort, MI, USA. Dr. Sinha has served as editor or author of numerous food science publications and holds several patents.

Y. H. Hui, Ph.D., West Sacramento, CA, USA., is a consultant to food industry and served as author or editor of numerous books in food science, technology, engineering, and law.

E. Özgül Evranuz, Ph.D. is Professor of Food process engineering at Istanbul Technical University, Istanbul, Turkey. Dr. Evranuz has several publications in the field.  

Muhammad Siddiq, Ph.D. is Associate professor  in the Department of Food Science & Human Nutrition Michigan State University, USA.  Dr. Siddiq has published extensively in the field.

Jasim Ahmed, Ph.D. is Director, Biopolymer and Nano-packaging at Polymer Source Inc., Montreal, Canada. Dr. Ahmed has served as author or editor of several food processing publications.

Table of Contents

Prefacex

List of Contributors

Biology, Biochemistry, Nutrition, Microbiology and Genetics

Biology and Classification of Vegetables

Biochemistry of Vegetables: Major Classes of Primary (carbohydrates, amino acids, fatty acids, vitamins and organic acids) and Secondary Metabolites (terpenoids, phenolics, alkaloids and sulphur containing compounds) in Vegetables

Flavor and Sensory Characteristics of Vegetables

Genetic Engineering of Vegetable Crops

Nutritional Profile of Vegetables and its significance to Human Health

Bioactive phytochemicals in vegetables

Microbiology of Fresh and Processed Vegetables

Postharvest technology and Storage Systems

Postharvest handling systems and storage

Postharvest Physiology of Vegetables

Processing and Packaging of Vegetables

Fresh cut vegetables

Principles of Vegetable Canning

Refrigeration and Freezing Preservation of Vegetables

Drying of Vegetables: Principles and Dryer Design

Drying Vegetables: new technology, equipment and examples

Minimal Processing and Novel Technologies Applied to Vegetables

Processing of Vegetable Juice and Blends

Vegetable fermentation and pickling

Vegetables: Parts, Herbs and Essential Oils

Processing and Computer Technology

Packaging for Fresh Vegetables and Vegetable Products

Waste Management and Utilization in Vegetable Processing

Product and Food Plant safety and HACCP

Controlling Food Safety Hazards in the Vegetable Industry - The HACCP Approach

Good Agricultural Practices and Good Manufacturing Practices for Vegetable Production

Microbial Safety of Fresh and Processed Vegetables

Commodity Processing

Asparagus, Broccoli and Cauliflower: Production, quality and processing

Avocado: Production, Quality and Major Processed Products

Dry Beans Production, Processing, and Nutrition

Carrots

Chili, Peppers and Paprika

Peas, Sweet Corn, and Green Beans

Garlic and Onion: Production, Biochemistry and Processing

Edible Mushrooms: Production, Processing and Quality

Table olives and Olive oil: Production, processing, composition and nutritional qualities

Potatoes: Production and Major Processed Products

Green Leafy Vegetables: Spinach and Lettuce

Sweetpotatoes

Tomato Processing, Quality, and Nutrition

Index

Table of Contents provided by Publisher. All Rights Reserved.