Handbook of Vegetables and Vegetable Processing

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

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ISBN: 9780813815411 | 081381541X
Cover: Hardcover
Copyright: 12/21/2010

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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.

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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.

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Handbook of Vegetables and Vegetable Processing

Summary

Author Biography

Table of Contents

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