Handbook of Vegetables and Vegetable Processing / Edition 1 available in Hardcover, eBook
Handbook of Vegetables and Vegetable Processing / Edition 1
- ISBN-10:
- 081381541X
- ISBN-13:
- 9780813815411
- Pub. Date:
- 12/21/2010
- Publisher:
- Wiley
Handbook of Vegetables and Vegetable Processing / Edition 1
Buy New
$406.95Overview
Special Features:
- Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties
- In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies
- Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives and textured vegetable proteins
- Unparalleled expertise on important topics from more than 50 respected authors
Product Details
ISBN-13: | 9780813815411 |
---|---|
Publisher: | Wiley |
Publication date: | 12/21/2010 |
Pages: | 788 |
Product dimensions: | 7.60(w) x 9.80(h) x 1.60(d) |
About the Author
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.
Read an Excerpt
Table of Contents
Preface ixContributors xi
Part I Biology, Biochemistry, Nutrition, Microbiology, and Genetics
1. Biology and Classification of Vegetables 3Theodore J. K. Radovich
2. Biochemistry of Vegetables: Major Classes of Primary (Carbohydrates, Amino Acids, Fatty Acids, Vitamins, and Organic Acids) and Secondary Metabolites (Terpenoids, Phenolics, Alkaloids, and Sulfur-Containing Compounds) in Vegetables 23N. Hounsome and B. Hounsome
3. Flavor and Sensory Characteristics of Vegetables 59Peter K. C. Ong and Shao Quan Liu
4. Genetic Engineering of Vegetable Crops 83Jiwan S. Sidhu and Sudarshan Chellan
5. Nutritional Profile of Vegetables and Its Significance to Human Health 107Masood Sadiq Butt and Muhammad Tauseef Sultan
6. Bioactive Phytochemicals in Vegetables 125Fereidoon Shahidi, Anoma Chandrasekara, and Ying Zhong
7. Microbiology of Fresh and Processed Vegetables 159Annemarie L. Buchholz, Gordon R. Davidson, and Elliot T. Ryser
Part II Postharvest Technology and Storage Systems
8. Postharvest Handling Systems and Storage of Vegetables 185P. S. Raju, O. P. Chauhan, and A. S. Bawa
9. Postharvest Physiology of Vegetables 199Peter M. A. Toivonen
Part III Processing and Packaging of Vegetables
10. Fresh-Cut Vegetables 221W. Krasaekoopt and B. Bhandari
11. Principles of Vegetable Canning 243Dharmendra K. Mishra and Nirmal K. Sinha
12. Refrigeration and Freezing Preservation of Vegetables 259Kasiviswanathan Muthukumarappan and Brijesh Tiwari
13. Drying of Vegetables: Principles and Dryer Design 279Jasim Ahmed
14. Drying Vegetables: New Technology, Equipment, and Examples 299E. Özgül Evranuz
15. Minimal Processing and Novel Technologies Applied to Vegetables 317Jasim Ahmed and Tanweer Alam
16. Processing of Vegetable Juice and Blends 335James S.B. Wu and S-C Shen
17. Vegetable Fermentation and Pickling 351Nejib Guizani
18. Vegetable Parts, Herbs, and Essential Oils 369Sri Yuliani and Bhesh Bhandari
19. Processing and Computer Technology 387Gokhan Bingol and Y. Onur Devres
20. Packaging for Fresh Vegetables and Vegetable Products 405Melvin A. Pascall
21. Waste Management and Utilization in Vegetable Processing 423Dalbir S. Sogi and Muhammad Siddiq
Part IV Product and Food Plant Safety and HACCP
22. Controlling Food Safety Hazards in the Vegetable Industry—The HACCP Approach 443Luke F. LaBorde
23. Good Agricultural Practices and Good Manufacturing Practices for Vegetable Production 461Elizabeth A. Bihn and Stephen Reiners
24. Microbial Safety of Fresh and Processed Vegetables 483Jaheon Koo
Part V Commodity Processing
25. Asparagus, Broccoli, and Cauliflower: Production, Quality, and Processing 507Paramita Bhattacharjee and Rekha S. Singhal
26. Avocado: Production, Quality, and Major Processed Products 525Tasleem Zafar and Jiwan S. Sidhu
27. Dry Beans: Production, Processing, and Nutrition 545Muhammad Siddiq, Masood S. Butt, and M. Tauseef Sultan
28. Carrots 565B. C. Sarkar and H. K. Sharma
29. Chili, Peppers, and Paprika 581Lillian G. Po
30. Peas, Sweet Corn, and Green Beans 605Muhammad Siddiq and Melvin A. Pascall
31. Garlic and Onion: Production, Biochemistry, and Processing 625Wieslaw Wiczkowski
32. Edible Mushrooms: Production, Processing, and Quality 643Ramasamy Ravi and Muhammad Siddiq
33. Table Olives and Olive Oil: Production, Processing, Composition, and Nutritional Qualities 663Kostas Kiritsakis, Apostolos Kiritsakis, Elena Manousaki-Karacosta, and Fivos Genigeorgis
34. Potatoes: Production, Quality, and Major Processed Products 683Edgar Po and Nirmal K. Sinha
35. Green Leafy Vegetables: Spinach and Lettuce 705Gurbuz Gunes and Esra Dogu
36. Sweetpotatoes 717V. D. Truong, R. Y. Avula, K. Pecota, and C. G. Yencho
37. Tomato Processing, Quality, and Nutrition 739Ali Motamedzadegan and Hoda Shahiri Tabarestani
Index 759