Handbook of Vegetables and Vegetable Processing

✍ Scribed by Nirmal K. Sinha Ph.D, Y. H. Hui Ph.D, E. ?zg?l Evranuz, Muhammad Siddiq, Jasim Ahmed

• Publisher: Wiley-Blackwell
• Year: 2010
• Tongue: English
• Leaves: 788
• Edition: 1
• Category: Library

✦ Synopsis

Vegetables are an important article of commerce both in developed and developing economies. Many studies point to importance of vegetables in our diet. Handbook of Vegetables and Vegetable Processing serves as a reference handbook on vegetables and vegetable processing containing the latest developments and advances in this fast growing field. The book can be considered as a companion to Y. H. Hui’s popular Handbook of Fruits and Fruit Processing (2006). Handbook of Vegetables and Vegetable Processing is contemporary in scope, with in-depth coverage of new interdisciplinary developments and practices in the field of vegetables emphasizing processing, preservation, packaging, and nutrition and food safety. Coverage includes chapters on the biology, horticultural biochemistry, microbiology, nutrient and bioactive properties of vegetables and their significant commercialization by the food industry worldwide. Full chapters are devoted to major vegetables describing aspects ranging from chemistry to processing and preservation. World-renowned editors and authors have contributed to this essential handbook on vegetables and their production, technology, storage, processing, packaging, safety and commercial product development.Special Features:Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive propertiesIn-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologiesEntire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives and textured vegetable proteinsUnparalleled expertise on important topics from more than 50 respected authors

✦ Table of Contents

Handbook of Vegetables
and
Vegetable Processing......Page 5
Contents......Page 7
Preface......Page 11
Contributors......Page 13
Part I. Biology, Biochemistry, Nutrition, Microbiology, and Genetics......Page 17
1. Biology and Classification of Vegetables......Page 19
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......Page 39
3. Flavor and Sensory Characteristics of Vegetables......Page 75
4. Genetic Engineering of Vegetable Crops......Page 99
5. Nutritional Profile of Vegetables and Its Significance to Human Health......Page 123
6. Bioactive Phytochemicals in Vegetables......Page 141
7. Microbiology of Fresh and Processed Vegetables......Page 175
Part II. Postharvest Technology and Storage Systems......Page 199
8. Postharvest Handling Systems and Storage of Vegetables......Page 201
9. Postharvest Physiology of Vegetables......Page 215
Part III. Processing and Packaging of Vegetables......Page 235
10. Fresh-Cut Vegetables......Page 237
11. Principles of Vegetable Canning......Page 259
12. Refrigeration and Freezing Preservation of Vegetables......Page 275
13. Drying of Vegetables: Principles and Dryer Design......Page 295
14. Drying Vegetables: New Technology, Equipment, and Examples......Page 315
15. Minimal Processing and Novel Technologies Applied to Vegetables......Page 333
16. Processing of Vegetable Juice and Blends......Page 351
17. Vegetable Fermentation and Pickling......Page 367
18. Vegetable Parts, Herbs, and Essential Oils......Page 385
19. Processing and Computer Technology......Page 403
20. Packaging for Fresh Vegetables and Vegetable Products......Page 421
21. Waste Management and Utilization in Vegetable Processing......Page 439
Part IV. Product and Food Plant Safety and HACCP......Page 457
22. Controlling Food Safety Hazards in the Vegetable Industry—The HACCP Approach......Page 459
23. Good Agricultural Practices and Good Manufacturing Practices for Vegetable Production......Page 477
24. Microbial Safety of Fresh and Processed Vegetables......Page 499
Part V. Commodity Processing......Page 521
25. Asparagus, Broccoli, and Cauliflower: Production, Quality, and Processing......Page 523
26. Avocado: Production, Quality, and Major Processed Products......Page 541
27. Dry Beans: Production, Processing, and Nutrition......Page 561
28. Carrots......Page 581
29. Chili, Peppers, and Paprika......Page 597
30. Peas, Sweet Corn, and Green Beans......Page 621
31. Garlic and Onion: Production, Biochemistry, and Processing......Page 641
32. Edible Mushrooms: Production, Processing, and Quality......Page 659
33. Table Olives and Olive Oil: Production, Processing, Composition, and......Page 679
34. Potatoes: Production, Quality, and Major Processed Products......Page 699
35. Green Leafy Vegetables: Spinach and Lettuce......Page 721
36. Sweetpotatoes......Page 733
37. Tomato Processing, Quality, and Nutrition......Page 755
Index......Page 775