Handbook of Vegetables and Vegetable Processing

Voorkant
John Wiley & Sons, 19 nov. 2010 - 776 pagina's
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 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
 

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Inhoudsopgave

Contents
Biology Biochemistry Nutrition Microbiology and Genetics
Major Classes of Primary Carbohydrates
Flavor and Sensory Characteristics of Vegetables 59
Genetic Engineering of Vegetable Crops 83
Nutritional Profile of Vegetables and Its Significance to Human Health 107
Bioactive Phytochemicals in Vegetables 125
Microbiology of Fresh and Processed Vegetables 159
Waste Management and Utilization in Vegetable Processing 423
Approach 443
Good Agricultural Practices and Good Manufacturing Practices
Microbial Safety of Fresh and Processed Vegetables 483
PartV Commodity Processing
Production Quality and Major Processed Products 525
Production Processing and Nutrition 545
Carrots 565

Postharvest Technology and Storage Systems
Postharvest Physiology of Vegetables 199
Principles of Vegetable Canning 243
Refrigeration and Freezing Preservation of Vegetables 259
Principles and Dryer Design 279
New Technology Equipment and Examples 299
Minimal Processing and Novel Technologies Applied to Vegetables 317
Processing of Vegetable Juice and Blends 335
Vegetable Fermentation and Pickling 351
Vegetable Parts Herbs and Essential Oils 369
Processing and Computer Technology 387
Packaging for Fresh Vegetables and Vegetable Products 405
Chili Peppers and Paprika 581
Peas Sweet Corn and Green Beans 605
Production Biochemistry and Processing 625
Production Processing and Quality 643
Production Processing Composition
Production Quality and Major Processed Products 683
Spinach and Lettuce 705
Sweetpotatoes 717
Tomato Processing Quality and Nutrition 739
Index 759
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Over de auteur (2010)

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.

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