Handbook of Vegetables and Vegetable ProcessingMuhammad Siddiq, Mark A. Uebersax John Wiley & Sons, 23 feb 2018 - 1104 pagina's Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field experts from across the world. It provides contemporary information that brings together current knowledge and practices in the value-chain of vegetables from production through consumption. The book is unique in the sense that it includes coverage of production and postharvest technologies, innovative processing technologies, packaging, and quality management. Handbook of Vegetables and Vegetable Processing, Second Edition covers recent developments in the areas of vegetable breeding and production, postharvest physiology and storage, packaging and shelf life extension, and traditional and novel processing technologies (high-pressure processing, pulse-electric field, membrane separation, and ohmic heating). It also offers in-depth coverage of processing, packaging, and the nutritional quality of vegetables as well as information on a broader spectrum of vegetable production and processing science and technology.
This important book will appeal to anyone studying or involved in food technology, food science, food packaging, applied nutrition, biosystems and agricultural engineering, biotechnology, horticulture, food biochemistry, plant biology, and postharvest physiology. |
Inhoudsopgave
Major Classes of Primary Metabolites | |
Vitamin B Complex | |
Summary | |
Principles and Dryer Design | |
Vegetable Fermentation and Pickling | |
Processing of Vegetable Juices and Blends | |
Chapter 19 | |
Chapter 20 | |
Production Quality and Processing | |
Avocado Production Processing and Nutrition | |
Chapter 22 | |
Secondary Metabolites in Vegetables | |
Application of Genetic Engineering in Vegetable Crops | |
Good Agricultural Practices and Good Manufacturing Practices | |
Chapter 06 | |
Flavor and Sensory Characteristics of Vegetables | |
Chapter 07 | |
Nutritional Profile of Vegetables and Its Significance in Human | |
Bioactive Phytochemicals in Vegetables | |
Chapter 08 | |
Olive Oil Processing Categories Nutritional Benefits | |
Chapter 09 | |
Postharvest Physiology of Vegetables | |
Postharvest Handling Systems and Storage of Vegetables | |
Fresh Vegetables and Vegetable Products Packaging | |
Chapter 11 | |
FreshCut Vegetables | |
Minimal Processing and Novel Technologies Applied to Vegetables | |
Chapter 14 | |
Refrigeration and Freezing Preservation of Vegetables | |
Principles of Vegetable Canning | |
Chapter 16 | |
3 Fatty acid composition of Hass avocado oil from different | |
Production Quality and Processing | |
Chapter 23 | |
5 Selected nutritional values of raw cooked and frozen | |
Dry Beans Processing Quality Evaluation and Nutrition | |
Chapter 24 | |
Carrots Production Processing and Nutritional Quality | |
Chili Peppers and Paprika | |
Production Biochemistry and Processing | |
Spinach and Lettuce | |
Production Processing and Quality | |
Table Olives Production Postharvest Processing and Nutritional | |
Peas Sweet Corn and Green Beans | |
Potato Production Postharvest Quality and Processed Products | |
Tomato Production Processing and Nutrition | |
Okra Eggplant Turnip Asian Radish | |
Vegetable Parts Herbs and Essential Oils | |
Microbiology of Fresh and Processed Vegetables | |
Microbial Safety of Fresh and Processed Vegetables | |
Index | |
Overige edities - Alles bekijken
Handbook of Vegetables and Vegetable Processing Muhammad Siddiq,Mark A. Uebersax Gedeeltelijke weergave - 2018 |
Handbook of Vegetables and Vegetable Processing Muhammad Siddiq,Mark A. Uebersax Geen voorbeeld beschikbaar - 2018 |