Handbook of Vegetables and Vegetable ProcessingJohn Wiley & Sons, 21 dec 2010 - 788 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:
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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 | |
Product and Food Plant Safety and HACCP | |
Good Agricultural Practices and Good Manufacturing Practices | |
Microbial Safety of Fresh and Processed Vegetables 483 | |
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 | |
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Handbook of Vegetables and Vegetable Processing Nirmal K. Sinha,Y. H. Hui,E. Özgül Evranuz,Muhammad Siddiq,Jasim Ahmed Gedeeltelijke weergave - 2010 |
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