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.
Contents
Part 1. Biology, Biochemistry, Nutrition, Microbiology and Genetics.
- 1. Biology and Classification of Vegetables
- 2. Biochemistry of Vegetables: Major Classes of Primary (carbohydrates, amino acids, fatty acids, vitamins and organic acids) and Secondary Metabolites
- 3. Flavor and Sensory Characteristics of Vegetables
- 4. Genetic Engineering of Vegetable Crops
- 5. Nutritional Profile of Vegetables and its significance to Human Health
- 6. Bioactive phytochemicals in vegetables
- 7. Microbiology of Fresh and Processed Vegetables
Part II. Postharvest technology and Storage Systems.
- 8. Postharvest handling systems and storage
- 9. Postharvest Physiology of Vegetables
Part III. Processing and Packaging of Vegetables.
- 10. Fresh cut vegetables
- 11. Principles of Vegetable Canning
- 12. Refrigeration and Freezing Preservation of Vegetables
- 13. Drying of Vegetables: Principles and Dryer Design
- 14. Drying Vegetables: new technology, equipment and examples
- 15. Minimal Processing and Novel Technologies Applied to Vegetables
- 16. Processing of Vegetable Juice and Blends
- 17. Vegetable fermentation and pickling
- 18. Vegetables: Parts, Herbs and Essential Oils
- 19. Processing and Computer Technology
- 20. Packaging for Fresh Vegetables and Vegetable Products
- 21. Waste Management and Utilization in Vegetable Processing
Part IV. Product and Food Plant safety and HACCP.
- 22. Controlling Food Safety Hazards in the Vegetable Industry – The HACCP Approach
- 23. Good Agricultural Practices and Good Manufacturing Practices for Vegetable Production
- 24. Microbial Safety of Fresh and Processed Vegetables
Part V. Commodity Processing.
- 25. Asparagus, Broccoli and Cauliflower: Production, quality and processing
- 26. Avocado: Production, Quality and Major Processed Products
- 27. Dry Beans Production, Processing, and Nutrition
- 28. Carrots
- 29. Chili, Peppers and Paprika
- 30. Peas, Sweet Corn, and Green Beans
- 31. Garlic and Onion: Production, Biochemistry and Processing
- 32. Edible Mushrooms: Production, Processing and Quality
- 33. Table olives and Olive oil: Production, processing, composition and nutritional qualities
- 34. Potatoes: Production and Major Processed Products
- 35. Green Leafy Vegetables: Spinach and Lettuce
- 36. Sweetpotatoes
- 37. Tomato Processing, Quality, and Nutrition
- Index.
Key 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.
About the Authors
- 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.
Book Details
- Hardcover: 788 pages
- Publisher: Wiley-Blackwell; 1 edition (December 21, 2010)
- Language: English
- ISBN-10: 081381541X
- ISBN-13: 978-0813815411
- Product Dimensions: 7.7 x 1.6 x 10 inches
List Price: $315.00