Details

Handbook of Vegetables and Vegetable Processing


Handbook of Vegetables and Vegetable Processing


2. Aufl.

von: Muhammad Siddiq, Mark A. Uebersax

354,99 €

Verlag: Wiley-Blackwell
Format: PDF
Veröffentl.: 14.02.2018
ISBN/EAN: 9781119098959
Sprache: englisch
Anzahl Seiten: 1104

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Beschreibungen

<p><i>Handbook of Vegetables and Vegetable Processing, Second Edition</i> 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.</p> <p><i>Handbook of Vegetables and Vegetable Processing, Second Edition</i> 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.</p> <ul> <li>Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties</li> <li>In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies</li> <li>Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives, and textured vegetable proteins</li> </ul> <p>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.</p>
<p>List of Contributors vii</p> <p>Preface xi</p> <p>1 Biology and Classification of Vegetables 1<br /><i>Theodore J. K. Radovich</i></p> <p>2 Biochemistry of Vegetables: Major Classes of Primary Metabolites (Carbohydrates, Amino Acids, Vitamins, Organic Acids, and Fatty Acids) 25<br /><i>N. Hounsome, B. Hounsome, and M. G. Lobo</i></p> <p>3 Biochemistry of Vegetables: Secondary Metabolites in Vegetables —Terpenoids, Phenolics, Alkaloids, and Sulfur?]Containing Compounds 47<br /><i>M. G. Lobo, N. Hounsome, and B. Hounsome</i></p> <p>4 Application of Genetic Engineering in Vegetable Crops 83<br /><i>Jiwan S. Sidhu and Sudarshan Chellan</i></p> <p>5 Good Agricultural Practices and Good Manufacturing Practices for Vegetable Production 109<br /><i>Elizabeth A. Bihn and Stephen Reiners</i></p> <p>6 Flavor and Sensory Characteristics of Vegetables 135<br /><i>Peter K. C. Ong and Shao Quan Liu</i></p> <p>7 Nutritional Profile of Vegetables and Its Significance in Human Health 157<br /><i>Masood Sadiq Butt and M. Tauseef Sultan</i></p> <p>8 Bioactive Phytochemicals in Vegetables 181<br /><i>Fereidoon Shahidi, Anoma Chandrasekara, and Ying Zhong</i></p> <p>9 Postharvest Physiology of Vegetables 223<br /><i>David A. Brummell and Peter M. A. Toivonen</i></p> <p>10 Postharvest Handling Systems and Storage of Vegetables 247<br /><i>P. S. Raju, O. P. Chauhan, and A. S. Bawa</i></p> <p>11 Fresh Vegetables and Vegetable Products Packaging 265<br /><i>Melvin A. Pascall and Farihah Siddiq</i></p> <p>12 Fresh?]Cut Vegetables 287<br /><i>W. Krasaekoopt and Bhesh Bhandari</i></p> <p>13 Minimal Processing and Novel Technologies Applied to Vegetables 317<br /><i>Jasim Ahmed</i></p> <p>14 Refrigeration and Freezing Preservation of Vegetables 341<br /><i>Kasiviswanathan Muthukumarappan, Brijesh Tiwari, and Gabriela John Swamy</i></p> <p>15 Principles of Vegetable Canning 365<br /><i>Dharmendra K. Mishra and Nirmal K. Sinha</i></p> <p>16 Drying of Vegetables: Principles and Dryer Design 381<br /><i>Jasim Ahmed</i></p> <p>17 Vegetable Fermentation and Pickling 407<br /><i>Sami Ghnimi and Nejib Guizani</i></p> <p>18 Processing of Vegetable Juices and Blends 429<br /><i>S. C. Shen and James S. B. Wu</i></p> <p>19 Processing and Computer Technology 451<br /><i>Gokhan Bingol and Y. Onur Devres</i></p> <p>20 Waste Management and Utilization in Vegetable Processing 473<br /><i>Dalbir S. Sogi and Muhammad Siddiq</i></p> <p>List of Contributors vii</p> <p>Preface xi</p> <p>21 Asparagus: Production, Quality, and Processing 493<br /><i>Paramita Bhattacharjee and Rekha S. Singhal</i></p> <p>22 Avocado Production, Processing, and Nutrition 509<br /><i>Tasleem Zafar and Jiwan S. Sidhu</i></p> <p>23 Broccoli and Cauliflower: Production, Quality, and Processing 535<br /><i>Paramita Bhattacharjee and Rekha S. Singhal</i></p> <p>24 Dry Beans Processing, Quality Evaluation, and Nutrition 559<br /><i>Luke R. Howard, Brittany L. White, Mark A. Uebersax, and Muhammad Siddiq</i></p> <p>25 Carrots Production, Processing, and Nutritional Quality 589<br /><i>H. K. Sharma</i></p> <p>26 Cassava Production, Processing and Nutrition 609<br /><i>Jose Jackson and Linley Chiwona</i><i>?]</i><i>Karltun</i></p> <p>27 Chili, Peppers, and Paprika 633<br /><i>Lillian G. Po, Muhammad Siddiq, and Tayyab Shahzad</i></p> <p>28 Garlic and Onion: Production, Biochemistry, and Processing 661<br /><i>Wieslaw Wiczkowski</i></p> <p>29 Green Leafy Vegetables: Spinach and Lettuce 683<br /><i>Gurbuz Gunes and Esra Dogu</i><i>?]</i><i>Baykut</i></p> <p>30 Edible Mushrooms: Production, Processing, and Quality 701<br /><i>Muhammad Siddiq, Ramasamy Ravi, and Abdul Sami</i></p> <p>31 Table Olives Production, Postharvest Processing, and Nutritional Qualities 727<br /><i>Evangelos Evangelou, Kostas Kiritsakis, Nikos Sakellaropoulos, and Apostolos Kiritsakis</i></p> <p>32 Olive Oil Processing, Categories, Nutritional Benefits, and Byproducts 745<br /><i>Kostas Kiritsakis, Evangelos Evangelou, Nikos Sakellaropoulos, and Apostolos Kiritsakis</i></p> <p>33 Peas, Sweet Corn, and Green Beans 761<br /><i>Muhammad Siddiq and Melvin A. Pascall</i></p> <p>34 Potato Production, Postharvest Quality, and Processed Products 785<br /><i>Edgar Po, Nirmal K. Sinha, and Sadia Naeem</i></p> <p>35 Sweetpotato Production, Processing, and Nutritional Quality 811<br /><i>V. D. Truong, R. Y. Avula, K. V. Pecota, and G. C. Yencho</i></p> <p>36 Tomato Production, Processing, and Nutrition 839<br /><i>Ali Motamedzadegan and Hoda Shahiri Tabarestani</i></p> <p>37 Selected Other Vegetables: Okra, Eggplant, Turnip, Asian Radish, Bitter Gourd, and Kohlrabi 863<br /><i>Masood Sadiq Butt, M. Tauseef Sultan, and M. G. Lobo</i></p> <p>38 Vegetable Parts, Herbs, and Essential Oils 889<br /><i>Sri Yuliani, Bhesh Bhandari, and Fatima Sultana</i></p> <p>39 Microbiology of Fresh and Processed Vegetables 915<br /><i>Haley Smolinski and Elliot T. Ryser</i></p> <p>40 Microbial Safety of Fresh and Processed Vegetables 941<br /><i>Jaheon Koo</i></p> <p>41 HACCP and HACCP?]Based Programs for Controlling Food Safety Hazards in the Vegetable Industry 969<br /><i>Luke F. LaBorde</i></p> <p>42 Halal and Kosher Regulations for Processing and Marketing of Vegetables 989<br /><i>Ali Motamedzadegan, Saeedeh Ebdali, and Joe M. Regenstein</i></p> <p>Index 1003</p>
<p> <strong>Muhammad Siddiq, PhD</strong> is Associate Professor in the Department of Food Science and Human Nutrition, Michigan State University, East Lansing, USA. <p> <strong>Mark A. Uebersax, PhD</strong> is Professor Emeritus in the Department of Food Science and Human Nutrition, Michigan State University, East Lansing, USA.
<p> <em>Handbook of Vegetables and Vegetable Processing,</em> 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. <p> <em>Handbook of Vegetables and Vegetable Processing,</em> 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. <ul> <li>Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties</li> <li>In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies</li> <li>Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives, and textured vegetable proteins</li> </ul> <br> <p> 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.

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