Details

Handbook of Vegetables and Vegetable Processing


Handbook of Vegetables and Vegetable Processing


2. Aufl.

von: Muhammad Siddiq, Mark A. Uebersax

305,99 €

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

DRM-geschütztes eBook, Sie benötigen z.B. Adobe Digital Editions und eine Adobe ID zum Lesen.

Beschreibungen

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