Handbook of Vegetables and Vegetable Processing

ISBN-13: 9781119098928 / Angielski / Twarda / 2018 / 1104 str.

Y. H. Hui

Opis

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.

Spis treści

List of Contributors vii

Preface xi

1 Biology and Classification of Vegetables 1
Theodore J. K. Radovich

2 Biochemistry of Vegetables: Major Classes of Primary Metabolites (Carbohydrates, Amino Acids, Vitamins, Organic Acids, and Fatty Acids) 25
N. Hounsome, B. Hounsome, and M. G. Lobo

3 Biochemistry of Vegetables: Secondary Metabolites in Vegetables Terpenoids, Phenolics, Alkaloids, and Sulfur ]Containing Compounds 47
M. G. Lobo, N. Hounsome, and B. Hounsome

4 Application of Genetic Engineering in Vegetable Crops 83
Jiwan S. Sidhu and Sudarshan Chellan

5 Good Agricultural Practices and Good Manufacturing Practices for Vegetable Production 109
Elizabeth A. Bihn and Stephen Reiners

6 Flavor and Sensory Characteristics of Vegetables 135
Peter K. C. Ong and Shao Quan Liu

7 Nutritional Profile of Vegetables and Its Significance in Human Health 157
Masood Sadiq Butt and M. Tauseef Sultan

8 Bioactive Phytochemicals in Vegetables 181
Fereidoon Shahidi, Anoma Chandrasekara, and Ying Zhong

9 Postharvest Physiology of Vegetables 223
David A. Brummell and Peter M. A. Toivonen

10 Postharvest Handling Systems and Storage of Vegetables 247
P. S. Raju, O. P. Chauhan, and A. S. Bawa

11 Fresh Vegetables and Vegetable Products Packaging 265
Melvin A. Pascall and Farihah Siddiq

12 Fresh ]Cut Vegetables 287
W. Krasaekoopt and Bhesh Bhandari

13 Minimal Processing and Novel Technologies Applied to Vegetables 317
Jasim Ahmed

14 Refrigeration and Freezing Preservation of Vegetables 341
Kasiviswanathan Muthukumarappan, Brijesh Tiwari, and Gabriela John Swamy

15 Principles of Vegetable Canning 365
Dharmendra K. Mishra and Nirmal K. Sinha

16 Drying of Vegetables: Principles and Dryer Design 381
Jasim Ahmed

17 Vegetable Fermentation and Pickling 407
Sami Ghnimi and Nejib Guizani

18 Processing of Vegetable Juices and Blends 429
S. C. Shen and James S. B. Wu

19 Processing and Computer Technology 451
Gokhan Bingol and Y. Onur Devres

20 Waste Management and Utilization in Vegetable Processing 473
Dalbir S. Sogi and Muhammad Siddiq

List of Contributors vii

Preface xi

21 Asparagus: Production, Quality, and Processing 493
Paramita Bhattacharjee and Rekha S. Singhal

22 Avocado Production, Processing, and Nutrition 509
Tasleem Zafar and Jiwan S. Sidhu

23 Broccoli and Cauliflower: Production, Quality, and Processing 535
Paramita Bhattacharjee and Rekha S. Singhal

24 Dry Beans Processing, Quality Evaluation, and Nutrition 559
Luke R. Howard, Brittany L. White, Mark A. Uebersax, and Muhammad Siddiq

25 Carrots Production, Processing, and Nutritional Quality 589
H. K. Sharma

26 Cassava Production, Processing and Nutrition 609
Jose Jackson and Linley Chiwona ]Karltun

27 Chili, Peppers, and Paprika 633
Lillian G. Po, Muhammad Siddiq, and Tayyab Shahzad

28 Garlic and Onion: Production, Biochemistry, and Processing 661
Wieslaw Wiczkowski

29 Green Leafy Vegetables: Spinach and Lettuce 683
Gurbuz Gunes and Esra Dogu ]Baykut

30 Edible Mushrooms: Production, Processing, and Quality 701
Muhammad Siddiq, Ramasamy Ravi, and Abdul Sami

31 Table Olives Production, Postharvest Processing, and Nutritional Qualities 727
Evangelos Evangelou, Kostas Kiritsakis, Nikos Sakellaropoulos, and Apostolos Kiritsakis

32 Olive Oil Processing, Categories, Nutritional Benefits, and Byproducts 745
Kostas Kiritsakis, Evangelos Evangelou, Nikos Sakellaropoulos, and Apostolos Kiritsakis

33 Peas, Sweet Corn, and Green Beans 761
Muhammad Siddiq and Melvin A. Pascall

34 Potato Production, Postharvest Quality, and Processed Products 785
Edgar Po, Nirmal K. Sinha, and Sadia Naeem

35 Sweetpotato Production, Processing, and Nutritional Quality 811
V. D. Truong, R. Y. Avula, K. V. Pecota, and G. C. Yencho

36 Tomato Production, Processing, and Nutrition 839
Ali Motamedzadegan and Hoda Shahiri Tabarestani

37 Selected Other Vegetables: Okra, Eggplant, Turnip, Asian Radish, Bitter Gourd, and Kohlrabi 863
Masood Sadiq Butt, M. Tauseef Sultan, and M. G. Lobo

38 Vegetable Parts, Herbs, and Essential Oils 889
Sri Yuliani, Bhesh Bhandari, and Fatima Sultana

39 Microbiology of Fresh and Processed Vegetables 915
Haley Smolinski and Elliot T. Ryser

40 Microbial Safety of Fresh and Processed Vegetables 941
Jaheon Koo

41 HACCP and HACCP ]Based Programs for Controlling Food Safety Hazards in the Vegetable Industry 969
Luke F. LaBorde

42 Halal and Kosher Regulations for Processing and Marketing of Vegetables 989
Ali Motamedzadegan, Saeedeh Ebdali, and Joe M. Regenstein

Index 1003

O autorze

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.

Blurb

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.