Handbook of Vegetables and Vegetable Processing

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: 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

Vegetables are an important article of commerce both in developedand developing economies. Many studies point to importance ofvegetables in our diet. Handbook of Vegetables and VegetableProcessing serves as a reference handbook on vegetables andvegetable processing containing the latest developments andadvances in this fast growing field. The book can be considered asa companion to Y. H. Hui's popular Handbook of Fruits andFruit Processing (2006). Handbook of Vegetables andVegetable Processing is contemporary in scope, with in-depthcoverage of new interdisciplinary developments and practices in thefield of vegetables emphasizing processing, preservationpackaging, and nutrition and food safety. Coverage includeschapters on the biology, horticultural biochemistry, microbiologynutrient and bioactive properties of vegetables and theirsignificant commercialization by the food industry worldwide. Fullchapters are devoted to major vegetables describing aspects rangingfrom chemistry to processing and preservation. World-renownededitors and authors have contributed to this essential handbook onvegetables and their production, technology, storage, processingpackaging, safety and commercial product development.Special Features:* Coverage includes biology and classification, physiologybiochemistry, flavor and sensory properties, microbial safety andHACCP principles, nutrient and bioactive properties* In-depth descriptions of key processes including, minimalprocessing, freezing, pasteurization and aseptic processingfermentation, drying, packaging, and application of newtechnologies* Entire chapters devoted to important aspects of over 20 majorcommercial vegetables including avocado, table olives and texturedvegetable proteins* Unparalleled expertise on important topics from more than 50respected authors

Prefacex.List of Contributors.Part 1. Biology, Biochemistry, Nutrition, Microbiology and Genetics.1. Biology and Classification of Vegetables (Theodore J.K. Radovich).2. Biochemistry of Vegetables: Major Classes of Primary (carbohydrates, amino acids, fatty acids, vitamins and organic acids) and Secondary Metabolites (terpenoids, phenolics, alkaloids and sulphur containing compounds) in Vegetables (N. Hounsome and B. Hounsome).3. Flavor and Sensory Characteristics of Vegetables (Peter K.C. Ong and Shao Quan Liu).4. Genetic Engineering of Vegetable Crops (Jiwan S. Sidhu and Sudarshan Chellan).5. Nutritional Profile of Vegetables and its significance to Human Health (Masood Sadiq Butt and Muhammad Tauseef Sultan).6. Bioactive phytochemicals in vegetables (Fereidoon Shahidi, Anoma Chandrasekara and Ying Zhong).7. Microbiology of Fresh and Processed Vegetables (Annemarie L. Buchholz, Gordon R. Davidson and Elliot T. Ryser).Part II. Postharvest technology and Storage Systems.8. Postharvest handling systems and storage (PS Raju, OP Chauhan and AS Bawa).9. Postharvest Physiology of Vegetables (Peter M.A. Toivonen).Part III. Processing and Packaging of Vegetables.10. Fresh cut vegetables (W. Krasaekoopt and B. Bhandari).11. Principles of Vegetable Canning (Dharmendra K. Mishra and Nirmal K. Sinha).12. Refrigeration and Freezing Preservation of Vegetables (Kasiviswanathan Muthukumarappan and Brijesh Tiwari).13. Drying of Vegetables: Principles and Dryer Design (Jasim Ahmed).14. Drying Vegetables: new technology, equipment and examples (E. Özgül Evranuz).15. Minimal Processing and Novel Technologies Applied to Vegetables (Jasim Ahmed and Tanweer Alam).16. Processing of Vegetable Juice and Blends (James Wu and S-C Chen).17. Vegetable fermentation and pickling (Nejib Guizani).18. Vegetables: Parts, Herbs and Essential Oils (Sri Yuliani and Bhesh Bhandari).19. Processing and Computer Technology (Gokhan Bingol and Y. Onur Devres).20. Packaging for Fresh Vegetables and Vegetable Products (Melvin A. Pascall).21. Waste Management and Utilization in Vegetable Processing (Dalbir S. Sogi and Muhammad Siddiq).Part IV. Product and Food Plant safety and HACCP.22. Controlling Food Safety Hazards in the Vegetable Industry - The HACCP Approach (Luke F. LaBorde).23. Good Agricultural Practices and Good Manufacturing Practices for Vegetable Production (Elizabeth A. Bihn and Stephen Reiners).24. Microbial Safety of Fresh and Processed Vegetables (Jaheon Koo).Part V. Commodity Processing.25. Asparagus, Broccoli and Cauliflower: Production, quality and processing (Paramita Bhattacharjee and Rekha S.Singhal).26. Avocado: Production, Quality and Major Processed Products (Tasleem Zafar and Jiwan S. Sidhu).27. Dry Beans?Production, Processing, and Nutrition(Muhammad Siddiq, Masood Sadiq Butt, and Muhammad Tauseef Sultan).28. Carrots (B.C. Sarkar and H. K. Sharma).29. Chili, Peppers and Paprika (Lillian G. Po).30. Peas, Sweet Corn, and Green Beans (Muhammad Siddiq and Melvin A. Pascall).31. Garlic and Onion: Production, Biochemistry and Processing (Wieslaw Wiczkowski).32. Edible Mushrooms: Production, Processing and Quality (Ramasamy Ravi and Muhammad Siddiq).33. Table olives and Olive oil: Production, processing, composition and nutritional qualities (Kostas Kiritsakis, Apostolos (Paul) Kiritsakis, Elena Manousaki-Karacosta, and Fivos Genigeorgis).34. Potatoes: Production and Major Processed Products (Edgar Po and Nirmal K Sinha).35. Green Leafy Vegetables: Spinach and Lettuce (Gurbuz Gunes and Esra Dogu).36. Sweetpotatoes (V. D. Truong, R. Y. Avula, K. Pecota and C. G. Yencho).37. Tomato Processing, Quality, and Nutrition (Ali Motamedzadegan and Hoda Shahiri Tabarestani).Index.