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.
Table of Contents:
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
