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
Table of Contents:
Preface ix
Contributors xi
Part I Biology, Biochemistry, Nutrition, Microbiology, and Genetics
1. Biology and Classification of Vegetables 3
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 Sulfur-Containing Compounds) in Vegetables 23
N. Hounsome and B. Hounsome
3. Flavor and Sensory Characteristics of Vegetables 59
Peter K. C. Ong and Shao Quan Liu
4. Genetic Engineering of Vegetable Crops 83
Jiwan S. Sidhu and Sudarshan Chellan
5. Nutritional Profile of Vegetables and Its Significance to Human Health 107
Masood Sadiq Butt and Muhammad Tauseef Sultan
6. Bioactive Phytochemicals in Vegetables 125
Fereidoon Shahidi, Anoma Chandrasekara, and Ying Zhong
7. Microbiology of Fresh and Processed Vegetables 159
Annemarie L. Buchholz, Gordon R. Davidson, and Elliot T. Ryser
Part II Postharvest Technology and Storage Systems
8. Postharvest Handling Systems and Storage of Vegetables 185
P. S. Raju, O. P. Chauhan, and A. S. Bawa
9. Postharvest Physiology of Vegetables 199
Peter M. A. Toivonen
Part III Processing and Packaging of Vegetables
10. Fresh-Cut Vegetables 221
W. Krasaekoopt and B. Bhandari
11. Principles of Vegetable Canning 243
Dharmendra K. Mishra and Nirmal K. Sinha
12. Refrigeration and Freezing Preservation of Vegetables 259
Kasiviswanathan Muthukumarappan and Brijesh Tiwari
13. Drying of Vegetables: Principles and Dryer Design 279
Jasim Ahmed
14. Drying Vegetables: New Technology, Equipment, and Examples 299
E. Özgül Evranuz
15. Minimal Processing and Novel Technologies Applied to Vegetables 317
Jasim Ahmed and Tanweer Alam
16. Processing of Vegetable Juice and Blends 335
James S.B. Wu and S-C Shen
17. Vegetable Fermentation and Pickling 351
Nejib Guizani
18. Vegetable Parts, Herbs, and Essential Oils 369
Sri Yuliani and Bhesh Bhandari
19. Processing and Computer Technology 387
Gokhan Bingol and Y. Onur Devres
20. Packaging for Fresh Vegetables and Vegetable Products 405
Melvin A. Pascall
21. Waste Management and Utilization in Vegetable Processing 423
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 443
Luke F. LaBorde
23. Good Agricultural Practices and Good Manufacturing Practices for Vegetable Production 461
Elizabeth A. Bihn and Stephen Reiners
24. Microbial Safety of Fresh and Processed Vegetables 483
Jaheon Koo
Part V Commodity Processing
25. Asparagus, Broccoli, and Cauliflower: Production, Quality, and Processing 507
Paramita Bhattacharjee and Rekha S. Singhal
26. Avocado: Production, Quality, and Major Processed Products 525
Tasleem Zafar and Jiwan S. Sidhu
27. Dry Beans: Production, Processing, and Nutrition 545
Muhammad Siddiq, Masood S. Butt, and M. Tauseef Sultan
28. Carrots 565
B. C. Sarkar and H. K. Sharma
29. Chili, Peppers, and Paprika 581
Lillian G. Po
30. Peas, Sweet Corn, and Green Beans 605
Muhammad Siddiq and Melvin A. Pascall
31. Garlic and Onion: Production, Biochemistry, and Processing 625
Wieslaw Wiczkowski
32. Edible Mushrooms: Production, Processing, and Quality 643
Ramasamy Ravi and Muhammad Siddiq
33. Table Olives and Olive Oil: Production, Processing, Composition, and Nutritional Qualities 663
Kostas Kiritsakis, Apostolos Kiritsakis, Elena Manousaki-Karacosta, and Fivos Genigeorgis
34. Potatoes: Production, Quality, and Major Processed Products 683
Edgar Po and Nirmal K. Sinha
35. Green Leafy Vegetables: Spinach and Lettuce 705
Gurbuz Gunes and Esra Dogu
36. Sweetpotatoes 717
V. D. Truong, R. Y. Avula, K. Pecota, and C. G. Yencho
37. Tomato Processing, Quality, and Nutrition 739
Ali Motamedzadegan and Hoda Shahiri Tabarestani
Index 759
