Handbook of vegetable preservation and processing 2nd Edition by Y H Hui, E Özgül Evranuz ISBN 9781482212297, 1482212293

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Product details:

ISBN 10:   1482212293

ISBN 13: 9781482212297

Author: Y. H. Hui, E. Özgül Evranuz

 The second edition of a bestseller, Handbook of Vegetable Preservation and Processing compiles the latest developments and advances in the science and technology of processing and preservation of vegetables and vegetable products. It includes coverage of topics not found in similar books, such as nutritive and bioactive compounds of vegetables; vegetable flavors and sensory properties; genetic engineering; vegetable pests and diseases; active and intelligent packaging; additives and preservatives; quality preservation and/or improvement; computer and control applications; specialties like winter squash and pumpkin, seed sprouts and shalgam; GAP and food safety, among others.

Table of contents: 

1. Vegetables as Sources of Nutrients and Bioactive Compounds: Health Benefits

2. Healthy Dietary Fibers from Plant Food By-Products

3. Vegetable Flavors and Sensory Characteristics

4. Use of Genetic Engineering: Benefits and Health Concerns

5. Important Pests in Vegetable Crops

6. Commercially Important Vegetable Crop Diseases

7. Thermal Processing: Canning and Aseptic Processing

8. Dehydration of Vegetables

9. Refrigeration and Frozen Preservation of Vegetables

10. Fermentation, Pickling, and Turkish Table Olives

11. Novel Thermal and Nonthermal Processing Technologies

12. Application of Vacuum Impregnation in Vegetables

13. Active and Intelligent Packaging for Fruits and Vegetables

14. Additives and Preservatives

15. Quality Preservation and Safety of Minimally Processed Vegetables

16. Quality Monitoring and Management during Storage and Distribution of Frozen Vegetables

17. Strategies for Controlling Major Enzymatic Reactions in Fresh and Processed Vegetables

18. Computer and Control Applications in a Vegetable-Processing Plant

19. Brassica Vegetables

20. Carrot Processing

21. Eggplant

22. Cultivated Mushrooms: Preservation and Processing

23. Greek Table Olives Processing

24. Peppers and Spice Capsicum

25. Potato and Potato-Processing Technology

26. Production and Handling of Tomato with High Nutrition Quality

27. Vegetable Seed Sprouts

28. Winter Squash and Pumpkins

29. Fermented Plant Products from Tropical and Warm Countries

30. Fermented Vegetable Juices and Health Attributes

31. Fermented Red Beet Juice

32. Fresh and Pickled Jalapeño Peppers: Volatile and Nonvolatile Compounds

33. Role of Lactic Acid Bacteria in the Fermentation and Biopreservation of Plant-Based Foods

34. Pickles and Sauerkraut: Manufacturing Sanitation

35. Science and Technology of Soymilk and Tofu Manufacturing

36. Shalgam (Şalgam): A Traditional Turkish Lactic Acid Fermented Beverage Based on Black Carrot

37. Quality Assurance in Vegetable Processing: State of the Science in Practice in the 2010s

38. U.S. Regulatory Requirements for Sanitation and Safety of Processing Vegetables

39. Good Agricultural and Handling Practices

40. Quality and Safety Aspects of Vegetables

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Tags: Y H Hui, E Özgül Evranuz, Handbook, vegetable preservation, processing