Handbook of Vegetables and Vegetable Processing edited by Nirmal K. Sinha

Handbook of Vegetables and Vegetable Processing is a reference handbook containing the latest developments and advances in vegetables and vegetable processing.

Handbook of Vegetables and Vegetable Processing contains in-depth coverage of new interdisciplinary developments and practices in the field of vegetables emphasizing processing, preservation, packaging, and nutrition and food safety.

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
• Full chapters are devoted to major vegetables describing aspects ranging from chemistry to processing and preservation
• World-renowned experts have contributed to this essential handbook on vegetables and their production, technology, storage, processing, packaging, safety and commercial product development

Contents

Part 1. Biology, Biochemistry, Nutrition, Microbiology and Genetics

1. Biology and Classification of Vegetables
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
3. Flavor and Sensory Characteristics of Vegetables
4. Genetic Engineering of Vegetable Crops
5. Nutritional Profile of Vegetables and its Significance to Human Health
6. Bioactive Phytochemicals in Vegetables
7. Microbiology of Fresh and Processed Vegetables

Part II. Postharvest Technology and Storage Systems

8. Postharvest Handling Systems and Storage
9. Postharvest Physiology of Vegetables

Part III. Processing and Packaging of Vegetables

10. Fresh Cut Vegetables
11. Principles of Vegetable Canning
12. Refrigeration and Freezing Preservation of Vegetables
13. Drying of Vegetables: Principles and Dryer Design
14. Drying Vegetables: New Technology, Equipment and Examples
15. Minimal Processing and Novel Technologies Applied to Vegetables
16. Processing of Vegetable Juice and Blends
17. Vegetable Fermentation and Pickling
18. Vegetables: Parts, Herbs and Essential Oils
19. Processing and Computer Technology
20. Packaging for Fresh Vegetables and Vegetable Products
21. Waste Management and Utilization in Vegetable Processing

Part IV. Product and Food Plant safety and HACCP

22. Controlling Food Safety Hazards in the Vegetable Industry – The HACCP Approach
23. Good Agricultural Practices and Good Manufacturing Practices for Vegetable Production
24. Microbial Safety of Fresh and Processed Vegetables

Part V. Commodity Processing

25. Asparagus, Broccoli and Cauliflower: Production, Quality and Processing
26. Avocado: Production, Quality and Major Processed Products
27. Dry Beans Production, Processing, and Nutrition
28. Carrots
29. Chili, Peppers and Paprika
30. Peas, Sweet Corn, and Green Beans
31. Garlic and Onion: Production, Biochemistry and Processing
32. Edible Mushrooms: Production, Processing and Quality
33. Table olives and Olive oil: Production, Processing, Composition and Nutritional Qualities
34. Potatoes: Production and Major Processed Products
35. Green Leafy Vegetables: Spinach and Lettuce
36. Sweetpotatoes
37. Tomato Processing, Quality, and Nutrition

Index

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