Major Vegetable Processing Handbook
from C.H.I.P.S.

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


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

  1. Postharvest Handling Systems and Storage
  2. Postharvest Physiology of Vegetables

Part III. Processing and Packaging of Vegetables

  1. Fresh Cut Vegetables
  2. Principles of Vegetable Canning
  3. Refrigeration and Freezing Preservation of Vegetables
  4. Drying of Vegetables: Principles and Dryer Design
  5. Drying Vegetables: New Technology, Equipment and Examples
  6. Minimal Processing and Novel Technologies Applied to Vegetables
  7. Processing of Vegetable Juice and Blends
  8. Vegetable Fermentation and Pickling
  9. Vegetables: Parts, Herbs and Essential Oils
  10. Processing and Computer Technology
  11. Packaging for Fresh Vegetables and Vegetable Products
  12. Waste Management and Utilization in Vegetable Processing

Part IV. Product and Food Plant safety and HACCP

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

Part V. Commodity Processing

  1. Asparagus, Broccoli and Cauliflower: Production, Quality and Processing
  2. Avocado: Production, Quality and Major Processed Products
  3. Dry Beans Production, Processing, and Nutrition
  4. Carrots
  5. Chili, Peppers and Paprika
  6. Peas, Sweet Corn, and Green Beans
  7. Garlic and Onion: Production, Biochemistry and Processing
  8. Edible Mushrooms: Production, Processing and Quality
  9. Table olives and Olive oil: Production, Processing, Composition and Nutritional Qualities
  10. Potatoes: Production and Major Processed Products
  11. Green Leafy Vegetables: Spinach and Lettuce
  12. Sweetpotatoes
  13. Tomato Processing, Quality, and Nutrition


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Handbook of Vegetables and Vegetable Processing edited by Nirmal K. Sinha
2010 • 788 pages • $298.95 + shipping
Texas residents please add 6.75 % sales tax

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