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Material or Process Book or Chapter Title Author or Editor Publication dates

Handbook of Vegetable Preservation and Processing

Edited by: Y. H. Hui , E. Özgül Evranuz , Gökhan Bingöl , Hüseyin Erten , María Eugenia Jaramillo-Flores

Print publication date:  November  2015
Online publication date:  November  2015

Print ISBN: 9781482212280
eBook ISBN: 9781482212297
Adobe ISBN:

10.1201/b19252
 Cite  Marc Record

Book description

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.

New Topics in the Second Edition include:

  • Flavors and sensory perception
  • Waste and by-products
  • Genetic engineering
  • HACCP
  • Traceback
  • Quality assurance

Food processing and agro-industries face the scientific and technical challenges of increasing the production of vegetables. This extensively revised, reorganized, and expanded second edition brings together the expertise of almost 70 scientists and product experts from around the world to give you unparalleled coverage in terms of depth and breadth.

Table of contents

Chapter  1:  Vegetables as Sources of Nutrients and Bioactive Compounds: Health Benefits Download PDF
Chapter  2:  Healthy Dietary Fibers from Plant Food By-Products Download PDF
Chapter  3:  Vegetable Flavors and Sensory Characteristics Download PDF
Chapter  4:  Use of Genetic Engineering: Benefits and Health Concerns Download PDF
Chapter  5:  Important Pests in Vegetable Crops Download PDF
Chapter  6:  Commercially Important Vegetable Crop Diseases Download PDF
Chapter  7:  Thermal Processing: Canning and Aseptic Processing Download PDF
Chapter  8:  Dehydration of Vegetables Download PDF
Chapter  9:  Refrigeration and Frozen Preservation of Vegetables Download PDF
Chapter  10:  Fermentation, Pickling, and Turkish Table Olives Download PDF
Chapter  11:  Novel Thermal and Nonthermal Processing Technologies Download PDF
Chapter  12:  Application of Vacuum Impregnation in Vegetables Download PDF
Chapter  13:  Active and Intelligent Packaging for Fruits and Vegetables Download PDF
Chapter  14:  Additives and Preservatives Download PDF
Chapter  15:  Quality Preservation and Safety of Minimally Processed Vegetables Download PDF
Chapter  16:  Quality Monitoring and Management during Storage and Distribution of Frozen Vegetables Download PDF
Chapter  17:  Strategies for Controlling Major Enzymatic Reactions in Fresh and Processed Vegetables Download PDF
Chapter  18:  Computer and Control Applications in a Vegetable-Processing Plant Download PDF
Chapter  19:  Brassica Vegetables Download PDF
Chapter  20:  Carrot Processing Download PDF
Chapter  21:  Eggplant Download PDF
Chapter  22:  Cultivated Mushrooms: Preservation and Processing Download PDF
Chapter  23:  Greek Table Olives Processing Download PDF
Chapter  24:  Peppers and Spice Capsicum Download PDF
Chapter  25:  Potato and Potato-Processing Technology Download PDF
Chapter  26:  Production and Handling of Tomato with High Nutrition Quality Download PDF
Chapter  27:  Vegetable Seed Sprouts Download PDF
Chapter  28:  Winter Squash and Pumpkins Download PDF
Chapter  29:  Fermented Plant Products from Tropical and Warm Countries Download PDF
Chapter  30:  Fermented Vegetable Juices and Health Attributes Download PDF
Chapter  31:  Fermented Red Beet Juice Download PDF
Chapter  32:  Fresh and Pickled Jalapeño Peppers: Volatile and Nonvolatile Compounds Download PDF
Chapter  33:  Role of Lactic Acid Bacteria in the Fermentation and Biopreservation of Plant-Based Foods Download PDF
Chapter  34:  Pickles and Sauerkraut: Manufacturing Sanitation  Download PDF
Chapter  35:  Science and Technology of Soymilk and Tofu Manufacturing Download PDF
Chapter  36:  Shalgam (Şalgam): A Traditional Turkish Lactic Acid Fermented Beverage Based on Black Carrot Download PDF
Chapter  37:  Quality Assurance in Vegetable Processing: State of the Science in Practice in the 2010s Download PDF
Chapter  38:  U.S. Regulatory Requirements for Sanitation and Safety of Processing Vegetables  Download PDF
Chapter  39:  Good Agricultural and Handling Practices  Download PDF
Chapter  40:  Quality and Safety Aspects of Vegetables Download PDF
prelims Download PDF
Index Download PDF
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