Handbook of Vegetables and Vegetable Processing
December 2010, Wiley-Blackwell
- 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
List of Contributors.
Part 1. Biology, Biochemistry, Nutrition, Microbiology and Genetics.
1. Biology and Classification of Vegetables (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 sulphur containing compounds) in Vegetables (N. Hounsome and B. Hounsome).
3. Flavor and Sensory Characteristics of Vegetables (Peter K.C. Ong and Shao Quan Liu).
4. Genetic Engineering of Vegetable Crops (Jiwan S. Sidhu and Sudarshan Chellan).
5. Nutritional Profile of Vegetables and its significance to Human Health (Masood Sadiq Butt and Muhammad Tauseef Sultan).
6. Bioactive phytochemicals in vegetables (Fereidoon Shahidi, Anoma Chandrasekara and Ying Zhong).
7. Microbiology of Fresh and Processed Vegetables (Annemarie L. Buchholz, Gordon R. Davidson and Elliot T. Ryser).
Part II. Postharvest technology and Storage Systems.
8. Postharvest handling systems and storage (PS Raju, OP Chauhan and AS Bawa).
9. Postharvest Physiology of Vegetables (Peter M.A. Toivonen).
Part III. Processing and Packaging of Vegetables.
10. Fresh cut vegetables (W. Krasaekoopt and B. Bhandari).
11. Principles of Vegetable Canning (Dharmendra K. Mishra and Nirmal K. Sinha).
12. Refrigeration and Freezing Preservation of Vegetables (Kasiviswanathan Muthukumarappan and Brijesh Tiwari).
13. Drying of Vegetables: Principles and Dryer Design (Jasim Ahmed).
14. Drying Vegetables: new technology, equipment and examples (E. Özgül Evranuz).
15. Minimal Processing and Novel Technologies Applied to Vegetables (Jasim Ahmed and Tanweer Alam).
16. Processing of Vegetable Juice and Blends (James Wu and S-C Chen).
17. Vegetable fermentation and pickling (Nejib Guizani).
18. Vegetables: Parts, Herbs and Essential Oils (Sri Yuliani and Bhesh Bhandari).
19. Processing and Computer Technology (Gokhan Bingol and Y. Onur Devres).
20. Packaging for Fresh Vegetables and Vegetable Products (Melvin A. Pascall).
21. Waste Management and Utilization in Vegetable Processing (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 (Luke F. LaBorde).
23. Good Agricultural Practices and Good Manufacturing Practices for Vegetable Production (Elizabeth A. Bihn and Stephen Reiners).
24. Microbial Safety of Fresh and Processed Vegetables (Jaheon Koo).
Part V. Commodity Processing.
25. Asparagus, Broccoli and Cauliflower: Production, quality and processing (Paramita Bhattacharjee and Rekha S.Singhal).
26. Avocado: Production, Quality and Major Processed Products (Tasleem Zafar and Jiwan S. Sidhu).
27. Dry Beans Production, Processing, and Nutrition (Muhammad Siddiq, Masood Sadiq Butt, and Muhammad Tauseef Sultan).
28. Carrots (B.C. Sarkar and H. K. Sharma).
29. Chili, Peppers and Paprika (Lillian G. Po).
30. Peas, Sweet Corn, and Green Beans (Muhammad Siddiq and Melvin A. Pascall).
31. Garlic and Onion: Production, Biochemistry and Processing (Wieslaw Wiczkowski).
32. Edible Mushrooms: Production, Processing and Quality (Ramasamy Ravi and Muhammad Siddiq).
33. Table olives and Olive oil: Production, processing, composition and nutritional qualities (Kostas Kiritsakis, Apostolos (Paul) Kiritsakis, Elena Manousaki-Karacosta, and Fivos Genigeorgis).
34. Potatoes: Production and Major Processed Products (Edgar Po and Nirmal K Sinha).
35. Green Leafy Vegetables: Spinach and Lettuce (Gurbuz Gunes and Esra Dogu).
36. Sweetpotatoes (V. D. Truong, R. Y. Avula, K. Pecota and C. G. Yencho).
37. Tomato Processing, Quality, and Nutrition (Ali Motamedzadegan and Hoda Shahiri Tabarestani).
Y. H. Hui, Ph.D., West Sacramento, CA, USA., is a consultant to food industry and served as author or editor of numerous books in food science, technology, engineering, and law.
E. Özgül Evranuz, Ph.D. is Professor of Food process engineering at Istanbul Technical University, Istanbul, Turkey. Dr. Evranuz has several publications in the field.
Muhammad Siddiq, Ph.D. is Associate professor in the Department of Food Science & Human Nutrition Michigan State University, USA. Dr. Siddiq has published extensively in the field.
Jasim Ahmed, Ph.D. is Director, Biopolymer and Nano-packaging at Polymer Source Inc., Montreal, Canada. Dr. Ahmed has served as author or editor of several food processing publications.