Handbook of Vegetables and Vegetable Processing

Vegetables are an important article of commerce both in developed and developing economies. Many studies point to importance of vegetables in our diet. Handbook of Vegetables and Vegetable Processing serves as a reference handbook on vegetables and vegetable processing containing the latest developments and advances in this fast growing field. The book can be considered as a companion to Y. H. Hui's popular Handbook of Fruits and Fruit Processing (2006). Handbook of Vegetables and Vegetable Processing is contemporary in scope, with in-depth coverage of new interdisciplinary developments and practices in the field of vegetables emphasizing processing, preservation, packaging, and nutrition and food safety. Coverage includes chapters on the biology, horticultural biochemistry, microbiology, nutrient and bioactive properties of vegetables and their significant commercialization by the food industry worldwide. Full chapters are devoted to major vegetables describing aspects ranging from chemistry to processing and preservation. World-renowned editors and authors have contributed to this essential handbook on vegetables and their production, technology, storage, processing, packaging, safety and commercial product development. 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 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 Handbook of Vegetables and Vegetable Processing......Page 5 Contents......Page 7 Preface......Page 11 Contributors......Page 13 Part I. Biology, Biochemistry, Nutrition, Microbiology, and Genetics......Page 17 1. Biology and Classification of Vegetables......Page 19 2. Biochemistry of Vegetables: Major Classes of Primary (Carbohydrates, Amino Acids, Fatty Acids, Vitamins, and Organic Acids) and Secondary Metabolites (Terpenoids, Phenolics, Alkaloids, and Sulfur-Containing Compounds) in Vegetables......Page 39 3. Flavor and Sensory Characteristics of Vegetables......Page 75 4. Genetic Engineering of Vegetable Crops......Page 99 5. Nutritional Profile of Vegetables and Its Significance to Human Health......Page 123 6. Bioactive Phytochemicals in Vegetables......Page 141 7. Microbiology of Fresh and Processed Vegetables......Page 175 Part II. Postharvest Technology and Storage Systems......Page 199 8. Postharvest Handling Systems and Storage of Vegetables......Page 201 9. Postharvest Physiology of Vegetables......Page 215 Part III. Processing and Packaging of Vegetables......Page 235 10. Fresh-Cut Vegetables......Page 237 11. Principles of Vegetable Canning......Page 259 12. Refrigeration and Freezing Preservation of Vegetables......Page 275 13. Drying of Vegetables: Principles and Dryer Design......Page 295 14. Drying Vegetables: New Technology, Equipment, and Examples......Page 315 15. Minimal Processing and Novel Technologies Applied to Vegetables......Page 333 16. Processing of Vegetable Juice and Blends......Page 351 17. Vegetable Fermentation and Pickling......Page 367 18. Vegetable Parts, Herbs, and Essential Oils......Page 385 19. Processing and Computer Technology......Page 403 20. Packaging for Fresh Vegetables and Vegetable Products......Page 421 21. Waste Management and Utilization in Vegetable Processing......Page 439 Part IV. Product and Food Plant Safety and HACCP......Page 457 22. Controlling Food Safety Hazards in the Vegetable Industry—The HACCP Approach......Page 459 23. Good Agricultural Practices and Good Manufacturing Practices for Vegetable Production......Page 477 24. Microbial Safety of Fresh and Processed Vegetables......Page 499 Part V. Commodity Processing......Page 521 25. Asparagus, Broccoli, and Cauliflower: Production, Quality, and Processing......Page 523 26. Avocado: Production, Quality, and Major Processed Products......Page 541 27. Dry Beans: Production, Processing, and Nutrition......Page 561 28. Carrots......Page 581 29. Chili, Peppers, and Paprika......Page 597 30. Peas, Sweet Corn, and Green Beans......Page 621 31. Garlic and Onion: Production, Biochemistry, and Processing......Page 641 32. Edible Mushrooms: Production, Processing, and Quality......Page 659 33. Table Olives and Olive Oil: Production, Processing, Composition, and......Page 679 34. Potatoes: Production, Quality, and Major Processed Products......Page 699 35. Green Leafy Vegetables: Spinach and Lettuce......Page 721 36. Sweetpotatoes......Page 733 37. Tomato Processing, Quality, and Nutrition......Page 755 Index......Page 775 This title serves as a reference handbook containing the latest developments and advances in vegetable processing. The book can be considered as a companion to Hui's popular 'Handbook of Fruits and Fruit Processing' (2006)