Handbook of Vegetables and Vegetable Processing

Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field experts from across the world. It provides contemporary information that brings together current knowledge and practices in the value-chain of vegetables from production through consumption. The book is unique in the sense that it includes coverage of production and postharvest technologies, innovative processing technologies, packaging, and quality management. Handbook of Vegetables and Vegetable Processing, Second Edition covers recent developments in the areas of vegetable breeding and production, postharvest physiology and storage, packaging and shelf life extension, and traditional and novel processing technologies (high-pressure processing, pulse-electric field, membrane separation, and ohmic heating). It also offers in-depth coverage of processing, packaging, and the nutritional quality of vegetables as well as information on a broader spectrum of vegetable production and processing science and technology. 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 This important book will appeal to anyone studying or involved in food technology, food science, food packaging, applied nutrition, biosystems and agricultural engineering, biotechnology, horticulture, food biochemistry, plant biology, and postharvest physiology.

Table of Contents:
List of Contributors vii Preface xi 1 Biology and Classification of Vegetables 1 Theodore J. K. Radovich 2 Biochemistry of Vegetables: Major Classes of Primary Metabolites (Carbohydrates, Amino Acids, Vitamins, Organic Acids, and Fatty Acids) 25 N. Hounsome, B. Hounsome, and M. G. Lobo 3 Biochemistry of Vegetables: Secondary Metabolites in Vegetables —Terpenoids, Phenolics, Alkaloids, and Sulfur?]Containing Compounds 47 M. G. Lobo, N. Hounsome, and B. Hounsome 4 Application of Genetic Engineering in Vegetable Crops 83 Jiwan S. Sidhu and Sudarshan Chellan 5 Good Agricultural Practices and Good Manufacturing Practices for Vegetable Production 109 Elizabeth A. Bihn and Stephen Reiners 6 Flavor and Sensory Characteristics of Vegetables 135 Peter K. C. Ong and Shao Quan Liu 7 Nutritional Profile of Vegetables and Its Significance in Human Health 157 Masood Sadiq Butt and M. Tauseef Sultan 8 Bioactive Phytochemicals in Vegetables 181 Fereidoon Shahidi, Anoma Chandrasekara, and Ying Zhong 9 Postharvest Physiology of Vegetables 223 David A. Brummell and Peter M. A. Toivonen 10 Postharvest Handling Systems and Storage of Vegetables 247 P. S. Raju, O. P. Chauhan, and A. S. Bawa 11 Fresh Vegetables and Vegetable Products Packaging 265 Melvin A. Pascall and Farihah Siddiq 12 Fresh?]Cut Vegetables 287 W. Krasaekoopt and Bhesh Bhandari 13 Minimal Processing and Novel Technologies Applied to Vegetables 317 Jasim Ahmed 14 Refrigeration and Freezing Preservation of Vegetables 341 Kasiviswanathan Muthukumarappan, Brijesh Tiwari, and Gabriela John Swamy 15 Principles of Vegetable Canning 365 Dharmendra K. Mishra and Nirmal K. Sinha 16 Drying of Vegetables: Principles and Dryer Design 381 Jasim Ahmed 17 Vegetable Fermentation and Pickling 407 Sami Ghnimi and Nejib Guizani 18 Processing of Vegetable Juices and Blends 429 S. C. Shen and James S. B. Wu 19 Processing and Computer Technology 451 Gokhan Bingol and Y. Onur Devres 20 Waste Management and Utilization in Vegetable Processing 473 Dalbir S. Sogi and Muhammad Siddiq List of Contributors vii Preface xi 21 Asparagus: Production, Quality, and Processing 493 Paramita Bhattacharjee and Rekha S. Singhal 22 Avocado Production, Processing, and Nutrition 509 Tasleem Zafar and Jiwan S. Sidhu 23 Broccoli and Cauliflower: Production, Quality, and Processing 535 Paramita Bhattacharjee and Rekha S. Singhal 24 Dry Beans Processing, Quality Evaluation, and Nutrition 559 Luke R. Howard, Brittany L. White, Mark A. Uebersax, and Muhammad Siddiq 25 Carrots Production, Processing, and Nutritional Quality 589 H. K. Sharma 26 Cassava Production, Processing and Nutrition 609 Jose Jackson and Linley Chiwona?]Karltun 27 Chili, Peppers, and Paprika 633 Lillian G. Po, Muhammad Siddiq, and Tayyab Shahzad 28 Garlic and Onion: Production, Biochemistry, and Processing 661 Wieslaw Wiczkowski 29 Green Leafy Vegetables: Spinach and Lettuce 683 Gurbuz Gunes and Esra Dogu?]Baykut 30 Edible Mushrooms: Production, Processing, and Quality 701 Muhammad Siddiq, Ramasamy Ravi, and Abdul Sami 31 Table Olives Production, Postharvest Processing, and Nutritional Qualities 727 Evangelos Evangelou, Kostas Kiritsakis, Nikos Sakellaropoulos, and Apostolos Kiritsakis 32 Olive Oil Processing, Categories, Nutritional Benefits, and Byproducts 745 Kostas Kiritsakis, Evangelos Evangelou, Nikos Sakellaropoulos, and Apostolos Kiritsakis 33 Peas, Sweet Corn, and Green Beans 761 Muhammad Siddiq and Melvin A. Pascall 34 Potato Production, Postharvest Quality, and Processed Products 785 Edgar Po, Nirmal K. Sinha, and Sadia Naeem 35 Sweetpotato Production, Processing, and Nutritional Quality 811 V. D. Truong, R. Y. Avula, K. V. Pecota, and G. C. Yencho 36 Tomato Production, Processing, and Nutrition 839 Ali Motamedzadegan and Hoda Shahiri Tabarestani 37 Selected Other Vegetables: Okra, Eggplant, Turnip, Asian Radish, Bitter Gourd, and Kohlrabi 863 Masood Sadiq Butt, M. Tauseef Sultan, and M. G. Lobo 38 Vegetable Parts, Herbs, and Essential Oils 889 Sri Yuliani, Bhesh Bhandari, and Fatima Sultana 39 Microbiology of Fresh and Processed Vegetables 915 Haley Smolinski and Elliot T. Ryser 40 Microbial Safety of Fresh and Processed Vegetables 941 Jaheon Koo 41 HACCP and HACCP?]Based Programs for Controlling Food Safety Hazards in the Vegetable Industry 969 Luke F. LaBorde 42 Halal and Kosher Regulations for Processing and Marketing of Vegetables 989 Ali Motamedzadegan, Saeedeh Ebdali, and Joe M. Regenstein Index 1003

About the Author :
Muhammad Siddiq, PhD is Associate Professor in the Department of Food Science and Human Nutrition, Michigan State University, East Lansing, USA. Mark A. Uebersax, PhD is Professor Emeritus in the Department of Food Science and Human Nutrition, Michigan State University, East Lansing, USA.