About the Book
Vegetable processing is preparation of vegetables for use by humans' consumptions as food. The main objective of vegetable processing is to supply wholesome, safe, nutritious and acceptable food to consumers throughout the year. Vegetables consist of a large group of plants consumed as food. Perishable when fresh but able to be preserved by a number of processing methods, they are excellent sources of certain minerals and vitamins and are often the main source of dietary fibre. The consumption of vegetables has increased significantly as consumers have become more health-conscious. Owing to the perishable nature of the fresh produce, international trade in vegetables is mostly confined to the processed forms. Vegetables can be classified by edible parts into root (e.g., potatoes and carrots), stem (asparagus and celery), leaf (lettuce and spinach), immature flower bud (broccoli and brussels sprouts), and fruit (tomatoes and cucumbers) etc. Depending on the class of vegetable, there are differences in the structure, size, shape, and rigidity of the individual cells. The fresh market shelf life and processing requirements are also very different. The four quality factors of vegetables are colour, texture, flavour, and nutritive values. Fresh vegetables are purchased on the basis of colour and texture, but repeated purchases are made on the basis of flavour and nutritional content. The major nutrients contributed by vegetables to the human diet are dietary fibre (both soluble and insoluble), minerals (calcium, phosphorus, iron, sodium, potassium), and vitamins (vitamin C, vitamin A, thiamine, niacin, folic acid). Vegetables contain a complex profile of bioactive compounds, of which most are labile to heat, air and/or light. To extract bioactive compounds effectively from fresh tissue, samples are usually cut into small pieces and then snap-frozen immediately in liquid nitrogen since chopped material is much more unstable. Vegetables are the major sources of natural antioxidants and contain various kinds of antioxidant compounds such as vitamin C, vitamin E, carotenoids, lutein, and lycopene. Among these compounds, Phenolic compounds represent a majority of natural antioxidants presently identified. It has ability to scavenge free radicals and exhibits antimutagenic, anticarcinogenic, antiglycemic, anticholesterol, anti-inflammatory and antimicrobial properties. Phenolic compounds can be used as ingredients in cosmetics, pharmaceuticals, nutraceuticals and food. For application in food, it can be used to prevent oxidation of food containing high amounts of liquid. Phenolic compounds were found in various vegetables. Determination of the nature of the compounds in different commodities by different methods and the influence of pre-harvest, postharvest and processing treatments is well know. This book summarizes the vegetable processing of different crops and wide variety of extraction and characterization techniques which are used to quantify individual or total antioxidants, as well as other bioactive compounds. Keeping above view in mind, we have decided to work on compilation and editing of Book entitled "Vegetable Processing and Bioactive Compound Extraction" by Dr. Dattatreya M. Kadam, Dr. Monika Sharma and Dr. Devinder Kaur. Book covers tomatoes, cauliflower, cabbage, broccoli, brinjal/egg plant, mushroom, Bitter gourd, bamboo, chilli, potatoes, leafy vegetables, lady finger, root crops, onion, curry leaves, (22 Chapters) those chapters are contributed by different authors/ multiple authors from different organization, institute and university. This edited book will be good source of text/ reference book for teachers, students and researchers of different universities, colleges and institute. This book targets the areas of Food Processing, Food Process Engineering, Agricultural Processing, Food Science and Technology, Horticulture, Post-harvest Technology, Food and Nutrition, Food Biochemistry, Food Microbiology etc.
About the Author :
Dr. Dattatreya M. Kadam is Principal Scientist (APE) and Head HCP (Ad. Ch.) at ICAR-CIPHET (GoI), Ludhiana who is actively involved in research and development activities of Agricultural/Food Process Engineering. Presently working on a cutting edge Nano technology projects. He obtained his B. Tech (Agril. Engg), M. Tech (PAS) and Ph. D (Engg) from CAE Raichur (UAS, Dharwad), PAU, Ludhiana and IARI, New Delhi, respectively. He has published more than 35 research papers in National and Internationally reputed journals, 2 booklets, 15 book chapters, 7 bulletins, 4 extension leaflets, 13 popular articles and filled 2 patents. He is working on design and development of agro-processing based machines/equipments, tools and value added food products. Prepared many workable project profiles to encourage upcoming entrepreneurs and youths to come forward and establish food processing industries. He has received many awards such as The Young Engineer Award; Young Scientist Award; Prestigious BOYSCAST FELLOW; Mother Teresa Sadhavan Award; IFCON 2013 BEST POSTER award; Host Scientist for 'CV Raman International Fellowship for African Researcher; ICAR-CIPHET Silver Jubilee Best Scientist Award. He has undergone an advanced research training on Developed biodegradable biopolymers embedded with nanoparticles at Iowa State University, Ames, U.S.A. as DST's BOYSCAST Fellow award. He has vast experience to handle ITMU (IPR), Business Planning and Development (BPD), Agri-Business Incubation (ABI). He is Officer In charge of Post-Harvest Machine and Equipment (PHME) Testing Centre at ICAR-CIPHET, Ludhiana approved by Mechanization & Technology Division, Department of Agriculture and Farmers Welfare, Ministry of Agriculture and Farmers Welfare, Govt. of India.
Dr. Monika Sharma started her career as Scientist in ICAR in 2010 and was posted at ICAR-CIPHET, Ludhiana, Punjab, India till Nov. 2015. She is currently working as Scientist (Food Science & Technology) at Southern Regional Station, ICAR-NDRI, Bengaluru and actively involved in teaching and research activities. She holds a Ph.D (Dairy Technology) from National Dairy Research Institute (NDRI), Karnal, Haryana and has completed M.Sc. (Food Technology) from GBPUA&T, Pantnagar, India. She has worked in the area of convenience and ready to eat foods, functional foods, quality evaluation, composite dairy foods, starch modification etc. She has so far 20 research papers, 2 technical bulletins, 2 technology inventory books, 4 book chapters, about 20 popular articles, more than 15 conference papers to her credit. She has successfully guided two post graduate students. She has worked as PI and Co-PI in about 07 research projects and has developed about 20 technologies. She has also conducted entrepreneurship development program for some of developed technologies and also transferred one technology to two entrepreneurs.
