Handbook of vegetables and vegetable processing /
| Other Authors: | , |
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| Format: | eBook |
| Language: | English |
| Published: |
Ames, Iowa :
Wiley-Blackwell,
2011.
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| Subjects: | |
| Online Access: | View fulltext via EzAccess |
Table of Contents:
- Biology and classification of vegetables / Theodore J.K. Radovich
- 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 / N. Hounsome and B. Hounsome
- Flavor and sensory characteristics of vegetables / Peter K.C. Ong and Shao Quan Liu
- Genetic engineering of vegetable crops / Jiwan S. Sidhu and Sudarshan Chellan
- Nutritional profile of vegetables and its significance to human health / Masood Sadiq Butt and Muhammad Tauseef Sultan
- Bioactive phytochemicals in vegetables / Fereidoon Shahidi, Anoma Chandrasekara, and Ying Zhong
- Microbiology of fresh and processed vegetables / Annemarie L. Buchholz, Gordon R. Davidson, and Elliot T. Ryser
- Postharvest handling systems and storage of vegetables / P.S. Raju, O.P. Chauhan, and A.S. Bawa
- Postharvest physiology of vegetables / Peter M.A. Toivonen
- Fresh-cut vegetables / W. Krasaekoopt and B. Bhandari
- Principles of vegetable canning / Dharmendra K. Mishra and Nirmal K. Sinha
- Refrigeration and freezing preservation of vegetables / Kasiviswanathan Muthukumarappan, and Brijesh Tiwari
- Drying of vegetables: principles and dryer design / Jasim Ahmed
- Drying vegetables: new technology, equipment, and examples / E. Özgül Evranuz
- Minimal processing and novel technologies applied to vegetables / Jasim Ahmed and Tanweer Alam
- Processing of vegetable juice and blends / James S.B. Wu and S-C Shen
- Vegetable fermentation and pickling / Nejib Guizani
- Vegetable parts, herbs, and essential oils / Sri Yuliani and Bhesh Bhandari
- Processing and computer technology / Gokhan Bingol and Y. Onur Devres
- Packaging for fresh vegetables and vegetable products / Melvin A. Pascall
- Waste management and utilization in vegetable processing / Dalbir S. Sogi and Muhammad Siddiq
- Controlling food safety hazards in the vegetable industry
- the HACCP approach / Luke F. LaBorde
- Good agricultural practices and good manufacturing practices for vegetable production / Elizabeth A. Bihn and Stephen Reiners
- Microbial safety of fresh and processed vegetables / Jaheon Koo
- Asparagus, broccoli, and cauliflower: production, quality, and processing / Paramita Bhattacharjee and Rekha S. Singhal
- Avocado: production, quality, and major processed products / Tasleem Zafar and Jiwan S. Sidhu
- Dry beans: production, processing, and nutrition / Muhammad Siddiq, Masood S. Butt, and M. Tauseef Sultan
- Carrots / B.C. Sarkar and H.K. Sharma
- Chili, peppers, and paprika / Lillian G. Po
- Peas, sweet corn, and green beans / Muhammad Siddiq and Melvin A. Pascall
- Garlic and onion: production, biochemistry, and processing / Wieslaw Wiczkowski
- Edible mushrooms: production, processing, and quality / Ramasamy Ravi and Muhammad Siddiq
- Table olives and olive oil: production, processing, composition, and nutritional qualities / Kostas Kiritsakis [and others]
- Potatoes: production, quality, and major processed products / Edgar Po and Nirmal K. Sinha
- Green leafy vegetables: spinach and lettuce / Gurbuz Gunes and Esra Dogu
- Sweetpotatoes / V.D. Truong [and others]
- Tomato processing, quality, and nutrition / Ali Motamedzadegan and Hoda Shahiri Tabarestani.