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nirmal s handbook vegetables vegetable processing 2011

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Textbook in PDF format Fresh and processed vegetables are a fast growing segment of the food industry and occupy an important place in the global commerce and economy of many countries. Various studies have demonstrated the importance of vegetables to human health, contributing fiber, vitamins, minerals, bioactive phytochemicals, and other nutrients in our diet. Botanically and organoleptically diverse vegetables are primarily grown on regional and seasonal basis. Because of their highly perishable nature, search for efficient and better methods of preservation has been continuing along side the developments in production, postharvest handling, processing, and quality improvements. This handbook with 37 chapters contributed by more than 50 authors from North America, Europe, Australia, Asia, and Middle East is organized in fi e parts, which review and discuss important developments in vegetables and vegetable processing. Part I of the handbook has 7 chapters on physiology, biochemistry, sensory and flavor properties, nutrition, phytochemical properties, genetic engineering, and microbiology. Part II has 2 chapters on postharvest physiology and technology. Part III has 12 chapters covering various aspects of vegetable processing including fresh-cut vegetables, vegetable parts, herbs and essential oils, vegetable juices, minimal processing and new technologies, refrigeration and freezing, drying, computer applications, packaging, and waste management. Part IV includes 3 chapters on product and plant safety, including microbial safety, GAP and GMP, and HACCP. Part V covers processing of important vegetables including green, leafy, tuber and root, and other vegetables. It also includes chapters on dry beans, olives, and avocadoes which are used as vegetables. This handbook is intended as a contemporary source book on vegetable and vegetable processing for the industry, students, academia, libraries, research institutes, laboratories, and other interested professionals. To our knowledge, there are few books on vegetables and vegetable processing with associated coverage of scientific aspects and industrial practices. Although the readers are the fina judge, we hope this handbook would meet the growing need for a quality book in this field The editorial team acknowledges many individuals for their supports during the conception and development of this book. Our sincere thanks and gratitude to all authors for their contributions and for bearing with us during the review process. We would like to thank the publishing and copy editing departments, especially, Mark Barrett, Susan Engelken and Ronald D’souza for their supports to this project. We are grateful to the institutions we are associated with and to our families for their supports. Preface Contributors Part I. 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 Sulfur-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 Profil of Vegetables and Its Significanc 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 of Vegetables. P. S. Raju, O. P. Chauhan, and A. S. 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. Ozgu l Evranuz 15. Minimal Processing and Novel Technologies Applied to Vegetables. Jasim Ahmed and Tanweer Alam 16. Processing of Vegetable Juice and Blends. James S.B. Wu and S-C Shen 17. Vegetable Fermentation and Pickling. Nejib Guizani 18. Vegetable 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 S. Butt, and M. 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 Kiritsakis, Elena Manousaki-Karacosta, and Fivos Genigeorgis 34. Potatoes: Production, Quality, and Major Processed Products. Edgar Po and Nirmal K. Sinha 35. Green Leafy Vegetables: Spinach and Lettuce. Gurbuz Gunes and Esra Dogu 36. Sweet potatoes. V. D. Truong, R. Y. Avula, K. Pecota, and C. G. Yencho 37. Tomato Processing, Quality, and Nutrition. Ali Motamedzadegan and Hoda Shahiri Tabarestani Index

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nirmal s handbook vegetables vegetable processing 2011

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