Handbook of Vegetable Preservation and Processing
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Book Description
The second edition of a bestseller, Handbook of Vegetable Preservation and Processing compiles the latest developments and advances in the science and technology of processing and preservation of vegetables and vegetable products. It includes coverage of topics not found in similar books, such as nutritive and bioactive compounds of vegetables; vegetable flavors and sensory properties; genetic engineering; vegetable pests and diseases; active and intelligent packaging; additives and preservatives; quality preservation and/or improvement; computer and control applications; specialties like winter squash and pumpkin, seed sprouts and shalgam; GAP and food safety, among others.
New Topics in the Second Edition include:
- Flavors and sensory perception
- Waste and by-products
- Genetic engineering
- HACCP
- Traceback
- Quality assurance
Food processing and agro-industries face the scientific and technical challenges of increasing the production of vegetables. This extensively revised, reorganized, and expanded second edition brings together the expertise of almost 70 scientists and product experts from around the world to give you unparalleled coverage in terms of depth and breadth.
Table of Contents
BIOLOGICAL, CHEMICAL, NUTRITIONAL, AND MICROBIOLOGICAL ASPECTS OF VEGETABLE PRODUCTION
Vegetables as Sources of Nutrients and Bioactive Compounds: Health Benefits
Delia B. Rodriguez-Amaya
Healthy Dietary Fibers from Plant Food By-Products
Araceli Redondo-Cuenca, M. José Villanueva-Suárez, and Isabel Goñi
Vegetable Flavors and Sensory Characteristics
Yaowapa Lorjaroenphon, Siree Chaiseri, and Wannee Jirapakkul
Use of Genetic Engineering: Benefits and Health Concerns
Allah Bakhsh, Faheem Shehzad Baloch, Rüstü Hatipoğlu, and Hakan Özkan
Important Pests in Vegetable Crops
Cengiz Kazak, Kamil Karut, and Åsmail Döker
Commercially Important Vegetable Crop Diseases
Yeşim Aysan and Sumer Horuz
PRESERVATION AND PROCESSING TECHNOLOGY: PRINCIPLES AND APPLICATIONS
Thermal Processing: Canning and Aseptic Processing
Ziynet Boz and Ferruh Erdoğdu
Dehydration of Vegetables
E. Özgül Evranuz
Refrigeration and Frozen Preservation of Vegetables
Guillermo Petzold and Jorge Moreno
Fermentation, Pickling, and Turkish Table Olives
Hüseyin Erten, C. Pelin Boyacı-Gündüz, Bilal Ağırman, and Turgut Cabaroğlu
Novel Thermal and Nonthermal Processing Technologies
Gökhan Bingöl
Application of Vacuum Impregnation in Vegetables
Waraporn Boonsupthip, Dennis R. Heldman, and Jinnipar Choachamnan
Active and Intelligent Packaging for Fruits and Vegetables
Panuwat Suppakul
Additives and Preservatives
Meral Kilic-Akyilmaz and Zehra Gulsunoglu
Quality Preservation and Safety of Minimally Processed Vegetables
Ana Cecilia Silveira, Víctor Hugo Escalona, Andrés Bustamante Pezoa, and Encarna Aguayo
Quality Monitoring and Management during Storage and Distribution of Frozen Vegetables
Waraporn Boonsupthip, Dennis R. Heldman, and Jinnipar Choachamnan
Strategies for Controlling Major Enzymatic Reactions in Fresh and Processed Vegetables
Ahmet Yemenicioğlu
Computer and Control Applications in a Vegetable-Processing Plant
Gökhan Bingöl, Rebecca R. Milczarek, Wei Yu, and Murat O. Balaban
PROCESSED VEGETABLES AND SPECIALTIES
Brassica Vegetables
Prasad S. Variyar, Satyendra Gautam, and Arun K. Sharma
Carrot Processing
Ha Hong Vu Nguyen and Loc Thai Nguyen
Eggplant
J. Zaro, Ariel R. Vicente, C.M. Ortiz, Alicia R. Chaves, and A. Concellón
Cultivated Mushrooms: Preservation and Processing
Panagiota A. Diamantopoulou and Philippoussis N. Antonios
Greek Table Olives Processing
Efstathios Z. Panagou
Peppers and Spice Capsicums
Claudia Lizet Meneses Gutiérrez, Dario Iker Tellez Medina, and María Eugenia Jaramillo Flores
Potato and Potato Processing Technology
Asiye Akyildiz, Süleyman Polat, Erdal Ağçam, and Hasan Fenercioğlu
Production and Handling of Tomato with a High Nutrition Quality
Miguel A. Cruz-Carrillo, Cipriano Garcia-Gutierrez, Daniel Arrieta-Baez, Adolfo Dagoberto Armenta-Bojorquez, Jorge Montiel-Montoya, and María Eugenia Jaramillo-Flores
Vegetable Seed Sprouts
Zhan-Hui Lu and Wei Cao
Winter Squash and Pumpkins
E. Özgül Evranuz and Dilek Arduzlar-Kağan
FERMENTED AND PICKLED VEGETABLE PRODUCTS
Fermented Plant Products from Tropical and Warm Countries
Yann Demarigny
Fermented Vegetable Juices and Health Attributes
Maja Vukašinović Sekulić, Marica Rakin, and Maja Bulatović
Fermented Red Beet Juice
Zsolt Zalán, Ferenc Hegyi, and Anna Halász
Fresh and Pickled Jalapeño Peppers: Volatile and Nonvolatile Compounds
P. Ibarra-Torres, E. Valadez-Moctezuma, Dario I. Tellez-Medina, and María Eugenia Jaramillo-Flores
Role of Lactic Acid Bacteria in the Fermentation and Biopreservation of Plant-Based Foods
Lihua Fan and Lisbeth Truelstrup Hansen
Pickles and Sauerkraut: Manufacturing Sanitation
Y.H. Hui
Soymilk and Tofu Manufacturing
Sam K.C. Chang
Shalgam (Åžalgam): A Traditional Turkish Lactic Acid Fermented Beverage Based on Black Carrot
Hüseyin Erten and Hasan Tanguler
VEGETABLES PROCESSING SAFETY
Quality Assurance in Vegetable Processing: State of the Science in Practice in the 2010s
Dilek Arduzlar-Kağan, Sibel Özilgen, and Mustafa Özilgen
U.S. Regulatory Requirements for Sanitation and Safety of Processing Vegetables
Y.H. Hui
Good Agricultural and Handling Practices
Y.H. Hui
Quality and Safety Aspects of Vegetables
Satyendra Gautam, Prasad S. Variyar, and Arun K. Sharma
Editor(s)
Biography
Y. H. Hui, the president of Science Technology System in West Sacramento, California and American Food & Nutrition Center, received his Ph.D. degree from the University of California at Berkeley. YH Hui is the president of Science Technology System in West Sacramento, California and American Food & Nutrition Center. He has authored, coauthored, edited, or coedited more than 70 professional books in food science, food technology, food engineering, and food laws. He has guest-lectured in universities in North, Central, and South America as well as Europe, and Asia and served as a consultant for the food industries, with an emphasis on food sanitation and food safety.
E. Özgül Evranuz after graduating from the Chemical Engineering Department of Middle East Technical University (METU, 1971) in Ankara, Turkey, she began her academic career in the area of food technology. She holds M.S. degrees in chemical engineering (METU) and food science and management (University of London, Queen Elizabeth College) and a Ph.D. degree in chemical engineering (ITU). She is among the builders of Food Engineering Department of ITU and has served as Professor (1994-2012) of food processing in that department. Her main interests are preservation, storage, and packaging of food plant materials. She has served as a book editor and has several publications in the field.