2nd Edition

Handbook of Vegetable Preservation and Processing

Edited By Y. H. Hui, E. Özgül Evranuz Copyright 2016
    990 Pages 110 B/W Illustrations
    by CRC Press

    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.

    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

    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

    Brassica Vegetables
    Prasad S. Variyar, Satyendra Gautam, and Arun K. Sharma
    Carrot Processing
    Ha Hong Vu Nguyen and Loc Thai Nguyen
    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 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
    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


    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.