Handbook of Vegetable Preservation and Processing: 2nd Edition (Hardback) book cover

Handbook of Vegetable Preservation and Processing

2nd Edition

Edited by Y. H. Hui, E. Özgül Evranuz

CRC Press

970 pages | 110 B/W Illus.

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Hardback: 9781482212280
pub: 2015-11-24
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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
  • 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


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

About the Editors

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.

About the Series

Food Science and Technology

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