Handbook of Vegetable Preservation and Processing

Herausgeber: Hui, Y. H.; Evranuz, E. Özgül

• Gebundenes Buch

Produktbeschreibung

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.

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Produktdetails

• Verlag: CRC Press
• 2. Auflage
• Seitenzahl: 990
• Erscheinungstermin: 24. November 2015
• Englisch
• Abmessung: 260mm x 183mm x 57mm
• Gewicht: 2016g
• ISBN-13: 9781482212280
• ISBN-10: 1482212285
• Artikelnr.: 42789729

Autorenporträt

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.

Inhaltsangabe

BIOLOGICAL, CHEMICAL, NUTRITIONAL, AND MICROBIOLOGICAL ASPECTS OF VEGETABLE
PRODUCTION. Vegetables as Sources of Nutrients and Bioactive Compounds:
Health Benefits. Healthy Dietary Fibers from Plant Food By-Products.
Vegetable Flavors and Sensory Characteristics. Use of Genetic Engineering:
Benefits and Health Concerns. Important Pests in Vegetable Crops.
Commercially Important Vegetable Crop Diseases. PRESERVATION AND PROCESSING
TECHNOLOGY: PRINCIPLES AND APPLICATIONS. Thermal Processing: Canning and
Aseptic Processing. Dehydration of Vegetables. Refrigeration and Frozen
Preservation of Vegetables. Fermentation, Pickling, and Turkish Table
Olives. Novel Thermal and Nonthermal Processing Technologies. Application
of Vacuum Impregnation in Vegetables. Active and Intelligent Packaging for
Fruits and Vegetables. Additives and Preservatives. Quality Preservation
and Safety of Minimally Processed Vegetables. Quality Monitoring and
Management during Storage and Distribution of Frozen Vegetables. Strategies
for Controlling Major Enzymatic Reactions in Fresh and Processed
Vegetables. Computer and Control Applications in a Vegetable-Processing
Plant. PROCESSED VEGETABLES AND SPECIALTIES. Brassica Vegetables. Carrot
Processing. Eggplant. Cultivated Mushrooms: Preservation and Processing.
Greek Table Olives Processing. Peppers and Spice Capsicums. Potato and
Potato Processing Technology. Production and Handling of Tomato with a High
Nutrition Quality. Vegetable Seed Sprouts. Winter Squash and Pumpkins.
FERMENTED AND PICKLED VEGETABLE PRODUCTS. Fermented Plant Products from
Tropical and Warm Countries. Fermented Vegetable Juices and Health
Attributes. Fermented Red Beet Juice. Fresh and Pickled Jalapeño Peppers:
Volatile and Nonvolatile Compounds. Role of Lactic Acid Bacteria in the
Fermentation and Biopreservation of Plant-Based Foods. Pickles and
Sauerkraut: Manufacturing Sanitation. Soymilk and Tofu Manufacturing.
Shalgam (Åalgam): A Traditional Turkish Lactic Acid Fermented Beverage
Based on Black Carrot. VEGETABLES PROCESSING SAFETY. Quality Assurance in
Vegetable Processing: State of the Science in Practice in the 2010s. U.S.
Regulatory Requirements for Sanitation and Safety of Processing Vegetables.
Good Agricultural and Handling Practices. Quality and Safety Aspects of
Vegetables.