{"product_id":"handbook-of-vegetables-and-vegetable-processing-isbn-9781119098928","title":"Handbook of Vegetables and Vegetable Processing","description":"\u003cp\u003e\u003ci\u003eHandbook of Vegetables and Vegetable Processing, Second Edition\u003c\/i\u003e is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field experts from across the world. It provides contemporary information that brings together current knowledge and practices in the value-chain of vegetables from production through consumption. The book is unique in the sense that it includes coverage of production and postharvest technologies, innovative processing technologies, packaging, and quality management.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eHandbook of Vegetables and Vegetable Processing, Second Edition\u003c\/i\u003e covers recent developments in the areas of vegetable breeding and production, postharvest physiology and storage, packaging and shelf life extension, and traditional and novel processing technologies (high-pressure processing, pulse-electric field, membrane separation, and ohmic heating). It also offers in-depth coverage of processing, packaging, and the nutritional quality of vegetables as well as information on a broader spectrum of vegetable production and processing science and technology.\u003c\/p\u003e \u003cul\u003e \u003cli\u003eCoverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties\u003c\/li\u003e \u003cli\u003eIn-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies\u003c\/li\u003e \u003cli\u003eEntire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives, and textured vegetable proteins\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eThis important book will appeal to anyone studying or involved in food technology, food science, food packaging, applied nutrition, biosystems and agricultural engineering, biotechnology, horticulture, food biochemistry, plant biology, and postharvest physiology.\u003c\/p\u003eDie 2. Auflage des Handbook of Vegetables and Vegetable Processing ist ein in jeder Hinsicht umfassendes Referenzwerk der Gemüsetechnologie und richtet sich an Verarbeiter, Hersteller und Anwender in der Lebensmittelproduktion. Das Handbuch umfasst 42 Kapitel in zwei Bänden und beinhaltet Beiträge von Fachexperten aus aller Welt. Es bietet aktuelle Informationen, die den heutigen Wissensstand, moderne Verfahren und Methoden in der Wertekette von der Produktion bis zum Verbraucher widerspiegeln. Dieses einzigartige Werk behandelt auch Produktionstechnologie und Technologien, die nach der Ernte zum Einsatz kommen, innovative Verarbeitungstechniken, Verpackungsverfahren und Aspekte des Qualitätsmanagements.\u003cbr\u003e \u003cbr\u003e Das Handbook of Vegetables and Vegetable Processing erläutert in der 2. Auflage die jüngsten Entwicklungen in den Bereichen Gemüsezüchtung und -produktion, Physiologie und Lagerung nach der Ernte, Verpackung und Verlängerung der Haltbarkeit sowie herkömmliche und neuartige Verarbeitungstechniken (Hochdruckverfahren, PEF, Membranseparation und Ohmsche Erhitzung). Ausführlich betrachtet werden ebenfalls die Verarbeitung, Verpackung und ernährungsphysiologische Qualität von Gemüsepflanzen. Weiter gefasst sind die Themen Gemüseproduktion, Prozesswissenschaft und Verarbeitungstechnik.\u003cbr\u003e \u003cp\u003eList of Contributors vii\u003c\/p\u003e \u003cp\u003ePreface xi\u003c\/p\u003e \u003cp\u003e1 Biology and Classification of Vegetables 1\u003cbr\u003e\u003ci\u003eTheodore J. K. Radovich\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2 Biochemistry of Vegetables: Major Classes of Primary Metabolites (Carbohydrates, Amino Acids, Vitamins, Organic Acids, and Fatty Acids) 25\u003cbr\u003e\u003ci\u003eN. Hounsome, B. Hounsome, and M. G. Lobo\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3 Biochemistry of Vegetables: Secondary Metabolites in Vegetables —Terpenoids, Phenolics, Alkaloids, and Sulfur]Containing Compounds 47\u003cbr\u003e\u003ci\u003eM. G. Lobo, N. Hounsome, and B. Hounsome\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4 Application of Genetic Engineering in Vegetable Crops 83\u003cbr\u003e\u003ci\u003eJiwan S. Sidhu and Sudarshan Chellan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5 Good Agricultural Practices and Good Manufacturing Practices for Vegetable Production 109\u003cbr\u003e\u003ci\u003eElizabeth A. Bihn and Stephen Reiners\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6 Flavor and Sensory Characteristics of Vegetables 135\u003cbr\u003e\u003ci\u003ePeter K. C. Ong and Shao Quan Liu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7 Nutritional Profile of Vegetables and Its Significance in Human Health 157\u003cbr\u003e\u003ci\u003eMasood Sadiq Butt and M. Tauseef Sultan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8 Bioactive Phytochemicals in Vegetables 181\u003cbr\u003e\u003ci\u003eFereidoon Shahidi, Anoma Chandrasekara, and Ying Zhong\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9 Postharvest Physiology of Vegetables 223\u003cbr\u003e\u003ci\u003eDavid A. Brummell and Peter M. A. Toivonen\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10 Postharvest Handling Systems and Storage of Vegetables 247\u003cbr\u003e\u003ci\u003eP. S. Raju, O. P. Chauhan, and A. S. Bawa\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11 Fresh Vegetables and Vegetable Products Packaging 265\u003cbr\u003e\u003ci\u003eMelvin A. Pascall and Farihah Siddiq\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12 Fresh]Cut Vegetables 287\u003cbr\u003e\u003ci\u003eW. Krasaekoopt and Bhesh Bhandari\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13 Minimal Processing and Novel Technologies Applied to Vegetables 317\u003cbr\u003e\u003ci\u003eJasim Ahmed\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14 Refrigeration and Freezing Preservation of Vegetables 341\u003cbr\u003e\u003ci\u003eKasiviswanathan Muthukumarappan, Brijesh Tiwari, and Gabriela John Swamy\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15 Principles of Vegetable Canning 365\u003cbr\u003e\u003ci\u003eDharmendra K. Mishra and Nirmal K. Sinha\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16 Drying of Vegetables: Principles and Dryer Design 381\u003cbr\u003e\u003ci\u003eJasim Ahmed\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17 Vegetable Fermentation and Pickling 407\u003cbr\u003e\u003ci\u003eSami Ghnimi and Nejib Guizani\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18 Processing of Vegetable Juices and Blends 429\u003cbr\u003e\u003ci\u003eS. C. Shen and James S. B. Wu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19 Processing and Computer Technology 451\u003cbr\u003e\u003ci\u003eGokhan Bingol and Y. Onur Devres\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e20 Waste Management and Utilization in Vegetable Processing 473\u003cbr\u003e\u003ci\u003eDalbir S. Sogi and Muhammad Siddiq\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eList of Contributors vii\u003c\/p\u003e \u003cp\u003ePreface xi\u003c\/p\u003e \u003cp\u003e21 Asparagus: Production, Quality, and Processing 493\u003cbr\u003e\u003ci\u003eParamita Bhattacharjee and Rekha S. Singhal\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e22 Avocado Production, Processing, and Nutrition 509\u003cbr\u003e\u003ci\u003eTasleem Zafar and Jiwan S. Sidhu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e23 Broccoli and Cauliflower: Production, Quality, and Processing 535\u003cbr\u003e\u003ci\u003eParamita Bhattacharjee and Rekha S. Singhal\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e24 Dry Beans Processing, Quality Evaluation, and Nutrition 559\u003cbr\u003e\u003ci\u003eLuke R. Howard, Brittany L. White, Mark A. Uebersax, and Muhammad Siddiq\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e25 Carrots Production, Processing, and Nutritional Quality 589\u003cbr\u003e\u003ci\u003eH. K. Sharma\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e26 Cassava Production, Processing and Nutrition 609\u003cbr\u003e\u003ci\u003eJose Jackson and Linley Chiwona\u003c\/i\u003e\u003ci\u003e]\u003c\/i\u003e\u003ci\u003eKarltun\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e27 Chili, Peppers, and Paprika 633\u003cbr\u003e\u003ci\u003eLillian G. Po, Muhammad Siddiq, and Tayyab Shahzad\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e28 Garlic and Onion: Production, Biochemistry, and Processing 661\u003cbr\u003e\u003ci\u003eWieslaw Wiczkowski\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e29 Green Leafy Vegetables: Spinach and Lettuce 683\u003cbr\u003e\u003ci\u003eGurbuz Gunes and Esra Dogu\u003c\/i\u003e\u003ci\u003e]\u003c\/i\u003e\u003ci\u003eBaykut\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e30 Edible Mushrooms: Production, Processing, and Quality 701\u003cbr\u003e\u003ci\u003eMuhammad Siddiq, Ramasamy Ravi, and Abdul Sami\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e31 Table Olives Production, Postharvest Processing, and Nutritional Qualities 727\u003cbr\u003e\u003ci\u003eEvangelos Evangelou, Kostas Kiritsakis, Nikos Sakellaropoulos, and Apostolos Kiritsakis\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e32 Olive Oil Processing, Categories, Nutritional Benefits, and Byproducts 745\u003cbr\u003e\u003ci\u003eKostas Kiritsakis, Evangelos Evangelou, Nikos Sakellaropoulos, and Apostolos Kiritsakis\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e33 Peas, Sweet Corn, and Green Beans 761\u003cbr\u003e\u003ci\u003eMuhammad Siddiq and Melvin A. Pascall\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e34 Potato Production, Postharvest Quality, and Processed Products 785\u003cbr\u003e\u003ci\u003eEdgar Po, Nirmal K. Sinha, and Sadia Naeem\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e35 Sweetpotato Production, Processing, and Nutritional Quality 811\u003cbr\u003e\u003ci\u003eV. D. Truong, R. Y. Avula, K. V. Pecota, and G. C. Yencho\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e36 Tomato Production, Processing, and Nutrition 839\u003cbr\u003e\u003ci\u003eAli Motamedzadegan and Hoda Shahiri Tabarestani\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e37 Selected Other Vegetables: Okra, Eggplant, Turnip, Asian Radish, Bitter Gourd, and Kohlrabi 863\u003cbr\u003e\u003ci\u003eMasood Sadiq Butt, M. Tauseef Sultan, and M. G. Lobo\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e38 Vegetable Parts, Herbs, and Essential Oils 889\u003cbr\u003e\u003ci\u003eSri Yuliani, Bhesh Bhandari, and Fatima Sultana\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e39 Microbiology of Fresh and Processed Vegetables 915\u003cbr\u003e\u003ci\u003eHaley Smolinski and Elliot T. Ryser\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e40 Microbial Safety of Fresh and Processed Vegetables 941\u003cbr\u003e\u003ci\u003eJaheon Koo\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e41 HACCP and HACCP]Based Programs for Controlling Food Safety Hazards in the Vegetable Industry 969\u003cbr\u003e\u003ci\u003eLuke F. LaBorde\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e42 Halal and Kosher Regulations for Processing and Marketing of Vegetables 989\u003cbr\u003e\u003ci\u003eAli Motamedzadegan, Saeedeh Ebdali, and Joe M. Regenstein\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIndex 1003\u003c\/p\u003e   \u003cp\u003e \u003cstrong\u003eMuhammad Siddiq, PhD\u003c\/strong\u003e is Associate Professor in the Department of Food Science and Human Nutrition, Michigan State University, East Lansing, USA.  \t \u003c\/p\u003e\u003cp\u003e \u003cstrong\u003eMark A. Uebersax, PhD\u003c\/strong\u003e is Professor Emeritus in the Department of Food Science and Human Nutrition, Michigan State University, East Lansing, USA.      \u003c\/p\u003e\u003cp\u003e \u003cem\u003eHandbook of Vegetables and Vegetable Processing,\u003c\/em\u003e Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing. This complete handbook contains 42 chapters across two volumes, contributed by field experts from across the world. It provides contemporary information that brings together current knowledge and practices in the value-chain of vegetables from production through consumption. The book is unique in the sense that it includes coverage of production and postharvest technologies, innovative processing technologies, packaging, and quality management.    \u003c\/p\u003e\u003cp\u003e \u003cem\u003eHandbook of Vegetables and Vegetable Processing,\u003c\/em\u003e Second Edition covers recent developments in the areas of vegetable breeding and production, postharvest physiology and storage, packaging and shelf life extension, and traditional and novel processing technologies (high-pressure processing, pulse-electric field, membrane separation, and ohmic heating). It also offers in-depth coverage of processing, packaging, and the nutritional quality of vegetables as well as information on a broader spectrum of vegetable production and processing science and technology.   \u003c\/p\u003e\u003cul\u003e \u003cli\u003eCoverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties\u003c\/li\u003e \u003cli\u003eIn-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies\u003c\/li\u003e \u003cli\u003eEntire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives, and textured vegetable proteins\u003c\/li\u003e \u003c\/ul\u003e \u003cbr\u003e  \u003cp\u003e This important book will appeal to anyone studying or involved in food technology, food science, food packaging, applied nutrition, biosystems and agricultural engineering, biotechnology, horticulture, food biochemistry, plant biology, and postharvest physiology.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989344043237,"sku":"NP9781119098928","price":427.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781119098928.jpg?v=1761783747","url":"https:\/\/k12savings.com\/es\/products\/handbook-of-vegetables-and-vegetable-processing-isbn-9781119098928","provider":"K12savings","version":"1.0","type":"link"}