{"product_id":"handbook-of-vegetables-and-vegetable-processing-isbn-9780813815411","title":"Handbook of Vegetables and Vegetable Processing","description":"Vegetables are an important article of commerce both in developed and developing economies. Many studies point to importance of vegetables in our diet. \u003ci\u003eHandbook of Vegetables and Vegetable Processing\u003c\/i\u003e serves as a reference handbook on vegetables and vegetable processing containing the latest developments and advances in this fast growing field. The book can be considered as a companion to Y. H. Hui’s popular \u003ci\u003eHandbook of Fruits and Fruit Processing\u003c\/i\u003e (2006). \u003ci\u003eHandbook of Vegetables and Vegetable Processing\u003c\/i\u003e is contemporary in scope, with in-depth coverage of new interdisciplinary developments and practices in the field of vegetables emphasizing processing, preservation, packaging, and nutrition and food safety. Coverage includes chapters on the biology, horticultural biochemistry, microbiology, nutrient and bioactive properties of vegetables and their significant commercialization by the food industry worldwide. Full chapters are devoted to major vegetables describing aspects ranging from chemistry to processing and preservation. World-renowned editors and authors have contributed to this essential handbook on vegetables and their production, technology, storage, processing, packaging, safety and commercial product development.  \u003cp\u003eSpecial Features:\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 \u003cli\u003eUnparalleled expertise on important topics from more than 50 respected authors\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003ePreface ix\u003c\/p\u003e \u003cp\u003eContributors xi\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart I Biology, Biochemistry, Nutrition, Microbiology, and Genetics\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1. Biology and Classification of Vegetables 3\u003cbr\u003e\u003ci\u003eTheodore J. K. Radovich\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2. Biochemistry of Vegetables: Major Classes of Primary (Carbohydrates, Amino Acids, Fatty Acids, Vitamins, and Organic Acids) and Secondary Metabolites (Terpenoids, Phenolics, Alkaloids, and Sulfur-Containing Compounds) in Vegetables 23\u003cbr\u003e\u003ci\u003eN. Hounsome and B. Hounsome\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3. Flavor and Sensory Characteristics of Vegetables 59\u003cbr\u003e\u003ci\u003ePeter K. C. Ong and Shao Quan Liu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4. Genetic Engineering of Vegetable Crops 83\u003cbr\u003e\u003ci\u003eJiwan S. Sidhu and Sudarshan Chellan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5. Nutritional Profile of Vegetables and Its Significance to Human Health 107\u003cbr\u003e\u003ci\u003eMasood Sadiq Butt and Muhammad Tauseef Sultan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6. Bioactive Phytochemicals in Vegetables 125\u003cbr\u003e\u003ci\u003eFereidoon Shahidi, Anoma Chandrasekara, and Ying Zhong\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7. Microbiology of Fresh and Processed Vegetables 159\u003cbr\u003e\u003ci\u003eAnnemarie L. Buchholz, Gordon R. Davidson, and Elliot T. Ryser\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II Postharvest Technology and Storage Systems\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e8. Postharvest Handling Systems and Storage of Vegetables 185\u003cbr\u003e\u003ci\u003eP. S. Raju, O. P. Chauhan, and A. S. Bawa\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9. Postharvest Physiology of Vegetables 199\u003cbr\u003e\u003ci\u003ePeter M. A. Toivonen\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart III Processing and Packaging of Vegetables\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e10. Fresh-Cut Vegetables 221\u003cbr\u003e\u003ci\u003eW. Krasaekoopt and B. Bhandari\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11. Principles of Vegetable Canning 243\u003cbr\u003e\u003ci\u003eDharmendra K. Mishra and Nirmal K. Sinha\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12. Refrigeration and Freezing Preservation of Vegetables 259\u003cbr\u003e\u003ci\u003eKasiviswanathan Muthukumarappan and Brijesh Tiwari\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13. Drying of Vegetables: Principles and Dryer Design 279\u003cbr\u003e\u003ci\u003eJasim Ahmed\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14. Drying Vegetables: New Technology, Equipment, and Examples 299\u003cbr\u003e\u003ci\u003eE. \u003c\/i\u003e\u003ci\u003eÖzgül Evranuz\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15. Minimal Processing and Novel Technologies Applied to Vegetables 317\u003cbr\u003e\u003ci\u003eJasim Ahmed and Tanweer Alam\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16. Processing of Vegetable Juice and Blends 335\u003cbr\u003e\u003ci\u003eJames S.B. Wu and S-C Shen\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17. Vegetable Fermentation and Pickling 351\u003cbr\u003e\u003ci\u003eNejib Guizani\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18. Vegetable Parts, Herbs, and Essential Oils 369\u003cbr\u003e\u003ci\u003eSri Yuliani and Bhesh Bhandari\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19. Processing and Computer Technology 387\u003cbr\u003e\u003ci\u003eGokhan Bingol and Y. Onur Devres\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e20. Packaging for Fresh Vegetables and Vegetable Products 405\u003cbr\u003e\u003ci\u003eMelvin A. Pascall\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e21. Waste Management and Utilization in Vegetable Processing 423\u003cbr\u003e\u003ci\u003eDalbir S. Sogi and Muhammad Siddiq\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart IV Product and Food Plant Safety and HACCP\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e22. Controlling Food Safety Hazards in the Vegetable Industry—The HACCP Approach 443\u003cbr\u003e\u003ci\u003eLuke F. LaBorde\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e23. Good Agricultural Practices and Good Manufacturing Practices for Vegetable Production 461\u003cbr\u003e\u003ci\u003eElizabeth A. Bihn and Stephen Reiners\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e24. Microbial Safety of Fresh and Processed Vegetables 483\u003cbr\u003e\u003ci\u003eJaheon Koo\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart V Commodity Processing\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e25. Asparagus, Broccoli, and Cauliflower: Production, Quality, and Processing 507\u003cbr\u003e\u003ci\u003eParamita Bhattacharjee and Rekha S. Singhal\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e26. Avocado: Production, Quality, and Major Processed Products 525\u003cbr\u003e\u003ci\u003eTasleem Zafar and Jiwan S. Sidhu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e27. Dry Beans: Production, Processing, and Nutrition 545\u003cbr\u003e\u003ci\u003eMuhammad Siddiq, Masood S. Butt, and M. Tauseef Sultan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e28. Carrots 565\u003cbr\u003e\u003ci\u003eB. C. Sarkar and H. K. Sharma\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e29. Chili, Peppers, and Paprika 581\u003cbr\u003e\u003ci\u003eLillian G. Po\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e30. Peas, Sweet Corn, and Green Beans 605\u003cbr\u003e\u003ci\u003eMuhammad Siddiq and Melvin A. Pascall\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e31. Garlic and Onion: Production, Biochemistry, and Processing 625\u003cbr\u003e\u003ci\u003eWieslaw Wiczkowski\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e32. Edible Mushrooms: Production, Processing, and Quality 643\u003cbr\u003e\u003ci\u003eRamasamy Ravi and Muhammad Siddiq\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e33. Table Olives and Olive Oil: Production, Processing, Composition, and Nutritional Qualities 663\u003cbr\u003e\u003ci\u003eKostas Kiritsakis, Apostolos Kiritsakis, Elena Manousaki-Karacosta, and Fivos Genigeorgis\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e34. Potatoes: Production, Quality, and Major Processed Products 683\u003cbr\u003e\u003ci\u003eEdgar Po and Nirmal K. Sinha\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e35. Green Leafy Vegetables: Spinach and Lettuce 705\u003cbr\u003e\u003ci\u003eGurbuz Gunes and Esra Dogu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e36. Sweetpotatoes 717\u003cbr\u003e\u003ci\u003eV. D. Truong, R. Y. Avula, K. Pecota, and C. G. Yencho\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e37. Tomato Processing, Quality, and Nutrition 739\u003cbr\u003e\u003ci\u003eAli Motamedzadegan and Hoda Shahiri Tabarestani\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIndex 759\u003c\/p\u003e  \u003cb\u003eNirmal K. Sinha\u003c\/b\u003e, Ph.D. is Vice President, Research and Development for Graceland Fruit, Inc., Frankfort, MI, USA. Dr. Sinha has served as editor or author of numerous food science publications and holds several patents.  \u003cp\u003e\u003cb\u003eY. H. Hui\u003c\/b\u003e, Ph.D., West Sacramento, CA, USA., is a consultant to food industry and served as author or editor of numerous books in food science, technology, engineering, and law.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eE. Özgül Evranuz,\u003c\/b\u003e Ph.D. is Professor of Food process engineering at Istanbul Technical University, Istanbul, Turkey. Dr. Evranuz has several publications in the field. \u003cb\u003e \u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eMuhammad Siddiq,\u003c\/b\u003e Ph.D. is Associate professor  in the Department of Food Science \u0026amp; Human Nutrition Michigan State University, USA.  Dr. Siddiq has published extensively in the field.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eJasim Ahmed,\u003c\/b\u003e Ph.D. is Director, Biopolymer and Nano-packaging at Polymer Source Inc., Montreal, Canada. Dr. Ahmed has served as author or editor of several food processing publications.\u003c\/p\u003e  Vegetables are an important article of commerce both in developed and developing economies. Many studies point to importance of vegetables in our diet. \u003ci\u003eHandbook of Vegetables and Vegetable Processing\u003c\/i\u003e serves as a reference handbook on vegetables and vegetable processing containing the latest developments and advances in this fast growing field. The book can be considered as a companion to Y. H. Hui’s popular \u003ci\u003eHandbook of Fruits and Fruit Processing\u003c\/i\u003e (2006). \u003ci\u003eHandbook of Vegetables and Vegetable Processing\u003c\/i\u003e is contemporary in scope, with in-depth coverage of new interdisciplinary developments and practices in the field of vegetables emphasizing processing, preservation, packaging, and nutrition and food safety. Coverage includes chapters on the biology, horticultural biochemistry, microbiology, nutrient and bioactive properties of vegetables and their significant commercialization by the food industry worldwide. Full chapters are devoted to major vegetables describing aspects ranging from chemistry to processing and preservation. World-renowned editors and authors have contributed to this essential handbook on vegetables and their production, technology, storage, processing, packaging, safety and commercial product development.  \u003cp\u003eSpecial Features:\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 \u003cli\u003eUnparalleled expertise on important topics from more than 50 respected authors\u003c\/li\u003e \u003c\/ul\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989343944933,"sku":"NP9780813815411","price":406.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780813815411.jpg?v=1761783746","url":"https:\/\/k12savings.com\/products\/handbook-of-vegetables-and-vegetable-processing-isbn-9780813815411","provider":"K12savings","version":"1.0","type":"link"}