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Muhammad Siddiq, PhD is Associate Professor in the Department of Food Science and Human Nutrition, Michigan State University, East Lansing, USA.
Mark A. Uebersax, PhD is Professor Emeritus in the Department of Food Science and Human Nutrition, Michigan State University, East Lansing, USA.
List of Contributors vii
Preface xi
1 Biology and Classification of Vegetables 1Theodore J. K. Radovich
2 Biochemistry of Vegetables: Major Classes of Primary Metabolites (Carbohydrates, Amino Acids, Vitamins, Organic Acids, and Fatty Acids) 25N. Hounsome, B. Hounsome, and M. G. Lobo
3 Biochemistry of Vegetables: Secondary Metabolites in Vegetables -Terpenoids, Phenolics, Alkaloids, and Sulfur?]Containing Compounds 47M. G. Lobo, N. Hounsome, and B. Hounsome
4 Application of Genetic Engineering in Vegetable Crops 83Jiwan S. Sidhu and Sudarshan Chellan
5 Good Agricultural Practices and Good Manufacturing Practices for Vegetable Production 109Elizabeth A. Bihn and Stephen Reiners
6 Flavor and Sensory Characteristics of Vegetables 135Peter K. C. Ong and Shao Quan Liu
7 Nutritional Profile of Vegetables and Its Significance in Human Health 157Masood Sadiq Butt and M. Tauseef Sultan
8 Bioactive Phytochemicals in Vegetables 181Fereidoon Shahidi, Anoma Chandrasekara, and Ying Zhong
9 Postharvest Physiology of Vegetables 223David A. Brummell and Peter M. A. Toivonen
10 Postharvest Handling Systems and Storage of Vegetables 247P. S. Raju, O. P. Chauhan, and A. S. Bawa
11 Fresh Vegetables and Vegetable Products Packaging 265Melvin A. Pascall and Farihah Siddiq
12 Fresh?]Cut Vegetables 287W. Krasaekoopt and Bhesh Bhandari
13 Minimal Processing and Novel Technologies Applied to Vegetables 317Jasim Ahmed
14 Refrigeration and Freezing Preservation of Vegetables 341Kasiviswanathan Muthukumarappan, Brijesh Tiwari, and Gabriela John Swamy
15 Principles of Vegetable Canning 365Dharmendra K. Mishra and Nirmal K. Sinha
16 Drying of Vegetables: Principles and Dryer Design 381Jasim Ahmed
17 Vegetable Fermentation and Pickling 407Sami Ghnimi and Nejib Guizani
18 Processing of Vegetable Juices and Blends 429S. C. Shen and James S. B. Wu
19 Processing and Computer Technology 451Gokhan Bingol and Y. Onur Devres
20 Waste Management and Utilization in Vegetable Processing 473Dalbir S. Sogi and Muhammad Siddiq
21 Asparagus: Production, Quality, and Processing 493Paramita Bhattacharjee and Rekha S. Singhal
22 Avocado Production, Processing, and Nutrition 509Tasleem Zafar and Jiwan S. Sidhu
23 Broccoli and Cauliflower: Production, Quality, and Processing 535Paramita Bhattacharjee and Rekha S. Singhal
24 Dry Beans Processing, Quality Evaluation, and Nutrition 559Luke R. Howard, Brittany L. White, Mark A. Uebersax, and Muhammad Siddiq
25 Carrots Production, Processing, and Nutritional Quality 589H. K. Sharma
26 Cassava Production, Processing and Nutrition 609Jose Jackson and Linley Chiwona?]Karltun
27 Chili, Peppers, and Paprika 633Lillian G. Po, Muhammad Siddiq, and Tayyab Shahzad
28 Garlic and Onion: Production, Biochemistry, and Processing 661Wieslaw Wiczkowski
29 Green Leafy Vegetables: Spinach and Lettuce 683Gurbuz Gunes and Esra Dogu?]Baykut
30 Edible Mushrooms: Production, Processing, and Quality 701Muhammad Siddiq, Ramasamy Ravi, and Abdul Sami
31 Table Olives Production, Postharvest Processing, and Nutritional Qualities 727Evangelos Evangelou, Kostas Kiritsakis, Nikos Sakellaropoulos, and Apostolos Kiritsakis
32 Olive Oil Processing, Categories, Nutritional Benefits, and Byproducts 745Kostas Kiritsakis, Evangelos Evangelou, Nikos Sakellaropoulos, and Apostolos Kiritsakis
33 Peas, Sweet Corn, and Green Beans 761Muhammad Siddiq and Melvin A. Pascall
34 Potato Production, Postharvest Quality, and Processed Products 785Edgar Po, Nirmal K. Sinha, and Sadia Naeem
35 Sweetpotato Production, Processing, and Nutritional Quality 811V. D. Truong, R. Y. Avula, K. V. Pecota, and G. C. Yencho
36 Tomato Production, Processing, and Nutrition 839Ali Motamedzadegan and Hoda Shahiri Tabarestani
37 Selected Other Vegetables: Okra, Eggplant, Turnip, Asian Radish, Bitter Gourd, and Kohlrabi 863Masood Sadiq Butt, M. Tauseef Sultan, and M. G. Lobo
38 Vegetable Parts, Herbs, and Essential Oils 889Sri Yuliani, Bhesh Bhandari, and Fatima Sultana
39 Microbiology of Fresh and Processed Vegetables 915Haley Smolinski and Elliot T. Ryser
40 Microbial Safety of Fresh and Processed Vegetables 941Jaheon Koo
41 HACCP and HACCP?]Based Programs for Controlling Food Safety Hazards in the Vegetable Industry 969Luke F. LaBorde
42 Halal and Kosher Regulations for Processing and Marketing of Vegetables 989Ali Motamedzadegan, Saeedeh Ebdali, and Joe M. Regenstein
Index 1003
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