Handbook of Vegetable Preservation and Processing

Horticulture and nutrition: vegetables - types and biology, Jocelyn Shing-Jy Tsao and Hsiao-Feng Lo; nutritional value, Alan Titchenal and Joannie Dobbs; postharvest preservation and storage, Kate Maguire, H.T. Sabarez and D.J. Tanner. Cannedvegetables: canning principles, Hoshihalli S. Ramaswamy and C.R. Chen; canned chinese bamboo shoots, water chestnuts, mushrooms (straw, abalone and gold) and imitation vegetarian products, Wen-Ching Ko; canned tomatoes, Sheryl A. Barringer; cannedvegetables - product description, Peggy Stanfield; canned corn - standard and grade, Peggy Stanfield. Fermentation and/or chemical preservation; fermentation principles and microorganisms, Ken Yuon Li; chinese pickles (leaf mustard and derived products),Robin Y.Y. Chiou; jalapenos chili, Rosa Maria Galicia-Cabrera, Kimchi Kun-Young Park and Hong-Young Park; Sauerkraut, Yong D. Hang; pickle manufacturing in the United States - quality assurance and establishment inspection, Y. H. Hui; Fermented SoyProducts: Tempeh, Nattos, and Soy Sauce Takefumi Yoneya. Frozen vegetables: frozen vegetables - product description, Peggy Stanfield; quality control and frozen vegetables, D. Martenez-Romero, S. Castillo and D. Valero; frozen tomatoes, Sheryl A.Barringer; frozen french fried potatoes and quality assurance, Peggy Stanfield; frozen peas - standard and grade, Peggy Stanfield. Dehydrated vegetables: principles and applications, Juming Tang and Tom Yang; dehydrated oriental mushrooms, leafyvegetables and food preparation herbs and condiments, Tongyi Cai, Fang Chen and Jinghua Qi; dehydrated tomatoes, Bee May; minimal processed products, Sue Ghazala; cook-chill and sous vide technology, Gillian A. Armstrong; salads and cold soups, RobynO'Connor-Shaw. Special vegetable and related products: science and technology of tofu making, Sam K.C. Chang and H.J. Hou; vegetable as a food ingredient, including nutraceuticals, Joannie Dobbs and Alan Titichenal; vegetable and plant parts as legaldietary supplements, Joannie Dobbs and Alan Titichenal. Safety of processing vegetables: safety of vegetables and vegetable products, Y.H. Hui and Wai-Kit Nip; critical factors in the manufacture of acidified vegetable and vegetable products, Y.H. Hui andWai-Kit Nip; new technology for vegetable processing and microbial inactivation, Y.H. Hui and Wai-Kit Nip.