Handbook of Vegetables and Vegetable Processing
Description
Handbook of Vegetables and Vegetable Processing, 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.
* Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties
* In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies
* Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives, and textured vegetable proteins
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.
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Persons
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.
Content
List of Contributors vii
Preface xi
1 Biology and Classification of Vegetables 1
Theodore J. K. Radovich
2 Biochemistry of Vegetables: Major Classes of Primary Metabolites (Carbohydrates, Amino Acids, Vitamins, Organic Acids, and Fatty Acids) 25
N. Hounsome, B. Hounsome, and M. G. Lobo
3 Biochemistry of Vegetables: Secondary Metabolites in Vegetables -Terpenoids, Phenolics, Alkaloids, and Sulfur?]Containing Compounds 47
M. G. Lobo, N. Hounsome, and B. Hounsome
4 Application of Genetic Engineering in Vegetable Crops 83
Jiwan S. Sidhu and Sudarshan Chellan
5 Good Agricultural Practices and Good Manufacturing Practices for Vegetable Production 109
Elizabeth A. Bihn and Stephen Reiners
6 Flavor and Sensory Characteristics of Vegetables 135
Peter K. C. Ong and Shao Quan Liu
7 Nutritional Profile of Vegetables and Its Significance in Human Health 157
Masood Sadiq Butt and M. Tauseef Sultan
8 Bioactive Phytochemicals in Vegetables 181
Fereidoon Shahidi, Anoma Chandrasekara, and Ying Zhong
9 Postharvest Physiology of Vegetables 223
David A. Brummell and Peter M. A. Toivonen
10 Postharvest Handling Systems and Storage of Vegetables 247
P. S. Raju, O. P. Chauhan, and A. S. Bawa
11 Fresh Vegetables and Vegetable Products Packaging 265
Melvin A. Pascall and Farihah Siddiq
12 Fresh?]Cut Vegetables 287
W. Krasaekoopt and Bhesh Bhandari
13 Minimal Processing and Novel Technologies Applied to Vegetables 317
Jasim Ahmed
14 Refrigeration and Freezing Preservation of Vegetables 341
Kasiviswanathan Muthukumarappan, Brijesh Tiwari, and Gabriela John Swamy
15 Principles of Vegetable Canning 365
Dharmendra K. Mishra and Nirmal K. Sinha
16 Drying of Vegetables: Principles and Dryer Design 381
Jasim Ahmed
17 Vegetable Fermentation and Pickling 407
Sami Ghnimi and Nejib Guizani
18 Processing of Vegetable Juices and Blends 429
S. C. Shen and James S. B. Wu
19 Processing and Computer Technology 451
Gokhan Bingol and Y. Onur Devres
20 Waste Management and Utilization in Vegetable Processing 473
Dalbir S. Sogi and Muhammad Siddiq
List of Contributors vii
Preface xi
21 Asparagus: Production, Quality, and Processing 493
Paramita Bhattacharjee and Rekha S. Singhal
22 Avocado Production, Processing, and Nutrition 509
Tasleem Zafar and Jiwan S. Sidhu
23 Broccoli and Cauliflower: Production, Quality, and Processing 535
Paramita Bhattacharjee and Rekha S. Singhal
24 Dry Beans Processing, Quality Evaluation, and Nutrition 559
Luke R. Howard, Brittany L. White, Mark A. Uebersax, and Muhammad Siddiq
25 Carrots Production, Processing, and Nutritional Quality 589
H. K. Sharma
26 Cassava Production, Processing and Nutrition 609
Jose Jackson and Linley Chiwona?]Karltun
27 Chili, Peppers, and Paprika 633
Lillian G. Po, Muhammad Siddiq, and Tayyab Shahzad
28 Garlic and Onion: Production, Biochemistry, and Processing 661
Wieslaw Wiczkowski
29 Green Leafy Vegetables: Spinach and Lettuce 683
Gurbuz Gunes and Esra Dogu?]Baykut
30 Edible Mushrooms: Production, Processing, and Quality 701
Muhammad Siddiq, Ramasamy Ravi, and Abdul Sami
31 Table Olives Production, Postharvest Processing, and Nutritional Qualities 727
Evangelos Evangelou, Kostas Kiritsakis, Nikos Sakellaropoulos, and Apostolos Kiritsakis
32 Olive Oil Processing, Categories, Nutritional Benefits, and Byproducts 745
Kostas Kiritsakis, Evangelos Evangelou, Nikos Sakellaropoulos, and Apostolos Kiritsakis
33 Peas, Sweet Corn, and Green Beans 761
Muhammad Siddiq and Melvin A. Pascall
34 Potato Production, Postharvest Quality, and Processed Products 785
Edgar Po, Nirmal K. Sinha, and Sadia Naeem
35 Sweetpotato Production, Processing, and Nutritional Quality 811
V. D. Truong, R. Y. Avula, K. V. Pecota, and G. C. Yencho
36 Tomato Production, Processing, and Nutrition 839
Ali Motamedzadegan and Hoda Shahiri Tabarestani
37 Selected Other Vegetables: Okra, Eggplant, Turnip, Asian Radish, Bitter Gourd, and Kohlrabi 863
Masood Sadiq Butt, M. Tauseef Sultan, and M. G. Lobo
38 Vegetable Parts, Herbs, and Essential Oils 889
Sri Yuliani, Bhesh Bhandari, and Fatima Sultana
39 Microbiology of Fresh and Processed Vegetables 915
Haley Smolinski and Elliot T. Ryser
40 Microbial Safety of Fresh and Processed Vegetables 941
Jaheon Koo
41 HACCP and HACCP?]Based Programs for Controlling Food Safety Hazards in the Vegetable Industry 969
Luke F. LaBorde
42 Halal and Kosher Regulations for Processing and Marketing of Vegetables 989
Ali Motamedzadegan, Saeedeh Ebdali, and Joe M. Regenstein
Index 1003
List of Contributors
Jasim Ahmed
Food and Nutrition Program, Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
R. Y. Avula
Department of Food Science and Technology, University of Georgia, Athens, USA
A. S. Bawa
Defence Food Research Laboratory, Mysore, India
Bhesh Bhandari
School of Agriculture and Food Sciences, University of Queensland, Brisbane, Australia
Paramita Bhattacharjee
Department of Food Technology and Biochemical Engineering Jadavpur University, Kolkata, India
Elizabeth A. Bihn
Department of Food Science, New York State Agricultural Experiment Station, Cornell University, Geneva, New York, USA
Gokhan Bingol
Department of Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand
David A. Brummell
The New Zealand Institute for Plant & Food Research Limited, Manawatu Mail Centre, Palmerston North, New Zealand
Masood Sadiq Butt
Faculty of Food, Nutrition & Home Sciences, University of Agriculture, Faisalabad, Pakistan
Anoma Chandrasekara
Department of Applied Nutrition, Wyamba University, Makandura, (Gonawila), Sri Lanka
O. P. Chauhan
Defence Food Research Laboratory, Mysore, India
Sudarshan Chellan
Biotechnology Department, Kuwait Institute for Scientific Research, Safat, Kuwait
Linley Chiwona-Karltun
Department of Urban and Rural Development, Swedish University of Agricultural Sciences, Uppsala, Sweden
Y. Onur Devres
Food Engineering Department, Istanbul Technical University, Maslak, Istanbul, Turkey
Esra Dogu-Baykut
Department of Gastronomy and Culinary Arts, Dogus University, Istanbul, Turkey
Saeedeh Ebdali
Research and Development Office, Kalleh Dairy Inc., Amol, Mazandaran, Iran
Evangelos Evangelou
Plant Science Department, Wageningen University, The Netherlands
Sami Ghnimi
Department of Food Science, United Arab Emirates University, Al-Ain, United Arab Emirates
Nejib Guizani
Department of Food Science, United Arab Emirates University, Al-Ain, United Arab Emirates
Gurbuz Gunes
Department of Food Engineering, Istanbul Technical University, Istanbul, Turkey
B. Hounsome
College of Health and Behavioral Sciences, Institute of Medical and Social Care Research, Bangor University, Bangor, Wales, UK
N. Hounsome
College of Health and Behavioral Sciences, Institute of Medical and Social Care Research, Bangor University, Bangor, Wales, UK
Luke R. Howard
Department of Food Science, University of Arkansas, Arkansas, USA
Jose Jackson
African Studies Center, Michigan State University, East Lansing, Michigan, USA
Apostolos Kiritsakis
Alexander Technological Educational Institute of Thessaloniki, Thessaloníki, Greece
Kostas Kiritsakis
Department of Food Science and Technology, Aristotle University of Thessaloniki, Thessaloníki, Greece
Jaheon Koo
Director of Food Safety, Institute of Food Technologists, Washington, DC, USA
W. Krasaekoopt
Faculty of Biotechnology, Assumption University, Hua Mak Campus, Hua Mak, Bangkok, Thailand
Luke F. LaBorde
Department of Food Science, Penn State University, University Park, Pennsylvania, USA
Shao Quan Liu
Food Science and Technology Program, Department of Chemistry National University of Singapore, Singapore
M. G. Lobo
Postharvest & Food Technology Laboratory, Tropical Fruits Department, Instituto Canario de Investigaciones Agrarias, Tenerife, Canary Islands, Spain
Dharmendra K. Mishra
Department of Food Sciences, Purdue University, West Lafayette, Indiana, USA
Ali Motamedzadegan
Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Mazandaran, Iran
Kasiviswanathan Muthukumarappan
Department of Agricultural and Biosystems Engineering, South Dakota State University, Brookings, South Dakota
Sadia Naeem
Institute of Home & Food Sciences, GC University, Faisalabad, Pakistan
Peter K. C. Ong
Food Science and Technology Program, Department of Chemistry National University of Singapore, Singapore
Melvin A. Pascall
Department of Food Science & Technology, Ohio State University, Columbus, Ohio, USA
K. V. Pecota
Department of Horticultural Science, North Carolina State University, Raleigh, USA
Edgar Po
Geoinformatics and Precision Agriculture Center, Xavier University, Cagayan de Oro City, Philippines
Lillian G. Po
Department of Food Science, University of Missouri, Columbia, Missouri, USA
Theodore J. K. Radovich
Department of Tropical Plant and Soil Sciences, University of Hawaii at Manoa, Honolulu, USA
P. S. Raju
Defence Food Research Laboratory, Mysore, India
Ramasamy Ravi
Department of Agricultural and Environmental Sciences, Tennessee State University, Nashville, Tennessee, USA
Stephen Reiners
Department of Horticultural Sciences, New York State Agricultural Experiment Station, Cornell University, Geneva, New York, USA
Joe M. Regenstein
Department of Food Science, Cornell University, Ithaca, New York, USA
Elliot T. Ryser
Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
Nikos Sakellaropoulos
Department of Food Science and Technology, Aristotle University of Thessaloniki, Thessaloníki, Greece
Abdul Sami
National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
Fereidoon Shahidi
Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland, Canada
Tayyab Shahzad
Department of Food Science & Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan
H. K. Sharma
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, India
S. C. Shen
Department of Human Development and Family Studies, National Taiwan Normal University, Taipei City, Taiwan
Farihah Siddiq
Food Packaging Associate, East Lansing, Michigan, USA
Muhammad Siddiq
Department of Food Science & Human Nutrition, Michigan State University, East Lansing, Michigan, USA
Jiwan S. Sidhu
Department of Food Science and Nutrition, College of Life Sciences, Kuwait University, Safat, Kuwait
Rekha S. Singhal
Department of Food Engineering, Institute of Chemical Technology, Mumbai, India
Nirmal K. Sinha
Food Science & Technology Consultant, Redmond, Washington, USA
Haley Smolinski
Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
Dalbir S. Sogi
Department of Food Science & Technology, Guru Nanak Dev University, Amritsar, India
M. Tauseef Sultan
Department of Food Science, Bahauddin Zakariya University, Multan, Pakistan
Fatima Sultana
Institute of Home & Food Sciences, GC University, Faisalabad, Pakistan
Gabriela John Swamy
Department of Food Science, South Dakota State University, Brookings, South Dakota
Hoda Shahiri Tabarestani
Department of Food Science, Gorgan University of Agricultural Sciences and Natural Resources, Golestan, Iran
Brijesh Tiwari
TEAGASC-The Agriculture and Food Development Authority, Division of Food Bioscience, Carlow, County Cork, Ireland
Peter M. A. Toivonen
Postharvest Physiology, Science and Technology Branch, Agriculture and Agri-Food Canada, Summerland, British Columbia, Canada
V. D. Truong
USDA-ARS Food Science Research Unit, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, USA
Mark A. Uebersax
Department of Food Science & Human Nutrition, Michigan State University, East Lansing, Michigan, USA
Brittany L. White
Research and Development Department, Simmons Pet Food; Siloam Springs, Arkansas, USA
Wieslaw Wiczkowski
Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
James S. B. Wu
Institute of Food Science and Technology, National Taiwan University, Taipei City, Taiwan
G. C. Yencho
Department of Horticultural Science, North Carolina State University, Raleigh, USA
Sri Yuliani
Indonesian Center for Agricultural Postharvest Research and Development, Bogor, Indonesia
Tasleem Zafar
Department of Food Science and Nutrition, College of Life Sciences Kuwait University, Safat,...
