Handbook of Vegetable Preservation and Processing - Rilegato

Rilegato

ISBN 10: 1482212285 ISBN 13: 9781482212280

Casa editrice: CRC Press, 2015

Riassunto

The second edition of a bestseller, Handbook of Vegetable Preservation and Processing compiles the latest developments and advances in the science and technology of processing and preservation of vegetables and vegetable products. It includes coverage of topics not found in similar books, such as nutritive and bioactive compounds of vegetables; vegetable flavors and sensory properties; genetic engineering; vegetable pests and diseases; active and intelligent packaging; additives and preservatives; quality preservation and/or improvement; computer and control applications; specialties like winter squash and pumpkin, seed sprouts and shalgam; GAP and food safety, among others.

New Topics in the Second Edition include:

• Flavors and sensory perception
• Waste and by-products
• Genetic engineering
• HACCP
• Traceback
• Quality assurance

Food processing and agro-industries face the scientific and technical challenges of increasing the production of vegetables. This extensively revised, reorganized, and expanded second edition brings together the expertise of almost 70 scientists and product experts from around the world to give you unparalleled coverage in terms of depth and breadth.

Su questo libro

L'autore:

Y. H. Hui, the president of Science Technology System in West Sacramento, California and American Food & Nutrition Center, received his Ph.D. degree from the University of California at Berkeley. YH Hui is the president of Science Technology System in West Sacramento, California and American Food & Nutrition Center. He has authored, coauthored, edited, or coedited more than 70 professional books in food science, food technology, food engineering, and food laws. He has guest-lectured in universities in North, Central, and South America as well as Europe, and Asia and served as a consultant for the food industries, with an emphasis on food sanitation and food safety.

E. Özgül Evranuz after graduating from the Chemical Engineering Department of Middle East Technical University (METU, 1971) in Ankara, Turkey, she began her academic career in the area of food technology. She holds M.S. degrees in chemical engineering (METU) and food science and management (University of London, Queen Elizabeth College) and a Ph.D. degree in chemical engineering (ITU). She is among the builders of Food Engineering Department of ITU and has served as Professor (1994-2012) of food processing in that department. Her main interests are preservation, storage, and packaging of food plant materials. She has served as a book editor and has several publications in the field.

Contenuti:

Biological, Chemical, Nutritional and Microbiological Aspects of Vegetable Production. Biology and classification. Horticultural biochemistry of vegetables. Microbiology of vegetables. Vegetable flavors and sensory characteristics. Bioactive properties of vegetables. Health benefits of vegetables: conventional versus organic. Producing and handling of organic vegetables. Use of genetic engineering: benefits and health concerns. Advances in pests management and vegetable diseases. Preservation and Processing Technology: Principles and Applications. Pre- and post-harvest storage practices. Vegetable wastes and by-products. Mathematical modelling of quality and safety during vegetable storage and processing. Canning and thermal processing. Refrigeration and freezing preservation. Quality management and monitoring during storage and distribution of frozen vegetables. Dehydration of vegetables. Fermentation and pickling. Minimal processing and other new technologies. Additives and preservatives. Active and intelligent packaging. Computing applications in a vegetable processing plant. Canned Vegetables. Tomatoes. Beans, peas. Fermented and pickled vegetable products. Pickles: North America. Sauerkraut: Germany. Jalapeno pepper: Mexico. Cucumbers or shalgam: Turkey. Pickles: China. Kim Chi: Korea. Frozen Vegetables and Vegetable Products. Potatoes. Beans, peas. Green leafy vegetables. Carrots. Dehydrated Vegetable and Vegetable Products. Dehydrated tomato. Allium vegetables. Dehydrated peppers and spice capsicums. Minimally Processed Vegetable Products. Overview of fresh cut vegetable industry: production figures and marketing strategies (or trends). Quality preservation and safety of fresh cut vegetables. Processed Vegetable Specialties. Vegetable soups. Vegetable purees (baby foods). Vegetable juices and nectars (or tomato juice). Mushroom, roasted peppers and roasted eggplants. Dehydrated pumpkin. Sprouted seeds. Vegetables Processing Safety. Types of contaminants: pre-harvest, post-harvest, and processing. Sanitation requirements and HACCP. World Disease Outbreaks from vegetable produce and processed products. Traceback of vegetables in an outbreak. GAP and HACCP systems for vegetable cultivation. Supply chain management of vegetables.

Su questa edizione

• Editore: CRC Press
• Data di pubblicazione: 2015
• ISBN 10: 1482212285
• ISBN 13: 9781482212280
• Rilegatura: Copertina rigida
• Numero edizione: 2
• Numero di pagine: 990
• Redattore: Hui Y. H., Evranuz E. Özgül