
Handbook of Vegetables and Vegetable Processing
by Sinha, Nirmal K.; Hui, Y. H.; Evranuz, E. Ö zgü l; Siddiq, Muhammad; Ahmed, JasimBuy New
Rent Textbook
Used Textbook
We're Sorry
Sold Out
eTextbook
We're Sorry
Not Available
How Marketplace Works:
- This item is offered by an independent seller and not shipped from our warehouse
- Item details like edition and cover design may differ from our description; see seller's comments before ordering.
- Sellers much confirm and ship within two business days; otherwise, the order will be cancelled and refunded.
- Marketplace purchases cannot be returned to eCampus.com. Contact the seller directly for inquiries; if no response within two days, contact customer service.
- Additional shipping costs apply to Marketplace purchases. Review shipping costs at checkout.
Summary
Author Biography
Y. H. Hui, 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.
E. Özgül Evranuz, Ph.D. is Professor of Food process engineering at Istanbul Technical University, Istanbul, Turkey. Dr. Evranuz has several publications in the field.
Muhammad Siddiq, Ph.D. is Associate professor in the Department of Food Science & Human Nutrition Michigan State University, USA. Dr. Siddiq has published extensively in the field.
Jasim Ahmed, 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.
Table of Contents
Prefacex | |
List of Contributors | |
Biology, Biochemistry, Nutrition, Microbiology and Genetics | |
Biology and Classification of Vegetables | |
Biochemistry of Vegetables: Major Classes of Primary (carbohydrates, amino acids, fatty acids, vitamins and organic acids) and Secondary Metabolites (terpenoids, phenolics, alkaloids and sulphur containing compounds) in Vegetables | |
Flavor and Sensory Characteristics of Vegetables | |
Genetic Engineering of Vegetable Crops | |
Nutritional Profile of Vegetables and its significance to Human Health | |
Bioactive phytochemicals in vegetables | |
Microbiology of Fresh and Processed Vegetables | |
Postharvest technology and Storage Systems | |
Postharvest handling systems and storage | |
Postharvest Physiology of Vegetables | |
Processing and Packaging of Vegetables | |
Fresh cut vegetables | |
Principles of Vegetable Canning | |
Refrigeration and Freezing Preservation of Vegetables | |
Drying of Vegetables: Principles and Dryer Design | |
Drying Vegetables: new technology, equipment and examples | |
Minimal Processing and Novel Technologies Applied to Vegetables | |
Processing of Vegetable Juice and Blends | |
Vegetable fermentation and pickling | |
Vegetables: Parts, Herbs and Essential Oils | |
Processing and Computer Technology | |
Packaging for Fresh Vegetables and Vegetable Products | |
Waste Management and Utilization in Vegetable Processing | |
Product and Food Plant safety and HACCP | |
Controlling Food Safety Hazards in the Vegetable Industry - The HACCP Approach | |
Good Agricultural Practices and Good Manufacturing Practices for Vegetable Production | |
Microbial Safety of Fresh and Processed Vegetables | |
Commodity Processing | |
Asparagus, Broccoli and Cauliflower: Production, quality and processing | |
Avocado: Production, Quality and Major Processed Products | |
Dry Beans Production, Processing, and Nutrition | |
Carrots | |
Chili, Peppers and Paprika | |
Peas, Sweet Corn, and Green Beans | |
Garlic and Onion: Production, Biochemistry and Processing | |
Edible Mushrooms: Production, Processing and Quality | |
Table olives and Olive oil: Production, processing, composition and nutritional qualities | |
Potatoes: Production and Major Processed Products | |
Green Leafy Vegetables: Spinach and Lettuce | |
Sweetpotatoes | |
Tomato Processing, Quality, and Nutrition | |
Index | |
Table of Contents provided by Publisher. All Rights Reserved. |
An electronic version of this book is available through VitalSource.
This book is viewable on PC, Mac, iPhone, iPad, iPod Touch, and most smartphones.
By purchasing, you will be able to view this book online, as well as download it, for the chosen number of days.
Digital License
You are licensing a digital product for a set duration. Durations are set forth in the product description, with "Lifetime" typically meaning five (5) years of online access and permanent download to a supported device. All licenses are non-transferable.
More details can be found here.
A downloadable version of this book is available through the eCampus Reader or compatible Adobe readers.
Applications are available on iOS, Android, PC, Mac, and Windows Mobile platforms.
Please view the compatibility matrix prior to purchase.