[eBook Code] Handbook of Vegetables and Vegetable Processing (eBook Code, 1st)

Preface ix

Contributors xi

Part I Biology, Biochemistry, Nutrition, Microbiology, and Genetics

1. Biology and Classification of Vegetables 3
Theodore J. K. Radovich

2. Biochemistry of Vegetables: Major Classes of Primary (Carbohydrates, Amino Acids, Fatty Acids, Vitamins, and Organic Acids) and Secondary Metabolites (Terpenoids, Phenolics, Alkaloids, and Sulfur-Containing Compounds) in Vegetables 23
N. Hounsome and B. Hounsome

3. Flavor and Sensory Characteristics of Vegetables 59
Peter K. C. Ong and Shao Quan Liu

4. Genetic Engineering of Vegetable Crops 83
Jiwan S. Sidhu and Sudarshan Chellan

5. Nutritional Profile of Vegetables and Its Significance to Human Health 107
Masood Sadiq Butt and Muhammad Tauseef Sultan

6. Bioactive Phytochemicals in Vegetables 125
Fereidoon Shahidi, Anoma Chandrasekara, and Ying Zhong

7. Microbiology of Fresh and Processed Vegetables 159
Annemarie L. Buchholz, Gordon R. Davidson, and Elliot T. Ryser

Part II Postharvest Technology and Storage Systems

8. Postharvest Handling Systems and Storage of Vegetables 185
P. S. Raju, O. P. Chauhan, and A. S. Bawa

9. Postharvest Physiology of Vegetables 199
Peter M. A. Toivonen

Part III Processing and Packaging of Vegetables

10. Fresh-Cut Vegetables 221
W. Krasaekoopt and B. Bhandari

11. Principles of Vegetable Canning 243
Dharmendra K. Mishra and Nirmal K. Sinha

12. Refrigeration and Freezing Preservation of Vegetables 259
Kasiviswanathan Muthukumarappan and Brijesh Tiwari

13. Drying of Vegetables: Principles and Dryer Design 279
Jasim Ahmed

14. Drying Vegetables: New Technology, Equipment, and Examples 299
E. Özgül Evranuz

15. Minimal Processing and Novel Technologies Applied to Vegetables 317
Jasim Ahmed and Tanweer Alam

16. Processing of Vegetable Juice and Blends 335
James S.B. Wu and S-C Shen

17. Vegetable Fermentation and Pickling 351
Nejib Guizani

18. Vegetable Parts, Herbs, and Essential Oils 369
Sri Yuliani and Bhesh Bhandari

19. Processing and Computer Technology 387
Gokhan Bingol and Y. Onur Devres

20. Packaging for Fresh Vegetables and Vegetable Products 405
Melvin A. Pascall

21. Waste Management and Utilization in Vegetable Processing 423
Dalbir S. Sogi and Muhammad Siddiq

Part IV Product and Food Plant Safety and HACCP

22. Controlling Food Safety Hazards in the Vegetable Industry—The HACCP Approach 443
Luke F. LaBorde

23. Good Agricultural Practices and Good Manufacturing Practices for Vegetable Production 461
Elizabeth A. Bihn and Stephen Reiners

24. Microbial Safety of Fresh and Processed Vegetables 483
Jaheon Koo

Part V Commodity Processing

25. Asparagus, Broccoli, and Cauliflower: Production, Quality, and Processing 507
Paramita Bhattacharjee and Rekha S. Singhal

26. Avocado: Production, Quality, and Major Processed Products 525
Tasleem Zafar and Jiwan S. Sidhu

27. Dry Beans: Production, Processing, and Nutrition 545
Muhammad Siddiq, Masood S. Butt, and M. Tauseef Sultan

28. Carrots 565
B. C. Sarkar and H. K. Sharma

29. Chili, Peppers, and Paprika 581
Lillian G. Po

30. Peas, Sweet Corn, and Green Beans 605
Muhammad Siddiq and Melvin A. Pascall

31. Garlic and Onion: Production, Biochemistry, and Processing 625
Wieslaw Wiczkowski

32. Edible Mushrooms: Production, Processing, and Quality 643
Ramasamy Ravi and Muhammad Siddiq

33. Table Olives and Olive Oil: Production, Processing, Composition, and Nutritional Qualities 663
Kostas Kiritsakis, Apostolos Kiritsakis, Elena Manousaki-Karacosta, and Fivos Genigeorgis

34. Potatoes: Production, Quality, and Major Processed Products 683
Edgar Po and Nirmal K. Sinha

35. Green Leafy Vegetables: Spinach and Lettuce 705
Gurbuz Gunes and Esra Dogu

36. Sweetpotatoes 717
V. D. Truong, R. Y. Avula, K. Pecota, and C. G. Yencho

37. Tomato Processing, Quality, and Nutrition 739
Ali Motamedzadegan and Hoda Shahiri Tabarestani

Index 759