E-Book, Englisch, 990 Seiten
Reihe: Food Science and Technology
Hui / Evranuz Handbook of Vegetable Preservation and Processing, Second Edition
2. Auflage 2015
ISBN: 978-1-4822-1229-7
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
E-Book, Englisch, 990 Seiten
Reihe: Food Science and Technology
ISBN: 978-1-4822-1229-7
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
This book compiles the latest science and technology in the processing and preservation of vegetables and vegetable products. Vegetables are an important article of commerce for economies and are important to our diet. The objective of this edition is to provide a professional reference book on vegetable preservation and processing including the latest developments and advances in this field. Though the basic theme and objective of the second edition are the same as the first, coverage in the second edition is more comprehensive in terms of depth and breadth.
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
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.
