Handbook of Vegetables and Vegetable Processing (ePub)

Vegetables are an important article of commerce both in developed
and developing economies. Many studies point to importance of
vegetables in our diet. Handbook of Vegetables and Vegetable
Processing serves as a reference handbook on vegetables and
vegetable processing containing the latest developments and
advances in this fast growing field. The book can be considered as
a companion to Y. H. Hui's popular Handbook of Fruits and
Fruit Processing (2006). Handbook of Vegetables and
Vegetable Processing is contemporary in scope, with in-depth
coverage of new interdisciplinary developments and practices in the
field of vegetables emphasizing processing, preservation,
packaging, and nutrition and food safety. Coverage includes
chapters on the biology, horticultural biochemistry, microbiology,
nutrient and bioactive properties of vegetables and their
significant commercialization by the food industry worldwide. Full
chapters are devoted to major vegetables describing aspects ranging
from chemistry to processing and preservation. World-renowned
editors and authors have contributed to this essential handbook on
vegetables and their production, technology, storage, processing,
packaging, safety and commercial product development.

Special Features:

* 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

* Unparalleled expertise on important topics from more than 50
respected authors