About the Book

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 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 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.

About the Author

Y.H. Hui is the editorial consultant and administrative editor for this book. Dr. Hui is a consultant to the food industry. Nirmal K. Sinha is Vice President, Research and Development for Graceland Fruit, Inc., Frankfort, MI. Dr. Sinha has served as editor or author of numerious food science publications and is the Editor in Chief for this book. Leo M.L. Nolletis professor of Biochemistry, Aquatic Ecology and Ecotoxicology at the Department of Applied Engineering Sciences of University College Ghent (Hogeschool Gent), Ghent, Belgium. Dr. Nollet has served as editor or author of numerious food science publications and is the Editor in Chief for this book.

Table of Contents:
List of Contributors. Part 1. Biology, Biochemistry, Nutrition, Microbiology and Genetics. 1. Biology and Classification of Vegetables 2. 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 3. Flavor and Sensory Characteristics of Vegetables 4. Genetic Engineering of Vegetable Crops 5. Nutritional Profile of Vegetables and its significance to Human Health 6. Bioactive phytochemicals in vegetables 7. Microbiology of Fresh and Processed Vegetables Part II. Postharvest technology and Storage Systems. 8. Postharvest handling systems and storage 9. Postharvest Physiology of Vegetables Part III. Processing and Packaging of Vegetables. 10. Fresh cut vegetables 11. Principles of Vegetable Canning 12. Refrigeration and Freezing Preservation of Vegetables 13. Drying of Vegetables: Principles and Dryer Design 14. Drying Vegetables: new technology, equipment and examples 15. Minimal Processing and Novel Technologies Applied to Vegetable 16. Processing of Vegetable Juice and Blends (James Wu and S-C Chen). 17. Vegetable fermentation and pickling 18. Vegetables: Parts, Herbs and Essential Oils 19. Processing and Computer Technology 20. Packaging for Fresh Vegetables and Vegetable Products 21. Waste Management and Utilization in Vegetable Processing Part IV. Product and Food Plant safety and HACCP. 22. Controlling Food Safety Hazards in the Vegetable Industry -- The HACCP Approach 23. Good Agricultural Practices and Good Manufacturing Practices for Vegetable Production 24. Microbial Safety of Fresh and Processed Vegetables Part V. Commodity Processing. 25. Asparagus, Broccoli and Cauliflower: Production, quality and processing 26. Avocado: Production, Quality and Major Processed Products 27. Dry Beans? Production, Processing and Nutrition 28. Carrots 29. Chili, Peppers and Paprika 30. Peas, Sweet Corn and Green Beans 31. Garlic and Onion: Production, Biochemistry and Processing 32. Edible Mushrooms: Production, Processing and Quality 33. Table olives and Olive oil: Production, processing, composition and nutritional qualities 34. Potatoes: Production and Major Processed Product 35. Green Leafy Vegetables: Spinach and Lettuce 36. Sweet potatoes 37. Tomato Processing, Quality and Nutrition Index.