Handbook of Vegetable Preservation and Processing

The second edition of a bestseller, Handbook of Vegetable Preservation and Processing compiles the latest developments and advances in the science and technology of processing and preservation of vegetables and vegetable products. It includes coverage of topics not found in similar books, such as nutritive and bioactive compounds of vegetables; vegetable flavors and sensory properties; genetic engineering; vegetable pests and diseases; active and intelligent packaging; additives and preservatives; quality preservation and/or improvement; computer and control applications; specialties like winter squash and pumpkin, seed sprouts and shalgam; GAP and food safety, among others. New Topics in the Second Edition include: Flavors and sensory perception Waste and by-products Genetic engineering HACCP Traceback Quality assurance Food processing and agro-industries face the scientific and technical challenges of increasing the production of vegetables. This extensively revised, reorganized, and expanded second edition brings together the expertise of almost 70 scientists and product experts from around the world to give you unparalleled coverage in terms of depth and breadth.

BIOLOGICAL, CHEMICAL, NUTRITIONAL, AND MICROBIOLOGICAL ASPECTS OF VEGETABLE PRODUCTIONVegetables as Sources of Nutrients and Bioactive Compounds: Health BenefitsDelia B. Rodriguez-AmayaHealthy Dietary Fibers from Plant Food By-ProductsAraceli Redondo-Cuenca, M. José Villanueva-Suárez, and Isabel GoñiVegetable Flavors and Sensory CharacteristicsYaowapa Lorjaroenphon, Siree Chaiseri, and Wannee JirapakkulUse of Genetic Engineering: Benefits and Health ConcernsAllah Bakhsh, Faheem Shehzad Baloch, Rüstü Hatipoglu, and Hakan ÖzkanImportant Pests in Vegetable CropsCengiz Kazak, Kamil Karut, and Åsmail DökerCommercially Important Vegetable Crop DiseasesYesim Aysan and Sumer HoruzPRESERVATION AND PROCESSING TECHNOLOGY: PRINCIPLES AND APPLICATIONSThermal Processing: Canning and Aseptic ProcessingZiynet Boz and Ferruh ErdogduDehydration of VegetablesE. Özgül EvranuzRefrigeration and Frozen Preservation of VegetablesGuillermo Petzold and Jorge MorenoFermentation, Pickling, and Turkish Table OlivesHüseyin Erten, C. Pelin Boyaci-Gündüz, Bilal Agirman, and Turgut CabarogluNovel Thermal and Nonthermal Processing TechnologiesGökhan BingölApplication of Vacuum Impregnation in VegetablesWaraporn Boonsupthip, Dennis R. Heldman, and Jinnipar ChoachamnanActive and Intelligent Packaging for Fruits and VegetablesPanuwat SuppakulAdditives and PreservativesMeral Kilic-Akyilmaz and Zehra GulsunogluQuality Preservation and Safety of Minimally Processed VegetablesAna Cecilia Silveira, Víctor Hugo Escalona, Andrés Bustamante Pezoa, and Encarna AguayoQuality Monitoring and Management during Storage and Distribution of Frozen VegetablesWaraporn Boonsupthip, Dennis R. Heldman, and Jinnipar ChoachamnanStrategies for Controlling Major Enzymatic Reactions in Fresh and Processed VegetablesAhmet YemeniciogluComputer and Control Applications in a Vegetable-Processing PlantGökhan Bingöl, Rebecca R. Milczarek, Wei Yu, and Murat O. BalabanPROCESSED VEGETABLES AND SPECIALTIESBrassica VegetablesPrasad S. Variyar, Satyendra Gautam, and Arun K. SharmaCarrot ProcessingHa Hong Vu Nguyen and Loc Thai NguyenEggplantJ. Zaro, Ariel R. Vicente, C.M. Ortiz, Alicia R. Chaves, and A. ConcellónCultivated Mushrooms: Preservation and ProcessingPanagiota A. Diamantopoulou and Philippoussis N. AntoniosGreek Table Olives ProcessingEfstathios Z. PanagouPeppers and Spice CapsicumsClaudia Lizet Meneses Gutiérrez, Dario Iker Tellez Medina, and María Eugenia Jaramillo FloresPotato and Potato Processing TechnologyAsiye Akyildiz, Süleyman Polat, Erdal Agçam, and Hasan FenerciogluProduction and Handling of Tomato with a High Nutrition QualityMiguel A. Cruz-Carrillo, Cipriano Garcia-Gutierrez, Daniel Arrieta-Baez, Adolfo Dagoberto Armenta-Bojorquez, Jorge Montiel-Montoya, and María Eugenia Jaramillo-FloresVegetable Seed SproutsZhan-Hui Lu and Wei CaoWinter Squash and PumpkinsE. Özgül Evranuz and Dilek Arduzlar-KaganFERMENTED AND PICKLED VEGETABLE PRODUCTSFermented Plant Products from Tropical and Warm CountriesYann DemarignyFermented Vegetable Juices and Health AttributesMaja Vukašinovic Sekulic, Marica Rakin, and Maja BulatovicFermented Red Beet JuiceZsolt Zalán, Ferenc Hegyi, and Anna HalászFresh and Pickled Jalapeño Peppers: Volatile and Nonvolatile CompoundsP. Ibarra-Torres, E. Valadez-Moctezuma, Dario I. Tellez-Medina, and María Eugenia Jaramillo-FloresRole of Lactic Acid Bacteria in the Fermentation and Biopreservation of Plant-Based FoodsLihua Fan and Lisbeth Truelstrup HansenPickles and Sauerkraut: Manufacturing SanitationY.H. HuiSoymilk and Tofu ManufacturingSam K.C. ChangShalgam (Åžalgam): A Traditional Turkish Lactic Acid Fermented Beverage Based on Black CarrotHüseyin Erten and Hasan TangulerVEGETABLES PROCESSING SAFETYQuality Assurance in Vegetable Processing: State of the Science in Practice in the 2010sDilek Arduzlar-Kagan, Sibel Özilgen, and Mustafa ÖzilgenU.S. Regulatory Requirements for Sanitation and Safety of Processing VegetablesY.H. HuiGood Agricultural and Handling PracticesY.H. HuiQuality and Safety Aspects of VegetablesSatyendra Gautam, Prasad S. Variyar, and Arun K. Sharma

Y. H. Hui, the president of Science Technology System in West Sacramento, California and American Food & Nutrition Center, received his Ph.D. degree from the University of California at Berkeley. YH Hui is the president of Science Technology System in West Sacramento, California and American Food & Nutrition Center. He has authored, coauthored, edited, or coedited more than 70 professional books in food science, food technology, food engineering, and food laws. He has guest-lectured in universities in North, Central, and South America as well as Europe, and Asia and served as a consultant for the food industries, with an emphasis on food sanitation and food safety.E. Özgül Evranuz after graduating from the Chemical Engineering Department of Middle East Technical University (METU, 1971) in Ankara, Turkey, she began her academic career in the area of food technology. She holds M.S. degrees in chemical engineering (METU) and food science and management (University of London, Queen Elizabeth College) and a Ph.D. degree in chemical engineering (ITU). She is among the builders of Food Engineering Department of ITU and has served as Professor (1994-2012) of food processing in that department. Her main interests are preservation, storage, and packaging of food plant materials. She has served as a book editor and has several publications in the field.