Handbook Of Vegetables And Vegetable Processing

Author : Nirmal Sinha,Y. H. Hui,E. Özgül Evranuz,Muhammad Siddiq,Jasim Ahmed
Publisher : John Wiley & Sons
Page : 776 pages
File Size : 44,5 Mb
Release : 2010-11-19
Category : Technology & Engineering
ISBN : 0470958448

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Handbook of Vegetables and Vegetable Processing by Nirmal Sinha,Y. H. Hui,E. Özgül Evranuz,Muhammad Siddiq,Jasim Ahmed Pdf

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

Author : Muhammad Siddiq,Mark A. Uebersax
Publisher : John Wiley & Sons
Page : 1104 pages
File Size : 46,8 Mb
Release : 2018-02-23
Category : Technology & Engineering
ISBN : 9781119098942

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Handbook of Vegetables and Vegetable Processing by Muhammad Siddiq,Mark A. Uebersax Pdf

Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field experts from across the world. It provides contemporary information that brings together current knowledge and practices in the value-chain of vegetables from production through consumption. The book is unique in the sense that it includes coverage of production and postharvest technologies, innovative processing technologies, packaging, and quality management. Handbook of Vegetables and Vegetable Processing, Second Edition covers recent developments in the areas of vegetable breeding and production, postharvest physiology and storage, packaging and shelf life extension, and traditional and novel processing technologies (high-pressure processing, pulse-electric field, membrane separation, and ohmic heating). It also offers in-depth coverage of processing, packaging, and the nutritional quality of vegetables as well as information on a broader spectrum of vegetable production and processing science and technology. 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 This important book will appeal to anyone studying or involved in food technology, food science, food packaging, applied nutrition, biosystems and agricultural engineering, biotechnology, horticulture, food biochemistry, plant biology, and postharvest physiology.

Author : Y. H. Hui,Sue Ghazala,Dee M. Graham,K.D. Murrell,Wai-Kit Nip
Publisher : CRC Press
Page : 766 pages
File Size : 48,5 Mb
Release : 2003-09-12
Category : Technology & Engineering
ISBN : 0203912918

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Handbook of Vegetable Preservation and Processing by Y. H. Hui,Sue Ghazala,Dee M. Graham,K.D. Murrell,Wai-Kit Nip Pdf

Representing the vanguard in the field with research from more than 35 international experts spanning governmental, industrial, and academic sectors, the Handbook of Vegetable Preservation and Processing compiles the latest science and technology in the processing and preservation of vegetables and vegetable products. This reference serves as the only guide to compile key tools used in the United States to safeguard and protect the quality of fresh and processed vegetables. A vast and contemporary source, it considers recent issues in vegetable processing safety such as modified atmosphere packaging, macroanalytical methods, and new technologies in microbial inactivation.

Author : Nirmal K. Sinha,Y. H. Hui,E. Özgül Evranuz,Muhammad Siddiq,Jasim Ahmed
Publisher : John Wiley & Sons
Page : 786 pages
File Size : 46,8 Mb
Release : 2010-12-21
Category : Technology & Engineering
ISBN : 9780813815411

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Handbook of Vegetables and Vegetable Processing by Nirmal K. Sinha,Y. H. Hui,E. Özgül Evranuz,Muhammad Siddiq,Jasim Ahmed Pdf

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

Author : D. K. Salunkhe,S. S. Kadam
Publisher : CRC Press
Page : 750 pages
File Size : 46,5 Mb
Release : 1998-03-19
Category : Technology & Engineering
ISBN : 0824701054

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Handbook of Vegetable Science and Technology by D. K. Salunkhe,S. S. Kadam Pdf

"Furnishes exhaustive, single-source coverage of the production and postharvest technology of more than 70 major and minor vegetables grown in tropical, subtropical, and temperate regions throughout the world. Provides comparative data for each vegetable presented. "

Author : Min Zhang,Bhesh Bhandari,Zhongxiang Fang
Publisher : CRC Press
Page : 538 pages
File Size : 53,9 Mb
Release : 2017-07-12
Category : Technology & Engineering
ISBN : 9781351648714

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Handbook of Drying of Vegetables and Vegetable Products by Min Zhang,Bhesh Bhandari,Zhongxiang Fang Pdf

This handbook provides a comprehensive overview of the processes and technologies in drying of vegetables and vegetable products. The Handbook of Drying of Vegetables and Vegetable Products discusses various technologies such as hot airflow drying, freeze drying, solar drying, microwave drying, radio frequency drying, infrared radiation drying, ultrasound assisted drying, and smart drying. The book’s chapters are clustered around major themes including drying processes and technologies, drying of specific vegetable products, properties during vegetable drying, and modeling, measurements, packaging & safety. Specifically, the book covers drying of different parts and types of vegetables such as mushrooms and herbs; changes to the properties of pigments, nutrients, and texture during drying process; dried products storage; nondestructive measurement and monitoring of moisture and morphological changes during vegetable drying; novel packaging; and computational fluid dynamics.

Author : Y. H. Hui,József Barta,M. Pilar Cano,Todd W. Gusek,Jiwan S. Sidhu,Nirmal K. Sinha
Publisher : John Wiley & Sons
Page : 712 pages
File Size : 41,8 Mb
Release : 2008-02-28
Category : Technology & Engineering
ISBN : 9780470276488

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Handbook of Fruits and Fruit Processing by Y. H. Hui,József Barta,M. Pilar Cano,Todd W. Gusek,Jiwan S. Sidhu,Nirmal K. Sinha Pdf

The processing of fruits continues to undergo rapid change. In the Handbook of Fruits and Fruit Processing, Dr. Y.H. Hui and his editorial team have assembled over forty respected academicians and industry professionals to create an indispensable resource on the scientific principles and technological methods for processing fruits of all types. The book describes the processing of fruits from four perspectives: a scientific basis, manufacturing and engineering principles, production techniques, and processing of individual fruits. A scientific knowledge of the horticulture, biology, chemistry, and nutrition of fruits forms the foundation. A presentation of technological and engineering principles involved in processing fruits is a prelude to their commercial production. As examples, the manufacture of several categories of fruit products is discussed. The final part of the book discusses individual fruits, covering their harvest to a finished product in a retail market. As a professional reference book replete with the latest research or as a practical textbook filled with example after example of commodity applications, the Handbook of Fruits and Fruit Processing is the current, comprehensive, yet compact resource ideal for the fruit industry.

Author : NPCS Board
Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
Page : 688 pages
File Size : 49,8 Mb
Release : 2012-02-09
Category : Electronic
ISBN : 9788178330839

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Handbook on Fruits, Vegetables & Food Processing with Canning & Preservation (3rd Edition) by NPCS Board Pdf

Natural foods such as fruits and vegetables are among the most important foods of mankind as they are not only nutritive but are also indispensable of the maintenance of the health. India is the second largest producer of fruits and vegetables in the world. Fertile soils, a dry climate, clean water and abundant sunlight help the hard working farmers to produce a bountiful harvest. Although there are many similarities between fruits and vegetables, there is one important difference that affects the way that these two types of crop are processed like fruits are more acidic than vegetables. Food processing is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption. Food processing typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products. Canning is a method of preserving food in which the food is processed and sealed in an airtight container. Food preservation is the process of treating and handling food to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro organisms. One of the oldest methods of food preservation is by drying, which reduces water activity sufficiently to prevent or delay bacterial growth. Drying also reduces weight, making food more portable. Freezing is also one of the most commonly used processes commercially and domestically for preserving a very wide range of food including prepared food stuffs which would not have required freezing in their unprepared state. Fruits and vegetable processing in India is almost equally divided between the organized and unorganized sector, with the organized sector holding 48% of the share. The present book covers the processing techniques of various types of fruits, vegetables and other food products. This book also contains photographs of equipments and machineries used in fruits, vegetables and food processing along with canning and preservation. This book is an invaluable resource for new entrepreneurs, food technologists, industrialists etc.

Author : Major Singh Dhaliwal
Publisher : Unknown
Page : 358 pages
File Size : 47,8 Mb
Release : 2017
Category : Electronic
ISBN : 9327273931

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Handbook of Vegetable Crops by Major Singh Dhaliwal Pdf

Author : Y. H. Hui,Feng Chen,Leo M. L. Nollet,Raquel P. F. Guiné,Olga Martín-Belloso,M. Isabel Mínguez-Mosquera,Gopinadhan Paliyath,Fernando L. P. Pessoa,Jean-Luc Le Quéré,Jiwan S. Sidhu,Nirmal K. Sinha,Peggy Stanfield
Publisher : John Wiley and Sons
Page : 1120 pages
File Size : 49,7 Mb
Release : 2010-12-01
Category : Technology & Engineering
ISBN : 9781118031858

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Handbook of Fruit and Vegetable Flavors by Y. H. Hui,Feng Chen,Leo M. L. Nollet,Raquel P. F. Guiné,Olga Martín-Belloso,M. Isabel Mínguez-Mosquera,Gopinadhan Paliyath,Fernando L. P. Pessoa,Jean-Luc Le Quéré,Jiwan S. Sidhu,Nirmal K. Sinha,Peggy Stanfield Pdf

HANDBOOK of Fruit and Vegetable Flavors A global PERSPECTIVE on the latest SCIENCE, TECHNOLOGY, and APPLICATIONS The demand for new flavors continues to rise. Today’s consumers want interesting, healthy, pleasurable, and exciting taste experiences, creating new challenges for today’s food and flavor scientists. Fortunately, they can turn to this comprehensive reference on the flavor science and technology of fruits, vegetables, spices, and oils for guidance on everything from basic science to new technologies to commercialization. Handbook of Fruit and Vegetable Flavors is divided into two sections. The first section, dedicated to fruit flavor, is organized into five parts: Part I: Biology, Chemistry, and Physiochemistry Part II: Biotechnology Part III: Analytic Methodology and Chemical Characterizations Part IV: Flavors for Fruit Commodities Part V: Flavors of Selected Dried Fruits The second section, dedicated to vegetable flavor, is divided into two parts, covering biology, chemistry, physiochemistry, and biotechnology in the first part and flavor for vegetable commodities in the second part. Both the fruit flavor and vegetable flavor sections provide detailed coverage of such important topics as processing, extraction, flavor biosynthesis, and genetic engineering. Moreover, readers will find important details on regulations and requirements governing flavor additives as well as sanitation and safety in flavor manufacturing. Each of the chapters has been written by one or more leading experts in food and flavor science. The authors represent more than ten countries, giving food and flavor scientists a unique global perspective on the latest flavor science, technology, and applications.

Author : Amalendu Chakraverty,Arun S. Mujumdar,Hosahalli S. Ramaswamy
Publisher : CRC Press
Page : 926 pages
File Size : 46,8 Mb
Release : 2003-01-22
Category : Technology & Engineering
ISBN : 0203911318

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Handbook of Postharvest Technology by Amalendu Chakraverty,Arun S. Mujumdar,Hosahalli S. Ramaswamy Pdf

The Handbook of Postharvest Technology presents methods in the manufacture and supply of grains, fruits, vegetables, and spices. It details the physiology, structure, composition, and characteristics of grains and crops. The text covers postharvest technology through processing, handling, drying and milling to storage, packaging, and distribution. Additionally, it examines cooling and preservation techniques used to maintain the quality and the decrease spoilage and withering of agricultural products.

Author : Maria Cecilia do Nascimento Nunes
Publisher : John Wiley & Sons
Page : 480 pages
File Size : 49,9 Mb
Release : 2009-03-03
Category : Technology & Engineering
ISBN : 9780813803067

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Color Atlas of Postharvest Quality of Fruits and Vegetables by Maria Cecilia do Nascimento Nunes Pdf

The effects of time and temperature on the postharvest quality offruits and vegetables are visually depicted in the Color Atlasof Postharvest Quality of Fruits and Vegetables. Throughhundreds of vibrant color photographs, this unique resourceillustrates how the appearance (e.g., color, shape, defects andinjuries) of fruits and vegetables changes throughout theirpostharvest life and how storage temperature greatly contributes tocritical quality changes. The book’s extensive coverage describes 37 differentfruits and vegetables from different groups that were stored atfive specific temperatures and photographed daily after specifiedelapsed periods of time. Individual fruits and vegetables from the following groups arecovered: subtropical and tropical fruits pome and stone fruits soft fruits and berries cucurbitaceae solanaceous and other fruit vegetables legumes and brassicas stem, leaf and other vegetable and alliums Information is provided about each individual fruit/vegetablesuch as characteristics, quality criteria and composition;recommendations for storage, transport and retail; and effects oftemperature on the visual and compositional quality of eachindividual fruit or vegetable, associated with photos of theappearance at particular times and temperatures. This visualdocumentation shows how important is to handle fruits andvegetables at the right temperature and what happens if therecommendations are not followed. Also shown is the importance ofthe initial harvest quality of the fruit/vegetable and the expectedshelf life as a function of quality at harvest, storage temperatureand storage time. The Color Atlas of Postharvest Quality of Fruits andVegetables will appeal to a diverse group of food industryprofessionals in the areas of processing, distribution, retail,quality control, packaging, temperature control (refrigeratedfacilities or equipment) and marketing as a reference tool and toestablish marketing priority criteria. Academic and scientificprofessionals in the area of postharvest physiology and technology,food science and nutrition can also use the book as a referenceeither for their study or in class to help students to visualizechanges in the appearance of fruit/vegetables as a function oftime/temperature.

Author : Aaron L. Brody,Hong Zhuang,Jung H. Han
Publisher : John Wiley & Sons
Page : 352 pages
File Size : 42,6 Mb
Release : 2010-12-30
Category : Technology & Engineering
ISBN : 9780470959107

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Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables by Aaron L. Brody,Hong Zhuang,Jung H. Han Pdf

Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables provides comprehensive coverage of all aspects of modern MAP technologies for fresh-cut fruits and vegetables. Coverage begins with the general MAP concept and application by introducing the concept of MAP, how MAP works for fresh-cut produce and the benefits and shortfalls of MAP in its application. The book then discusses the basic aspects of MAP – packaging materials and machinery. In these sections, the book addresses not only the general information about MAP materials, but also supplies examples to introduce the new packaging films and their successful application in produce and fresh-cut fruits and vegetables. Unique chapters and sections in the book include relevant patents for MAP, commercial practices and MAP packaging machinery. Generally, packaging machinery is only included in books specifically covering packaging engineering. Coverage of this important aspect is included in the book since fresh-cut manufacturers spend much more time in the day-to-day operations on packaging machinery and systems as compared to packaging film materials. In the final section, Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables highlights the latest developments in the packaging industry and how they could impact the fresh-cut industry.

Author : P. W. Board
Publisher : Food & Agriculture Org.
Page : 72 pages
File Size : 41,8 Mb
Release : 1988
Category : Business & Economics
ISBN : 9251024219

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Quality Control in Fruit and Vegetable Processing by P. W. Board Pdf

Handleiding voor kwaliteitsbewaking bij de conservering van groenten en vruchten op de volgende procesonderdelen: inblikken, dehydratatie, invriezen, zuren, sirooptoevoeging, kristallisering en chemische bewaring

Author : United Nations Development Fund for Women
Publisher : Unknown
Page : 0 pages
File Size : 45,5 Mb
Release : 1993
Category : Developing countries
ISBN : 1853391352

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Fruit and Vegetable Processing by United Nations Development Fund for Women Pdf

Part of a series which offers information on existing ways of improving the technology of food processing and increasing the quality and range of food stuffs produced. This book provides an insight into the range of methods and equipment available for preserving products.