Handbook of Vegetable Preservation and Processing contains previously unpublished material on topics ranging from postharvest technology and food pathogens, to soy product consumption and nutritive value.

This voluem will become the definitive source in its field with chapters from more than 35 international experts spanning governmental, industrial, and academic sectors.

Handbook of Vegetable Preservation and Processing compiles the latest science and technology in the processing and preservation of vegetables and vegetable products—serving as the only guide to compile key tools used in the United States to safeguard and protect the quality of fresh and processed vegetables.

Contents

Horticulture and Nutrition

• Vegetables: Types and Biology
• Nutritional Value
• Postharvest Preservation and Storage

Canned Vegetables

• Canning Principles
• Canned Chinese Bamboo Shoots, Water Chestnuts, Mushrooms (Straw, Abalone, and Gold) and Imitation Vegetarian Products
• Canned Tomatoes
• Canned Vegetables: Product Description
• Canned Corn: Standard and Grade

Fermentation and/or Chemical Preservation

• Fermentation Principles and Microorganisms
• Chinese Pickles (Leaf Mustard and Derived Products)
• Jalapenos Chili
• Kimchi
• Sauerkraut
• Pickle Manufacturing in the United States: Quality Assurance and Establishment Iinspection
• Fermented Soy Products: Tempeh, Nattos, and Soy Sauce

Frozen Vegetables

• Frozen Vegetables: Product Description
• Quality Control and Frozen Vegetables
• Frozen Tomatoes
• Frozen French Fried Potatoes and Quality Assurance
• Frozen Peas: Standard and Grade

Dehydrated Vegetables

• Principles and Applications
• Dehydrated Oriental Mushrooms, Leafy Vegetables, and Food Preparation Herbs and Condiments
• Dehydrated Tomatoes
• Minimal Processed Products
• Cook-Chill and Sous Vide Technology
• Salads and Cold Soups

Special Vegetable and Related Products

• Science and Technology of Tofu Making
• Vegetable as a Food Ingredient, Including Nutraceuticals
• Vegetable and Plant Parts as Legal Dietary Supplements

Safety of Processing Vegetables

• Safety of Vegetables and Vegetable Products
• Critical Factors in the Manufacture of Acidified Vegetable and Vegetable Products
• New Technology for Vegetable Processing and Microbial Inactivation

Index

click here to see books • videos • cd-roms of related interest