Handbook of vegetable preservation and processing
著者
書誌事項
Handbook of vegetable preservation and processing
（Food science and technology / editors, Steven R. Tannenbaum, Pieter Walstra, 130）
Marcel Dekker, c2004
- (acid-free paper)
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注記
Includes index
内容説明・目次
内容説明
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.
目次
- Horticulture and nutrition: vegetables - types and biology, Jocelyn Shing-Jy Tsao and Hsiao-Feng Lo
- nutritional value, Alan Titchenal and Joannie Dobbs
- postharvest preservation and storage, Kate Maguire, H.T. Sabarez and D.J. Tanner. Cannedvegetables: canning principles, Hoshihalli S. Ramaswamy and C.R. Chen
- canned chinese bamboo shoots, water chestnuts, mushrooms (straw, abalone and gold) and imitation vegetarian products, Wen-Ching Ko
- canned tomatoes, Sheryl A. Barringer
- cannedvegetables - product description, Peggy Stanfield
- canned corn - standard and grade, Peggy Stanfield. Fermentation and/or chemical preservation
- fermentation principles and microorganisms, Ken Yuon Li
- chinese pickles (leaf mustard and derived products),Robin Y.Y. Chiou
- jalapenos chili, Rosa Maria Galicia-Cabrera, Kimchi Kun-Young Park and Hong-Young Park
- Sauerkraut, Yong D. Hang
- pickle manufacturing in the United States - quality assurance and establishment inspection, Y. H. Hui
- Fermented SoyProducts: Tempeh, Nattos, and Soy Sauce Takefumi Yoneya. Frozen vegetables: frozen vegetables - product description, Peggy Stanfield
- quality control and frozen vegetables, D. Martenez-Romero, S. Castillo and D. Valero
- frozen tomatoes, Sheryl A.Barringer
- frozen french fried potatoes and quality assurance, Peggy Stanfield
- frozen peas - standard and grade, Peggy Stanfield. Dehydrated vegetables: principles and applications, Juming Tang and Tom Yang
- dehydrated oriental mushrooms, leafyvegetables and food preparation herbs and condiments, Tongyi Cai, Fang Chen and Jinghua Qi
- dehydrated tomatoes, Bee May
- minimal processed products, Sue Ghazala
- cook-chill and sous vide technology, Gillian A. Armstrong
- salads and cold soups, RobynO'Connor-Shaw. Special vegetable and related products: science and technology of tofu making, Sam K.C. Chang and H.J. Hou
- vegetable as a food ingredient, including nutraceuticals, Joannie Dobbs and Alan Titichenal
- vegetable and plant parts as legaldietary supplements, Joannie Dobbs and Alan Titichenal. Safety of processing vegetables: safety of vegetables and vegetable products, Y.H. Hui and Wai-Kit Nip
- critical factors in the manufacture of acidified vegetable and vegetable products, Y.H. Hui andWai-Kit Nip
- new technology for vegetable processing and microbial inactivation, Y.H. Hui and Wai-Kit Nip.
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