Handbook of vegetable preservation and processing
著者
書誌事項
Handbook of vegetable preservation and processing
CRC, c2016
2nd ed
- : hardback
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注記
"Food engineering and processing"--P. [4] of cover
Includes bibliographical references and index
内容説明・目次
内容説明
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.
目次
BIOLOGICAL, CHEMICAL, NUTRITIONAL, AND MICROBIOLOGICAL ASPECTS OF VEGETABLE PRODUCTION. Vegetables as Sources of Nutrients and Bioactive Compounds: Health Benefits. Healthy Dietary Fibers from Plant Food By-Products. Vegetable Flavors and Sensory Characteristics. Use of Genetic Engineering: Benefits and Health Concerns. Important Pests in Vegetable Crops. Commercially Important Vegetable Crop Diseases. PRESERVATION AND PROCESSING TECHNOLOGY: PRINCIPLES AND APPLICATIONS. Thermal Processing: Canning and Aseptic Processing. Dehydration of Vegetables. Refrigeration and Frozen Preservation of Vegetables. Fermentation, Pickling, and Turkish Table Olives. Novel Thermal and Nonthermal Processing Technologies. Application of Vacuum Impregnation in Vegetables. Active and Intelligent Packaging for Fruits and Vegetables. Additives and Preservatives. Quality Preservation and Safety of Minimally Processed Vegetables. Quality Monitoring and Management during Storage and Distribution of Frozen Vegetables. Strategies for Controlling Major Enzymatic Reactions in Fresh and Processed Vegetables. Computer and Control Applications in a Vegetable-Processing Plant. PROCESSED VEGETABLES AND SPECIALTIES. Brassica Vegetables. Carrot Processing. Eggplant. Cultivated Mushrooms: Preservation and Processing. Greek Table Olives Processing. Peppers and Spice Capsicums. Potato and Potato Processing Technology. Production and Handling of Tomato with a High Nutrition Quality. Vegetable Seed Sprouts. Winter Squash and Pumpkins. FERMENTED AND PICKLED VEGETABLE PRODUCTS. Fermented Plant Products from Tropical and Warm Countries. Fermented Vegetable Juices and Health Attributes. Fermented Red Beet Juice. Fresh and Pickled Jalapeno Peppers: Volatile and Nonvolatile Compounds. Role of Lactic Acid Bacteria in the Fermentation and Biopreservation of Plant-Based Foods. Pickles and Sauerkraut: Manufacturing Sanitation. Soymilk and Tofu Manufacturing. Shalgam (Azalgam): A Traditional Turkish Lactic Acid Fermented Beverage Based on Black Carrot. VEGETABLES PROCESSING SAFETY. Quality Assurance in Vegetable Processing: State of the Science in Practice in the 2010s. U.S. Regulatory Requirements for Sanitation and Safety of Processing Vegetables. Good Agricultural and Handling Practices. Quality and Safety Aspects of Vegetables.
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