Handbook of Vegetable Preservation and Processing

Content: 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. Jose Villanueva-Suarez, and Isabel GoniVegetable Flavors and Sensory CharacteristicsYaowapa Lorjaroenphon, Siree Chaiseri, and Wannee JirapakkulUse of Genetic Engineering: Benefits and Health ConcernsAllah Bakhsh, Faheem Shehzad Baloch, Rustu Hatipoglu, and Hakan OzkanImportant Pests in Vegetable CropsCengiz Kazak, Kamil Karut, and Asmail DokerCommercially 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. Ozgul EvranuzRefrigeration and Frozen Preservation of VegetablesGuillermo Petzold and Jorge MorenoFermentation, Pickling, and Turkish Table OlivesHuseyin Erten, C. Pelin Boyaci-Gunduz, Bilal Agirman, and Turgut CabarogluNovel Thermal and Nonthermal Processing TechnologiesGokhan BingolApplication 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, Victor Hugo Escalona, Andres 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 PlantGokhan Bingol, Rebecca R. Milczarek, Wei Yu, and Murat O. BalabanPROCE ED 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. ConcellonCultivated Mushrooms: Preservation and ProcessingPanagiota A. Diamantopoulou and Philippoussis N. AntoniosGreek Table Olives ProcessingEfstathios Z. PanagouPeppers and Spice CapsicumsClaudia Lizet Meneses Gutierrez, Dario Iker Tellez Medina, and Maria Eugenia Jaramillo FloresPotato and Potato Processing TechnologyAsiye Akyildiz, Suleyman Polat, Erdal Agcam, 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 Maria Eugenia Jaramillo-FloresVegetable Seed SproutsZhan-Hui Lu and Wei CaoWinter Squash and PumpkinsE. Ozgul Evranuz and Dilek Arduzlar-KaganFERMENTED AND PICKLED VEGETABLE PRODUCTSFermented Plant Products from Tropical and Warm CountriesYann DemarignyFermented Vegetable Juices and Health AttributesMaja Vukasinovic Sekulic, Marica Rakin, and Maja BulatovicFermented Red Beet JuiceZsolt Zalan, Ferenc Hegyi, and Anna HalaszFresh and Pickled Jalapeno Peppers: Volatile and Nonvolatile CompoundsP. Ibarra-Torres, E. Valadez-Moctezuma, Dario I. Tellez-Medina, and Maria 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 (Azalgam): A Traditional Turkish Lactic Acid Fermented Beverage Based on Black CarrotHuseyin Erten and Hasan TangulerVEGETABLES PROCESSING SAFETYQuality Assurance in Vegetable Processing: State of the Science in Practice in the 2010sDilek Arduzlar-Kagan, Sibel Ozilgen, and Mustafa OzilgenU.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