Handbook of Vegetable Preservation and Processing
eBook - PDF

Handbook of Vegetable Preservation and Processing

  1. 990 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Handbook of Vegetable Preservation and Processing

About this book

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; veg

Frequently asked questions

Yes, you can cancel anytime from the Subscription tab in your account settings on the Perlego website. Your subscription will stay active until the end of your current billing period. Learn how to cancel your subscription.
At the moment all of our mobile-responsive ePub books are available to download via the app. Most of our PDFs are also available to download and we're working on making the final remaining ones downloadable now. Learn more here.
Perlego offers two plans: Essential and Complete
  • Essential is ideal for learners and professionals who enjoy exploring a wide range of subjects. Access the Essential Library with 800,000+ trusted titles and best-sellers across business, personal growth, and the humanities. Includes unlimited reading time and Standard Read Aloud voice.
  • Complete: Perfect for advanced learners and researchers needing full, unrestricted access. Unlock 1.4M+ books across hundreds of subjects, including academic and specialized titles. The Complete Plan also includes advanced features like Premium Read Aloud and Research Assistant.
Both plans are available with monthly, semester, or annual billing cycles.
We are an online textbook subscription service, where you can get access to an entire online library for less than the price of a single book per month. With over 1 million books across 1000+ topics, we’ve got you covered! Learn more here.
Look out for the read-aloud symbol on your next book to see if you can listen to it. The read-aloud tool reads text aloud for you, highlighting the text as it is being read. You can pause it, speed it up and slow it down. Learn more here.
Yes! You can use the Perlego app on both iOS or Android devices to read anytime, anywhere — even offline. Perfect for commutes or when you’re on the go.
Please note we cannot support devices running on iOS 13 and Android 7 or earlier. Learn more about using the app.
Yes, you can access Handbook of Vegetable Preservation and Processing by Y. H. Hui, E. Özgül Evranuz, Y. H. Hui,E. Özgül Evranuz in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Information

Publisher
CRC Press
Year
2015
Print ISBN
9780815351436
eBook ISBN
9781482212297
Edition
2
Topic
Technology & Engineering
Subtopic
Food Science
Index
Technology & Engineering

Table of contents

  1. Front Cover
  2. Contents
  3. Preface
  4. Editors
  5. Contributors
  6. Chapter 1: Vegetables as Sources of Nutrients and Bioactive Compounds: : Health Benefits
  7. Chapter 2: Healthy Dietary Fibers from Plant Food By-Products
  8. Chapter 3: Vegetable Flavors and Sensory Characteristics
  9. Chapter 4: Use of Genetic Engineering: : Benefits and Health Concerns
  10. Chapter 5: Important Pests in Vegetable Crops
  11. Chapter 6: Commercially Important Vegetable Crop Diseases
  12. Chapter 7: Thermal Processing: : Canning and Aseptic Processing
  13. Chapter 8: Dehydration of Vegetables
  14. Chapter 9: Refrigeration and Frozen Preservation of Vegetables
  15. Chapter 10: Fermentation, Pickling, and Turkish Table Olives
  16. Chapter 11: Novel Thermal and Nonthermal Processing Technologies
  17. Chapter 12: Application of Vacuum Impregnation in Vegetables
  18. Chapter 13: Active and Intelligent Packaging for Fruits and Vegetables
  19. Chapter 14: Additives and Preservatives
  20. Chapter 15: Quality Preservation and Safety of Minimally Processed Vegetables
  21. Chapter 16: Quality Monitoring and Management during Storage and Distribution of Frozen Vegetables
  22. Chapter 17: Strategies for Controlling Major Enzymatic Reactions in Fresh and Processed Vegetables
  23. Chapter 18: Computer and Control Applications in a Vegetable-Processing Plant
  24. Chapter 19: Brassica Vegetables
  25. Chapter 20: Carrot Processing
  26. Chapter 21: Eggplant
  27. Chapter 22: Cultivated Mushrooms: : Preservation and Processing
  28. Chapter 23: Greek Table Olives Processing
  29. Chapter 24: Peppers and Spice Capsicum
  30. Chapter 25: Potato and Potato-Processing Technology
  31. Chapter 26: Production and Handling of Tomato with High Nutrition Quality
  32. Chapter 27: Vegetable Seed Sprouts
  33. Chapter 28: Winter Squash and Pumpkins
  34. Chapter 29: Fermented Plant Products from Tropical and Warm Countries
  35. Chapter 30: Fermented Vegetable Juices and Health Attributes
  36. Chapter 31: Fermented Red Beet Juice
  37. Chapter 32: Fresh and Pickled Jalapeño Peppers: : Volatile and Nonvolatile Compounds
  38. Chapter 33: Role of Lactic Acid Bacteria in the Fermentation and Biopreservation of Plant-Based Foods
  39. Chapter 34: Pickles and Sauerkraut: : Manufacturing Sanitation
  40. Chapter 35: Science and Technology of Soymilk and Tofu Manufacturing
  41. Chapter 36: Shalgam (Şalgam): : A Traditional Turkish Lactic Acid Fermented Beverage Based on Black Carrot
  42. Chapter 37: Quality Assurance in Vegetable Processing: : State of the Science in Practice in the 2010s
  43. Chapter 38: U.S. Regulatory Requirements for Sanitation and Safety of Processing Vegetables
  44. Chapter 39: Good Agricultural and Handling Practices
  45. Chapter 40: Quality and Safety Aspects of Vegetables
  46. Back Cover