Handbook of Vegetables and Vegetable ProcessingBook;1st Edition 蔬菜和蔬菜ProcessingBook手册

作者: Nirmal K. Sinha Ph.D.,,
ISBN: 9780813815411 EISBN: 9780470958346 出版社: Copyright © 2011 Blackwell Publishing Ltd 发布时间: 16 MAR 2011 12:09PM EST
学科分类: Food Science & Technology(食品科学与技术)|Fruit & Vegetable(水果蔬菜)
39
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Vegetables are an important article of commerce both in developed and developing economies. Many studies point to importance of vegetables in our diet. Handbook of Vegetables and Vegetable Processing serves as a reference handbook on vegetables and vegetable processing containing the latest developments and advances in this fast growing field. The book can be considered as a companion to Y. H. Hui’s popular Handbook of Fruits and Fruit Processing (2006). Handbook of Vegetables and Vegetable Processing is contemporary in scope, with in-depth coverage of new interdisciplinary developments and practices in the field of vegetables emphasizing processing, preservation, packaging, and nutrition and food safety. Coverage includes chapters on the biology, horticultural biochemistry, microbiology, nutrient and bioactive properties of vegetables and their significant commercialization by the food industry worldwide. Full chapters are devoted to major vegetables describing aspects ranging from chemistry to processing and preservation. World-renowned editors and authors have contributed to this essential handbook on vegetables and their production, technology, storage, processing, packaging, safety and commercial product development. Special Features: Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives and textured vegetable proteins Unparalleled expertise on important topics from more than 50 respected authors

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Front Matter

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Handbook of Vegetables and Vegetable ProcessingBook ISBN: 9780813815411, 2011 年, i-xiv 页, DOI: 10.1002/9780470958346.fmatter
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1. Biology and Classification of Vegetables

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Theodore J. K. Radovich
Handbook of Vegetables and Vegetable ProcessingBook ISBN: 9780813815411, 2011 年, 1-22 页, DOI: 10.1002/9780470958346.ch1
关键词： biology, biochemistry, nutrition, microbiology and genetics; biology and classification of vegetables; biological diversity, systematic method for grouping vegetables; selected terms, relating to - vegetable anatomy, biology and classification; phenotypic diversity among vegetables - specialized cells and tissues; vascular tissues - conducting water, minerals, photosynthates throughout the plant; differentiation and variable structure of plant tissues - diverse functions among plant organs and organ systems; ground tissues, comprising - parenchyma, collenchyma and sclerenchyma; biology and anatomy of true root vegetables - three crops, carrot, sweet potato, and cassava; ecological adaptation of vegetables
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2. Biochemistry of Vegetables: Major Classes of Primary (Carbohydrates, Amino Acids, Fatty Acids, Vitamins, and Organic Acids) and Secondary Metabolites (Terpenoids, Phenolics, Alkaloids, and Sulfur-Containing Compounds) in Vegetables

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N. Hounsome ; B. Hounsome
Handbook of Vegetables and Vegetable ProcessingBook ISBN: 9780813815411, 2011 年, 23-58 页, DOI: 10.1002/9780470958346.ch2
关键词： vegetable biochemistry - classes of primary and secondary metabolites in vegetables; major plant constituents - divided as primary and secondary metabolites; primary metabolites, found across all species - within broad phylogenetic groups; primary metabolic pathways in plants; carbohydrates, class of organic compounds - from Calvin cycle, carbon, hydrogen, and oxygen; plants, amino acids - produced via glycolysis pathway; chemical structure - of selected primary metabolites; organic acids, group of organic compounds containing carboxylic groups; antioxidants, delaying the start - or slowing rate of free radical formation; plant metabolites, with reported antioxidant properties
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3. Flavor and Sensory Characteristics of Vegetables

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Peter K. C. Ong ; Shao Quan Liu
Handbook of Vegetables and Vegetable ProcessingBook ISBN: 9780813815411, 2011 年, 59-82 页, DOI: 10.1002/9780470958346.ch3
关键词： flavor and sensory characteristics of vegetables; flavor, quality attributes - determining consumer acceptance and repeat purchase of food product; biogenesis of flavors in vegetables; flavors and sensory characteristics of vegetables - leafy and leafstalk vegetables; key flavor compounds of cabbage and brussels sprouts - dominance of sulfur volatiles; raw soybeans, beany, bitter, and astringent flavor; Miso, type of fermented soybean paste - made in Japan; tempeh, fermented soybean cake - originating from Indonesia; key sulfur-containing flavor compounds - in bulb vegetables; character-impact flavor compounds - in herbs and spices
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4. Genetic Engineering of Vegetable Crops

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Jiwan S. Sidhu[1] ; Sudarshan Chellan[2]
Handbook of Vegetables and Vegetable ProcessingBook ISBN: 9780813815411, 2011 年, 83-105 页, DOI: 10.1002/9780470958346.ch4
关键词： genetic engineering of vegetable crops; crop improvement, by conventional plant breeding techniques; use of genetic engineering - controversies and opposition to genetically modified (GM) foods; drought resistance, ability of plant - to produce in water-deficit environment; ERECTA gene, regulating - plant transpiration efficiency in Arabidopsis thaliana; salt-tolerant variant potato - growing under brackish water irrigation; current status of transgenic technologies; end-product quality improvement; genetic engineering, GM foods with improved - shelf life, drought and salt tolerance, higher nutritive value and insect resistance; biofarming or medical molecular farming - and proteinaceous biomolecules in genetically engineered plants
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5. Nutritional Profile of Vegetables and Its Significance to Human Health

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Masood Sadiq Butt ; Muhammad Tauseef Sultan
Handbook of Vegetables and Vegetable ProcessingBook ISBN: 9780813815411, 2011 年, 107-123 页, DOI: 10.1002/9780470958346.ch5
关键词： nutritional profile of vegetables - significance to human health; vegetables, contributing - to daily requirements for nutrients, like minerals, vitamins, dietary fibers, proteins, fats, starch and energy; vegetables, known for their mineral and vitamin content; water, carbohydrates, proteins, fat and fiber - major macronutrients; macronutrient composition of raw vegetables; Vitamin B Complex, Thiamin (B 1 ) - key component of coenzyme thiamin pyrophosphate (TPP) participating in glucose decarboxylation; selenium, copper, manganese, and molybdenum - minerals in vegetables; pivotal links, between dietary components and human health; dietary supplements like aged garlic extract (AGE) and di-allyl disulfide and ajoene - from garlic, and chemopreventive action; losses in antioxidant activity - of some vegetables
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6. Bioactive Phytochemicals in Vegetables

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Fereidoon Shahidi; Anoma Ch;rasekara ; Ying Zhong
Handbook of Vegetables and Vegetable ProcessingBook ISBN: 9780813815411, 2011 年, 125-158 页, DOI: 10.1002/9780470958346.ch6
关键词： bioactive phytochemicals in vegetables; vegetables, of human diet - a rich source of bioactive phytochemicals; phytochemicals, nonnutrient bioactive compounds in plant foods; bioactive phytochemicals in vegetables; plant phenolics, secondary metabolite group - aromatic ring of one or more hydroxyl groups; phenolic compounds in fruit vegetables; eggplant (Solonum Melongena) - fruit vegetable consumed throughout the world; phenolics in leafy vegetables; carotenoids, widespread natural pigments - in plants, animals and microorganisms; alkaloids, toxic nitrogen-containing secondary metabolites - in higher plants, microorganisms and animals
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7. Microbiology of Fresh and Processed Vegetables

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Annemarie L. Buchholz; Gordon R. Davidson ; Elliot T. Ryser
Handbook of Vegetables and Vegetable ProcessingBook ISBN: 9780813815411, 2011 年, 159-181 页, DOI: 10.1002/9780470958346.ch7
关键词： fresh and processed vegetable microbiology; fresh produce microflora; fresh produce, home to highly diverse group of microorganisms - bacteria, yeasts, molds, parasites and viruses; biofilms, an assemblage of microorganisms - adherent to each other and/or to a surface; foodborne pathogens, contaminating produce - at preharvest stage; produce-associated outbreaks - in the United States; produce-linked outbreak vehicles (1998 to 2006); imported commodity, cantaloupes implicated in salmonella outbreaks; pre-harvest contamination sources; modified atmosphere packaging (MAP) - enhancing shelf life of fresh fruits and vegetables
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8. Postharvest Handling Systems and Storage of Vegetables

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P. S. Raju; O. P. Chauhan ; A. S. Bawa
Handbook of Vegetables and Vegetable ProcessingBook ISBN: 9780813815411, 2011 年, 183-197 页, DOI: 10.1002/9780470958346.ch8
关键词： postharvest technology and storage systems; world vegetable production; pre- and postharvest handling priorities; postharvest systems and practices; vegetable classification - based on respiration rates; recommended storage temperature - for selected vegetables; Salunke and Desai's harvest indices - of various vegetables; sanitation and phytosanitation measures (SPS) - in global trade of vegetables, products free of pests and diseases; vegetable grading, becoming end-use specific over the years; forced air cooling, precooling method - for fresh commodities
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9. Postharvest Physiology of Vegetables

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Peter M. A. Toivonen[1;2]
Handbook of Vegetables and Vegetable ProcessingBook ISBN: 9780813815411, 2011 年, 199-217 页, DOI: 10.1002/9780470958346.ch9
关键词： postharvest handling systems and vegetable storage; vegetable quality and nutritional value - determined by physiological characteristics; vegetable type classification - anatomical description and respiratory rate class at commercial maturity; respiration and storage potentials; broccoli, storage life measured in weeks - onion's storage life measured in months; fruit-vegetables, harvested at ripe maturity - climacteric respiratory behavior; packaging whole or minimally processed vegetables - design and matching of packaging film permeability rate; phytohormones, fundamental component of plant growth and development; Brussels sprout, leafy vegetable - susceptible to yellowing and senescence; chilling sensitivity and membrane integrity
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