Handbook of Vegetable Preservation and ProcessingY. H. Hui, Sue Ghazala, Dee M. Graham, K.D. Murrell, Wai-Kit Nip 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. |
Contents
Types and Biology | 1 |
2 Nutritional Value of Vegetables | 26 |
3 Postharvest Preservation and Storage | 44 |
4 Canning Principles | 77 |
5 Canned Chinese Bamboo Shoots Water Chestnuts Mushrooms and Imitation Vegetarian Products | 105 |
Production and Storage | 129 |
Product Descriptions | 142 |
Standard and Grade | 171 |
22 Dehydrated Oriental Mushrooms Leafy Vegetables and Food Preparation Herbs and Condiments | 429 |
23 Dehydrated Tomatoes | 454 |
CookChill and Sous Vide Technology | 470 |
25 Salads and Cold Soups | 489 |
26 Science and Technology of Tofu Making | 509 |
27 Vegetables as Food Ingredients Including Nutraceutical | 552 |
28 Vegetable and Plant Parts as Legal Dietary Supplements | 574 |
29 Safety of Vegetables and Vegetable Products | 596 |
Principles and Microorganisms | 180 |
10 Leaf Mustard Pickles and Derived Products | 196 |
11 Jalapeño Pepper Preservation by Fermentation or Pickling | 208 |
12 Kimchi | 220 |
13 Sauerkraut | 261 |
Quality Assurance and Establishment Inspection | 269 |
Tempeh Nattos Miso and Soy Sauce | 288 |
Product Descriptions | 315 |
17 Quality Control in Frozen Vegetables | 325 |
18 Frozen Tomatoes | 337 |
19 Frozen French Fried Potatoes and Quality Assurance | 356 |
Standard and Grade | 374 |
Principles and Systems | 385 |
30 Critical Factors in the Manufacture of Acidifted Vegetables and Vegetable Products | 624 |
31 New Technology Vegetable Processing and Microbial Inactivation | 644 |
7 CFR 52881Z891 | 656 |
21 CFR 158 Definitions 21 CFR 1583 FDA Standard for Frozen Vegetables 21 CFR 158 Frozen Peas 21 CFR 158170 | 665 |
APPENDIX C Approximate pH of Vegetables and Vegetable Products | 670 |
Vegetables and Vegetable Products | 676 |
APPENDIX E Reference Tables for Modified Atmosphere Packaging MAP and Controlled Atmosphere Systems CAS | 731 |
APPENDIX F FDA Food Defect Action Levels for Vegetables and Vegetable Products | 744 |
APPENDIX G FDA Action Levels for Poisonous or Deleterious Substances in Vegetables and Vegetable Products | 762 |
APPENDIX H FDA Macroanalytical Methods for Vegetables and Vegetable Products | 767 |
APPENDIX I Safety of Vegetable Juices | 788 |
| 823 | |
Other editions - View all
Handbook of Vegetable Preservation and Processing Y. H. Hui,Sue Ghazala,Dee M. Graham,K.D. Murrell,Wai-Kit Nip No preview available - 2003 |
Common terms and phrases
acid activity added addition amount and/or appearance applied associated bacteria beans cabbage carrots cause cells changes color concentration container cooked cooling count damage decrease DEFECT dehydration depending determine developed dietary drying effect factors fermentation finished flavor fresh frozen fruit glucose Grade green growth harvested heat important increase ingredients inoculation insect juice kimchi less lettuce levels loss material means method microorganisms moisture mold mushrooms nutrients Nutrition occur onion packaging packed peas peeling pepper percent pickles pieces plant potatoes prepared preservation prevent processing protein reasonably reduce reference remove reported salt sample seeds soybean specific sprouts standard storage stored strains sugar supplement surface Table Technology temperature texture thermal tofu tomato treatment United usually varieties various vegetables vitamin washing weight whole