Handbook of Vegetable Preservation and Processing / Edition 1

Handbook of Vegetable Preservation and Processing / Edition 1

by Y. H. Hui
     
 

ISBN-10: 0824743016

ISBN-13: 9780824743017

Pub. Date: 09/12/2003

Publisher: Taylor & Francis

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

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Overview

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.

Product Details

ISBN-13:
9780824743017
Publisher:
Taylor & Francis
Publication date:
09/12/2003
Series:
Food Science and Technology Series
Edition description:
New Edition
Pages:
752
Product dimensions:
6.25(w) x 9.25(h) x 1.25(d)

Table of Contents

Preface
Contributors
1Vegetables: Types and Biology1
2Nutritional Value of Vegetables23
3Postharvest Preservation and Storage39
4Canning Principles67
5Canned Chinese Bamboo Shoots, Water Chestnuts, Mushrooms, and Imitation Vegetarian Products91
6Canned Tomatoes: Production and Storage109
7Canned Vegetables: Product Descriptions121
8Canned Corn: Standard and Grade147
9Fermentation: Principles and Microorganisms155
10Leaf Mustard Pickles and Derived Products169
11Jalapeno Pepper Preservation by Fermentation or Pickling179
12Kimchi189
13Sauerkraut223
14Pickle Manufacturing in the United States: Quality Assurance and Establishment Inspection231
15Fermented Soy Products: Tempeh, Nattos, Miso, and Soy Sauce251
16Frozen Vegetables: Product Descriptions273
17Quality Control in Frozen Vegetables283
18Frozen Tomatoes293
19Frozen French Fried Potatoes and Quality Assurance309
20Frozen Peas: Standard and Grade325
21Dehydrated Vegetables: Principles and Systems335
22Dehydrated Oriental Mushrooms, Leafy Vegetables, and Food Preparation Herbs and Condiments373
23Dehydrated Tomatoes395
24Minimal Thermal Processing: Cook - Chill and Sous Vide Technology409
25Salads and Cold Soups425
26Science and Technology of Tofu Making443
27Vegetables as Food Ingredients, Including Nutraceutical479
28Vegetable and Plant Parts as Legal Dietary Supplements499
29Safety of Vegetables and Vegetable Products515
30Critical Factors in the Manufacture of Acidified Vegetables and Vegetable Products539
31New Technology, Vegetable Processing, and Microbial Inactivation557
App. AU.S. Standards for Grades of Canned Whole Kernal (Whole Grain) Corn: 7 CFR 52.881.891569
App. BFDA Standard for Frozen Vegetables: 21 CFR 158. Definitions: 21 CFR 158.3; FDA Standard for Frozen Vegetables: 21 CFR 158. Frozen Peas: 21 CFR 158.170577
App. CApproximate pH of Vegetables and Vegetable Products581
App. DPathogens: Vegetables and Vegetable Products585
App. EReference Tables for Modified Atmosphere Packaging (MAP) and Controlled Atmosphere Systems (CAS)635
App. FFDA Food Defect Action Levels for Vegetables and Vegetable Products649
App. GFDA Action Levels for Poisonous or Deleterious Substances in Vegetables and Vegetable Products663
App. HFDA Macroanalytical Methods for Vegetables and Vegetable Products667
App. ISafety of Vegetable Juices685
App. JVegetables, Vegetable Products, and Disease Outbreaks703
Index721

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