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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.
| Preface | |
| Contributors | |
| Vegetables: Types and Biology | p. 1 |
| Nutritional Value of Vegetables | p. 23 |
| Postharvest Preservation and Storage | p. 39 |
| Canning Principles | p. 67 |
| Canned Chinese Bamboo Shoots, Water Chestnuts, Mushrooms, and Imitation Vegetarian Products | p. 91 |
| Canned Tomatoes: Production and Storage | p. 109 |
| Canned Vegetables: Product Descriptions | p. 121 |
| Canned Corn: Standard and Grade | p. 147 |
| Fermentation: Principles and Microorganisms | p. 155 |
| Leaf Mustard Pickles and Derived Products | p. 169 |
| Jalapeno Pepper Preservation by Fermentation or Pickling | p. 179 |
| Kimchi | p. 189 |
| Sauerkraut | p. 223 |
| Pickle Manufacturing in the United States: Quality Assurance and Establishment Inspection | p. 231 |
| Fermented Soy Products: Tempeh, Nattos, Miso, and Soy Sauce | p. 251 |
| Frozen Vegetables: Product Descriptions | p. 273 |
| Quality Control in Frozen Vegetables | p. 283 |
| Frozen Tomatoes | p. 293 |
| Frozen French Fried Potatoes and Quality Assurance | p. 309 |
| Frozen Peas: Standard and Grade | p. 325 |
| Dehydrated Vegetables: Principles and Systems | p. 335 |
| Dehydrated Oriental Mushrooms, Leafy Vegetables, and Food Preparation Herbs and Condiments | p. 373 |
| Dehydrated Tomatoes | p. 395 |
| Minimal Thermal Processing: Cook - Chill and Sous Vide Technology | p. 409 |
| Salads and Cold Soups | p. 425 |
| Science and Technology of Tofu Making | p. 443 |
| Vegetables as Food Ingredients, Including Nutraceutical | p. 479 |
| Vegetable and Plant Parts as Legal Dietary Supplements | p. 499 |
| Safety of Vegetables and Vegetable Products | p. 515 |
| Critical Factors in the Manufacture of Acidified Vegetables and Vegetable Products | p. 539 |
| New Technology, Vegetable Processing, and Microbial Inactivation | p. 557 |
| U.S. Standards for Grades of Canned Whole Kernal (Whole Grain) Corn: 7 CFR 52.881.891 | p. 569 |
| FDA Standard for Frozen Vegetables: 21 CFR 158. Definitions: 21 CFR 158.3; FDA Standard for Frozen Vegetables: 21 CFR 158. Frozen Peas: 21 CFR 158.170 | p. 577 |
| Approximate pH of Vegetables and Vegetable Products | p. 581 |
| Pathogens: Vegetables and Vegetable Products | p. 585 |
| Reference Tables for Modified Atmosphere Packaging (MAP) and Controlled Atmosphere Systems (CAS) | p. 635 |
| FDA Food Defect Action Levels for Vegetables and Vegetable Products | p. 649 |
| FDA Action Levels for Poisonous or Deleterious Substances in Vegetables and Vegetable Products | p. 663 |
| FDA Macroanalytical Methods for Vegetables and Vegetable Products | p. 667 |
| Safety of Vegetable Juices | p. 685 |
| Vegetables, Vegetable Products, and Disease Outbreaks | p. 703 |
| Index | p. 721 |
| Table of Contents provided by Blackwell. All Rights Reserved. |
ISBN: 9780824743017
ISBN-10: 0824743016
Series: Food Science and Technology
Audience:
General
Format:
Hardcover
Language:
English
Number Of Pages: 752
Published: 12th September 2003
Dimensions (cm): 26.0 x 18.5
x 4.0
Weight (kg): 1.078
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