Handbook of vegetables and vegetable processing /

Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Siddiq, Muhammad, 1957- (Editor ), Uebersax, Mark A. (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Hoboken, NJ : John Wiley & Sons, 2018.
Edición:Second edition.
Temas:
Vegetables > Processing > Handbooks, manuals, etc.
Vegetables > Composition > Handbooks, manuals, etc.
Botanical chemistry > Handbooks, manuals, etc.
Légumes > Traitement > Guides, manuels, etc.
Légumes > Composition > Guides, manuels, etc.
Chimie végétale > Guides, manuels, etc.
TECHNOLOGY & ENGINEERING > Food Science.
Botanical chemistry
Vegetables > Composition
Vegetables > Processing
handbooks.
Handbooks and manuals
Handbooks and manuals.
Guides et manuels.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Intro; Volume 1; Title Page; Copyright Page; Contents; List of Contributors; Preface; Chapter 1 Biology and Classification of Vegetables; Introduction; Biology and Classification of Vegetables; Vegetable Tissues and Organs; Dermal Tissues; Ground Tissues; Conducting Tissues; Classification of Vegetables; Leafy Vegetables; Root Vegetables; True Roots; Modified Stems; Fruit Vegetables; Other Vegetables; Ecological Adaptation of Vegetables; Temperature; Light; Taxonomy of Vegetables; Writing Nomenclature; Acknowledgments; References.
  • Chapter 2 Biochemistry of Vegetables: Major Classes of Primary Metabolites (Carbohydrates, Amino Acids, Vitamins, Organic Acids, and Fatty Acids)Introduction; Carbohydrates; Amino Acids; Vitamin B Complex; Organic Acids and Vitamin C; Fatty Acids; Factors Affecting Nutritional Compounds; Summary; References; Chapter 3 Biochemistry of Vegetables: Secondary Metabolites in Vegetables â#x80;#x94;Terpenoids, Phenolics, Alkaloids, and Sulfur-Containing Compounds; Introduction; Terpenoids; Carotenoids; Tocopherols and Tocotrienols; Quinones; Phytosterols; Sapogenines; Essential Oils (EOs).
  • Phenolic CompoundsPhenolic Acids; Flavonoids; Coumarins; Lignans; Lignins; Tannins; Alkaloids; Sulfur-Containing Compounds; Glucosinolates; Alkyl Cysteine Sulfoxides; Diallyl Sulfides (DAS); Dithiolethiones; Antioxidants; Conclusion; References; Chapter 4 Application of Genetic Engineering in Vegetable Crops; Introduction; Genetic Engineering; Abiotic Stress Tolerance Improvement; Drought Resistance; Salinity Resistance; Cold Resistance; Insect Resistance; Prerequisite for Transgenic Technologies; Current Status of Transgenic Technologies; End-Product Quality Improvement.
  • Nutritional QualityProcessing Quality and Functional Foods; Sensory Quality; Parthenocarpic Attributes; Food Safety; Food Applications; Biofarming; Enzymes and Plant-Based Antibodies; Edible Vaccines; Future Research Needs; References; Chapter 5 Good Agricultural Practices and Good Manufacturing Practices for Vegetable Production; Introduction; The Evolution of Produce Safety; The Produce Safety Continuum; Good Agricultural Practices; Good Manufacturing Practices; HACCP; Record Keeping; Worker Health, Hygiene, and Training; Soil Amendments and Manure; Production Water; Water Sources.
  • Method of ApplicationTiming of Application; Preventing Backflow; Wildlife; Postharvest Water; Water Disinfection; Infiltration; Cleaning and Sanitation; Pest Control in Packinghouses; Preventing Entry; Eliminating Shelter; Eliminating Food Sources; Eradication; Traceability and Recall; Mock Recall; Crisis Management; Third-Party Audits; Food Safety Everyday; Acknowledgments; References; Chapter 6 Flavor and Sensory Characteristics of Vegetables; Introduction; Biogenesis of Flavors in Vegetables; Flavors and Sensory Characteristics of Vegetables; Leafy and Leafstalk Vegetables.

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