Handbook of Vegetable Preservation and Processing

ISBN: 9781482212280 出版年：2015 页码：978 CRC Press

Horticulture and nutrition: vegetables - types and biology, Jocelyn Shing-Jy Tsao and Hsiao-Feng Lo nutritional value, Alan Titchenal and Joannie Dobbs postharvest preservation and storage, Kate Maguire, H.T. Sabarez and D.J. Tanner. Cannedvegetables: canning principles, Hoshihalli S. Ramaswamy and C.R. Chen canned chinese bamboo shoots, water chestnuts, mushrooms (straw, abalone and gold) and imitation vegetarian products, Wen-Ching Ko canned tomatoes, Sheryl A. Barringer cannedvegetables - product description, Peggy Stanfield canned corn - standard and grade, Peggy Stanfield. Fermentation and/or chemical preservation fermentation principles and microorganisms, Ken Yuon Li chinese pickles (leaf mustard and derived products),Robin Y.Y. Chiou jalapenos chili, Rosa Maria Galicia-Cabrera, Kimchi Kun-Young Park and Hong-Young Park Sauerkraut, Yong D. Hang pickle manufacturing in the United States - quality assurance and establishment inspection, Y. H. Hui Fermented SoyProducts: Tempeh, Nattos, and Soy Sauce Takefumi Yoneya. Frozen vegetables: frozen vegetables - product description, Peggy Stanfield quality control and frozen vegetables, D. Martenez-Romero, S. Castillo and D. Valero frozen tomatoes, Sheryl A.Barringer frozen french fried potatoes and quality assurance, Peggy Stanfield frozen peas - standard and grade, Peggy Stanfield. Dehydrated vegetables: principles and applications, Juming Tang and Tom Yang dehydrated oriental mushrooms, leafyvegetables and food preparation herbs and condiments, Tongyi Cai, Fang Chen and Jinghua Qi dehydrated tomatoes, Bee May minimal processed products, Sue Ghazala cook-chill and sous vide technology, Gillian A. Armstrong salads and cold soups, RobynO'Connor-Shaw. Special vegetable and related products: science and technology of tofu making, Sam K.C. Chang and H.J. Hou vegetable as a food ingredient, including nutraceuticals, Joannie Dobbs and Alan Titichenal vegetable and plant parts as legaldietary supplements, Joannie Dobbs and Alan Titichenal. Safety of processing vegetables: safety of vegetables and vegetable products, Y.H. Hui and Wai-Kit Nip critical factors in the manufacture of acidified vegetable and vegetable products, Y.H. Hui andWai-Kit Nip new technology for vegetable processing and microbial inactivation, Y.H. Hui and Wai-Kit Nip.