Handbook of vegetable preservation and processing

Handbook of vegetable preservation and processing

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Bibliographic Details
Main Author: Hui, Y. H. [ (Yiu H.)] (Author)
Format: Book
Language:English
Published: New York : Marcel Dekker , c2004
Series:Food science and technology 130
Subjects:
Vegetables > Processing
Table of Contents:
  • 1. Vegetables: Types and Biology
  • 2. Nutritional Value of Vegetables
  • 3. Postharvest Preservation and Storage
  • 4. Canning principles
  • 5. Canned Chinese bamboo shoots, water chestnuts, mushrooms, and imitation vegetarian products
  • 6. Canned tomatoes: production and storage
  • 7. Canned vegetables: product descriptions
  • 8. Canned corn: standard and grade
  • 9. Fermentation: principles and microorganisms
  • 10. Leaf mustard pickles and derived products
  • 11. Jalapeno pepper preservation by fermentation or pickling
  • 12. Kimchi
  • 13. Sauerkraut
  • 14. Pickle manufacturing in the United States: quality assurance and establishment inspection
  • 15. Fermented soy products: tempeh, nattos, miso, and soy sauce
  • 16. Frozen vegetables: product descriptions
  • 17. Quality control in frozen vegetables
  • 18. Frozen tomatoes
  • 19. Frozen French fried potatoes and quality assurance
  • 20. Frozen peas: standard and grade
  • 21. Dehydrated vegetables: principles and systems
  • 22. Dehydrated Oriental mushrooms, leafy vegetables, and food preparation herbs and condiments
  • 23. Dehydrated tomatoes
  • 24. Minimal thermal processing: cook-Chill and sous vide technology
  • 25. Salads and cold soups
  • 26. Science and technology of tofu making
  • 27. Vegetables as food ingredients, including nutraceutical
  • 28. Vegetable and plant parts as legal dietary supplements
  • 29. Safety of vegetables and vegetable products
  • 30. Critical factors in the manufacture of acidified vegetables and vegetable products
  • 31. New technology, vegetable processing, and microbial inactivation
  • App. A U.S. Standards for Grades of Canned Whole Kernal (Whole Grain) Corn: 7 CFR 52.881.891
  • App. B 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 158.170 577
  • App. C Approximate pH of Vegetables and Vegetable Products
  • App. D Pathogens: Vegetables and Vegetable Products
  • App. E Reference Tables for Modified Atmosphere Packaging (MAP) and Controlled Atmosphere Systems (CAS)
  • App. F FDA Food Defect Action Levels for Vegetables and Vegetable Products
  • App. G FDA Action Levels for Poisonous or Deleterious Substances in Vegetables and Vegetable Products
  • App. H FDA Macroanalytical Methods for Vegetables and Vegetable Products
  • App. I Safety of Vegetable Juices
  • App. J Vegetables, Vegetable Products, and Disease Outbreaks

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