دانشنامه فرآوری و نگهداری سبزیجات ۲۰۱۵
Handbook of Vegetable Preservation and Processing 2015

1. Front Cover

2. Contents

3. Preface

4. Editors

5. Contributors

6. Chapter 1: Vegetables as Sources of Nutrients and Bioactive Compounds: : Health Benefits

7. Chapter 2: Healthy Dietary Fibers from Plant Food By-Products

8. Chapter 3: Vegetable Flavors and Sensory Characteristics

9. Chapter 4: Use of Genetic Engineering: : Benefits and Health Concerns

10. Chapter 5: Important Pests in Vegetable Crops

11. Chapter 6: Commercially Important Vegetable Crop Diseases

12. Chapter 7: Thermal Processing: : Canning and Aseptic Processing

13. Chapter 8: Dehydration of Vegetables

14. Chapter 9: Refrigeration and Frozen Preservation of Vegetables

15. Chapter 10: Fermentation, Pickling, and Turkish Table Olives

16. Chapter 11: Novel Thermal and Nonthermal Processing Technologies

17. Chapter 12: Application of Vacuum Impregnation in Vegetables

18. Chapter 13: Active and Intelligent Packaging for Fruits and Vegetables

19. Chapter 14: Additives and Preservatives

20. Chapter 15: Quality Preservation and Safety of Minimally Processed Vegetables

21. Chapter 16: Quality Monitoring and Management during Storage and Distribution of Frozen Vegetables

22. Chapter 17: Strategies for Controlling Major Enzymatic Reactions in Fresh and Processed Vegetables

23. Chapter 18: Computer and Control Applications in a Vegetable-Processing Plant

24. Chapter 19: Brassica Vegetables

25. Chapter 20: Carrot Processing

26. Chapter 21: Eggplant

27. Chapter 22: Cultivated Mushrooms: : Preservation and Processing

28. Chapter 23: Greek Table Olives Processing

29. Chapter 24: Peppers and Spice Capsicum

30. Chapter 25: Potato and Potato-Processing Technology

31. Chapter 26: Production and Handling of Tomato with High Nutrition Quality

32. Chapter 27: Vegetable Seed Sprouts

33. Chapter 28: Winter Squash and Pumpkins

34. Chapter 29: Fermented Plant Products from Tropical and Warm Countries

35. Chapter 30: Fermented Vegetable Juices and Health Attributes

36. Chapter 31: Fermented Red Beet Juice

37. Chapter 32: Fresh and Pickled Jalapeño Peppers: : Volatile and Nonvolatile Compounds

38. Chapter 33: Role of Lactic Acid Bacteria in the Fermentation and Biopreservation of Plant-Based Foods

39. Chapter 34: Pickles and Sauerkraut: : Manufacturing Sanitation

40. Chapter 35: Science and Technology of Soymilk and Tofu Manufacturing

41. Chapter 36: Shalgam (Şalgam): : A Traditional Turkish Lactic Acid Fermented Beverage Based on Black Carrot

42. Chapter 37: Quality Assurance in Vegetable Processing: : State of the Science in Practice in the 2010s

43. Chapter 38: U.S. Regulatory Requirements for Sanitation and Safety of Processing Vegetables

44. Chapter 39: Good Agricultural and Handling Practices

45. Chapter 40: Quality and Safety Aspects of Vegetables

46. Back Cover