Description |
1 online resource (2 volumes) |
Contents |
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 |
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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) |
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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 |
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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 |
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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 |
Bibliography |
Includes bibliographical references and index |
Notes |
Online resource; title from digital title page (viewed on April 06, 2018) |
Subject |
Vegetables -- Processing -- Handbooks, manuals, etc
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Vegetables -- Composition -- Handbooks, manuals, etc
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Botanical chemistry -- Handbooks, manuals, etc
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TECHNOLOGY & ENGINEERING -- Food Science.
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Botanical chemistry
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Vegetables -- Composition
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Vegetables -- Processing
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Genre/Form |
handbooks.
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Handbooks and manuals
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Handbooks and manuals.
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Guides et manuels.
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Form |
Electronic book
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Author |
Siddiq, Muhammad, 1957- editor.
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Uebersax, Mark A., editor
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LC no. |
2017052230 |
ISBN |
9781119098935 |
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1119098939 |
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9781119098959 |
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1119098955 |
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9781119098942 |
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1119098947 |
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