Muhammad Siddiq

Mark A. Uebersax

Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field experts from across the world. It provides contemporary information that brings together current knowledge and practices in the value-chain of vegetables from production through consumption. The book is unique in the sense that it includes coverage of production and postharvest technologies, innovative processing technologies, packaging, and quality management. Handbook of Vegetables and Vegetable Processing, Second Edition covers recent developments in the areas of vegetable breeding and production, postharvest physiology and storage, packaging and shelf life extension, and traditional and novel processing technologies (high-pressure processing, pulse-electric field, membrane separation, and ohmic heating). It also offers in-depth coverage of processing, packaging, and the nutritional quality of vegetables as well as information on a broader spectrum of vegetable production and processing science and technology. Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives, and textured vegetable proteins This important book will appeal to anyone studying or involved in food technology, food science, food packaging, applied nutrition, biosystems and agricultural engineering, biotechnology, horticulture, food biochemistry, plant biology, and postharvest physiology.

Handbook of Vegetables and Vegetable Processing

Nirmal Sinha

Jasim Ahmed

Y. H. Hui

E. Özgül Evranuz

Vegetables are an important article of commerce both in developed and developing economies. Many studies point to importance of vegetables in our diet. Handbook of Vegetables and Vegetable Processing serves as a reference handbook on vegetables and vegetable processing containing the latest developments and advances in this fast growing field. The book can be considered as a companion to Y. H. Hui’s popular Handbook of Fruits and Fruit Processing (2006). Handbook of Vegetables and Vegetable Processing is contemporary in scope, with in-depth coverage of new interdisciplinary developments and practices in the field of vegetables emphasizing processing, preservation, packaging, and nutrition and food safety. Coverage includes chapters on the biology, horticultural biochemistry, microbiology, nutrient and bioactive properties of vegetables and their significant commercialization by the food industry worldwide. Full chapters are devoted to major vegetables describing aspects ranging from chemistry to processing and preservation. World-renowned editors and authors have contributed to this essential handbook on vegetables and their production, technology, storage, processing, packaging, safety and commercial product development. Special Features: Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives and textured vegetable proteins Unparalleled expertise on important topics from more than 50 respected authors

Maria Gloria Lobo

A comprehensive guide that covers the banana’s full value chain – from production to consumption The banana is the world’s fourth major fruit crop. Offering a unique and in-depth overview of the fruit’s entire value chain, this important new handbook charts its progression from production through to harvest, postharvest, processing, and consumption. The most up-to-date data and best practices are drawn together to present guidelines on innovative storage, processing, and packaging technologies, while fresh approaches to quality management and the value-added utilization of banana byproducts are also explained. Additionally, the book examines the banana’s physiology, nutritional significance, and potential diseases and pests. The book also Edited by noted experts in the field of food science, this essential text: Provides a new examination of the world’s fourth major fruit crop Covers the fruit’s entire value chain Offers dedicated chapters on bioactive and phytochemical compounds found in bananas and the potential of processing byproducts Gives insight into bananas’ antioxidant content and other nutritional properties Identifies and explains present and possible effects of bioactive and phytochemical compounds Handbook of Banana Production, Postharvest Science, Processing Technology, and Nutrition offers the most far-reaching overview of the banana currently available. It will be of great benefit to food industry professionals specializing in fruit processing, packaging, and manufacturing banana-based products. The book is also an excellent resource for those studying or researching food technology, food science, food engineering, food packaging, applied nutrition, biotechnology, and more.

Handbook of Banana Production, Postharvest Science, Processing Technology, and Nutrition

Tropical and sub-tropical fruits have gained significant importance in global commerce. This book examines recent developments in the area of fruit technology including: postharvest physiology and storage; novel processing technologies applied to fruits; and in-depth coverage on processing, packaging, and nutritional quality of tropical and sub-tropical fruits. This contemporary handbook uniquely presents current knowledge and practices in the value chain of tropical and subtropical fruits world-wide, covering production and post-harvest practices, innovative processing technologies, packaging, and quality management. Chapters are devoted to each major and minor tropical fruit (mango, pineapple, banana, papaya, date, guava, passion fruit, lychee, coconut, logan, carombola) and each citrus and non-citrus sub-tropical fruit (orange, grapefruit, lemon/lime, mandarin/tangerine, melons, avocado, kiwifruit, pomegranate, olive, fig, cherimoya, jackfruit, mangosteen). Topical coverage for each fruit is extensive, including: current storage and shipping practices; shelf life extension and quality; microbial issues and food safety aspects of fresh-cut products; processing operations such as grading, cleaning, size-reduction, blanching, filling, canning, freezing, and drying; and effects of processing on nutrients and bioavailability. With chapters compiled from experts worldwide, this book is an essential reference for all professionals in the fruit industry.

Postharvest Physiology, Processing and Packaging

Tropical and Subtropical Fruits

Dates are an important fruit, especially in many African, Middle-Eastern and Asian countries. In recent years this fruit has gained significant importance in terms of global commerce. During the period 1990–2009, global production of dates saw an increase of 219% and this trend is expected to continue as per FAO projections. Some of the major challenges confronting date fruit production and commerce are issues related to postharvest handling technologies, use of appropriate processing and packaging technologies, food safety aspects and quality assurance. Dates: Postharvest Science, Processing Technology and Health Benefits provides contemporary information that brings together current knowledge and practices in the value chain of dates, from production through to consumption. The important book published by Wiley Blackwell features coverage from leading experts on innovative processing technologies, packaging, quality management and pest control for dates. It is the only book to address the science and technology of the postharvest production of dates, a commercially important and growing sector of the food industry.

Postharvest Science, Processing Technology and Health Benefits

Dates

The brief life of Ghassan Kanafani (1936-72) revolved around the politics of Palestine. As a leading intellectual of the Palestinian Liberation Organization and an outstanding writer of fiction, Kanafani has left a remarkable record in his novels and short stories of the evolution of his political consciousness and his desperate attempts to come to terms with the loss of his homeland. This study divides Kanafani's works chronologically into three stages of development. The first phase, 1956 to 1965, during which Kanafani's writings aer uniformly bleak and pessimistic in outlook, reveals the frustration and impotence Kanafani felt as the question of Palestine remained in an uneasy limbo. The second and third stage, 1965 to 1968 and 1968 to 1972, which saw the establishment of the P.L.O., armed resistance, and the emergence of Palestinian guerilla organizations, move Kanafani's work into an exuberant, self-confident optimism. Concise plot summaries and translated extracts, to which the author adds literary and psychological analyses, illustrate the chronological division of Kanafani's literary career and highlight the intellectual and political coming of age of this major Palestinian writer. Through this study of his fiction, the ideological, political, and psychological dimensions of Palestinian nationalism are brought into sharper focus.

Political Consciousness and the Fiction of Ghassān Kanafānī

Man is a Cause

Gloria Lobo

The banana is the world’s fourth major fruit crop. Grown in around 1200 varieties and across more than 130 countries, this highly nutritious source of fiber, vitamins, and minerals is the 8th most popular starchy foodstuff in the world, with a per-capita consumption rate of approximately 0.5kg/day in Latin America and more than 1kg/day in East Africa. The USA, Belgium, Germany, Japan, and the Russian Federation are all world-leading importers of bananas. em style="font-family: Arial; font-size: 13.3333px;"Handbook of Banana Production, Postharvest Science, Processing Technology, and Nutrition gives a unique and in-depth overview of the banana’s value chain, charting its progression from production through to harvest, postharvest, processing, and consumption. Drawing together current knowledge and practices, the book will provide information on innovative storage, processing, and packaging technologies, as well outlining fresh approaches to quality management and the value-added utilization of banana byproducts. Additionally, the fruit’s physiology and nutritional value will be examined, with potential diseases and pests addresses in detail, and the presence and potential effects bioactive and phytochemical compounds identified and explained. No existing book offers as comprehensive and far-reaching coverage of the banana in all its varieties. Furthermore, health-benefitting bioactive compounds – especially antioxidants – have emerged as an important research area in recent years, and there has not yet been a book published that has discussed this topic as it concerns bananas.

Production, Postharvest Science, Processing Technology, and Nutrition

Banana Handbook

Dry Beans and Pulses The second edition of the most complete and authoritative reference on dry beans production, processing, and nutrition available Since the first edition of Dry Beans and Pulses: Production, Processing, and Nutrition was published in 2012, the popularity of pulse crops as sustainable, nutritionally-rich food ingredients for alternate meat and other food products has increased significantly beyond traditional utilization. Retaining its distinctive value-chain approach to the subject, the new edition is fully revised to provide up-to-date coverage of breeding, composition, quality, nutritional profiles, postharvest and processing technologies, food safety and security, significance to human health, and more. A team of more than fifty contributors review recent research, consumer trends, new products, and food security issues in dry beans processing and value-added practices. New chapters address Hard-to-cook phenomenon and other storage-induced quality defects, quality assessment of raw and processed legumes using innovative technologies, utilization of dry beans and pulses as ingredients in diverse food products, and the production, processing, and nutritional profile of Faba beans and chickpeas and lentils. Covering both traditional and non-traditional bean classes, this comprehensive volume: Features new topics, expanded discussion, updated references, and additional figures and tables throughout Provides in-depth information on key aspects of production technologies, value-added processing, and Culinology® Examines global production and consumption, packaging and distribution, and nutrient bioavailability of bioactive compounds Highlights worldwide efforts to improve the quality and utilization of dry beans and pulses Discusses emerging trends and new applications of antioxidant properties of dry beans as functional foods Features chapters written by experts in disciplines such as crop science, horticulture, food science and technology, food biochemistry and engineering, and nutritional and environmental sciences Dry Beans and Pulses: Production, Processing, and Nutrition, Second Edition remains required reading for food scientists, nutritionists, agronomists, researchers, food processing specialists, and food security experts, food engineers and chemists involved in dry beans processing and value-added technologies.

Dry Beans and Pulses Production, Processing, and Nutrition

Written by noted experts in the field, Handbook of Mango Fruit: Production, Postharvest Science, Processing Technology and Nutrition offers a comprehensive resource regarding the production, trade, and consumption of this popular tropical fruit. The authors review the geographic areas where the fruit is grown and harvested, including information on the ever-expanding global marketplace that highlights United States production, imports and exports, and consumption, as well as data on the outlook for the European market. Handbook of Mango Fruit outlines the postharvest handling and packaging techniques and reviews the fruit’s processed products and byproducts that are gleaned from the processing of waste. The authors include information on the nutritional profile of the mango and review the food safety considerations for processing and transport of mangoes. This comprehensive resource: Reviews global mango production trends and countries that are the major exporters and importers of mangoes Explores the burgeoning marketplace for mangoes with special emphasis on the US and European marketplace Assesses latest trends in packaging of and shipping of mangoes Provides in depth coverage on value-added processing and by-products utilization Offers vital information on the innovative processing technologies and nutritional profile of popular tropical fruit Written for anyone involved in the production, marketing, postharvest handling, processing and by-products of mangoes, Handbook of Mango Fruit is a vital resource offering the most current information and guidelines on the burgeoning marketplace as well as the safe handling, production, and distribution of mangoes.

Production, Postharvest Science, Processing Technology and Nutrition

Handbook of Mango Fruit

Jeffrey K. Brecht

Jiwan S. Sidhu

"This book provide contemporary information that brings together current knowledge and practices in the value-chain of mango fruit from production through consumption"--

The common beans and pulses are diverse food resources of highnutritional value (protein, energy, fiber and vitamins andminerals) with broad social acceptance. These legume cropsdemonstrate global adaptability, genotypic and phenotypicdiversity, and multiple means of preparation and dietary use. Beans and pulses are produced in regions as diverse as LatinAmerica, Africa, Asia, and North America, and on a scale similar tosome other crops, such as wheat, corn, rice and soybeans. Numerous factors influence utilization, including bean type andcultivar selection, cropping environment and systems, storageconditions and handling infrastructure, processing and finalproduct preparation. Nutrient content and bio-availabilityare dramatically influenced by these conditions. In recentyears, beans and pulses have been cited for imparting specificpositive health potentiating responses, such as hypocholesteremicresponse, mitigation of diabetes and colonic cancer, and weightcontrol. Enhanced dry bean utilization focused on improved dietaryhealth is an opportunity within both subsistent and developedpopulations. This book provides a contemporary source of information thatbrings together current knowledge and practices in the value chainof beans/pulses production, processing, and nutrition. Itprovides in-depth coverage of a wide variety of pertinent topicsincluding: breeding, postharvest technologies, composition,processing technologies, food safety, quality, nutrition, andsignificance in human health. An experienced team of over 25contributors from North America, Asia, and Africa has written 15chapters, divided into three sections: Overview, production and postharvest technologies of beans andpulses Composition, value-added processing and quality Culinology, nutrition, and significance in human health Contributors come from a field of diverse disciplines, includingcrop sciences, food science and technology, food biochemistry, foodengineering, nutritional sciences, and culinology. Dry Beans andPulses Production, Processing and Nutrition is an essentialresource for scientists, processors and nutritionists, whatever thework setting.

Muhammad Siddiq

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