Nirmal Sinha

Jasim Ahmed

Y. H. Hui

Muhammad Siddiq

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

Handbook of Vegetables and Vegetable Processing

Mohammed Shokr

Sea Ice: Physics and Remote Sensing addresses experiences acquired mainly in Canada by researchers in the fields of ice physics and growth history in relation to its polycrystalline structure as well as ice parameters retrieval from remote sensing observations. The volume describes processes operating at the macro- and microscale (e.g., brine entrapment in sea ice, crystallographic texture of ice types, brine drainage mechanisms, etc.). The information is supported by high-quality photographs of ice thin-sections prepared from cores of different ice types, all obtained by leading experts during field experiments in the 1970s through the 1990s, using photographic cameras and scanning microscopy. In addition, this volume presents techniques to retrieve a suite of sea ice parameters (e.g. ice type, concentration, extent, thickness, surface temperature, surface deformation, etc.) from space-borne and airborne sensor data. The breadth of the material on this subject is designed to appeal to researchers and users of remote sensing data who want to develop quick familiarity with the capabilities of this technology or detailed knowledge about major techniques for retrieval of key ice parameters. Volume highlights include: Detailed crystallographic classification of natural sea ice, the key information from which information about ice growth conditions can be inferred. Many examples are presented with material to support qualitative and quantitative interpretation of the data. Methods developed for revealing microstructural characteristics of sea ice and performing forensic investigations. Data sets on radiative properties and satellite observations of sea ice, its snow cover, and surrounding open water. Methods of retrieval of ice surface features and geophysical parameters from remote sensing observations with a focus on critical issues such as the suitability of different sensors for different tasks and data synergism. Sea Ice: Physics and Remote Sensing is intended for a variety of sea ice audiences interested in different aspects of ice related to physics, geophysics, remote sensing, operational monitoring, mechanics, and cryospheric sciences.

Physics and Remote Sensing

Sea Ice

The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.

Nirmal Sinha

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