chapter 1 Vegetables: Types and Biology -- chapter 2 Nutritional Value of Vegetables -- chapter 3 Postharvest Preservation and Storage -- chapter 4 Canning Principles -- chapter 5 Canned Chinese Bamboo Shoots, Water Chestnuts, Mushrooms, and Imitation Vegetarian Products -- chapter 6 Canned Tomatoes: Production and Storage -- chapter 7 Canned Vegetables: Product Descriptions -- chapter 8 Canned Corn: Standard and Grade -- chapter 9 Fermentation: Principles and Microorganisms -- chapter 10 Leaf Mustard Pickles and Derived Products -- chapter 11 Jalapen˜o Pepper Preservation by Fermentation or Pickling -- chapter 12 Kimchi -- chapter 13 Sauerkraut -- chapter 14 Pickle Manufacturing in the United States -- chapter 15 Fermented Soy Products -- chapter 16 Frozen Vegetables: Product Descriptions -- chapter 17 Quality Control in Frozen Vegetables -- chapter 18 Frozen Tomatoes -- chapter 19 Frozen French Fried Potatoes and Quality Assurance -- chapter 20 Frozen Peas: Standard and Grade -- chapter 21 Dehydrated Vegetables: Principles and Systems -- chapter 22 Dehydrated Oriental Mushrooms, Leafy Vegetables, and Food Preparation Herbs and Condiments -- chapter 23 Dehydrated Tomatoes -- chapter 24 Minimal Thermal Processing: Cook–Chill and Sous Vide Technology -- chapter 25 Salads and Cold Soups -- chapter 26 Science and Technology of Tofu Making -- chapter 27 Vegetables as Food Ingredients, Including Nutraceutical -- chapter 28 Vegetable and Plant Parts as Legal Dietary Supplements -- chapter 29 Safety of Vegetables and Vegetable Products -- chapter 30 Critical Factors in the Manufacture of Acidified Vegetables and Vegetable Products -- chapter 31 New Technology, Vegetable Processing, and Microbial Inactivation.