HANDBOOK OF VEGETABLES AND VEGETABLE PROCESSING

Vegetables are an important article of commerce both in developedand developing economies. Many studies point to importance ofvegetables in our diet. Handbook of Vegetables and VegetableProcessing serves as a reference handbook on vegetables andvegetable processing containing the latest developments andadvances in this fast growing field. The book can be considered asa companion to Y. H. Hui s popular Handbook of Fruits andFruit Processing (2006). Handbook of Vegetables andVegetable Processing is contemporary in scope, with in-depthcoverage of new interdisciplinary developments and practices in thefield of vegetables emphasizing processing, preservation,packaging, and nutrition and food safety. Coverage includeschapters on the biology, horticultural biochemistry, microbiology,nutrient and bioactive properties of vegetables and theirsignificant commercialization by the food industry worldwide. Fullchapters are devoted to major vegetables describing aspects rangingfrom chemistry to processing and preservation. World-renownededitors and authors have contributed to this essential handbook onvegetables and their production, technology, storage, processing,packaging, safety and commercial product development.