

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.
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Full chapters are devoted to major vegetables describing aspects ranging from chemistry to processing and preservation. Coverage includes chapters on the biology, horticultural biochemistry, microbiology, nutrient and bioactive properties of vegetables and their significant commercialization by the food industry worldwide. 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. Hui’s popular Handbook of Fruits and Fruit Processing (2006). The book can be considered as a companion to Y. 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. Many studies point to importance of vegetables in our diet. Vegetables are an important article of commerce both in developed and developing economies.
