Includes bibliographical references and index.

Biology and classification of vegetables / Theodore J.K. Radovich -- Biochemistry of vegetables: major classes of primary (carbohydrates, amino acids, fatty acids, vitamins, and organic acids) and secondary metabolites (terpenoids, phenolics, alkaloids, and sulfur-containing compounds) in vegetables / N. Hounsome and B. Hounsome -- Flavor and sensory characteristics of vegetables / Peter K.C. Ong and Shao Quan Liu -- Genetic engineering of vegetable crops / Jiwan S. Sidhu and Sudarshan Chellan -- Nutritional profile of vegetables and its significance to human health / Masood Sadiq Butt and Muhammad Tauseef Sultan -- Bioactive phytochemicals in vegetables / Fereidoon Shahidi, Anoma Chandrasekara, and Ying Zhong -- Microbiology of fresh and processed vegetables / Annemarie L. Buchholz, Gordon R. Davidson, and Elliot T. Ryser -- Postharvest handling systems and storage of vegetables / P.S. Raju, O.P. Chauhan, and A.S. Bawa -- Postharvest physiology of vegetables / Peter M.A. Toivonen -- Fresh-cut vegetables / W. Krasaekoopt and B. Bhandari -- Principles of vegetable canning / Dharmendra K. Mishra and Nirmal K. Sinha -- Refrigeration and freezing preservation of vegetables / Kasiviswanathan Muthukumarappan, and Brijesh Tiwari -- Drying of vegetables: principles and dryer design / Jasim Ahmed -- Drying vegetables: new technology, equipment, and examples / E. Özgül Evranuz -- Minimal processing and novel technologies applied to vegetables / Jasim Ahmed and Tanweer Alam -- Processing of vegetable juice and blends / James S.B. Wu and S-C Shen -- Vegetable fermentation and pickling / Nejib Guizani -- Vegetable parts, herbs, and essential oils / Sri Yuliani and Bhesh Bhandari -- Processing and computer technology / Gokhan Bingol and Y. Onur Devres -- Packaging for fresh vegetables and vegetable products / Melvin A. Pascall -- Waste management and utilization in vegetable processing / Dalbir S. Sogi and Muhammad Siddiq -- Controlling food safety hazards in the vegetable industry--the HACCP approach / Luke F. LaBorde -- Good agricultural practices and good manufacturing practices for vegetable production / Elizabeth A. Bihn and Stephen Reiners -- Microbial safety of fresh and processed vegetables / Jaheon Koo -- Asparagus, broccoli, and cauliflower: production, quality, and processing / Paramita Bhattacharjee and Rekha S. Singhal -- Avocado: production, quality, and major processed products / Tasleem Zafar and Jiwan S. Sidhu -- Dry beans: production, processing, and nutrition / Muhammad Siddiq, Masood S. Butt, and M. Tauseef Sultan -- Carrots / B.C. Sarkar and H.K. Sharma -- Chili, peppers, and paprika / Lillian G. Po -- Peas, sweet corn, and green beans / Muhammad Siddiq and Melvin A. Pascall -- Garlic and onion: production, biochemistry, and processing / Wieslaw Wiczkowski -- Edible mushrooms: production, processing, and quality / Ramasamy Ravi and Muhammad Siddiq -- Table olives and olive oil: production, processing, composition, and nutritional qualities / Kostas Kiritsakis [and others] -- Potatoes: production, quality, and major processed products / Edgar Po and Nirmal K. Sinha -- Green leafy vegetables: spinach and lettuce / Gurbuz Gunes and Esra Dogu -- Sweetpotatoes / V.D. Truong [and others] -- Tomato processing, quality, and nutrition / Ali Motamedzadegan and Hoda Shahiri Tabarestani.

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