Handbook of Vegetable Preservation and Processing

2nd Edition

Y. H. Hui, E. Özgül Evranuz

CRC Press
Published November 24, 2015
Reference - 970 Pages - 110 B/W Illustrations
ISBN 9781482212280 - CAT# K21711
Series: Food Science and Technology

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  • Examines the principles of traditional vegetable processing procedures such as canning, drying, freezing, fermenting, and chemical preservation
  • Covers nutrition and health benefits of vegetables as well as flavors and sensory characteristics, genetic engineering, vegetable pests and diseases
  • Details processing of important vegetables including brassica vegetables, carrots, eggplants, mushrooms, peppers and spice capsicums, potato and tomato
  • Examines various aspects of vegetable processing including traditional and novel processing and preservation technologies
  • Discusses the role of LAB in the fermentation and biopreservation of plant-based foods and the manufacturing procedures for vegetable juices, jalapeño peppers, sauerkraut, soymilk and tofu, and shalgam


The second edition of a bestseller, Handbook of Vegetable Preservation and Processing compiles the latest developments and advances in the science and technology of processing and preservation of vegetables and vegetable products. It includes coverage of topics not found in similar books, such as nutritive and bioactive compounds of vegetables; vegetable flavors and sensory properties; genetic engineering; vegetable pests and diseases; active and intelligent packaging; additives and preservatives; quality preservation and/or improvement; computer and control applications; specialties like winter squash and pumpkin, seed sprouts and shalgam; GAP and food safety, among others.

New Topics in the Second Edition include:

  • Flavors and sensory perception
  • Waste and by-products
  • Genetic engineering
  • Traceback
  • Quality assurance

Food processing and agro-industries face the scientific and technical challenges of increasing the production of vegetables. This extensively revised, reorganized, and expanded second edition brings together the expertise of almost 70 scientists and product experts from around the world to give you unparalleled coverage in terms of depth and breadth.


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