Vegetable Cutting

Master Vegetable Cooking: Learn Selection, Preparation, and Flavor Pairing for Delicious, Flavorful Meals

The enzyme market for the fruit and vegetable industry has grown exponentially in recent years, and while many books covering enzymes currently exist on the market, none offer the specialized focus on fruits and vegetables like this one.

For decades, gardeners have approached vegetable gardening the same way: planting in square or rectangular beds or in straight rows, keeping vegetables separate from flowers, and definitely not mixing perennial plants with annual ones. According to these old rules, every insect must be killed, the garden must be tidy, and nothing should ever be allowed to go to seed. It’s time to break the rules!

Now in two volumes and containing more than seventy chapters, the second edition of Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability has been greatly revised and expanded. Written by hundreds of experts from across the world, the chapters cover diverse aspects of chemistry and biological functions, the influence of postharvest technologies, analysis methods and important phytochemicals in more than thirty fruits and vegetables.