This book investigates the multifaceted nature of tomatoes and their derived products, exploring their botanical, nutritional, and health-related aspects. As a comprehensive reference, it synthesizes current scientific understanding regarding the composition, processing, and physiological effects of tomatoes. The work aims to provide a detailed overview for researchers, food scientists, and nutritionists interested in this globally significant crop.

This volume is recognized as a thorough scientific compilation on tomatoes and their products. It is structured to serve as a key reference for professionals in food science, agriculture, and nutrition. The book is noted for its detailed scientific approach, covering both the biological and chemical intricacies of tomatoes and their processed forms.