Onions and Allied Crops
Volume III: Biochemistry, Food Science, and Minor Crops

Originally published in 1990, Onions and Allied Crops, is a comprehensive account of the edible allium, examined across three volumes. The collection examines the major economic and dietary importance of edible alliums in most countries, and brings together contributions from experts across multiple disciplines, including food scientists, economists, agriculturalists and biochemists. The books address selection and breeding of locally adapted cultivars and the development of cultural techniques, allowing for cultivation across the tropics, to the sub-arctic regions. As such the collection examines the allium as a major agricultural asset and the impact this has had on many economies. In this third volume, the analysis and focus is upon biochemistry, food science and minor crops. This volume will be of use and of interest to food scientists, economists, agriculturalists and biochemists alike.

1. Carbohydrate Biochemistry 2. Chemical Composition 3. Flavor Biochemistry 4. Processing of Alliums: Use in Food Manufacture 5. Therapeutic and Medicinal Values of Onions and Garlic 6. Garlic (Allium Sativum) 7. Garlic Agronomy 8. Japanese Bunching Onion (Allium Fistulosum L.) 9. Leek (Allium Ampeloprasum var. Porrum) 10. Rakkyo (Allium Chinense) G. Don 11. Chinese Chives (Allium Tuberosum) 12. Chives, (Allium Schoenoprasum) Index

Haim D. Rabinowitch, Ph.D., is an Associate Professor at the Faculty of Agriculture, The Hebrew University of Jersalem, Rehovot, Israel and currently leads the Group of Vegetable Physiology and Breeding. Prof. Rabinowitch graduated from the Hebrew University of Jersalem, in 1965, obtained his M.Sc. (suma cum laude) in 1967, and received his Ph.D. in 1973 from the same university. He was appointed Lecturer in Vegetable Production at his alma mater in 1976, promoted to Senior Lecturer in 1981, and to Associate Professor in 1986, at Rehovot. He did post-doctoral work at the Department of Applied Genetics, the John Innes Institute, Norwich England, from 1974 to 1976. In 1981-1982 and in 1986-1987 he spent sabbatical leaves at the Department of Biochemistry, Duke University Medical Center Durham, North Carolina Prof. Rabinowitch is a member of the American Society for Horticultural Science, The International Society for Horticultural Science, The Scandinavian Society for Plant Physiology, and EUCARPIA. He is a member of the National Vegetable Commodity Committee and of the Professional and Research Committees for Onion Breeding and Production, and for Seed Production, of the Israel Ministry of Agriculture; Member of the Working Group on Allium, the European Cooperative Group for the Conservation and Exchange of Crop Genetic Resources, the International Board for Plant Genetic Resources (IBPGR); served as a consultant to the IBPGR on Germplasm Conservation of Allium species; in charge of the IBPGR Global Field Bank for vegetatively propagated short-day Allium species; and recipient of the American Society for Horticultural Science, National Food Processing Association Award in raw products research for 1983. Prof. Rabinowitch published more than 45 scientific papers, developed 2 tomato cul- tivars, and 3 short-day F, onion cultivars for fresh market and for the dehydration industry. His current research interests are in physiology and breeding of alliaceous and some S