ABSTRACT
Reducing postharvest losses and ameliorating the poor distribution of food are major global challenges. Because vegetables are highly perishable, dehydrated forms present an alternative to the excess of production in the fresh-produce market besides offering the consumer and the food industry a sensorially differentiated product. This product, being less perishable, can be commercialized at any time of the year and may be used in the development of novel food formulations using vegetable powders, such as dehydrated goods and powdered seasonings and soups.
