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The book, titled 'Rheology of Fruit and Vegetable Extracts,' is divided into four chapters: technologies for the preservation and industrialization of vegetables and fruits, the rheology of star fruit pulp (Averrhoa Carambola L.), rheological behavior of passion fruit (Passiflora edulis) peel extract, and rheological behavior of tomato juice, encompassing steady-state shear and time-dependent modeling. Chapter 1 is dedicated to various subchapters, including cold preservation technologies for vegetables and fruits, preservation technology involving drying and dehydrating vegetables and fruits, manufacturing technology for semi-canned vegetables and fruits, thermosterilization-based technology for canned vegetables, production technology for concentrated products from vegetables and fruits, manufacturing technology for beverages from vegetables and fruits, and by-product valorization technologies.