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Dried fruits : phytochemicals and health effects / edited by Cesarettin Alasalvar, Fereidoon Shahidi.

Contributor(s): Material type: TextTextSeries: Functional food science and technology seriesPublication details: Ames, Iowa : Wiley-Blackwell, 2013.Description: 1 online resourceContent type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 9781118464656
  • 1118464656
  • 9781118464663
  • 1118464664
Subject(s): Genre/Form: Additional physical formats: Print version: No titleDDC classification:
  • 615.3/21 23
LOC classification:
  • TX397 .D75 2013
Online resources:
Contents:
pt. 1. Dried berries -- pt. 2. Nontropical dried fruits -- pt. 3. Tropical dried fruits.
Summary: Dried fruits serve as important healthful snack items around the world. They provide a concentrated form of fresh fruits, prepared by different drying techniques. With their unique combination of taste/aroma, essential nutrients, fibre, and phytochemicals or bioactive compounds, dried fruits are convenient for healthy eating and can bridge the gap between recommended intake of fruits and actual consumption. Dried fruits are nutritionally equivalent to fresh fruits, in smaller serving sizes, in the current dietary recommendations of various countries. Scientific evidence suggests that indivi.
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Includes bibliographical references and index.

pt. 1. Dried berries -- pt. 2. Nontropical dried fruits -- pt. 3. Tropical dried fruits.

Dried fruits serve as important healthful snack items around the world. They provide a concentrated form of fresh fruits, prepared by different drying techniques. With their unique combination of taste/aroma, essential nutrients, fibre, and phytochemicals or bioactive compounds, dried fruits are convenient for healthy eating and can bridge the gap between recommended intake of fruits and actual consumption. Dried fruits are nutritionally equivalent to fresh fruits, in smaller serving sizes, in the current dietary recommendations of various countries. Scientific evidence suggests that indivi.