Dried fruits : phytochemicals and health effects / edited by Cesarettin Alasalvar, Fereidoon Shahidi.
Contributor(s): Alasalvar, Cesarettin | Shahidi, Fereidoon.
Material type:
BookSeries: Functional food science and technology series: Publisher: Ames, Iowa : Wiley-Blackwell, 2013Description: 1 online resource.Content type: text Media type: computer Carrier type: online resourceISBN: 9781118464656; 1118464656; 9781118464663; 1118464664.Subject(s): Dried fruit -- Health aspects | Phytochemicals -- Health aspects | Dried fruit -- Health aspects | Dried fruit | Food -- Drying | Phytochemicals -- Health aspects | Phytochemicals | HEALTH & FITNESS -- Herbal MedicationsGenre/Form: Electronic books.Additional physical formats: Print version: No titleDDC classification: 615.3/21 Online resources: Wiley Online Library 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.
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