02522nam 2200613 a 450 991014153890332120240313112937.01-118-46466-41-283-91552-91-118-46465-6(CKB)2670000000315233(EBL)1104472(OCoLC)823389917(SSID)ssj0000803917(PQKBManifestationID)11488892(PQKBTitleCode)TC0000803917(PQKBWorkID)10829102(PQKB)10690521(MiAaPQ)EBC1104472(Au-PeEL)EBL1104472(CaPaEBR)ebr10641829(CaONFJC)MIL422802(EXLCZ)99267000000031523320120808d2013 uy 0engur|n|---|||||txtccrDried fruits phytochemicals and health effects /edited by Cesarettin Alasalvar, Fereidoon Shahidi1st ed.Ames, Iowa Wiley-Blackwell20131 online resource (510 p.)Functional food science and technology seriesDescription based upon print version of record.0-8138-1173-2 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 indiviHui: Food Science and TechnologyDried fruitHealth aspectsPhytochemicalsHealth aspectsDried fruitHealth aspects.PhytochemicalsHealth aspects.615.3/21Alasalvar Cesarettin935681Shahidi Fereidoon1951-91660MiAaPQMiAaPQMiAaPQBOOK9910141538903321Dried fruits2145703UNINA