LEADER 02522nam 2200613 a 450 001 9910141538903321 005 20240313112937.0 010 $a1-118-46466-4 010 $a1-283-91552-9 010 $a1-118-46465-6 035 $a(CKB)2670000000315233 035 $a(EBL)1104472 035 $a(OCoLC)823389917 035 $a(SSID)ssj0000803917 035 $a(PQKBManifestationID)11488892 035 $a(PQKBTitleCode)TC0000803917 035 $a(PQKBWorkID)10829102 035 $a(PQKB)10690521 035 $a(MiAaPQ)EBC1104472 035 $a(Au-PeEL)EBL1104472 035 $a(CaPaEBR)ebr10641829 035 $a(CaONFJC)MIL422802 035 $a(EXLCZ)992670000000315233 100 $a20120808d2013 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aDried fruits $ephytochemicals and health effects /$fedited by Cesarettin Alasalvar, Fereidoon Shahidi 205 $a1st ed. 210 $aAmes, Iowa $cWiley-Blackwell$d2013 215 $a1 online resource (510 p.) 225 0$aFunctional food science and technology series 300 $aDescription based upon print version of record. 311 $a0-8138-1173-2 320 $aIncludes bibliographical references and index. 327 $apt. 1. Dried berries -- pt. 2. Nontropical dried fruits -- pt. 3. Tropical dried fruits. 330 $a Dried fruits serve as important healthful snack items around the world. They provide a concentrated form of fresh fruits, prepared by different drying techniques. With their unique combination of taste/aroma, essential nutrients, fibre, and phytochemicals or bioactive compounds, dried fruits are convenient for healthy eating and can bridge the gap between recommended intake of fruits and actual consumption. Dried fruits are nutritionally equivalent to fresh fruits, in smaller serving sizes, in the current dietary recommendations of various countries. Scientific evidence suggests that indivi 410 0$aHui: Food Science and Technology 606 $aDried fruit$xHealth aspects 606 $aPhytochemicals$xHealth aspects 615 0$aDried fruit$xHealth aspects. 615 0$aPhytochemicals$xHealth aspects. 676 $a615.3/21 701 $aAlasalvar$b Cesarettin$0935681 701 $aShahidi$b Fereidoon$f1951-$091660 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910141538903321 996 $aDried fruits$92145703 997 $aUNINA