Author: Harold Melvin CoueyPublisher:
ISBN:
Category : Dried fruit
Languages : en
Pages : 28
Book Description
Quality of Dried Fruits
Author: Harold Melvin CoueyPublisher:
ISBN:
Category : Dried fruit
Languages : en
Pages : 28
Book Description
Health Benefits of Nuts and Dried Fruits
Author: Cesarettin AlasalvarPublisher: CRC Press
ISBN: 1351700537
Category : Medical
Languages : en
Pages : 557
Book Description
Nuts and dried fruits are part of our daily diet. They are consumed whole or as ingredients of many food products such as muffins, cereals, chocolates, energy bars, breads, and cookies, among others. Health Benefits of Nuts and Dried Fruits provides a comprehensive overview of the literature on the health benefits of nuts and dried fruits. The book summarizes the current state of knowledge in key research areas and provides ideas for future scientific research and product development. Nuts, a term that comprises tree nuts and peanuts, are highly nutritious, containing health-promoting macronutrients, micronutrients, vitamins, and bioactive phytochemicals; they are one of the edible foods with the highest content in antioxidants. The consumption of nuts is recognized for its health-promoting properties, which ranges from a consistent cholesterol-lowering effect in clinical trials to a robust association with reduced risk of cardiovascular disease and all-cause mortality in prospective studies. In spite of the high energy content of nuts, there is no evidence that their frequent consumption promotes obesity, and they may even help control it. Dried fruits, which serve as important healthful snacks worldwide, are nutritionally equivalent to fresh fruits while providing all of their bioactive components in concentrated form. While the evidence level concerning the health effects of dried fruits lags behind that on nuts, it suggests that individuals who consume dried fruits regularly have a lower risk of cardiovascular disease, obesity, and other non-communicable diseases. Main features of the book concerning nuts and dried fruits: • Provides detailed information on health effects • Highlights current regulation and health claims • Provides updated dietary recommendations • Describes nutrient absorption and metabolism • Discusses mechanisms implicated in the health effects Although this book is intended primarily as a reference, by comprehensively reviewing the current state of knowledge it can guide future research on the topic. Among others, food scientists, biochemists, nutritionists, health professionals, decision makers, and regulatory agencies can draw much benefit from its contents. Hopefully, it will help in public health strategies to promote healthy aging and improve population wellbeing.
Drying Technology in Agriculture and Food Sciences
Author: Arun S. MujumdarPublisher: Enfield, NH : Science Publishers
ISBN:
Category : Cooking
Languages : en
Pages : 336
Book Description
Drying is one of the most cost-effective means of perservation of grains, crops and foods of all varieties. From both energy and environmental viewpoints, as well as the global requirement to feed the growing population, it is important that the drying technique and technology be improved to reduce spoilage and enhance the quality of the product. Much has been accomplished since the 1980s in understanding and development in drying technologies for foods and agro-products. This volume is a compilation of selected invited and refereed articles covering topics of contemporary interest on agricultural and food drying technologies.
Marketing Research Report
Author: Semi-annual List of Publications and Patents with Abstracts
Author: United States. Agricultural Research Service. Western Utilization Research and Development DivisionPublisher:
ISBN:
Category : Farm produce
Languages : en
Pages : 652
Book Description
Semiannual List of Publications and Patents with Abstracts
Author: United States. Agricultural Research Service. Western Utilization Research BranchPublisher:
ISBN:
Category :
Languages : en
Pages : 414
Book Description
Monthly Catalog of United States Government Publications
Author: United States. Superintendent of DocumentsPublisher:
ISBN:
Category : Government publications
Languages : en
Pages : 1812
Book Description
Concentrations of Methyl Bromide Lethal to Insects in Grain
Author: Carl Joseph VoslohPublisher:
ISBN:
Category : Consumers' preferences
Languages : en
Pages : 476
Book Description
Cotton Fiber and Spinning Properties as Affected by Certain Ginning Practices in San Joaquin Valley, California, Season 1958-59
Author: John E. Ross (Jr.)Publisher:
ISBN:
Category : Cotton gins and ginning
Languages : en
Pages : 1194
Book Description
Advances in Fig Research and Sustainable Production
Author: Moshe A. FlaishmanPublisher: CABI
ISBN: 1789242479
Category : Science
Languages : en
Pages : 565
Book Description
The common fig (Ficus carica L.) is one of the oldest fruits domesticated by humans, and is native to southwest Asia and the Mediterranean. Figs have been associated with health and prosperity since ancient times. They are rich in fibre, potassium, calcium, and iron, as well as being an important source of vitamins, amino acids, and antioxidants. In recent years, increased consumption has caused fig production to shift to new countries such as Mexico, Brazil, India, and China. However, fig is a challenging fruit crop to grow. It is susceptible to insect pests and diseases as well as injuries from abiotic stress during fruit development and ripening. As a delicate fruit it also requires complicated postharvest procedures and climate change presents additional challenges. This volume serves as a comprehensive reference for current and future practices of fig production, consumption, research and innovation, and is essential for academic researchers, and those involved in research and development in the fig industry.