Homemakers' Use of and Opinions about Selected Fruits and Fruit Products PDF Download

Author: L. Yvonne Clayton
Publisher:
ISBN:
Category : Consumers' preferences
Languages : en
Pages : 88

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Book Description

Author: Gladys Rosa-Mendoza
Publisher: Chosen Spot Publishing
ISBN: 9781945296161
Category : Juvenile Fiction
Languages : en
Pages : 0

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Book Description
Text and illustrations introduce young children to a wide variety of fruits and vegetables.

Author: Alfred Joseph Burns
Publisher:
ISBN:
Category : Fruit
Languages : en
Pages : 122

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Book Description

Author: Elizabeth Schneider
Publisher: Harper Collins
ISBN: 0688160646
Category : Cooking
Languages : en
Pages : 554

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Book Description
Describes a variety of unusual fruits and vegetables from around the world, explains how to select and store each food, and provides a variety of recipes.

Author: William R. Wright
Publisher:
ISBN:
Category : Fruit
Languages : en
Pages : 24

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Book Description

Author:
Publisher:
ISBN:
Category : Fruit
Languages : en
Pages : 576

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Book Description

Author: United States. Foreign Agricultural Service
Publisher:
ISBN:
Category : Fruit
Languages : en
Pages : 75

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Book Description

Author: Cathy Thomas
Publisher: John Wiley & Sons
ISBN:
Category : Cooking
Languages : en
Pages : 344

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Book Description
"It's not enough to know your jicama from your heirloom tomatoes these days. When it comes to fruits and vegetables, there's a whole new terrain and this book is your GPS. From dragon fruit to yuzu, this smart, savvy, handsomely illustrated guide tells you how to recognize it, buy it, prepare it, and cook it, with edgy recipes from all over the world." —Steven Raichlen, author of The Barbecue! Bible and How to Grill Chances are, you're tempted to venture beyond the standard fruits and vegetables when enticed by the array of fresh produce at your grocer's. But then you're stymied. Exactly what is that? Is it supposed to be eaten cooked or raw? Should it be firm or soft? Do you peel it? How do you get to the good stuff? This guide gives you the answers. It tells you how to choose and use all kinds of produce and includes: More than 100 fruits and vegetables 200 gorgeous color photos and 100 delicious recipes The seasonal availability of each fruit and vegetable Information on how to select, store, eat, and cook each item

Author: Marius Peter Rasmussen
Publisher:
ISBN:
Category : Apples
Languages : en
Pages : 82

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Book Description

Author: Fereidoon Shahidi
Publisher: John Wiley & Sons
ISBN: 1118464648
Category : Technology & Engineering
Languages : en
Pages : 488

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Book Description
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 individuals who regularly consume generous amounts of dried fruits have lower rates of cardiovascular disease, obesity, various types of cancer, type-2 diabetes, and other chronic diseases. Dried fruits also have the advantage of being easy to store and distribute, available around the year, readily incorporated into other foods and recipes, and present a healthy alternative to salty or sugary snacks. Dried Fruits: Phytochemicals and Health Effects is divided into three sections preceded by introductory chapters that provide an overview of dried fruits (their composition, phytochemicals and health applications) as well as the cancer chemopreventive effects of selected dried fruits (amla fruits or Indian gooseberries, avocados, berries, mangoes, mangosteens, persimmons, prunes, raisins, kiwi fruits, and other dried fruits). The first section covers the most popular dried berries (blackberries, blackcurrants, blueberries, cranberries, goji berries, mulberries, raspberries, and strawberries); the second section discusses non-tropical dried fruits (apples, apricots, cherries, citrus fruits, figs, nectarines, peaches, pears, prunes, and raisins); and the final section addresses tropical dried fruits (açai fruits, bananas, dates, guavas, papayas, mangoes, passion fruits, and pineapples). Contributors to this volume are internationally renowned researchers who have provided a comprehensive account of the global perspectives of the issues relating to phytochemicals and health effects of dried fruits. The book will serve as a resource for those interested in the potential application of new developments in dried fruits’ nutraceuticals and functional foods. Biochemists, chemists, food scientists/technologists, nutritionists, and health professionals, from academia, government laboratories, and industry will benefit from this publication. Although this book is intended primarily as a reference book, it also summarises the current state of knowledge in key research areas and contains ideas for future work. In addition, it provides easy to read text suitable for teaching senior undergraduate and post-graduate students.