LEADER 00000cam a2200373Ka 4500 
001    ocn823389917 
003    OCoLC 
005    20141203025728.0 
006    m     o  d         
007    cr |n|---||||| 
008    121227s2013    iau     ob    001 0 eng d 
020    9781118464656 (electronic bk.) 
020    1118464656 (electronic bk.) 
020    9781118464663 (electronic bk.) 
020    1118464664 (electronic bk.) 
020    |z9780813811734 
035    (OCoLC)823389917 
040    MHW|beng|cMHW|dEBLCP|dYDXCP|dN|T|dUIU|dDG1|dOCLCQ|dOCLCO 
050  4 TX397 
082 04 615.3|a615.321 
245 00 Dried fruits|h[electronic resource] :|bphytochemicals and 
       health effects /|cedited by Cesarettin Alasalvar and 
       Fereidoon Shahidi 
260    Ames, Iowa :|bWiley,|c2013 
300    1 online resource 
490 1  Functional food science & technology 
504    Includes bibliographical references and index 
520    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 
588 0  Print version record 
590    Willy 
650  0 Dried fruit|xHealth aspects 
650  0 Phytochemicals|xHealth aspects 
655  4 Electronic books 
700 1  Alasalvar, Cesarettin 
700 1  Shahidi, Fereidoon,|d1951- 
830  0 Functional food science and technology series 
856 40 |uhttp://onlinelibrary.wiley.com/book/10.1002/
       9781118464663|zeBook(Willy)