rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Dried fruits
    sub title: phytochemicals and health effects
  name:
    name part: Alasalvar, Cesarettin.
  name:
    name part: Shahidi, Fereidoon
    name part: 1951-
  type of resource: text
  genre: bibliography
  origin info:
    place:
      place term: iau
    place:
      place term: Ames, Iowa
    publisher: Wiley-Blackwell
    date issued: 2013
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource
  abstract: 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.
  table of contents: pt. 1. Dried berries -- pt. 2. Nontropical dried fruits -- pt. 3. Tropical dried fruits.
  note: edited by Cesarettin Alasalvar, Fereidoon Shahidi.
  note: Includes bibliographical references and index.
  subject:
    topic: Dried fruit
    topic: Health aspects
  subject:
    topic: Phytochemicals
    topic: Health aspects
  subject:
    topic: Feeds
    topic: Composition
  subject:
    topic: Food
    topic: Composition
  subject:
    topic: Phytonutrients
  subject:
    topic: Fruit
    topic: chemistry
  subject:
    topic: Food, Preserved
    topic: analysis
  subject:
    topic: Nutritive Value
  subject:
    topic: Phytochemicals
  subject:
    topic: gedroogd fruit
  subject:
    topic: dried fruit
  subject:
    topic: phytochemicals
  subject:
    topic: gezondheid
  subject:
    topic: health
  subject:
    topic: Human Nutrition and Health
  subject:
    topic: Chemistry of Food Components
  subject:
    topic: Humane voeding en gezondheid
  subject:
    topic: Chemie van voedselcomponenten
  classification: TX397 .D75 2013
  classification: 615.3/21
  related item:
    title info:
      title: Functional food science and technology series
  identifier: 9781118464656
  identifier: 1118464656
  identifier: 9781118464663
  identifier: 1118464664
  identifier: 9780813811734
  identifier: 0813811732
  identifier: 2012023960
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: NhCcYBP
    record creation date: 130205
    record change date: 20260214214947.2
    record identifier: in00004680050
    language of cataloging:
      language term: eng