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Composition and Nutritive Value of Raw and Processed Fruits

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Abstract

More than any other food group, fruits introduce a variety of color, taste, and texture to meals and snacks. Fruits and fruit products add bouquet to meals. Some contain considerable amounts of several vitamins, and others are major contributors of essential minerals. They aid digestion and are important in body development and tone. In addition to their nutritional qualities, fruits have unique and desirable functions in the diet that warrant more consideration by those who do the family food planning.

Keywords

  • Ascorbic Acid
  • Dietary Fiber
  • Fruit Product
  • Fresh Fruit
  • Citrus Fruit

These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Young, C.T., How, J.S.L. (1986). Composition and Nutritive Value of Raw and Processed Fruits. In: Woodroof, J.G., Luh, B.S. (eds) Commercial Fruit Processing. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7385-8_12

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  • DOI: https://doi.org/10.1007/978-94-011-7385-8_12

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-011-7387-2

  • Online ISBN: 978-94-011-7385-8

  • eBook Packages: Springer Book Archive