Berry Fruit: Value-Added Products for Health Promotion
Yanyun Zhao
Highly valued for its unique flavors, textures, and colors, recent research has shown berry fruit to be high in antioxidants, vitamin C, fiber, folic acid, and other beneficial functional compounds. The food industry has also widely used berry fruits in beverages, ice cream, yogurts, and jams. With the rapidly growing popularity of this unique crop
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Contents
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Part II Quality and safety of berry fruit during postharvest handling and storage
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Part III Processing technologies for developing valueadded berry fruit products
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Back cover
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Common terms and phrases
acres Agric anthocyanin content anthocyanins antioxidant activity antioxidant capacity ascorbic acid berry crops berry fruit berry pomace black raspberries blackberries cancer chemical chokeberries color composition concentrations contain cooling cranberry cultivars cyanidin cyanidin 3-glucoside decrease dehydration dietary dietary fiber drying effects ellagic acid ellagitannins enzymes extracts factors flavonoids flavonols flavor Food Chem Food Sci freezing fresh market frozen berries fruit quality fruits and vegetables g FW genotypes glycosides grape pomace grown growth harvested heat highbush blueberries Hort increase inhibit jams and jellies juice kaempferol kiwifruit levels lingonberries lowbush blueberry maturity method microbial microorganisms moisture ORAC values oxidation packaging packed pathogens pectin pelargonidin phenolic compounds phytochemicals pigments plant polyphenolics pomace postharvest primocanes proanthocyanidins quercetin rabbiteye rabbiteye blueberry red raspberries Ribes ripe ripening Rubus shelf soluble solids species storage strawberries strawberry fruit sugar syrup Table Technol temperature texture tissue Vaccinium vitamin Wang water activity µmol TE/g FW