Description

Book Synopsis
This book presents research on the nutritional properties, post-harvest management and potential health benefits of apricots and peaches. Chapter One provides a brief description of the production area of wild apricot in India, the nutritional properties and health benefits of wild apricot, and the useful products made from the fruit. Chapter Two summarises the current knowledge on Japanese apricot, including its correlation with oral diseases for preventive medicine. Chapter Three discusses properties, deficit irrigation strategies and post-harvest management of peaches and nectarines. Chapter Four reviews the impact of different industrial processing techniques of sterilisation and associated storage conditions on nutritional and functional characteristics of the processed peach, and establishes their role on the nutritional and functional quality of fruit. Chapter Five examines the physico-chemical and sensory characterisation of Sicilian white flesh peaches.

Apricots & Peaches: Nutritional Properties,

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    A Hardback by Jeanne Hansen

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      Book details

      Publisher Nova Science Publishers Inc
      Published 1 April 2016
      ISBN-13 9781634846844
      978-1634846844
      ISBN-10 1634846842
      Also in:
      Health & Wellbeing Health: Diets and nutrition

      Description

      Book Synopsis
      This book presents research on the nutritional properties, post-harvest management and potential health benefits of apricots and peaches. Chapter One provides a brief description of the production area of wild apricot in India, the nutritional properties and health benefits of wild apricot, and the useful products made from the fruit. Chapter Two summarises the current knowledge on Japanese apricot, including its correlation with oral diseases for preventive medicine. Chapter Three discusses properties, deficit irrigation strategies and post-harvest management of peaches and nectarines. Chapter Four reviews the impact of different industrial processing techniques of sterilisation and associated storage conditions on nutritional and functional characteristics of the processed peach, and establishes their role on the nutritional and functional quality of fruit. Chapter Five examines the physico-chemical and sensory characterisation of Sicilian white flesh peaches.

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