"Nuts: Production, Processing, Nutrition, and Health" provides a comprehensive review of current information on chemical and nutritive composition of tree nuts. This book covers all major tree nuts of commercial importance, focusing on almonds, Brazil nuts, cashew nuts, hazel nuts, macadamia nuts, pecans, pistachio nuts, pine nuts, and walnuts. It emphasizes current knowledge on production and genetics, chemical and nutritive composition, health benefits of nut consumption, allergies and adverse effects, processing technology, and food uses. It also includes processing procedures and recipes for food product developers. This is an ideal reference for researchers in food science and nutrition.
Publisher: Taylor & Francis Inc
Number of pages: 400
Dimensions: 235 x 156 mm
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