Nutritional Composition of Fruit Cultivars
- Monique Simmonds
- Victor Preedy, Professor in the Department of Dietetics, King's College London, UK
There is a considerable investment -both commercial and academic - on the health related properties of foods, making the documentation of the nutritive value of historical cultivars especially urgent, before they are lost so that they may be effectively compared to modern cultivars. Because there is considerable diversity and a substantial body of the compositional studies directed towards commercial varieties, this information is useful for identifying traits and features that may be transposed from one variety to another.
Compositional and sensory features may also be used for commercialization and also to characterize adulteration. Detailed characterisation of cultivars can be used to identify "super-foods". Alternatively, unmasked historical cultivars may be the focus of reinvigorated commercial practices.
Each chapter has sections on
- Botanical Aspects
- Composition of Traditional or Ancient Cultivars
- Composition of Modern Cultivars
- Focused Areas of Research (the speciality of the communicating author of each chapter)
- Summary points
Agriculturalists, Food scientists, food technologist, food industry workers from harvest to production and packaging. Also nutritionists interested in understanding dietary value differences