Handbook of fruits and fruit processing / edited by Nirmal K. Sinha [and others]. Sinha, Nirmal K. Food industry and trade. Fruit Processing. TP370 .H264 2012 664.8 664/.8 INTRODUCTION. Print version record. Fruits are botanically diverse, perishable, seasonal and predominantly regional in production. They come in many varieties, shapes and size, colors, flavors and textures and are an important part of a healthy diet and the global economy. Besides vitamins, minerals, fibers and other nutrients, fruits contain phenolic compounds that have pharmacological potential. Consumed as a part of a regular diet, these naturally occurring plant constituents are believed to provide a wide range of physiological benefits through their antioxidant, anti-allergic, anti-carcinogenic, and anti-inflammatory proper. Hoboken : John Wiley & Sons, 2012. 2012. 2012 Text 1 online resource (708 pages) http://onlinelibrary.wiley.com/book/10.1002/9781118352533 eng Handbook of Fruits and Fruit Processing. Handbook of Fruits and Fruit Processing.