Chemical Composition and Potential Health Effects of Prunes: A Functional Food?

@article{StacewiczSapuntzakis2001ChemicalCA,
  title={Chemical Composition and Potential Health Effects of Prunes: A Functional Food?},
  author={M. Stacewicz-Sapuntzakis and P. Bowen and E. A. Hussain and B. I. Damayanti-Wood and N. R. Farnsworth},
  journal={Critical Reviews in Food Science and Nutrition},
  year={2001},
  volume={41},
  pages={251 - 286}
}
  • M. Stacewicz-Sapuntzakis, P. Bowen, +2 authors N. R. Farnsworth
  • Published 2001
  • Medicine, Biology
  • Critical Reviews in Food Science and Nutrition
  • Referee: Paul La Chance, Dept. of Food Science, Rutgers University, New Brunswick, NJ Supported in part by an educational grant from California Dried Plum Board. Prunes are dried plums, fruits of Prunus domestica L., cultivated and propagated since ancient times. Most dried prunes are produced from cultivar d'Agen, especially in California and France, where the cultivar originated. After harvest, prune-making plums are dehydrated in hot air at 85 to 90°C for 18 h, then further processed into… CONTINUE READING
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