ABSTRACT
Highly valued for its unique flavors, textures, and colors, recent research has shown berry fruit to be high in antioxidants, vitamin C, fiber, folic acid, and other beneficial functional compounds. The food industry has also widely used berry fruits in beverages, ice cream, yogurts, and jams. With the rapidly growing popularity of this unique crop
TABLE OF CONTENTS
part |2 pages
Part I Bioactive compounds of berry fruit
part |2 pages
Part II. Quality and safety of berry fruit during postharvest handling and storage
part |2 pages
Part III. Processing technologies for developing value-added berry fruit products