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Fruits and Fruit Products

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Food Chemistry

Abstract

Fruits include both true fruits and spurious fruits, as well as seeds of cultivated and wild perennial plants. Fruits are commonly classified as pomaceous fruits, stone fruits, berries, tropical and subtropical fruits, hard-shelled dry fruits and wild fruits. The most important fruits are presented in Table 18.1 with pertinent data on botanical classification and use. Table 18.2 provides data about fruit production.

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Authors and Affiliations

  1. Institut für Lebensmittelchemie, Technischen Universität München and Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstraße 4, D-85748, Garching, Germany

    Professor Dr.-Ing. H.-D. Belitz & Professor Dr.-Ing. W. Grosch

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  1. Professor Dr.-Ing. H.-D. Belitz
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  2. Professor Dr.-Ing. W. Grosch
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© 1999 Springer-Verlag Berlin Heidelberg

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Belitz, HD., Grosch, W. (1999). Fruits and Fruit Products. In: Food Chemistry. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-07281-3_19

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  • DOI: https://doi.org/10.1007/978-3-662-07281-3_19

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-540-64692-1

  • Online ISBN: 978-3-662-07281-3

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