l - 00056 - 2 S) FLAVOR COMPOSITION NUTRITIVE VALUE...

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16 Fruits - sugar-acid balance Vegetables low sugar and acid content, but aromatic compounds are important for their aroma. •Tannins -astringent flavors found in tea, red wine, unripe fruit •Brassica plants (cabbage, onion, broccoli) contain sulfur thus forming hydrogen sulfide (H
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Unformatted text preview: 2 S) FLAVOR COMPOSITION NUTRITIVE VALUE Carbohydrates Macronutrients Lipids Proteins Fiber Vitamins Micronutrients Minerals M Cmara, 2006 FRUIT & VEGGIE COMPOSITION WATER: 80 90 % PROTEIN: 0.1 2.0% LIPID: 0.1 0.5 % There are exceptions !!...
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This note was uploaded on 10/06/2010 for the course BIOLOGY Food scien taught by Professor Dr.johnson during the Spring '10 term at University of California, Berkeley.

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