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Effects of Different Processing Treatments on Almond (<i>Prunus dulcis</i>) Bioactive Compounds, Antioxidant Activities, Fatty Acids, and Sensorial Characteristics

Almond is one of the most commonly consumed nuts worldwide, with health benefits associated with availability of bioactive compounds and fatty acids. Almond is often eaten raw or after some processing steps. However, the latter can positively or negatively influence chemical and sensorial attributes...

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Gardado en:
Principais autores: Ivo Oliveira, Anne S. Meyer, Sílvia Afonso, Alex Sequeira, Alice Vilela, Piebiep Goufo, Henrique Trindade, Berta Gonçalves
Formato: Artigo
Idioma:Inglês
Publicado: MDPI AG 2020-11-01
Series:Plants
Assuntos:
<i>Prunus dulcis</i>
processing
sensorial analysis
fatty acids
antioxidant
Acceso en liña:https://www.mdpi.com/2223-7747/9/11/1627
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