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Comparison of different drying technologies for walnut (Juglans regia L.) pellicles: Changes from phenolic composition, antioxidant activity to potential application

The analysis of the phenolic profile in the walnut pellicle (WP) and its exploitability can help to promote the valorization of the industrial waste from walnut production. Three forms of 33 monomeric phenols in WPs were quantified based on our previously established LC-MS/MS method. The levels of p...

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Principais autores: Li Qingyang, Wang Ruohui, Sun Shiman, Shen Danyu, Mo Runhong, Liu Yihua
Format: Artigo
Sprog:Inglês
Udgivet: Elsevier 2023-12-01
Serier:Food Chemistry: X
Fag:
Walnut pellicle
Drying effect
Phenolic
Utilization
Active substances
KEGG
Online adgang:http://www.sciencedirect.com/science/article/pii/S2590157523004807
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