Revalorization of Almond By-Products for the Design of Novel Functional Foods: An Updated Review

The search for waste minimization and the valorization of by-products are key to good management and improved sustainability in the food industry. The great production of almonds, based on their high nutritional value as food, especially almond kernels, generates tons of waste yearly. The remaining...

Ausführliche Beschreibung

Bibliografische Detailangaben

Hauptverfasser:	Pascual Garcia-Perez, Jianbo Xiao, Paulo E. S. Munekata, Jose M. Lorenzo, Francisco J. Barba, Muhammad Shahid Riaz Rajoka, Lillian Barros, Rafael Mascoloti Sprea, Joana S. Amaral, Miguel A. Prieto, Jesus Simal-Gandara
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	MDPI AG 2021-08-01
Schriftenreihe:	Foods
Schlagworte:	<i>Prunus dulcis</i> almond skins almond shells almond hulls blanching water waste management
Online-Zugang:	https://www.mdpi.com/2304-8158/10/8/1823
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