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...

Descripció completa

Dades bibliogràfiques

Autors principals:	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
Idioma:	Inglês
Publicat:	MDPI AG 2021-08-01
Col·lecció:	Foods
Matèries:	<i>Prunus dulcis</i> almond skins almond shells almond hulls blanching water waste management
Accés en línia:	https://www.mdpi.com/2304-8158/10/8/1823
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!