The Impact of Heating on the Chemical Composition, Total Phenolic Content, Antioxidant and Antifungal Activities of the Essential Oil from Pistachio (Pistacia vera L.) Hull

Pistachio hull is the major waste from the pistachio processing industry, known as an attractive source of phenolic compounds that can be used to create significant functionality in food. In the current study, the impact of heating on the chemical composition and bioactivity of pistachio hull essent...

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Автори:	Mozhdeh Golestani, Abolfazl Pahlevanlo, Mostafa Shahidi Noghabi, Mahboobe Sarabi-Jamab, Hamid Salehi-Mobarakeh
Формат:	Artigo
Мова:	Inglês
Опубліковано:	Research Institute of Food Sciences and technology 2025-06-01
Серія:	Research and Innovation in Food Science and Technology
Предмети:	antifungal activity antioxidant activity essential oil heat treatment pistachio (pistacia vera l.) hull waste
Онлайн доступ:	https://journals.rifst.ac.ir/article_220536_d0c5e29336e5257c2ad5c41afb7a9479.pdf
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