Textural, Rheological and Sensory Properties and Oxidative Stability of Nut Spreads—A Review

Tree nuts are rich in macro and micronutrients, phytochemicals, tocopherols and phenolic compounds. The development of nut spreads would potentially increase the food uses of nuts and introduce consumers with a healthier, non-animal breakfast snack food. Nut spreads are spreadable products made from...

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Detalles Bibliográficos
Autores principales: Shakerardekani, Ahmad, Karim, Roselina, Ghazali, Hasanah Mohd, Chin, Nyuk Ling
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2013
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3588096/
https://www.ncbi.nlm.nih.gov/pubmed/23429239
http://dx.doi.org/10.3390/ijms14024223

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3588096/
https://www.ncbi.nlm.nih.gov/pubmed/23429239
http://dx.doi.org/10.3390/ijms14024223

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