In Vitro Antioxidant Activity Optimization of Nut Shell (Carya illinoinensis) by Extrusion Using Response Surface Methods

The pecan (Carya illinoinensis) nut shell is an important byproduct of the food processing industry that has not been previously explored as an antioxidant compound. This work aims to study the effect of the extrusion temperature and screw speed on the moisture content, water and oil absorption inde...

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Detalles Bibliográficos
Autores principales: Villasante, Juliana, Pérez-Carrillo, Esther, Heredia-Olea, Erick, Metón, Isidoro, Almajano, María Pilar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6995571/
https://www.ncbi.nlm.nih.gov/pubmed/31888291
http://dx.doi.org/10.3390/biom9120883

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6995571/
https://www.ncbi.nlm.nih.gov/pubmed/31888291
http://dx.doi.org/10.3390/biom9120883

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