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...

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Detalles Bibliográficos
Autores principales: Garcia-Perez, Pascual, Xiao, Jianbo, Munekata, Paulo E. S., Lorenzo, Jose M., Barba, Francisco J., Rajoka, Muhammad Shahid Riaz, Barros, Lillian, Mascoloti Sprea, Rafael, Amaral, Joana S., Prieto, Miguel A., Simal-Gandara, Jesus
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8391475/
https://www.ncbi.nlm.nih.gov/pubmed/34441599
http://dx.doi.org/10.3390/foods10081823

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8391475/
https://www.ncbi.nlm.nih.gov/pubmed/34441599
http://dx.doi.org/10.3390/foods10081823

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