Effects of Different Processing Treatments on Almond (<i>Prunus dulcis</i>) Bioactive Compounds, Antioxidant Activities, Fatty Acids, and Sensorial Characteristics

Effects of Different Processing Treatments on Almond (<i>Prunus dulcis</i>) Bioactive Compounds, Antioxidant Activities, Fatty Acids, and Sensorial Characteristics

Almond is one of the most commonly consumed nuts worldwide, with health benefits associated with availability of bioactive compounds and fatty acids. Almond is often eaten raw or after some processing steps. However, the latter can positively or negatively influence chemical and sensorial attributes...

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Bibliographic Details
Main Authors: Ivo Oliveira, Anne S. Meyer, Sílvia Afonso, Alex Sequeira, Alice Vilela, Piebiep Goufo, Henrique Trindade, Berta Gonçalves
Format: Article
Language:English
Published: MDPI AG 2020-11-01
Series:Plants
Subjects:
<i>Prunus dulcis</i>
processing
sensorial analysis
fatty acids
antioxidant
Online Access:https://www.mdpi.com/2223-7747/9/11/1627

Internet

https://www.mdpi.com/2223-7747/9/11/1627

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