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Influence of boiling and autoclave processing on the phenolic content, antioxidant activity and functional properties of pistachio, cashew and chestnut flours

Sanchiz Giraldo, África ; Pedrosa, Mercedes M. ; Guillamón, Eva ; Arribas, Claudia ; Cabellos, Blanca ; Linacero de la Fuente, Rosario ; Cuadrado Esclapez, Carmen | Elsevier | 2019-05

Nuts are a rich source of nutritional compounds with beneficial effect on health. The objective of this study was to evaluate the effect of heat and/or pressure processing on protein and phenolic compounds (anthocyanins, flavonols, tartaric este[...]

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