Revalorization of almond by-products for the design of novel functional foods: An updated review
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Revalorization of almond by-products for the design of novel functional foods: An updated review

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Revalorization of almond by-products for the design of novel functional foods: An updated review

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dc.contributor.author Garcia-Perez, Pascual
dc.contributor.author Xiao, Jianbo
dc.contributor.author Munekata, Paulo E.S.
dc.contributor.author Lorenzo, Jose M.
dc.contributor.author Barba Orellana, Francisco José
dc.contributor.author Riaz Rajoka, Muhammad Shahid
dc.contributor.author Barros, Lillian
dc.contributor.author Mascoloti Sprea, Rafael
dc.contributor.author Amaral, Joana S.
dc.contributor.author Prieto, Miguel A.
dc.contributor.author Simal-Gandara, Jesús
dc.date.accessioned 2022-04-04T06:46:42Z
dc.date.available 2022-04-04T06:46:42Z
dc.date.issued 2021
dc.identifier.uri https://hdl.handle.net/10550/82132
dc.description.abstract 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 parts (skin, shell, hulls, etc.) are still little explored, even though they have been used as fuel by burning or as livestock feed. The interest in these by-products has been increasing, as they possess beneficial properties, caused by the presence of different bioactive compounds, and can be used as promising sources of new ingredients for the food, cosmetic and pharmaceutical industry. Additionally, the use of almond by-products is being increasingly applied for the fortification of already-existing food products, but there are some limitations, including the presence of allergens and mycotoxins that harden their applicability. This review focuses on the extraction technologies applied to the valorization of almond by-products for the development of new value-added products that would contribute to the reduction of environmental impact and an improvement in the sustainability and competitiveness of the almond industry.
dc.language.iso eng
dc.relation.ispartof Foods, 2021, vol. 10(8), num. 1823, p. 1-20
dc.rights.uri info:eu-repo/semantics/openAccess
dc.source Garcia-Perez, Pascual Xiao, Jianbo Munekata, Paulo E.S. Lorenzo, Jose M. Barba Orellana, Francisco José Riaz Rajoka, Muhammad Shahid Barros, Lillian Mascoloti Sprea, Rafael Amaral, Joana S. Prieto, Miguel A. Simal-Gandara, Jesús 2021 Revalorization of almond by-products for the design of novel functional foods: An updated review Foods 10(8) 1823 1 20
dc.subject Nutrició
dc.title Revalorization of almond by-products for the design of novel functional foods: An updated review
dc.type info:eu-repo/semantics/article
dc.date.updated 2022-04-04T06:46:43Z
dc.identifier.doi https://doi.org/10.3390/foods10081823
dc.identifier.idgrec 151118

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