A review on some properties of almond: ımpact of processing, fatty acids, polyphenols, nutrients, bioactive properties, and health aspects

Author:

Özcan Mehmet Musa

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference72 articles.

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2. Ahrens S, Venkatachalam M, Mıstry AM, Lapsley K, Sahte SK (2005) Almond (Prunus dulcis L.) protein quality. Plant Foods Hum Nutri 60:123–128

3. Akinosa R, Aboaba SA, Olajide WO (2011) Optimization of roasting temperature and time during oil extraction from orange (Citrus sinensis) seeds: a response surface methodology approach. Afr J Food Agric Nutr Dev 11:5300–5317

4. Al Juhaimi F, Özcan MM, Ghafoor K, Babiker EE, Hussain S (2018) Comparison of cold-pressing and Soxhlet extraction systems for bioactive compounds, antioxidant properties, polyphenols, fatty acids and tocopherols in eight nut oils. J Food Sci Technol 55(8):3163–3173

5. Arrázola G, Sánchez RP, Dicenta F, Nuria Grané N (2012) Content of the cyanogenic glucoside amygdalin in almond seeds related to the bitterness genotype. Agron Colomb 30(2):260–265

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