The influence of roasting, pasteurisation, and storage on the polyphenol content and antioxidant capacity of California almond skins

Author:

Bolling Bradley W.,Blumberg Jeffrey B.,Oliver Chen C.-Y.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts, and seeds;Açar;European Food Research and Technology,2009

2. Tree nuts: Composition, phytochemicals and health effects,2009

3. Almond Board of California. (2009). Almond Almanac. Modesto, CA.

4. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay;Benzie;Analytical Biochemistry,1996

5. Polyphenol content and antioxidant activity of California almonds depend on cultivar and harvest year;Bolling;Food Chemistry,2010

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