An overview on lipids in nuts and oily fruits: oil content, lipid composition, health effects, lipidomic fingerprinting and new biotechnological applications of their by-products-Reference-Cited by-同舟云学术

An overview on lipids in nuts and oily fruits: oil content, lipid composition, health effects, lipidomic fingerprinting and new biotechnological applications of their by-products

Published:2023-05-13 Issue: Volume: Page:1-29
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Jardim Tiago¹^ORCID,Domingues M. Rosário M.¹²^ORCID,Alves Eliana¹^ORCID

Affiliation:

1. Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal

2. CESAM – Centre for Environmental and Marine Studies, Department of Chemistry, University of Aveiro, Aveiro, Portugal

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2023.2208666

Reference255 articles.

1. Yield, composition, and antioxidant activity of avocado pulp oil extracted by pressurized fluids

2. Oil Content and Fatty Acid Composition of Almond Kernels from Different Genotypes and California Production Regions

3. Content of carotenoids, tocopherols, sterols, triterpenic and aliphatic alcohols, and volatile compounds in six walnuts (Juglans regia L.) varieties

4. Long‐chain polyunsaturated fatty acid sources and evaluation of their nutritional and functional properties

5. Seasonal changes of lipids and fatty acids in two varieties of Avocado pear fruits

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