Influence of boiling and autoclave processing on the phenolic content, antioxidant activity and functional properties of pistachio, cashew and chestnut flours-Reference-Cited by-同舟云学术

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

Published:2019-05 Issue: Volume:105 Page:250-256
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Sanchiz Africa,Pedrosa Mercedes M.,Guillamón Eva,Arribas Claudia,Cabellos Blanca,Linacero Rosario,Cuadrado Carmen^ORCID

Funder

research projects

Ministerio de Economía, Industria y Competitividad

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

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3. Gamma irradiation affects the total phenol, anthocyanin and antioxidant properties in three different Persian pistachio nuts;Akbari;Natural Product Research,2017

4. Physicochemical and functional properties of full fat and defatted cashew kernel flours;Alobo;International Journal of Food Science and Technology,2009

5. Official methods of analysis of AOAC International;AOAC,2003

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