Characterization of polyphenols, lipids and dietary fibre from almond skins (Amygdalus communis L.)

Journal of Food Composition and Analysis

Volumn 23, Issue 2, 2010, Pages 166-174

  Mandalari, G ^a,b   Tomaino, A ^b   Arcoraci, T ^b   Martorana, M ^b   Turco, V Lo ^b   Cacciola, F ^b   Rich, G T ^a   Bisignano, C ^b   Saija, A ^b   Dugo, P ^b   Cross, K L ^a   Parker, M L ^a   Waldron, K W ^a   Wickham, M S J ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^b UNIVERSITY OF MESSINA   (Italy)

Author keywords

Almond skins; Antioxidants; Blanch water; By products; Cell wall structure; Dietary fibre; Food analysis; Food composition; Food processing and environmental impact

Indexed keywords

PRUNUS DULCIS;

EID: 77149122250     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2009.08.015     Document Type: Article

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