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

Food Chemistry

Volumn 123, Issue 4, 2010, Pages 1040-1047

  Bolling, Bradley W ^a   Blumberg, Jeffrey B ^a   Oliver Chen, C Y ^a  

^a TUFTS UNIVERSITY   (United States)

Author keywords

Accelerated ageing; Almonds; Antioxidant; Flavonoids; Polyphenols; Storage

Indexed keywords

4 HYDROXYBENZOIC ACID; BENZOIC ACID DERIVATIVE; FLAVONOID; PHENOL; POLYPHENOL;

ALMOND; ARTICLE; CONTROLLED STUDY; COOKING; LIQUID CHROMATOGRAPHY; LOW TEMPERATURE; MASS SPECTROMETRY; PASTEURIZATION; STORAGE; STORAGE TEMPERATURE;

PRUNUS DULCIS;

EID: 77954955572     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.05.058     Document Type: Article

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