Nuts and their co-products: The impact of processing (roasting) on phenolics, bioavailability, and health benefits - A comprehensive review

Journal of Functional Foods

Volumn 26, Issue , 2016, Pages 88-122

  Chang, Sui Kiat ^a   Alasalvar, Cesarettin ^b   Bolling, Bradley W ^c   Shahidi, Fereidoon ^d  

^a INTERNATIONAL MEDICAL UNIVERSITY   (Malaysia)

^b MATERIALS INSTITUTE   (Turkey)

^c UNIVERSITY OF WISCONSIN MADISON   (United States)

^d MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

Author keywords

Antioxidant activity; Bioavailability; Health benefits; Nut co products; Phenolic compounds; Roasting

Indexed keywords

EID: 84979031870     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2016.06.029     Document Type: Review

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