A review of the impact of processing on nutrient bioaccessibility and digestion of almonds

International Journal of Food Science and Technology

Volumn 51, Issue 9, 2016, Pages 1937-1946

  Grundy, Myriam Marie Louise ^a   Lapsley, Karen ^b   Ellis, Peter Rory ^a  

^a KING'S COLLEGE LONDON   (United Kingdom)

^b Almond Board of California   (United States)

Author keywords

Almonds; bioaccessibility digestibility; dietary fibre; lipids; processing effects

Indexed keywords

FATTY ACIDS; LIPIDS; TISSUE;

ALMONDS; BIOACCESSIBILITY; DIETARY FIBRE; FOOD STRUCTURES; HEALTH BENEFITS; HUMAN CONSUMPTION; NUTRIENT COMPOSITION; PROCESSING EFFECTS;

NUTRIENTS;

EID: 84979776421     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13192     Document Type: Review

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