Conventional and Innovative Drying/Roasting Technologies: Effect on Bioactive and Sensorial Profiles in Nuts and Nut-Based Products

Nuts are widely recognized for their exceptional nutritional value, being rich in bioactive compounds such as polyphenols, mono- and polyunsaturated fatty acids, dietary fiber, and essential minerals. This review focuses on the effects of roasting technologies, specifically of pistachios, hazelnuts,...

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發表在:	Applied Sciences
Main Authors:	Giacomo Pedron, Yassine Jaouhari, Matteo Bordiga
格式:	Article
語言:	英语
出版:	MDPI AG 2025-01-01
主題:	nuts roasting polyphenols volatile organic compounds (VOCs) Maillard reaction lipids
在線閱讀:	https://www.mdpi.com/2076-3417/15/3/1258