Nutritional ingredient by-product of the pistachio oil industry: physicochemical characterization

Pistachio flour obtained from oil industry was nutritionally characterized for use as food ingredient in functional foods. Proximal composition, jointly with mineral content, amino acids and fatty acid profile were studied. In addition, different components present in this food ingredient have been...

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Detalles Bibliográficos
Autores principales:	Salinas, María Victoria, Guardianelli, Luciano Martín, Sciammaro, Leonardo Pablo, Picariello, Gianluca, Mamone, Gianfranco, Puppo, María Cecilia
Formato:	Articulo
Lenguaje:	Inglés
Publicado:	2021
Materias:	Química Pistacia vera cv Kerman Amino acid composition Fatty acid profile Minerals Denaturation protein Protein structure
Acceso en línea:	http://sedici.unlp.edu.ar/handle/10915/130962
Aporte de:	SEDICI (UNLP) de Universidad Nacional de La Plata

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