Pistachio hull extract as a natural antioxidant incorporated into pistachio paste: Antioxidant activity and oxidative stability

Pistachio hull extract as a natural antioxidant incorporated into pistachio paste: Antioxidant activity and oxidative stability

Pistachio hull (PH) and testa (TS), the primary pistachio wastes during production of paste, fresh kernel, and un-refined oil, were extracted for their valuable bioactive compounds using a mixture of ethanol and water (1:1, v/v) through conventional (CNE), ohmic heating-assisted (OHE), and atmospher...

Full description

Saved in:
Bibliographic Details
Main Authors: Hoda Farrokhi, Mohammad Hadi Eskandari, Ahmad Shakerardekani, Mohammad Taghi Golmakani, Mehrdad Niakousari
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Applied Food Research
Subjects:
Antioxidant
Cold plasma
Ohmic heating
Phenolic compounds
Pistachio paste
Pistachio waste
Online Access:http://www.sciencedirect.com/science/article/pii/S277250222500215X
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

http://www.sciencedirect.com/science/article/pii/S277250222500215X

Similar Items