Evaluation of Roasting Conditions as an Attempt to Improve Bioactive Compounds and Antioxidant Activities of Pine Nut Shell and Skin
Nadya Mara Adelina, He Wang, Ligang Zhang, Kai Yang, Ling Zhang, Yuhong Zhao
Topics & Concepts
RoastingDPPHChemistryFood scienceAntioxidantABTSFlavonoidProanthocyanidinCosmeticsNutPolyphenolOrganic chemistryPhysical chemistryStructural engineeringEngineeringNuts composition and effectsPhytochemicals and Antioxidant ActivitiesFermentation and Sensory Analysis