Nutritional ingredient by-product of the pistachio oil industry: physicochemical characterization
María Victoria Salinas, Luciano M. Guardianelli, Leonardo Pablo Sciammaro, Gianluca Picariello, Gianfranco Mamone, Marı́a Cecilia Puppo
Topics & Concepts
IngredientFood scienceChemistryDifferential scanning calorimetryLinoleic acidOleic acidPotassiumFood productsFood industryFourier transform infrared spectroscopyFatty acidOrganic chemistryBiochemistryChemical engineeringThermodynamicsPhysicsEngineeringProteins in Food SystemsPhytochemicals and Antioxidant ActivitiesFood composition and properties