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Pistachio (Pistacia vera var Kerman) from Argentinean cultivars: a natural product with potential to improve human health
(Elsevier, 2013-06)
The chemical profile, mineral content as well as antioxidant activities of three cultivars of Pistacia vera cv Kerman were investigated. The total phenolic (TP) content flavonoids (FT) and anthocyanins (TA) were measured. ...
Nutritional ingredient by-product of the pistachio oil industry: physicochemical characterization
(Association of Food Scientists and Technologists of India, 2020-06)
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. ...