Dehiscence and prolonged storage of ‘Kerman’ Pistachios: Effects on morphometry and nutraceutical value

Dehiscence and prolonged storage of ‘Kerman’ Pistachios: Effects on morphometry and nutraceutical value

Kerman’ pistachios (KP; Pistacia vera L.) are an important crop for several countries but their commercial value is diminished by their shell dehiscence status and prolonged storage in popular marketplaces. The aim was to evaluate the independent/synergistic effect of prolonged storage (1–4 year) an...

Полное описание

Сохранить в:

Библиографические подробности
Главный автор:	Abraham, Wall-Medrano
Другие авторы:	Garcia-Moreno, Perla J., de la Rosa, Laura A., Corral Diaz, Baltazar, Alvarez-Parrilla, Emilio, Stevens-Barron, JC, Rodriguez-Ramirez, Roberto, Olivas-Aguirre, Francisco Javier
Формат:	Artículo
Язык:	English
Опубликовано:	2021
Предметы:	Pistachio tocopherol Phenolic compounds Dehiscence Functional food info:eu-repo/classification/cti/6
Online-ссылка:	https://doi.org/10.1007/s13197-020-04707-9 https://link.springer.com/article/10.1007/s13197-020-04707-9
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!

Схожие документы

Synergistic interactions between tocol and phenolic extracts from tree nuts species against human cancer cell lines
по: Abraham, Wall-Medrano
Опубликовано: (2022)

In vitro gastrointestinal digestion and simulated colonic fermentation of pistachio nuts determine bioaccesibility and biosynthesis of chronobiotics
Опубликовано: (2021)

Brosimum alicastrum Sw. (Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla
по: Subiria-Cueto, Rodrigo
Опубликовано: (2019)

Sweet potato (Ipomoea batatas L.) phenotypes: From Agroindustry to health effects
по: Abraham, Wall-Medrano
Опубликовано: (2022)

Cápsulas de polvo de arándano (Vaccinium corymbosum L.) como propuesta nutracéutica para mejorar la estabilidad gastrointestinal in vitro de compuestos fenólicos
по: Abraham, Wall-Medrano
Опубликовано: (2022)

Phenolic compounds in herbs and spices
по: de la Rosa, Laura A.
Опубликовано: (2018)

Functionality of Bread and Beverage Added with Brosimum alicastrum Sw. Seed Flour on the Nutritional and Health Status of the Elderly
по: Rodriguez-Tadeo, Alejandra
Опубликовано: (2021)

Cardioprotective effect of red wine and grape pomace
Опубликовано: (2021)

Antimicrobial activity and thermal stability of rosemary essential oil:β−cyclodextrin capsules applied in tomato juice
по: Ayala Zavala, Jesus Fernando
Опубликовано: (2019)

Addition of phenolic compounds to bread: antioxidant benefits and impact on food structure and sensory characteristics
Опубликовано: (2021)

Supplementing corn chips with mango cv.‘Ataulfo’peel improves their sensory acceptability and phenolic profile, and decreases in vitro dialysed glucose
по: Lopez Diaz, Jose Alberto
Опубликовано: (2020)

Effect of pectin on the interactions among phenolic compounds determined by antioxidant capacity
по: Alvarez-Parrilla, Emilio
Опубликовано: (2020)

Determination of sensory, microbiological and antioxidant properties of tortilla added with Roselle decoction calyxes powder
Опубликовано: (2024)

Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products
Опубликовано: (2021)

Lima Bean
по: Peraza Mercado, Gwendolyne
Опубликовано: (2020)

The Severity of Gastrointestinal Disorders and Autistic-Like Behaviors Could Be Associated with a Selective Humoral Response to Bovine Milk Caseins: A Case Series
по: Abraham, Wall-Medrano
Опубликовано: (2024)

Bioactive components and health effects of pecan nuts and their by-products: a review
по: Alvarez-Parrilla, Emilio
Опубликовано: (2018)

Grape pomace and pecan shell fortified bread: The effect of dietary fiber-phenolic compounds interaction on the in vitro accessibility of phenolic compounds and in vitro glycemic index
Опубликовано: (2024)

Lesser-Consumed Tropical Fruits and Their by-Products: Phytochemical Content and their antioxidant and anti-inflammatory potential.
по: Abraham, Wall-Medrano
Опубликовано: (2022)

Modulatory effects of main Mango (Mangifera indica L. cv. “Ataulfo”) phenolics on the growth of selected probiotic and pathogenic bacteria
по: Pacheco-Ordaz, R.
Опубликовано: (2018)

Antimicrobial activity, phenolic compounds content, and antioxidant capacity of four edible macromycete fungi from Chihuahua, Mexico
по: Quiñonez Martínez, Miroslava
Опубликовано: (2021)

In vitro cytotoxic activity of bark extracts from Pinus durangensis Martinez and Quercus sideroxyla Bonpl.
по: Soto Garcia, Marcela
Опубликовано: (2022)

The Addition of Mango and Papaya Peels to Corn Extrudates Enriches Their Phenolic Compound Profile and Maintains Their Sensory Characteristics
Опубликовано: (2022)

Canine Detection of the Volatile Organic Compounds Related to Cervical Cancer Cells
Опубликовано: (2021)

Interactions between four common plant-derived phenolic acids and pectin, and its effect on antioxidant capacity
по: González-Aguilar, Gustavo A.
Опубликовано: (2018)

Intelligent system for the visual support of caloric intake of food in inhabitants of a smart city using a deep learning model
по: Ochoa, Alberto
Опубликовано: (2020)

Plasma and chemical treatments of zirconia surface for cell response improvement: A comparative study
по: Castro Carmona, Javier Servando
Опубликовано: (2021)

Sauces: An undiscovered healthy complement in Mexican cuisine
по: Cárdenas-Castro, Alicia Paulina
Опубликовано: (2019)

10ª Cátedra Patrimonial en Turismo de Sergio Molina. (Dr. Dallen Timothy) / Sergio Molina, 10th Chair of Excellence in Tourism. (Dr. Dallen Timothy).
по: Universidad Autónoma de Ciudad Juárez.
Опубликовано: (2019)

Local markets and food security. The case of the Milpera and Puuc regions in Yucatan
по: Ana Laura Bojórquez Carrillo, et al.
Опубликовано: (2023)

Distribution of food in a specialized hospital using ambient intelligence to improve a model of macroergonomics
по: Rivera-Zárate, Gilberto
Опубликовано: (2019)

A creative teaching strategy to generate concept designs and their possible application in tourism
по: Madrid Solórzano, Juan Manuel
Опубликовано: (2018)

Avocado paste from industrial byproducts as an unconventional source of bioactive compounds: characterization, in vitro digestion and in silico interactions of its main phenolics with cholesterol
Опубликовано: (2021)

Functional and sensory evaluation of bread made from wheat flour fortified with wine byproducts
Опубликовано: (2024)

Characterization of Impulse Oscillometric Measures of Respiratory Small Airway Function in Children
по: Avila, Nancy
Опубликовано: (2019)

Pytochemical profile and antioxidant activity of chiltepin chili (Capsicum annuum var. glabriusculum), Sonora, Mexico
по: Alvarez-Parrilla, Emilio
Опубликовано: (2020)

Phytochemical Characterization and Antiplatelet Activity of Mexican Red Wines and Their By-products
Опубликовано: (2021)

Screening of the physical and structural properties of chitosan-polycaprolactone films added with moringa oleifera leaf extract
по: Núñez-Gastélum, José Alberto
Опубликовано: (2019)

Food neophobia, mediterranean diet adherence and acceptance of healthy foods prepared in gastronomic workshops by spanish students
по: Rodriguez-Tadeo, Alejandra
Опубликовано: (2018)

Analysis of production and investment efficiency in the Mexican food industry: Application of two-stage DEA
Опубликовано: (2022)