| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539186 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠The polyphenolic constituents in the testa of cashew nut samples were first time revealed. ⺠Bioactive compounds such as carotenoids, vitamins and fatty acids in cashew nut kernels were first time determined. ⺠Influence of a novel hand-cracking shelling process on the bioactive compounds of cashew nut samples was demonstrated. ⺠The association between phenolic compounds in the testa and bioactive compounds in kernels of cashew nut samples were explained. ⺠The contribution of testa to the nutritional quality of cashew nut kernels was proved.
Related Topics
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Authors
Jennifer Trox, Vellingiri Vadivel, Walter Vetter, Wolfgang Stuetz, Dietmar R. Kammerer, Reinhold Carle, Veronika Scherbaum, Ute Gola, Donatus Nohr, Hans Konrad Biesalski,