Turning nuts and peanuts into functional spreads with bioactive compounds as an opportunity for innovation
Abstract Nuts such as Brazil nut, cashew nuts, pecan nuts, pistachios, and walnut; peanut; and their press cakes may be valued through their use in innovative vegetable-based spreads for balanced diets. This review addressed the relevant scientific and technological aspects for designing functional...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer
2025-05-01
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| Series: | Discover Food |
| Subjects: | |
| Online Access: | https://doi.org/10.1007/s44187-025-00414-6 |
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