Oil Extraction Systems Influence the Techno-Functional and Nutritional Properties of Pistachio Processing By-Products

Oil Extraction Systems Influence the Techno-Functional and Nutritional Properties of Pistachio Processing By-Products

Low-commercial-value natural pistachios (broken, closed, or immature) can be revalorised through oil extraction, obtaining a high-quality oil and partially defatted flour as by-product. This study evaluated the techno-functional and nutritional properties of the flours obtained by hydraulic press (H...

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Bibliographic Details
Main Authors: Rito J. Mendoza-Pérez, Elena Álvarez-Olmedo, Ainhoa Vicente, Felicidad Ronda, Pedro A. Caballero
Format: Article
Language:English
Published: MDPI AG 2025-08-01
Series:Foods
Subjects:
partially defatted pistachio flour
pistachio by-product
pistachio oil
functional properties
hydraulic press
single-screw press
Online Access:https://www.mdpi.com/2304-8158/14/15/2722
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https://www.mdpi.com/2304-8158/14/15/2722

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