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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