A review of the impact of processing on nutrient bioaccessibility and digestion of almonds - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue (Article De Synthèse) International Journal of Food Science and Technology Année : 2016

A review of the impact of processing on nutrient bioaccessibility and digestion of almonds

Résumé

Almond kernels contain phytochemicals and nutrients that potentially have positive health benefits in relation to heart disease, diabetes and obesity. One important mechanism associated with these benefits is an imposed limit on bioaccessibility (release) of nutrients, such as lipids, from almond tissue during mastication and digestion. Recent studies have demonstrated the importance of food structure during the digestion of plant foods. In particular, in the almond kernel, depending on its structure and degree of processing, the amount of lipid released from the almond tissue matrix and the fatty acids produced from lipolysis has been found to vary substantially. This review aims at discussing the commercial methods of almond processing and the different almond forms produced for human consumption, mainly with respect to their impact on nutrient composition, digestion and metabolism.
Fichier principal
Vignette du fichier
Grundy, 2016 A review.pdf (614.42 Ko) Télécharger le fichier
Origine : Fichiers produits par l'(les) auteur(s)

Dates et versions

hal-03232059 , version 1 (21-05-2021)

Licence

Paternité

Identifiants

Citer

Myriam M.-L. Grundy, Karen Lapsley, Peter R. Ellis. A review of the impact of processing on nutrient bioaccessibility and digestion of almonds. International Journal of Food Science and Technology, 2016, 51 (9), pp.1937 - 1946. ⟨10.1111/ijfs.13192⟩. ⟨hal-03232059⟩

Collections

INRAE
10 Consultations
37 Téléchargements

Altmetric

Partager

Gmail Facebook X LinkedIn More