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

Grundy, M. M.-L., Lapsley, K. and Ellis, P. R. (2016) A review of the impact of processing on nutrient bioaccessibility and digestion of almonds. International Journal of Food Science & Technology, 51 (9). pp. 1937-1946. ISSN 09505423

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To link to this item DOI: 10.1111/ijfs.13192

Abstract/Summary

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.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Agriculture, Policy and Development > Food Production and Quality Division > Animal, Dairy and Food Chain Sciences (ADFCS)
ID Code:76968
Publisher:Wiley

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