Details

Autor(en) / Beteiligte

• Martins, Isabela Mateus
• Chen, Qianru
• Chen, C. Y. Oliver
• Morales, Patricia
• Barros, Lillian
• Ferreira, Isabel C. F. R

Titel

Emerging Functional Foods Derived from Almonds

Ist Teil von

• Wild Plants, Mushrooms and Nuts, 2017, p.445-469

Ort / Verlag

United Kingdom: John Wiley & Sons, Incorporated

Erscheinungsjahr

2017

Quelle

Wiley Online Library All Obooks

Beschreibungen/Notizen

• Among all tree nuts, almonds are regarded as the epitome of healthy foods for the last two decades because they are a rich source of protein, monounsaturated fatty acids, dietary fiber, vitamin E, riboflavin, and essential minerals as well as phytosterols and polyphenols. The growing body of clinical evidence suggests that almond consumption is associated with several health benefits, particularly in the area of metabolic disorders. These health benefits are attributed mainly to the above‐mentioned nutrients/nonnutrients and other unidentified constituents that can work together in a synergistic manner. In addition, almonds and their derivatives display excellent taste, texture, and flavor characteristics. Therefore, almonds are a useful ingredient to be formulated into functional foods. Although almonds have traditionally been used in bakery and confectionery products or consumed as a snack, almonds or their derivatives (slices, flour, paste, skins, milk, and oil) can be formulated into functional foods, e.g. cereal products, processed meats, and can replace unfavorable ingredients, such as refined wheat flour or oil. This chapter reviews the health benefits of almonds and their incorporation into functional foods.