Almond - An overview | Almond kernel, Biochemical properties, Skin, Milk, Health benefits, and By-products

Muhammad Faisal Manzoor (u. a.)

ISBN 10: 6202093706 / ISBN 13: 9786202093705

Published by LAP LAMBERT Academic Publishing, 2017

About this Item

Almond - An overview | Almond kernel, Biochemical properties, Skin, Milk, Health benefits, and By-products | Muhammad Faisal Manzoor (u. a.) | Taschenbuch | 104 S. | Englisch | 2017 | LAP LAMBERT Academic Publishing | EAN 9786202093705 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.

Seller Inventory # 110814094

Bibliographic Details

• Title: Almond - An overview | Almond kernel, Biochemical properties, Skin, Milk, Health benefits, and By-products
• Publisher: LAP LAMBERT Academic Publishing
• Publication Date: 2017
• Language: English
• ISBN 10: 6202093706
• ISBN 13: 9786202093705
• Binding: Taschenbuch
• Condition: Neu
• Dimensions: 220W x 150H x 7D millimeters 220 millimeters width by 150 millimeters height by 7 millimeters depth
• Weight: 173 grams
• Seller catalogs:
  • Bücher

About this title

Synopsis

The almonds (Terminal catappa Linn) mainly belongs to Combretaceae families also called tropical almond and the edible part of almond is single kernel which enclosed under the hard shell. The drupe is the fruit of almond, has a hard shell with seed which is not a true nut. The almond milk would be a very beneficial instead of animal milk because of the high amount of minerals like calcium. The population going increase day by day and people getting the insufficient protein that finally lead the malnutrition, mainly in developing countries. Thus, the requirement of protein in developing countries is filled especially where the protein is costly and insufficient from animal source by finding protein from plant origin with good quality. Almond skin is the one of major almond by-product, but the almond blanch water is also considered as a by-product and needs further processing, otherwise going in waste and cause environmental pollution. Besides, also a good source of fiber, which is beneficial as a functional ingredient and controls the oxidative process. A fair amount of phenolic acids and flavonoids are present and beneficial for the aging disorders and chronic inflammatory diseases

About the Author

Muhammad Faisal Manzoor and Abdul Rahaman, Ph.D. Scholars, Food Science and Engineering, South China University of Technology, China. Muhammad Faisal Manzoor has published 9 research and review articles in National and International Journals.