Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling

Upcycling food industry by-products has become a topic of interest within the framework of the circular economy, to minimize environmental impact and the waste of resources. This research aimed at verifying the effectiveness of using almond skins, a by-product of the confectionery industry, in the p...

Full description

Saved in:

Bibliographic Details
Published in:	Foods Vol. 9; no. 11; p. 1705
Main Authors:	Pasqualone, Antonella, Laddomada, Barbara, Boukid, Fatma, Angelis, Davide De, Summo, Carmine
Format:	Journal Article
Language:	English
Published:	Switzerland MDPI AG 20-11-2020 MDPI
Subjects:	Almond almond skins Antioxidants Biscuits by-product Byproducts Circular economy Color Confectionery Dietary fiber Environmental impact fiber Flour Food industry Food processing industry Food science Friability health claims High-performance liquid chromatography Impact analysis Lipids Liquid chromatography Nutrient content Nutritional aspects Odor Phenolic compounds Phenols Sensory evaluation upcycling Wheat Germany United States > US Italy by-product biscuits fiber almond skins phenolic compounds upcycling health claims sensory properties nutritional composition
Online Access:	Get full text
Tags:	Add Tag No Tags, Be the first to tag this record!

Abstract	Upcycling food industry by-products has become a topic of interest within the framework of the circular economy, to minimize environmental impact and the waste of resources. This research aimed at verifying the effectiveness of using almond skins, a by-product of the confectionery industry, in the preparation of functional biscuits with improved nutritional properties. Almond skins were added at 10 g/100 g (AS10) and 20 g/100 g (AS20) to a wheat flour basis. The protein content was not influenced, whereas lipids and dietary fiber significantly increased ( < 0.05), the latter meeting the requirements for applying "source of fiber" and "high in fiber" claims to AS10 and AS20 biscuits, respectively. The addition of almond skins altered biscuit color, lowering and and increasing , but improved friability. The biscuits showed sensory differences in color, odor and textural descriptors. The total sum of single phenolic compounds, determined by HPLC, was higher ( < 0.05) in AS10 (97.84 µg/g) and AS20 (132.18 µg/g) than in control (73.97 µg/g). The antioxidant activity showed the same trend as the phenolic. The -hydroxy benzoic and protocatechuic acids showed the largest increase. The suggested strategy is a practical example of upcycling when preparing a health-oriented food product.
AbstractList	Upcycling food industry by-products has become a topic of interest within the framework of the circular economy, to minimize environmental impact and the waste of resources. This research aimed at verifying the effectiveness of using almond skins, a by-product of the confectionery industry, in the preparation of functional biscuits with improved nutritional properties. Almond skins were added at 10 g/100 g (AS10) and 20 g/100 g (AS20) to a wheat flour basis. The protein content was not influenced, whereas lipids and dietary fiber significantly increased ( < 0.05), the latter meeting the requirements for applying "source of fiber" and "high in fiber" claims to AS10 and AS20 biscuits, respectively. The addition of almond skins altered biscuit color, lowering and and increasing , but improved friability. The biscuits showed sensory differences in color, odor and textural descriptors. The total sum of single phenolic compounds, determined by HPLC, was higher ( < 0.05) in AS10 (97.84 µg/g) and AS20 (132.18 µg/g) than in control (73.97 µg/g). The antioxidant activity showed the same trend as the phenolic. The -hydroxy benzoic and protocatechuic acids showed the largest increase. The suggested strategy is a practical example of upcycling when preparing a health-oriented food product. Upcycling food industry by-products has become a topic of interest within the framework of the circular economy, to minimize environmental impact and the waste of resources. This research aimed at verifying the effectiveness of using almond skins, a by-product of the confectionery industry, in the preparation of functional biscuits with improved nutritional properties. Almond skins were added at 10 g/100 g (AS10) and 20 g/100 g (AS20) to a wheat flour basis. The protein content was not influenced, whereas lipids and dietary fiber significantly increased (p < 0.05), the latter meeting the requirements for applying “source of fiber” and “high in fiber” claims to AS10 and AS20 biscuits, respectively. The addition of almond skins altered biscuit color, lowering L* and b* and increasing a, but improved friability. The biscuits showed sensory differences in color, odor and textural descriptors. The total sum of single phenolic compounds, determined by HPLC, was higher (p < 0.05) in AS10 (97.84 µg/g) and AS20 (132.18 µg/g) than in control (73.97 µg/g). The antioxidant activity showed the same trend as the phenolic. The p-hydroxy benzoic and protocatechuic acids showed the largest increase. The suggested strategy is a practical example of upcycling when preparing a health-oriented food product. Upcycling food industry by-products has become a topic of interest within the framework of the circular economy, to minimize environmental impact and the waste of resources. This research aimed at verifying the effectiveness of using almond skins, a by-product of the confectionery industry, in the preparation of functional biscuits with improved nutritional properties. Almond skins were added at 10 g/100 g (AS10) and 20 g/100 g (AS20) to a wheat flour basis. The protein content was not influenced, whereas lipids and dietary fiber significantly increased (p < 0.05), the latter meeting the requirements for applying "source of fiber" and "high in fiber" claims to AS10 and AS20 biscuits, respectively. The addition of almond skins altered biscuit color, lowering L and b* and increasing [alpha], but improved friability. The biscuits showed sensory differences in color, odor and textural descriptors. The total sum of single phenolic compounds, determined by HPLC, was higher (p < 0.05) in AS10 (97.84 [micro]g/g) and AS20 (132.18 [micro]g/g) than in control (73.97 [micro]g/g). The antioxidant activity showed the same trend as the phenolic. The p-hydroxy benzoic and protocatechuic acids showed the largest increase. The suggested strategy is a practical example of upcycling when preparing a health-oriented food product. Upcycling food industry by-products has become a topic of interest within the framework of the circular economy, to minimize environmental impact and the waste of resources. This research aimed at verifying the effectiveness of using almond skins, a by-product of the confectionery industry, in the preparation of functional biscuits with improved nutritional properties. Almond skins were added at 10 g/100 g (AS10) and 20 g/100 g (AS20) to a wheat flour basis. The protein content was not influenced, whereas lipids and dietary fiber significantly increased ( p < 0.05), the latter meeting the requirements for applying “source of fiber” and “high in fiber” claims to AS10 and AS20 biscuits, respectively. The addition of almond skins altered biscuit color, lowering L and b* and increasing a* , but improved friability. The biscuits showed sensory differences in color, odor and textural descriptors. The total sum of single phenolic compounds, determined by HPLC, was higher ( p < 0.05) in AS10 (97.84 µg/g) and AS20 (132.18 µg/g) than in control (73.97 µg/g). The antioxidant activity showed the same trend as the phenolic. The p -hydroxy benzoic and protocatechuic acids showed the largest increase. The suggested strategy is a practical example of upcycling when preparing a health-oriented food product.
Audience	Academic
Author	Boukid, Fatma Summo, Carmine Laddomada, Barbara Angelis, Davide De Pasqualone, Antonella
AuthorAffiliation	2 Institute of Sciences of Food Production (ISPA), CNR, via Monteroni, 73100 Lecce, Italy; barbara.laddomada@ispa.cnr.it 1 Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; davide.deangelis@uniba.it (D.D.A.); carmine.summo@uniba.it (C.S.) 3 Institute of Agriculture and Food Research and Technology (IRTA), Food Safety Programme, Food Industry Area, Finca Camps i Armet s/n, 17121 Monells, Catalonia, Spain; fatma.boukid@irta.cat
AuthorAffiliation_xml	– name: 1 Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; davide.deangelis@uniba.it (D.D.A.); carmine.summo@uniba.it (C.S.) – name: 2 Institute of Sciences of Food Production (ISPA), CNR, via Monteroni, 73100 Lecce, Italy; barbara.laddomada@ispa.cnr.it – name: 3 Institute of Agriculture and Food Research and Technology (IRTA), Food Safety Programme, Food Industry Area, Finca Camps i Armet s/n, 17121 Monells, Catalonia, Spain; fatma.boukid@irta.cat
Author_xml	– sequence: 1 givenname: Antonella orcidid: 0000-0001-6675-2203 surname: Pasqualone fullname: Pasqualone, Antonella organization: Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy – sequence: 2 givenname: Barbara orcidid: 0000-0002-7492-6039 surname: Laddomada fullname: Laddomada, Barbara organization: Institute of Sciences of Food Production (ISPA), CNR, via Monteroni, 73100 Lecce, Italy – sequence: 3 givenname: Fatma orcidid: 0000-0003-4857-6351 surname: Boukid fullname: Boukid, Fatma organization: Institute of Agriculture and Food Research and Technology (IRTA), Food Safety Programme, Food Industry Area, Finca Camps i Armet s/n, 17121 Monells, Catalonia, Spain – sequence: 4 givenname: Davide De orcidid: 0000-0001-6048-9248 surname: Angelis fullname: Angelis, Davide De organization: Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy – sequence: 5 givenname: Carmine orcidid: 0000-0002-2736-7705 surname: Summo fullname: Summo, Carmine organization: Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy
BackLink	https://www.ncbi.nlm.nih.gov/pubmed/33233841$$D View this record in MEDLINE/PubMed
BookMark	eNpVkt1vFCEUxYmpsbX2zWdD4qtb-RoGfDBZm7Zu0qiJ7jMBBlbWGRhhprH_vbS71i0vfJ38cu659yU4iik6AF5jdE6pRO99Sl2RGOMWNc_ACaGILQRuxNHB-RiclbJFdUlMBSUvwDGlhFLB8AkI6-Jg8nDZDyl28PuvEAucElwNY063Dn6ZpxymkKLuoa6Cqzna_fVbTqPLU3DlHvApFDuHqXyAywgv_-hh7B_A69He2T7EzSvw3Ou-uLP9fgrWV5c_Lj4vbr5ery6WNwvbID4tCONtKxokrWfEGtd42gpECDGN5tZ0knNSi6CdFgZh3TRWdL4TznCkeUs5PQWrHbdLeqvGHAad71TSQT08pLxRurq2vVO8w8xL28pKYsJjaR03QlhfozVOmMr6uGONsxlcZ12csu6fQJ_-xPBTbdKtarmUktEKeLsH5PR7dmVS2zTnml5RtVCGJWaY_1dtdHUVok8VZoeaqFpyVmOpbWNV9W6nsjmVkp1_9IGRup8GdTgNVf7m0Puj-F_v6V8kbrGs
CitedBy_id	crossref_primary_10_1016_j_anifeedsci_2023_115787 crossref_primary_10_1016_j_ijfoodmicro_2023_110194 crossref_primary_10_1021_acsfoodscitech_1c00353 crossref_primary_10_3390_foods11121702 crossref_primary_10_1016_j_lwt_2021_111745 crossref_primary_10_56833_gidaveyem_1368324 crossref_primary_10_3390_foods10081793 crossref_primary_10_3390_foods11091282 crossref_primary_10_3390_foods10112751 crossref_primary_10_1016_j_fufo_2022_100209 crossref_primary_10_1016_j_tifs_2023_104238 crossref_primary_10_1080_87559129_2021_1961269 crossref_primary_10_3390_nu16121964 crossref_primary_10_1002_jsfa_12174 crossref_primary_10_3390_foods10020338 crossref_primary_10_3390_molecules28155674 crossref_primary_10_3390_plants11243409 crossref_primary_10_1016_j_carbon_2024_119372 crossref_primary_10_1016_j_jssas_2023_03_007 crossref_primary_10_1002_jsfa_13008 crossref_primary_10_1016_j_jafr_2024_101143 crossref_primary_10_3390_biom12020238 crossref_primary_10_1016_j_energy_2023_129035 crossref_primary_10_1016_j_fufo_2024_100372 crossref_primary_10_1186_s43014_021_00071_z crossref_primary_10_1155_2021_5215367 crossref_primary_10_3390_antiox10081218 crossref_primary_10_3390_foods12183419 crossref_primary_10_1016_j_cofs_2024_101184 crossref_primary_10_5219_1880 crossref_primary_10_1111_ijfs_15301 crossref_primary_10_1007_s13399_024_05321_x crossref_primary_10_1016_j_ijbiomac_2023_129094 crossref_primary_10_1002_jsfa_12286 crossref_primary_10_1016_j_fufo_2024_100398 crossref_primary_10_1146_annurev_food_052720_111942 crossref_primary_10_1016_j_indcrop_2022_114697
Cites_doi	10.1016/j.fct.2009.10.025 10.1177/1082013217748729 10.1016/j.lwt.2015.03.063 10.1093/jn/135.6.1366 10.1093/cdn/nzz079 10.1186/1475-2891-13-34 10.1016/j.foodres.2014.07.014 10.1007/s10722-016-0386-z 10.3390/foods9060814 10.3390/socsci9030027 10.1016/j.lwt.2010.10.007 10.1016/S0260-8774(98)00017-X 10.1016/j.anaerobe.2013.11.007 10.3390/su8010069 10.3390/foods6080057 10.1016/j.heliyon.2019.e02242 10.1016/j.lwt.2017.10.066 10.1080/19476337.2012.753113 10.3390/foods8100504 10.1016/j.foodchem.2005.12.013 10.1111/j.1750-3841.2007.00637.x 10.1016/j.fuproc.2005.08.010 10.1177/1082013220917282 10.1007/978-1-4615-2674-2_37 10.1002/jsfa.9110 10.3390/antiox8040095 10.1016/j.jfca.2009.08.015 10.3390/nu11102355 10.1111/j.1745-4603.1997.tb00135.x 10.3390/pharmaceutics12090884 10.3390/foods9081057 10.1016/j.lwt.2017.03.041 10.1016/S0260-8774(00)00053-4 10.1016/j.foodchem.2018.05.095 10.1016/j.foodchem.2015.02.025 10.1002/ejlt.201600077 10.1016/j.imlet.2010.04.010 10.3168/jds.S0022-0302(95)76711-X 10.1016/j.lwt.2016.12.032 10.1111/j.1365-2621.2009.01978.x 10.1002/jsfa.2357 10.1111/1541-4337.12260
ContentType	Journal Article
Copyright	COPYRIGHT 2020 MDPI AG 2020. This work is licensed under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. 2020 by the authors. 2020
Copyright_xml	– notice: COPYRIGHT 2020 MDPI AG – notice: 2020. This work is licensed under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. – notice: 2020 by the authors. 2020
DBID	NPM AAYXX CITATION 3V. 7QR 7T7 7X2 8FD 8FE 8FH 8FK ABUWG AFKRA ATCPS AZQEC BENPR BHPHI C1K CCPQU DWQXO FR3 HCIFZ M0K P64 PIMPY PQEST PQQKQ PQUKI 5PM DOA
DOI	10.3390/foods9111705
DatabaseName	PubMed CrossRef ProQuest Central (Corporate) Chemoreception Abstracts Industrial and Applied Microbiology Abstracts (Microbiology A) Agricultural Science Collection Technology Research Database ProQuest SciTech Collection ProQuest Natural Science Collection ProQuest Central (Alumni) (purchase pre-March 2016) ProQuest Central (Alumni) ProQuest Central Agricultural & Environmental Science Collection ProQuest Central Essentials ProQuest Central Natural Science Collection Environmental Sciences and Pollution Management ProQuest One Community College ProQuest Central Korea Engineering Research Database SciTech Premium Collection Agriculture Science Database Biotechnology and BioEngineering Abstracts Publicly Available Content Database ProQuest One Academic Eastern Edition (DO NOT USE) ProQuest One Academic ProQuest One Academic UKI Edition PubMed Central (Full Participant titles) DOAJ Directory of Open Access Journals
DatabaseTitle	PubMed CrossRef Agricultural Science Database Publicly Available Content Database Technology Research Database ProQuest Central Essentials ProQuest One Academic Eastern Edition Agricultural Science Collection ProQuest Central (Alumni Edition) SciTech Premium Collection ProQuest One Community College ProQuest Natural Science Collection ProQuest SciTech Collection Biotechnology and BioEngineering Abstracts Environmental Sciences and Pollution Management ProQuest Central ProQuest One Academic UKI Edition Natural Science Collection ProQuest Central Korea Agricultural & Environmental Science Collection Chemoreception Abstracts Engineering Research Database Industrial and Applied Microbiology Abstracts (Microbiology A) ProQuest One Academic ProQuest Central (Alumni)
DatabaseTitleList	PubMed CrossRef Agricultural Science Database
Database_xml	– sequence: 1 dbid: DOA name: Directory of Open Access Journals url: http://www.doaj.org/ sourceTypes: Open Website
DeliveryMethod	fulltext_linktorsrc
Discipline	Diet & Clinical Nutrition
EISSN	2304-8158
ExternalDocumentID	oai_doaj_org_article_6d14f9c79b0148f19ce6b88cf390be8b A645063834 10_3390_foods9111705 33233841
Genre	Journal Article
GeographicLocations	Germany United States--US Italy
GeographicLocations_xml	– name: Germany – name: United States--US – name: Italy
GrantInformation_xml	– fundername: Regione Puglia grantid: Almond Management Innovations - AMI
GroupedDBID	53G 5VS 7X2 8FE 8FH AADQD AAFWJ AAHBH ADBBV AFKRA AFPKN AFZYC ALMA_UNASSIGNED_HOLDINGS AOIJS ATCPS BCNDV BENPR BHPHI CCPQU GROUPED_DOAJ HCIFZ HYE IAO KQ8 M0K M48 MODMG M~E NPM OK1 PIMPY PROAC RIG RPM AAYXX CITATION 3V. 7QR 7T7 8FD 8FK ABUWG AZQEC C1K DWQXO FR3 P64 PQEST PQQKQ PQUKI 5PM
ID	FETCH-LOGICAL-c506t-246778509cf42cbe5f3780222b5a6cbd96628323da8b01a55c8dfd8eb60a67363
IEDL.DBID	RPM
ISSN	2304-8158
IngestDate	Tue Oct 22 14:52:46 EDT 2024 Tue Sep 17 21:18:14 EDT 2024 Mon Nov 04 15:21:11 EST 2024 Tue Nov 19 20:14:02 EST 2024 Fri Aug 23 04:44:18 EDT 2024 Sat Nov 02 12:26:43 EDT 2024
IsDoiOpenAccess	true
IsOpenAccess	true
IsPeerReviewed	true
IsScholarly	true
Issue	11
Keywords	by-product biscuits fiber almond skins phenolic compounds upcycling health claims sensory properties nutritional composition
Language	English
License	Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
LinkModel	DirectLink
MergedId	FETCHMERGED-LOGICAL-c506t-246778509cf42cbe5f3780222b5a6cbd96628323da8b01a55c8dfd8eb60a67363
ORCID	0000-0002-7492-6039 0000-0001-6048-9248 0000-0001-6675-2203 0000-0002-2736-7705 0000-0003-4857-6351
OpenAccessLink	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7699943/
PMID	33233841
PQID	2464191416
PQPubID	2032399
ParticipantIDs	doaj_primary_oai_doaj_org_article_6d14f9c79b0148f19ce6b88cf390be8b pubmedcentral_primary_oai_pubmedcentral_nih_gov_7699943 proquest_journals_2464191416 gale_infotracmisc_A645063834 crossref_primary_10_3390_foods9111705 pubmed_primary_33233841
PublicationCentury	2000
PublicationDate	20201120
PublicationDateYYYYMMDD	2020-11-20
PublicationDate_xml	– month: 11 year: 2020 text: 20201120 day: 20
PublicationDecade	2020
PublicationPlace	Switzerland
PublicationPlace_xml	– name: Switzerland – name: Basel
PublicationTitle	Foods
PublicationTitleAlternate	Foods
PublicationYear	2020
Publisher	MDPI AG MDPI
Publisher_xml	– name: MDPI AG – name: MDPI
References	Liu (ref_13) 2014; 26 Pasqualone (ref_20) 2014; 65 Pasqualone (ref_22) 2015; 180 ref_12 Pasqualone (ref_51) 2018; 265 ref_11 Klunklin (ref_46) 2018; 2018 Perez (ref_25) 2017; 24 Lara (ref_50) 2011; 44 ref_17 ref_16 Tenon (ref_26) 2017; 81 Ramiro (ref_2) 2006; 87 Mandalari (ref_6) 2010; 23 Chen (ref_4) 2005; 135 Arena (ref_10) 2010; 132 cr-split#-ref_38.2 cr-split#-ref_38.1 Bolling (ref_3) 2017; 16 Mokrzycki (ref_40) 2011; 20 Laddomada (ref_33) 2016; 64 Mohsen (ref_24) 2009; 44 ref_29 ref_28 ref_27 Caponio (ref_37) 2005; 86 Pasqualone (ref_21) 2013; 11 Pasqualone (ref_44) 2017; 78 Bouvier (ref_45) 1998; 35 Dhillon (ref_14) 2019; 3 ref_34 ref_32 Song (ref_36) 2010; 48 ref_31 ref_30 Jones (ref_15) 2014; 13 Nakov (ref_18) 2020; 26 Pasqualone (ref_7) 2018; 89 Caliari (ref_39) 2016; 55 Cronin (ref_49) 2000; 46 Garrido (ref_5) 2008; 73 Amarowicz (ref_9) 2016; 118 Piazza (ref_42) 1997; 28 Pasqualone (ref_19) 2019; 5 Summo (ref_35) 2018; 98 ref_43 ref_41 Giarnetti (ref_23) 2015; 63 ref_48 ref_8 Sudha (ref_47) 2007; 100 Grasser (ref_1) 1995; 78
References_xml	– ident: ref_32 – volume: 2018 start-page: 1 year: 2018 ident: ref_46 article-title: Effect of substituting purple rice flour for wheat flour on physicochemical characteristics, in vitro digestibility, and sensory evaluation of biscuits publication-title: J. Food Qual. contributor: fullname: Klunklin – volume: 48 start-page: 373 year: 2010 ident: ref_36 article-title: A subchronic oral toxicity study of almond skins in rats publication-title: Food Chem. Toxicol. doi: 10.1016/j.fct.2009.10.025 contributor: fullname: Song – volume: 24 start-page: 301 year: 2017 ident: ref_25 article-title: Blueberry by-product used as an ingredient in the development of functional cookies publication-title: Food Sci. Technol. Int. doi: 10.1177/1082013217748729 contributor: fullname: Perez – volume: 63 start-page: 339 year: 2015 ident: ref_23 article-title: Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil publication-title: LWT doi: 10.1016/j.lwt.2015.03.063 contributor: fullname: Giarnetti – volume: 135 start-page: 1366 year: 2005 ident: ref_4 article-title: Flavonoids from almond skins are bioavailable and act synergistically with vitamins C and E to enhance hamster and human LDL resistance to oxidation publication-title: J. Nutr. doi: 10.1093/jn/135.6.1366 contributor: fullname: Chen – volume: 3 start-page: nzz079 year: 2019 ident: ref_14 article-title: Almond snacking for 8 wk increases alpha-diversity of the gastrointestinal microbiome and decreases Bacteroides fragilis abundance compared with an isocaloric snack in college freshmen publication-title: Curr. Dev. Nutr. doi: 10.1093/cdn/nzz079 contributor: fullname: Dhillon – volume: 13 start-page: 34 year: 2014 ident: ref_15 article-title: CODEX-aligned dietary fiber definitions help to bridge the ‘fiber gap’ publication-title: Nutr. J. doi: 10.1186/1475-2891-13-34 contributor: fullname: Jones – volume: 65 start-page: 385 year: 2014 ident: ref_20 article-title: Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract publication-title: Food Res. Int. doi: 10.1016/j.foodres.2014.07.014 contributor: fullname: Pasqualone – volume: 64 start-page: 587 year: 2016 ident: ref_33 article-title: Genetic variation for phenolic acids concentration and composition in a tetraploid wheat (Triticum turgidum L.) collection publication-title: Genet. Resour. Crop. Evol. doi: 10.1007/s10722-016-0386-z contributor: fullname: Laddomada – ident: ref_43 doi: 10.3390/foods9060814 – ident: ref_16 doi: 10.3390/socsci9030027 – ident: ref_27 – volume: 44 start-page: 622 year: 2011 ident: ref_50 article-title: Structural and physical modifications of corn biscuits during baking process publication-title: LWT doi: 10.1016/j.lwt.2010.10.007 contributor: fullname: Lara – volume: 35 start-page: 23 year: 1998 ident: ref_45 article-title: Effect of principal ingredients on rheological behaviour of biscuit dough and on quality of biscuits publication-title: J. Food Eng. doi: 10.1016/S0260-8774(98)00017-X contributor: fullname: Bouvier – volume: 26 start-page: 1 year: 2014 ident: ref_13 article-title: Prebiotic effects of almonds and almond skins on intestinal microbiota in healthy adult humans publication-title: Anaerobe doi: 10.1016/j.anaerobe.2013.11.007 contributor: fullname: Liu – ident: ref_17 doi: 10.3390/su8010069 – ident: ref_48 doi: 10.3390/foods6080057 – volume: 5 start-page: e02242 year: 2019 ident: ref_19 article-title: Effect of acorn flour on the physico-chemical and sensory properties of biscuits publication-title: Heliyon doi: 10.1016/j.heliyon.2019.e02242 contributor: fullname: Pasqualone – volume: 89 start-page: 299 year: 2018 ident: ref_7 article-title: Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour publication-title: LWT doi: 10.1016/j.lwt.2017.10.066 contributor: fullname: Pasqualone – volume: 11 start-page: 301 year: 2013 ident: ref_21 article-title: Production trials to improve the nutritional quality of biscuits and to enrich them with natural anthocyanins publication-title: CyTA-J. Food doi: 10.1080/19476337.2012.753113 contributor: fullname: Pasqualone – ident: ref_34 doi: 10.3390/foods8100504 – volume: 100 start-page: 1365 year: 2007 ident: ref_47 article-title: Influence of fiber from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality publication-title: Food Chem. doi: 10.1016/j.foodchem.2005.12.013 contributor: fullname: Sudha – volume: 73 start-page: C106 year: 2008 ident: ref_5 article-title: Polyphenols and antioxidant properties of almond skins: Influence of industrial processing publication-title: J. Food Sci. doi: 10.1111/j.1750-3841.2007.00637.x contributor: fullname: Garrido – volume: 87 start-page: 149 year: 2006 ident: ref_2 article-title: Almond residues gasification plant for generation of electric power. Preliminary study publication-title: Fuel Process. Technol. doi: 10.1016/j.fuproc.2005.08.010 contributor: fullname: Ramiro – volume: 26 start-page: 574 year: 2020 ident: ref_18 article-title: Influence of apple peel powder addition on the physico-chemical characteristics and nutritional quality of bread wheat cookies publication-title: Food Sci. Technol. Int. doi: 10.1177/1082013220917282 contributor: fullname: Nakov – ident: ref_41 doi: 10.1007/978-1-4615-2674-2_37 – volume: 98 start-page: 5647 year: 2018 ident: ref_35 article-title: Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A. Webb) as influenced by harvest time and cultivar publication-title: J. Sci. Food Agric. doi: 10.1002/jsfa.9110 contributor: fullname: Summo – ident: ref_28 – ident: ref_30 – ident: ref_8 doi: 10.3390/antiox8040095 – ident: #cr-split#-ref_38.1 – volume: 23 start-page: 166 year: 2010 ident: ref_6 article-title: Characterization of polyphenols, lipids and dietary fiber from skins of almonds (Amygdalus communis L.) publication-title: J. Food Comp. Anal. doi: 10.1016/j.jfca.2009.08.015 contributor: fullname: Mandalari – ident: ref_11 doi: 10.3390/nu11102355 – volume: 28 start-page: 523 year: 1997 ident: ref_42 article-title: Correlation between fracture of semi-sweet hard biscuits and dough viscoelastic properties publication-title: J. Texture Stud. doi: 10.1111/j.1745-4603.1997.tb00135.x contributor: fullname: Piazza – volume: 55 start-page: 101 year: 2016 ident: ref_39 article-title: Physical, microbiological and sensory quality of gluten-free biscuits prepared from rice flour and potato pulp publication-title: J. Food Nutrition Res. contributor: fullname: Caliari – ident: ref_12 doi: 10.3390/pharmaceutics12090884 – ident: ref_31 doi: 10.3390/foods9081057 – volume: 81 start-page: 77 year: 2017 ident: ref_26 article-title: Impact of microencapsulation within electrosprayed proteins on the formulation of green tea extract-enriched biscuits publication-title: LWT doi: 10.1016/j.lwt.2017.03.041 contributor: fullname: Tenon – volume: 46 start-page: 217 year: 2000 ident: ref_49 article-title: A statistical analysis of biscuit physical properties as affected by baking publication-title: J. Food Eng. doi: 10.1016/S0260-8774(00)00053-4 contributor: fullname: Cronin – volume: 265 start-page: 242 year: 2018 ident: ref_51 article-title: Effect of processing variables on the physico-chemical characteristics and aroma of borş, a traditional beverage derived from wheat bran publication-title: Food Chem. doi: 10.1016/j.foodchem.2018.05.095 contributor: fullname: Pasqualone – volume: 180 start-page: 64 year: 2015 ident: ref_22 article-title: Production and characterization of functional biscuits obtained from purple wheat publication-title: Food Chem. doi: 10.1016/j.foodchem.2015.02.025 contributor: fullname: Pasqualone – volume: 20 start-page: 383 year: 2011 ident: ref_40 article-title: Colour difference ∆E. A survey publication-title: Mach. Graph. Vis. contributor: fullname: Mokrzycki – volume: 118 start-page: 677 year: 2016 ident: ref_9 article-title: Natural phenolic compounds protect LDL against oxidation publication-title: Eur. J. Lipid Sci. Technol. doi: 10.1002/ejlt.201600077 contributor: fullname: Amarowicz – volume: 132 start-page: 18 year: 2010 ident: ref_10 article-title: Immunomodulatory and antiviral activity of almond skins publication-title: Immunol. Lett. doi: 10.1016/j.imlet.2010.04.010 contributor: fullname: Arena – ident: ref_29 – volume: 78 start-page: 962 year: 1995 ident: ref_1 article-title: Quantity and economic importance of nine selected by-products used in California dairy rations publication-title: J. Dairy Sci. doi: 10.3168/jds.S0022-0302(95)76711-X contributor: fullname: Grasser – ident: #cr-split#-ref_38.2 – volume: 78 start-page: 151 year: 2017 ident: ref_44 article-title: Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products publication-title: LWT doi: 10.1016/j.lwt.2016.12.032 contributor: fullname: Pasqualone – volume: 44 start-page: 1705 year: 2009 ident: ref_24 article-title: Effect of substitution of soy protein isolate on aroma volatiles, chemical composition and sensory quality of wheat cookies publication-title: Int. J. Food Sci. Technol. doi: 10.1111/j.1365-2621.2009.01978.x contributor: fullname: Mohsen – volume: 86 start-page: 356 year: 2005 ident: ref_37 article-title: Quality of the lipid fraction of Italian biscuits publication-title: J. Sci. Food Agric. doi: 10.1002/jsfa.2357 contributor: fullname: Caponio – volume: 16 start-page: 346 year: 2017 ident: ref_3 article-title: Almond polyphenols: Methods of analysis, contribution to food quality, and health promotion publication-title: Compr. Rev. Food Sci. Food Saf. doi: 10.1111/1541-4337.12260 contributor: fullname: Bolling
SSID	ssj0000913832
Score	2.3625298
Snippet	Upcycling food industry by-products has become a topic of interest within the framework of the circular economy, to minimize environmental impact and the waste...
SourceID	doaj pubmedcentral proquest gale crossref pubmed
SourceType	Open Website Open Access Repository Aggregation Database Index Database
StartPage	1705
SubjectTerms	Almond almond skins Antioxidants Biscuits by-product Byproducts Circular economy Color Confectionery Dietary fiber Environmental impact fiber Flour Food industry Food processing industry Food science Friability health claims High-performance liquid chromatography Impact analysis Lipids Liquid chromatography Nutrient content Nutritional aspects Odor Phenolic compounds Phenols Sensory evaluation upcycling Wheat
SummonAdditionalLinks	– databaseName: DOAJ Directory of Open Access Journals dbid: DOA link: http://sdu.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwrV07j9QwELbgKhrEm8CCXABddPEjiU23x-3qqhMSrERn-QmRTsnpkpXg3zOTZJesKGgo4ziRM-9xPN8Q8o5rD1KkRO7Am-UySJtrbnEnzvLC4Y-iEmuHr77U19_U5QZhco6tvvBM2AQPPBHuvApMJu1r7XDvKzHtY-WU8gmSdReVG61voRbJ1GiDNYPUi08n3QVMPU9dF3rU7Bo71S180AjV_7dBXnik09OSC_ezfUQeznEjXU_rfUzuxfYJyS6bONAPdAb3vKHXB2z9p6TZ9ZF2ia5vQNACxSZbPR06Ou0ixD9T4TELE7bg4ObLz7hBf4dIq_iCi6b3-2boP9J1Szc_LcIJ4_ju1v_Cusrvz8huu_n66Sqf-yrkviyqIecSUeMgUvBJcu9imUSNFbfclbbyLkAGhA2MRLAKiG7L0quQgoquKiweAxPPyVnbtfElod6zQgetouZB1lVyImFVg_elZr6IMiPvD5Q2txN8hoG0AzlilhzJyAWy4TgHQa_HARAFM4uC-ZcoZGSFTDSomsApD4rizbqSJYZlAtayOjDXzIraG6CFRIg7VmXkxcTn4yIE0EAoyTJSn0jAySpP77TNjxGiu64g8Jbi1f_4rNfkAccknzEwaStyNtzt4xtyvw_7t6PQ_wa0RAcM priority: 102 providerName: Directory of Open Access Journals
Title	Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling
URI	https://www.ncbi.nlm.nih.gov/pubmed/33233841 https://www.proquest.com/docview/2464191416 https://pubmed.ncbi.nlm.nih.gov/PMC7699943 https://doaj.org/article/6d14f9c79b0148f19ce6b88cf390be8b
Volume	9
hasFullText	1
inHoldings	1
isFullTextHit
isPrint
link	http://sdu.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV07b9swECbqTF2KvqvUDTi03RSLDz3YzUlsZGkQoDXQTRBfqQBHMiwZSP597_RILXTrKIoUCN4d76G77wj5zJUBLspEqEGbhdLKIlS8wEhcwSONP4pirB2-_pHe_MquVgiTE4-1MF3SvtHlebW9P6_K311u5e7eLMY8scXt98s0AbNGisWMzMA2PHLRu-tXMfC6eJ_kLsClX_i6tg0KdRphoxohOPhlkk00UQfY_--1fKSXpjmTR0po_ZK8GKxHuux3-Yo8c9VrElyVrqVf6QDxuaU3I8L-G1JuGkdrT5dbYDdLsdVWQ9ua9rEE93cqLCtgwhrU3PB4i2H6PeKt4gcuysYcyrb5RpcVXT0UCCqM45udecTqyru3ZLNe_by8DofuCqGJo6QNuUTsOLAXjJfcaBd7kWLdLddxkRhtwQ_CNkbCFpmOWBHHJrPeZk4nUYHJYOIdOanqyn0g1BgWKasyp7iVaeK18FjbYEysmImcDMiX8aTzXQ-ikYPzgcTJj4kTkAskw9MchL7uBur9XT4wQJ5YJr0yqdIYDPVMGZfoLDMevqZdpgMyRyLmKKBAKQPiYvJlImM0zgTsZT4SNx_EtcnhLCQC3bEkIO97Oj9tYmSXgKQTDpjscvoG-LYD6h749PS_V34kzzn694zBbTYnJ-3-4D6RWWMPZ13w4Kxj_T8s-gf0
link.rule.ids	230,315,729,782,786,866,887,2108,27935,27936,53803,53805
linkProvider	National Library of Medicine
linkToHtml	http://sdu.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV1Lb9swDBbW7rBd1j07d9mmw7abG8uSX7ulbYIMa4MCa4DdBOvVGUjtIHaA7d-P9KNLsFuPliVBFklRpMmPhHwKMw1clHJfgTbzhRG5n4U5euLyMFD4oyjC3OH5j2TxM72YIkxONOTCtEH7WhWn5erutCx-tbGV6zs9HuLExtdX50kM1xrBxwfkMchrwHeM9PYAzhjYXWEX5s7BqB-7qjI1inUSYKkazkOwzATb00UtZP__B_OOZtqPmtxRQ7OjB37Ac_Ksv3fSSff6BXlky5fEuyhsQ7_QHhx0RRcDNv8rUixrSytHJytgVEOxSFdNm4p2Xgj7rysMy6HDDBRk_3iNDv4NIrXiBGdFrbdFU3-lk5JOf-cIR4zty7X-g3mZt6_Jcja9OZ_7fV0GX0dB3PihQNQ5uGloJ0KtbOR4ghm7oYryWCsDFhQWQOImT1XA8ijSqXEmtSoOcgwj42_IYVmV9i2hWrMgM1lqs9CIJHaKO8yK0DrKmA6s8MjngUJy3cFvSDBbkKhyl6geOUPy3fdB0Oy2odrcyn7nZWyYcJlOMoVuVMcybWOVptrBbMqmyiMjJL5E0QYKaxA0LSexiPBax2Eto4EpZC_otYS9EAiRx2KPHHf8cb-Igc08kuxxzt4q998Aw7QQ3z2DnDx45EfyZH5zdSkvvy2-vyNPQ_QSMAZn4ogcNputfU8OarP90ArOX4xBHJk
linkToPdf	http://sdu.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwpV1Lj9MwELbYRUJceD-yFPABuGUTJ87D3LrbVouAqhJU4hbFryVSN6maVFr-PTN5lEbc4JjEtpzMNx7PZPwNIe8CoQBFaehKsGYu1zx3RZBjJC4PfIk_iiI8O3z1LVn-SGdzpMk5lPpqk_aVLM7Lzc15Wfxscyu3N8ob8sS81dfLJIZtDQ-9rbbeCbkLOutHR456uwgLBr5X0KW6h-DYe7aqdI2qnfhYriYMA_DOOBvZo5a2_-_F-cg6jTMnj0zR4uF_vMQj8qDff9Jp1-QxuWPKJ8SZFaahH2hPErqhy4Gj_ykp1rWhlaXTDQBWUyzWVdOmol00wvxpCt1yaLAAQ9lfrjDQv0PGVhzgoqjVvmjqj3Ra0vltjrTEeH-9Vb_wfOb1M7JezL9fXrl9fQZXRX7cuAFH9jnYcSjLAyVNZMMET-4GMspjJTV4UlgIKdR5Kn2WR5FKtdWpkbGfYzpZ-JycllVpXhKqFPOFFqkRgeZJbGVo8XSEUpFgyjfcIe8HKWXbjoYjA_cFBZsdC9YhFyjCQxskz25vVLvrrP_6WawZt0IlQmI41TKhTCzTVFkYTZpUOmSCAMhQxUHKChROZdOYR7i9C2EukwEYWa_wdQbfgiNVHosd8qLDyGESA9QckozQM5rl-AmApqX67kFy9s8935J7q9ki-_Jp-fkVuR9gsIAxWBon5LTZ7c1rclLr_ZtWd34DeEofGQ
openUrl	ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Use+of+Almond+Skins+to+Improve+Nutritional+and+Functional+Properties+of+Biscuits%3A+An+Example+of+Upcycling&rft.jtitle=Foods&rft.date=2020-11-20&rft.pub=MDPI+AG&rft.eissn=2304-8158&rft.volume=9&rft.issue=11&rft.spage=1705&rft_id=info:doi/10.3390%2Ffoods9111705&rft.externalDBID=HAS_PDF_LINK
thumbnail_l	http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=2304-8158&client=summon
thumbnail_m	http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=2304-8158&client=summon
thumbnail_s	http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=2304-8158&client=summon