TY  - JOUR 
AU  - Mendoza Pérez, Rito José
AU  - Álvarez Olmedo, Elena
AU  - Vicente Fernández, Ainhoa
AU  - Ronda Balbás, María Felicidad
AU  - Caballero Calvo, Pedro Antonio
PY  - 2025
SN  - 2304-8158
UR  - https://uvadoc.uva.es/handle/10324/79131
AB  - Low-commercial-value natural pistachios (broken, closed, or immature) can be revalorised through oil extraction, obtaining a high-quality oil and partially defatted flour as by-product. This study evaluated the techno-functional and nutritional...
LA  - eng
PB  - MDPI
KW  - Partially defatted pistachio flour
KW  - Pistachio by-product
KW  - Pistachio oil
KW  - Functional properties
KW  - Hydraulic press
KW  - Single-screw press
TI  - Oil extraction systems influence the techno-functional and nutritional properties of pistachio processing by-products
DO  - 10.3390/FOODS14152722
ER  -