Keyphrases
Almond Hulls
100%
Antioxidant Properties
100%
Physicochemical Properties
100%
High-pressure Homogenization
100%
Functional Properties
28%
Water Holding Capacity
28%
Homogenization Method
28%
Homogenization Treatment
28%
Oil Holding Capacity
28%
Dietary Fiber
14%
Porous Structure
14%
Natural Food
14%
Freeze-drying
14%
Lyophilization
14%
Healthy Food
14%
Underutilization
14%
Food Market
14%
Livestock Feed
14%
Value-added Products
14%
Physical Properties
14%
Emulsifier
14%
Dietary Antioxidants
14%
Mean Particle Size
14%
All-natural
14%
Value-added Chemicals
14%
Nutritional Supplements
14%
Radical Scavenging Capacity
14%
Green Technology
14%
Emulsifying Capacity
14%
Monterey
14%
Total Flavonoid Content
14%
2,2-diphenyl-1-picrylhydrazyl Radical
14%
Cloud Agent
14%
Emulsifying Capability
14%
Hull Extract
14%
Ferric Reducing Power
14%
Food Science
Water Holding Capacity
100%
Antioxidant
100%
Dietary Supplement
50%
Dietary Fiber
50%
Food Market
50%
Flavonoid
50%
Dietary Antioxidant
50%
Emulsifier
50%
Oil Holding Capacity
50%