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. 2023 Oct 13;12(20):3759. doi: 10.3390/foods12203759

Figure 1.

Figure 1

Flow chart of the process used for almond skin (AS) fractionation, showing the process step yields (PSY: g outgoing solids. 100 g−1 of incoming dried material) for the defatting step, SWE at 160 and 180 °C (soluble extracts: E-160 and E-180; insoluble residues: R-160 and R-180), and blanching treatment of insoluble residues (BR-160 and BR-180).