Abstract:
This research reviews a comprehensive approach for the development of walnut-based foods. Potentially walnuts were used to obtain these foods, not only able to exert health benefits, but also as an alternative to other food products. Processing steps and conditions to ensure chemical composition, quality, nutritional properties, structure and rheological behavior of walnut-based food products were analyzed. Results show high potential and positive view on walnut industrial processing, in agreement with the current demand of healthy and innovative food products.