ABSTRACT
This chapter summarizes the main features and industrial operations for processing almonds (Prunus communis), cashew (Anacardium accidentale), walnut (Juglans regia), hazelnut (Corylus avellana L.), pecan (Carya illinoinensis), macadamia (Macadamia integrifolia), pistachio (Pistacio vera L.) and pine nuts (Pinus spp.). From the processing viewpoint, almonds and trees nuts are usually roasted or fried, flavored, and packaged to prevent fat oxidation and loss of texture. The chemical composition and phytochemicals found in these nutritious kernels are also presented. Although the processing of tree nuts presents several similarities, there are also some particularities in the handling of each type of nut. The most abundant chemical component in almonds and tree nuts is fat comprised of high levels of monounsaturated and polyunsaturated fatty acids. The lipids are also rich in phospholipids, phytosterols, and tocopherols that are known to prevent chronic diseases and oxidative stress. Almonds and tree nuts also contain significant concentrations of protein, fiber, essential minerals, and vitamins. These features position nuts as an excellent alternative to produce healthy snacks and are the reason for the expected increment in the demand for these items in future years.
