Resumen
In the 21st century, we have to meet the challenges of green food processing to secure food production, reduce by-products, and protect both the environment and consumers. Ultrasound has been used as a non-thermal processing technique at the same time for processing (skin separation) and extraction (polyphenol extract). This new process to obtain peeled almonds reduces by-products and produces high value extract rich in polyphenols. The results of this investigation pave the way for the set-up of an industrial application of ultrasound to almond processing but also open up the way for combined utilization of ultrasound.