Effects of Different Processing Treatments on Almond (Prunus dulcis) Bioactive Compounds, Antioxidant Activities, Fatty Acids, and Sensorial Characteristics
出版年份 2020 全文链接
标题
Effects of Different Processing Treatments on Almond (Prunus dulcis) Bioactive Compounds, Antioxidant Activities, Fatty Acids, and Sensorial Characteristics
作者
关键词
-
出版物
Plants-Basel
Volume 9, Issue 11, Pages 1627
出版商
MDPI AG
发表日期
2020-11-24
DOI
10.3390/plants9111627
参考文献
相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。- Defining the Sensory Profiles of Raw Almond (Prunus dulcis) Varieties and the Contribution of Key Chemical Compounds and Physical Properties
- (2019) Ellena S. King et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Review of the Sensory and Chemical Characteristics of Almond (Prunus dulcis) Flavor
- (2019) Lillian M. Franklin et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Phenolic and fatty acid profiles, α‐tocopherol and sucrose contents, and antioxidant capacities of understudied Portuguese almond cultivars
- (2019) Ivo Oliveira et al. JOURNAL OF FOOD BIOCHEMISTRY
- Application of chemometric tools for the comparison of volatile profile from raw and roasted regional and foreign almond cultivars (Prunus dulcis)
- (2019) Ivo Oliveira et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Modeling sensory and instrumental texture changes of dry-roasted almonds under different storage conditions
- (2018) Anna N. Cheely et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Exploring the phenolic profile, antioxidant, antidiabetic and anti-hemolytic potential of Prunus avium vegetal parts
- (2018) Fábio Jesus et al. FOOD RESEARCH INTERNATIONAL
- Quality and shelf life of tree nuts: A review
- (2018) Tsvakai Gama et al. SCIENTIA HORTICULTURAE
- A comparison of the effect of genotype and weather conditions on the nutritional composition of most important commercial nuts
- (2018) A. Rabadán et al. SCIENTIA HORTICULTURAE
- Identification of predominant aroma components of raw, dry roasted and oil roasted almonds
- (2017) Edibe S. Erten et al. FOOD CHEMISTRY
- Fatty acid and phenolic profiles of almond grown in Serbia
- (2017) Slavica D. Čolić et al. FOOD CHEMISTRY
- A Comprehensive Study on the Effect of Roasting and Frying on Fatty Acids Profiles and Antioxidant Capacity of Almonds, Pine, Cashew, and Pistachio
- (2017) Hadeel Ali Ghazzawi et al. JOURNAL OF FOOD QUALITY
- Morphological, mechanical and antioxidant properties of Portuguese almond cultivars
- (2017) Ivo Oliveira et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Comparative Study of Tocopherol Contents and Fatty Acids Composition in Twenty Almond Cultivars of Afghanistan
- (2017) Ahmad Jawid Zamany et al. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
- Suitability of Spanish almond cultivars for the industrial production of almond oil and defatted flour
- (2017) Adrián Rabadán et al. SCIENTIA HORTICULTURAE
- Effects of roasting temperature and duration on fatty acid composition, phenolic composition, Maillard reaction degree and antioxidant attribute of almond ( Prunus dulcis ) kernel
- (2016) Jau-Tien Lin et al. FOOD CHEMISTRY
- A review of the impact of processing on nutrient bioaccessibility and digestion of almonds
- (2016) Myriam Marie-Louise Grundy et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Effect of Roasting on Physicochemical Properties of Wild Almonds (Amygdalus scoparia)
- (2016) Mohammad Hojjati et al. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
- Monitoring the oxidative stability and volatiles in blanched, roasted and fried almonds under normal and accelerated storage conditions by DSC, thermogravimetric analysis and ATR-FTIR
- (2015) Arantzazu Valdés et al. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
- Influence of roasting conditions on health-related compounds in different nuts
- (2015) W. Schlörmann et al. FOOD CHEMISTRY
- Lipophilic antioxidant content of almonds (Prunus dulcis): A regional and varietal study
- (2015) Ying Zhu et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Impact of Almond Form and Moisture Content on Texture Attributes and Acceptability
- (2014) Zata Vickers et al. JOURNAL OF FOOD SCIENCE
- Genetic diversity assessment of the almond (Prunus dulcis (Mill.) D.A. Webb) traditional germplasm of Algarve, Portugal, using molecular markers
- (2014) Luis Cabrita et al. Plant Genetic Resources-Characterization and Utilization
- Oil content, fatty acid composition and tocopherol concentration in the Spanish almond genebank collection
- (2014) O. Kodad et al. SCIENTIA HORTICULTURAE
- Serum Omega-3 Polyunsaturated Fatty Acids and Risk of Incident Type 2 Diabetes in Men: The Kuopio Ischemic Heart Disease Risk Factor Study
- (2013) Jyrki K. Virtanen et al. DIABETES CARE
- HS-SPME GC/MS characterization of volatiles in raw and dry-roasted almonds (Prunus dulcis)
- (2013) Lu Xiao et al. FOOD CHEMISTRY
- Supervised Chemical Pattern Recognition in Almond (Prunus dulcis) Portuguese PDO Cultivars: PCA- and LDA-Based Triennial Study
- (2012) João C. M. Barreira et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effect of Roasting Conditions on Color and Volatile Profile Including HMF Level in Sweet Almonds (Prunus dulcis)
- (2012) Amal Agila et al. JOURNAL OF FOOD SCIENCE
- A review of composition studies of cultivated almonds: Macronutrients and micronutrients
- (2011) Sylvia Yada et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Effects of almond consumption on the reduction of LDL-cholesterol: a discussion of potential mechanisms and future research directions
- (2011) Claire E Berryman et al. NUTRITION REVIEWS
- Changes in volatile compounds and sensory quality during toasting of Spanish almonds
- (2009) Laura Vázquez-Araújo et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Effects of roasting conditions on hazelnut characteristics in a two-step process
- (2009) Cristina Alamprese et al. JOURNAL OF FOOD ENGINEERING
- DEVELOPMENT OF AN ALMOND LEXICON TO ASSESS THE SENSORY PROPERTIES OF ALMOND VARIETIES
- (2009) G.V. CIVILLE et al. JOURNAL OF SENSORY STUDIES
- Antioxidant activity and bioactive compounds of ten Portuguese regional and commercial almond cultivars
- (2008) João C.M. Barreira et al. FOOD AND CHEMICAL TOXICOLOGY
- Bioactive properties and chemical composition of six walnut (Juglans regia L.) cultivars
- (2008) José Alberto Pereira et al. FOOD AND CHEMICAL TOXICOLOGY
- Variability of Oil Content and of Major Fatty Acid Composition in Almond (Prunus amygdalus Batsch) and Its Relationship with Kernel Quality
- (2008) O. Kodad et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Polyphenols and Antioxidant Properties of Almond Skins: Influence of Industrial Processing
- (2008) I. Garrido et al. JOURNAL OF FOOD SCIENCE
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreAdd your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload Now