Almond seeds age rapidly during storage at high relative humidity (80%) an d moderate temperature (20°C). The content of lipid decreased during accelerated ageing up to 40 d. The levels of linoleic (Cl8:2) and linolenic (Cl8:3) acids in almond lipid fraction also decreased during agei/lg up to 20 d. The aged seeds contain high levels of malondialdehyde, a product of the peroxidatio/l of unsatur...

Almond oil is used in many cosmetic products as a snack, in confectionery (marzipan, "turrón", nougat), food products (almond milk, ice cream, chocolate), culinary recipes and also cosmetic base. For surveying the effects of almond genotype and growing location on oil percentage of oil seed content and fatty acid of almond, seeds of 6 almond cultivars: Ferragnes, Tuono, Azar, Sahand, Nonpareil ...

Moving towards sustainable agriculture implies exploring the interconnections between farming and the environment, and soil is a key component of sustainability. Mulching is one of the methods to protect and enhance the productivity of the soil. We studied here the effect of mulching applied to mandarin tree rows for weed control in two localities near Tortosa, Spain, to compare its performance...

This study compares in vitro and in vivo models of lipid digestion from almond particles within a complex food matrix (muffins) investigating whether the cell-wall barrier regulates the bioaccessibility of nutrients within this matrix. Muffins containing small (AF) or large (AP) particles of almond were digested in triplicate using an in vitro dynamic gastric model (DGM, 1 h) followed by a stat...

Almond is a highly heterozygous species with a high number of S-alleles controlling its gametophytic self-incompatibility system (GSI). In this work we have analysed Spanish local almond cultivars for S-RNase allele diversity. By cloning and sequencing five new S-RNase alleles were identified: S31 (804 bp) in 'Pou de Felanitx' and 'Totsol', S32 (855 bp) in 'Taiatona', S33 (1165 bp) in 'Pou d'Es...

The effect of Persian and almond gums (0, 0.1 and 0.2% (w/w)) as fat replacers and milk fat (0.4, 0.9, and 1.4% (w/w)) on physicochemical and rheological characteristics and microstructure of low-fat Iranian White cheese was studied. Persian and almond gums both effectively increased moisture-to-protein (M:P) ratio of low-fat cheese samples which in turn led to a significant reduction in the ha...

The term /apricot/ is associated with the fleshy part of the fruit in Chinese and European languages, such as English and German, whereas in Chinese /almond/ and /ginkgo/ are associated with a kernel removed from a hard shell and classified as nut-like. Historically, the modern Chinese for ginkgo, commonly translated as silver apricot replacing the older name meaning duck foot, has appeared onl...

Amygdalin is a cyanogenic diglucoside and constitutes the bitter component in bitter almond (Prunus dulcis). Amygdalin concentration increases in the course of fruit formation. The monoglucoside prunasin is the precursor of amygdalin. Prunasin may be degraded to hydrogen cyanide, glucose, and benzaldehyde by the action of the β-glucosidase prunasin hydrolase (PH) and mandelonitirile lyase or be...