Search results for "almond"

Genetic characterization of an almond germplasm collection and volatilome profiling of raw and roasted kernels

2021

AbstractAlmond is appreciated for its nutraceutical value and for the aromatic profile of the kernels. In this work, an almond collection composed of 96 Sicilian accessions complemented with 10 widely cultivated cultivars was phenotyped for the production of volatile organic compounds using a proton-transfer time-of-flight mass spectrometer and genotyped using the Illumina Infinium®18 K Peach SNP array. The profiling of the aroma was carried out on fresh and roasted kernels enabling the detection of 150 mass peaks. Sixty eight, for the most related with sulfur compounds, furan containing compounds, and aldehydes formed by Strecker degradation, significantly increased during roasting, while …

Post-harvest Industrial Processes of Almond (Prunus dulcis L. Mill) in Sicily Influence the Nutraceutical Properties of By-Products at Harvest and Du…

2021

Almond cultivation in Sicily is experiencing a phase of great interest which is mainly concentrated in the development of specialized orchards, with irrigation and by adopting cultivars with high qualitative and quantitative performances. These are mostly Mediterranean genotypes with high fat content and hard or semi-hard shell, extremely different from the varieties of Californian diffusion. The development of the sector comprises the primary production of almonds but also a series of secondary products which often represent a burden for the company. From these considerations several researches have been developed with the aim of giving a value to these by-products through circular economy…

Effect of temperature on pollen germination for several Rosaceae species: influence of freezing conservation time on germination patterns

2019

[EN] Between February 2018 and April 2018, flowers were collected from eight Rosaceae species. Flowers were kept in a freezer at -20 degrees C for three freezing times (Treatment 1, two months; Treatment 2, four months; Treatment 3, six months). After extracting pollen, in vitro germination was induced in a culture medium and incubated at six different temperatures for 72 h. The percentage of pollen germination, average pollen tube length and maximum pollen tube length were measured. Pollen germination was maximum for all species between 15 degrees C and 30 degrees C. Cydonia oblonga, Malus sylvestris, Prunus avium, Prunus domestica, Prunus dulcis, Prunus persica and Pyrus communis obtained…

Effects of almond gum as texture and sensory quality improver in wheat bread

2016

International audience; The aim of this work was to investigate the effect of almond gum as dietary fibre source in enhancing the wheat bread quality. Different amounts of almond gum (2%, 5% and 10% (w/w)) were used in bread formulation. The volume, texture, crust and crumb colour, as well as the sensorial properties, were evaluated and compared to control (without almond gum). The obtained results showed that almond gum addition enhanced significantly the volume of bread. The highest volume was obtained using 2% almond gum concentration with 23.6% increase, compared to control. Using almond gum in bread formulation improved considerably its texture with a notable decrease in hardness by 61…

Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour

2018

Blanched skins and blanching water, by-products of almond processing, were evaluated as potential ingredients of bakery products. The research included three phases: i) optimization of skin drying; ii) optimization of quali-quantitative determination of phenolic compounds, by comparing three extracting protocols; iii) assessment of the impact of by-products on the rheology of composite meals with wheat flour. Besides being less time-consuming, drying at 60 °C for 30 min lowered effectively skin moisture (7.86 g/100 g) and kept better odor notes (leafy and rancid odor scored 6.1 and 0.2, respectively), as well as higher content of phenolics (813.89 µg/g, with the most effective extracting me…

Almond shell reuse: a viable non-conventional aggregate for sustainable building materials

2022

Bio-based or green architecture is a new way of designing and building in line with the European Green Deal and in light of the Circular Economy principles. The main green approach directs the whole construction life cycle to be eco-sustainable and environmentally friendly from the beginning to the end of the building process. Beyond the use of eco sustainable and highly performing structural materials, new technologies able of reduce the environmental impact of buildings must be used. This paper is aimed at reviewing the possible reuse of bio- wastes of agricultural origin whose massive production generates a number of issues for their treatment and disposal. In particular, this study will…

Quality characteristics of horchata (a Spanish vegetable beverage) treated with pulsed electric fields during shelf-life

2005

Abstract The application of pulsed electric fields (PEF) is one of the new non-thermal technologies being studied to evaluate their potential as alternative or complementary processes to thermal pasteurization. “Horchata de chufa” (tiger nut milk or earth almond milk) is of high nutritional quality and therefore has great potential in the food market, limited by its very short shelf-life. The present work studies whether PEF can be used to obtain a quality horchata and increase its shelf-life while maintaining its organoleptic characteristics. In order to do so we determined pH, total fat, peroxide index, thiobarbituric acid-reactive substances index, formol index, and peroxidase activity i…

Controller temperature grinding under atmosphere for Almond (Prunus Dulcis) Paste production

2010

Evaluation of the optimal activation parameters for almond shell bio-char production for capacitive deionization

2020

Abstract A study on a possible new biomass waste to be used as electrode material for capacitive deionization (CDI) processes was performed. Raw almond shells were pyrolyzed at 800, 900 and 1000 °C and then activated through CO2. Carbon activation is used to develop porosity inside the material, increasing the specific surface area and the adsorption performances. In this work, authors tried to correlate the effects of pyrolysis and activation temperature on the ion storage capacity. Results from the desalination tests indicated that the best performance in terms of ion adsorption was obtained when the bio-char was activated at the temperature of 900 °C. Brunauer-Emmet-Teller (BET) and Barr…

Genetic diversity and relationships among Italian and foreign almond germplasm as revealed by microsatellite markers

2013

Abstract Italian germplasm is characterized by a wide diversity rapidly developed determining a massive genetic pool of cultivars in several growing areas. On the whole, regions of southern Italy, and in particular Sicily, were considered as one of the main trade routes along which almond was spread throughout the shores of the Mediterranean Sea. In this work, 9 SSR markers have been used to analyze 113 almond cultivars and accessions coming from ex-situ conservation, including most of almond genotypes spread in Sicily and Apulia and foreign cultivars from Mediterranean, American and Australian areas in order to determine the level of genetic diversity within Italian genotypes and elucidate…