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Chemistry of Concealed Damage in Raw Almonds (Prunus dulcis).

紀錄類型:	書目-語言資料,手稿 : Monograph/item
正題名/作者:	Chemistry of Concealed Damage in Raw Almonds (Prunus dulcis)./
作者:	Rogel Castillo, Cristian Eduardo.
面頁冊數:	1 online resource (112 pages)
附註:	Source: Dissertation Abstracts International, Volume: 79-01(E), Section: B.
Contained By:	Dissertation Abstracts International79-01B(E).
標題:	Food science. -
電子資源:	click for full text (PQDT)
ISBN:	9780355149555

Chemistry of Concealed Damage in Raw Almonds (Prunus dulcis).
Rogel Castillo, Cristian Eduardo.

Chemistry of Concealed Damage in Raw Almonds (Prunus dulcis). - 1 online resource (112 pages)

Source: Dissertation Abstracts International, Volume: 79-01(E), Section: B.

Thesis (Ph.D.)--University of California, Davis, 2017.

Includes bibliographical references

Concealed Damage (CD) is defined by the industry as a dark discoloration of the kernel after heat treatment such as roasting or drying. Almond with CD does not have any internal or external sign before roasting or drying. Limited information is available regarding the chemistry and conditions leading to the formation of CD. The first chapter is focused in literature review of internal discoloration in nuts. This chapter demonstrates that CD is not just a problem in almonds but in most of the nuts. Although with different names, internal discoloration seems to follow a common pattern: the problem occurs after exposure of nuts to moisture and temperature leading to biochemical and physical changes in nuts.

Electronic reproduction.
Ann Arbor, Mich. :
ProQuest,
2018

Mode of access: World Wide Web

ISBN: 9780355149555Subjects--Topical Terms:

1179759
Food science.
Index Terms--Genre/Form:

554714
Electronic books.

Chemistry of Concealed Damage in Raw Almonds (Prunus dulcis).
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245 1 0 $a Chemistry of Concealed Damage in Raw Almonds (Prunus dulcis).
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300 $a 1 online resource (112 pages)
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500 $a Source: Dissertation Abstracts International, Volume: 79-01(E), Section: B.
500 $a Adviser: Alyson E. Mitchell.
502 $a Thesis (Ph.D.)--University of California, Davis, 2017.
504 $a Includes bibliographical references
520 $a Concealed Damage (CD) is defined by the industry as a dark discoloration of the kernel after heat treatment such as roasting or drying. Almond with CD does not have any internal or external sign before roasting or drying. Limited information is available regarding the chemistry and conditions leading to the formation of CD. The first chapter is focused in literature review of internal discoloration in nuts. This chapter demonstrates that CD is not just a problem in almonds but in most of the nuts. Although with different names, internal discoloration seems to follow a common pattern: the problem occurs after exposure of nuts to moisture and temperature leading to biochemical and physical changes in nuts.
520 $a The second chapter is focused on the conditions leading to the development of CD in raw almonds. The results demonstrated that moisture exposure is the main trigger in the development of CD. Specifically, an internal moisture content of > 8% is enough to detect internal discoloration in almonds. In addition, volatile analysis demonstrated that almond with CD presented high concentration of compounds related with lipid oxidation.
520 $a The third chapter describes a novel detection method to detect CD before roasting using Near Infrared Spectroscopy (NIR) between 1200 -- 2153 nm and chemometrics. PLS-DA model based on the second derivative spectra and using four wavelength ranges give the lowest rate of false negatives and may be the best choice for further method development. In addition, NIR spectra of almond with CD indicates the degradation of lipids, carbohydrates and proteins.
520 $a The final chapter is focus on determine the effect of drying and storage in almonds after moisture exposure. The results demonstrated that drying almonds after moisture exposure below 65°C decreases the visual sign of CD and it could help to reduce lipid oxidation during storage. Additionally, for the first time it was demonstrated that lipid oxidation by-products could be involved in the development of the precursors (Amadori compounds) leading to CD.
533 $a Electronic reproduction. $b Ann Arbor, Mich. : $c ProQuest, $d 2018
538 $a Mode of access: World Wide Web
650 4 $a Food science. $3 1179759
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710 2 $a University of California, Davis. $b Food Science. $3 1190590
773 0 $t Dissertation Abstracts International $g 79-01B(E).
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