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M Loghavi, S Souri, F Khorsandi… - 2011 - asae.frymulti.com
... Sweet almonds are used in candies, baked products and confectioneries, while bitter almonds
are used for medical purposes and in perfume production (Amirghasemi, 2002). Almond has
four sections which include kernel or meat, middle shell, outer green shell or hull and a ...
[PDF] from lipidworld.comMK Abdel-Rahman, FS Lira, GD Pimentel… - Lipids in Health and …, 2011 - lipidworld.com
... [6]. Amygdalin(Fig.1) is a major component of apricot kernels, bitter almonds and
peach, plum, pear and apple seeds [10].The amount of cyanogenic glycosides in
plants varies with plant species and environmental effects [10]. ...
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S Yada, K Lapsley… - Journal of Food Composition and Analysis, 2011 - Elsevier
... communis L. ([Kester et al., 1991] and [USDA, 2010c]). The sweet or bitter flavor
characteristic of almond kernels is an inherited trait (Dicenta and García, 1993).
Bitter almonds contain significant amounts (3–9%) of amygdalin ...
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SF Mexis, KA Riganakos… - Journal of the Science of …, 2011 - Wiley Online Library
... Research Article. Effect of irradiation, active and modified atmosphere packaging,
container oxygen barrier and storage conditions on the physicochemical and sensory
properties of raw unpeeled almond kernels (Prunus dulcis). ...
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[PDF] from yimg.comA Moayedi, K Rezaei, S Moini… - Journal of the American Oil …, 2011 - Springer
... J (1995) Chemical- composition of bitter and sweet apricot kernels. J Agric Food Chem
43:356–361 16. Kodad O, Socias ICR (2008) Variability of oil content and of major fatty acid
composition in almond (Prunus amygdalus Batsch) and its relationship with kernel quality. ...
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