The micro structure of almond (Prunus dulcis (Mill.) D.A. Webb cv. 'Nonpareil') cotyledon

LWT

Volumn 37, Issue 3, 2004, Pages 317-322

  Young, Clyde T ^a   Schadel, William E ^a   Pattee, Harold E ^b   Sanders, Timothy H ^b  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

^b NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Light microscopy; Lipid body; Protein body; Scanning electron microscopy; Transmission electron microscopy

Indexed keywords

PRUNUS; PRUNUS DULCIS;

EID: 1842539529     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2003.09.007     Document Type: Article

References (9)

1. Decke, U. (1982). Mikroskopische Untersuchung geschaelten und zerkleinerten Oelsamen und Nusskernen. Zeitschrift fuer Lebensmittel- Untersuchung und Forschung, 174, 187-194.
2. Feder, N., & O'Brien, T. P. (1968). Plant microtechnique: Some principles and new methods. American Journal of Botany, 55, 123-142.
3. Karrnovsky, M. J. (1965). A formaldehyde-glutaraldehyde fixative of high osmolarity for use in electron microscopy. Journal of Cell Biology, 27, 137A.
4. Lott, J. N. A., & Buttrose, M. S. (1978). Thin sectioning, freeze-fracturing, energy dispersive X-ray analysis and chemical analysis in the study of inclusions in seed protein bodies; almond, Brazil nut and quandong. Canadian Journal of Botany, 56, 2050-2061.
5. Rosengarten, F. (1984). In Almonds (Ed.), The book of edible nuts (pp. 3-21). New York: Walker and Company.
6. Spurr, A. R. (1969). A low-viscosity epoxy resin embedding medium for electron microscopy. Journal of Ultrastructure Research, 26, 31-43.
7. Vaughan, J. G. (1970). In Rosaceae (Ed.), The structure and utilization of oilseeds (pp. 212-216). London: Chapman & Hall Ltd.
8. Young, C. T., & Schadel, W. E. (1989). A method for light and scanning electron microscopy of drought induced damage of resting peanut seed tissue. Food Microstructure, 8, 253-256.
9. Young, C. T., & Schadel, W. E. (1993). A comparison of the effects of oven roasting and oil cooking of the microstructure of peanut (Arachis hypogaea L. cv. Florigiant) cotyledon. Food Structure, 12, 59-66.