California Almond Shelf Life: Lipid Deterioration During Storage

Journal of Food Science

Volumn 77, Issue 6, 2012, Pages

  Lin, Xiangyang ^a,b   Wu, Jia ^a   Zhu, Rongbi ^a   Chen, Paul ^b   Huang, Guangwei ^c   Li, Yun ^b,d   Ye, Nanhui ^a   Huang, Binhong ^a   Lai, Yiping ^a   Zhang, Hui ^a   Lin, Wanyu ^a   Lin, Jingjing ^a   Wang, Zhibin ^a   Zhang, Hong ^a   Ruan, Roger ^b,d  

^a FUZHOU UNIVERSITY   (China)

^b UNIVERSITY OF MINNESOTA   (United States)

^c Almond Board of California   (United States)

^d NANCHANG UNIVERSITY   (China)

Author keywords

Almond; Free fatty acids; Iodine value; Lipase; Lipid oxidation

Indexed keywords

DYES, REAGENTS, INDICATORS, MARKERS AND BUFFERS; FATTY ACID; IODIDE; LIPID PEROXIDE; POLYETHYLENE; WATER;

ARTICLE; CHEMICAL MODEL; CHEMISTRY; COMPARATIVE STUDY; FAT INTAKE; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; FOOD STORAGE; HEAT; KINETICS; NUT; PLANT EPIDERMIS; PRUNUS; UNITED STATES;

CALIFORNIA; DIETARY FATS; FATTY ACIDS, NONESTERIFIED; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; FOOD STORAGE; HOT TEMPERATURE; INDICATORS AND REAGENTS; IODIDES; KINETICS; LIPID PEROXIDES; MODELS, CHEMICAL; NUTS; PLANT EPIDERMIS; POLYETHYLENE; PRUNUS; WATER;

PRUNUS DULCIS;

EID: 84861967889     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02706.x     Document Type: Article

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