2,795
Views
8
CrossRef citations to date
0
Altmetric
Original Articles

Kinetic of Color Changes in Almond (Akbadem Variety) During Roasting and Storage

&
Pages 2363-2376 | Received 07 Apr 2015, Accepted 21 Aug 2015, Published online: 27 Jun 2016

REFERENCES

  • Gradziel, T. Almond (Prunusdulcis) Breeding; Springer Inc.: New York, NY, 2009; 197–226.
  • Mcgloughlin, M. Wiley Encyclopedia of Food Science and Technology (2nd ed.); Francis, F. J.; Ed.; Wiley Inc.: New York, 1999; 2681–2682.
  • Barreira, C.M.J.; Ferreira, C.F.R.I.; Oliveira, M.B.P.P.; Pereira, J.A. Effects of Different Phenols Extraction Conditions on Antioxidant Activity of Almond (Prunus Dulcıs) Fruits. Journal Food Biochemistry 2009, 33, 763–776.
  • Ballhorn, D.J. Cyanogenic Glycosides in Nuts and Seeds. Nuts and Seeds in Health and Disease Prevention; Academic Press: London, 2011; 131–133.
  • Mirrahimi, A.; Srichaikull, K.; Esfahanil, A.; Banachl, M.S.; Sievenpiperl, J.L.; Kendall, C.W.C.; Jenkins, D.J.A. Almond (Prunus dulcis) Seeds and Oxidative Stress. Nuts & Seeds in Health and Disease Prevention; Academic Press: London, 2011; 160–162.
  • Mori, A.; Lapsley, K.; Mattes R.D. Almonds (Prunus dulcis): Post-Ingestive Hormonal Response. Nuts & Seeds in Health and Disease Prevention; Academic Press, London, 2011; 168.
  • Gray, J. Nuts and Seeds. Encyclopedia of Human Nutrition; Academic Press: London, 2005; 381–388.
  • Kuden, A.; Mendi, Y.Y.; Kacar, Y.A.; Bayazit, S.; Comlekcioglu, S.; Imrak, B. The identified of Plant and Molecular Characteristics of Almond Genotypes in Different Ecologies, TUBITAK, TOGTAG, 2005, Project No: TOGTAG 3063, Adana.
  • Akcay, M.E.; Tosun, İ. Determination of Some Late Flowering Foreign Almond Cultivars Attitute of Growing and Yield in Yalova Region, Journal of Agriculture Faculty Ataturk University 2010, 36, 1–5.
  • Guclu, Y. The Examination of Climate Comfortable Conditions in Terms of Coastal Tourism on the Aegean Region Coastal Belt. International Journal of Human Sciences 2010, 7, 794–823.
  • Yada, S.; Lapsley, K.; Saitama, K. Assessment of Almond Composition Data in European Databases. Proceedings of 3rd International Euro FIR Congress, Sept 8–10, 2009; University of Vienna, Austria, 2009, pp. 469–480.
  • Anonymous. Sindi Village Agricultural Development Cooperative (SVADC), 2015. http://www.sindikooperatif.com/belgeler.html (accessed Mar 3, 2015); http://www.datcakoyurunleri.com.tr/badem.html (accessed June 17, 2016).
  • Anonymous. (2013). http://faostat.fao.org/site/291/default.aspx 17.05.2011 ( accessed Dec 15, 2013).
  • Kodad, O.; Estopanan, G.; Juan, T.; Alonso, J.M.; Espiau, M.T.; Company, R.S. Oil Content, Fatty Acid Composition and Tocopherol Concentration in the Spanish Almond Genebank Collection. Scientia Horticulturae 2014, 177, 99–107.
  • Stefano, V.D.; Pitonzo, R.; Bartolotta, A.; Doca, M.C.; Fuochi, P. Effects of γ-Irradiation on the α-Tocopherol and Fatty Acids Content of Raw Unpeeled Almond Kernels (Prunus Dulcis). LWT–Food Science and Technology 2014, 59, 572–576.
  • Askin, M.A.; Balta, M.F.; Tekintas, F.E.; Kazankaya, A.; Balta, F. Fatty Acid Composition Affected by Kernel Weight in Almond [Prunus Dulcis (Mill.) D.A. Webb.] Genetic Resources. Journal of Food Composition and Analysis 2007, 20, 7–12.
  • Bolling, B.W.; Mckay, D.L.; Blumberg, J.B. The Phytochemical Composition and Antioxidant Actions of Tree Nuts. Asia Pacific Journal of Clinical Nutrition 2010, 19, 117–123.
  • Socias, R.; Kodad, O.; Alonso, J.M.; Gradziel, T.M. Almond Quality: A Breeding Perspective. In Horticultural Reviews; Janick, J.; Ed.; John Wiley & Sons, Inc.: Hoboken, NJ, 2008; 198.
  • Lasekan, O.; Abbas, K. Analysis of Volatile Flavor Compounds and Acrylamide in Roasted Malaysian Tropical Almond (Terminalia Catappa) Nuts Using Supercritical Fluid Extraction. Food and Chemical Toxicology 2010, 48, 2212–2216.
  • Ozcan, M.M.; Unver, A.; Erkan, E.; Arslan, D. Characteristics of Some Almond Kernel and Oils. Sciential Horticulturae 2011, 127, 330–333.
  • Anonymus. Guidelines for Validation of Dry Roasting Processes; Almond Board of California: Modesto, CA, USA, 2007.
  • Muller, U.; Luttkopf, D.; Hoffman, A.; Petersen, A.; Becker, W.M.; Schocker, F.; Niggemann, B.; Altmann, F.; Kolarich, D.; Haustein, D.; Vıeths, S. Allergens in Raw and Roasted Hazelnuts (Corylus Avellana) and Their Cross-Reactivity to Pollen. European Food Research and Technology 2000, 212, 2–12.
  • Ozdemir, M.; Devres, O. Analysis of Color Changes of Hazelnuts During Roasting of Hazelnuts Using Response Surface Methodology. Journal of Food Engineering 2000, 45, 17–24.
  • Craig, A.; Ledbetter, A.; Debra, E.; Palmquist, B. Degradation of Almond Pellicle Color Coordinates at Different Storage Temperatures. Postharvest Biology and Technology 2006, 40, 295–300.
  • Demir, A.D.; Celayeta, J.M.F.; Cronin, K.; Abodayeh, K. Modelling of the Kinetics of Color Change in Hazelnuts During Air Roasting. Journal of Food Engineering 2002, 55, 283–292.
  • Mexis, S.F.; Badeka, A.V.; Kontominas, M.G. Quality Evaluation of Raw Ground Almond Kernels (Prunus Dulcis): Effect of Active and Modified Atmosphere Packaging, Container Oxygen Barrier, and Storage Conditions. Innovative Food Science & Emerging Technologies 2009, 10, 580–589.
  • Bingol, G.; Yang, J.; Brandl, M.T.; Pan, Z.; Wang, H.; Mchugh, T.H. Infrared Pasteurization of Raw Almonds. Journal of Food Engineering 2011, 104, 387–393.
  • Lopez, A.; Pique, M.T. Influence of the Drying Conditions on the Hazelnut Quality: III Browning. Drying Technology 1997, 15, 989–1002.
  • Kester, D.E.; Kader, A.A.; Cunningham, S. Almonds. Encylopedia of Food Science and Nutrition; Academic Press: Baltimore, MD, 2003; 151–155.
  • Saldamlı, I.B. Gıda Kimyası; Hacettepe Üniversitesi Yayınları: Ankara, 2007; 67–68.
  • Khir, R.; Atungulu, G.G.; Pan, Z.; Thompson, J.F.; Zheng, X. Moisture-Dependent Color Characteristics of Walnuts. International Journal of Food Properties 2014, 17, 877–890.
  • Ozdemir, M.; Devres, O. Kinetics of Color Changes of Hazelnuts During Roasting. Journal of Food Engineering 2000, 44, 31–38.
  • Yang, J.; Bingol, G.; Pan, Z.; Brandl, M.T.; Mchugh, T.H.; Wang, T. Infrared Heating for Dry-Roasting and Pasteurization of Almonds. Journal Of Food Engineering 2010, 101, 273–280.
  • Heldman, D.R.; Lund, D.B. Handbook of Food Engineering. Marcel Dekker Inc.: New York, NY, 1992.
  • Aamir, M.; Ovissipour, M.; Rasco, B.; Tang, J.; Sablani, S. Seasonality of the Thermal Kinetics of Color Changes in Whole Spinach (Spinacia Oleracea) Leaves Under Pasteurization Conditions. International Journal of Food Properties 2014, 17(9), 2012–2024.
  • Moss, J.R.; Otten, L. A Relationship Between Color Development and Moisture Content During Roasting of Peanut. Canadian Institute of Food Science and Technology Journal 1989, 22, 34–39.
  • Driscoll, R.H.; Madamba, P.S. Modelling the Browning Kinetics of Garlic. Food Australia 1994, 46, 66–71.
  • AOAC. Official Methods of Analysis, Analysis of Total Fat. Official Method 948.22, 18th Ed; Association of Official Analytical Chemists: Gaithersburg, MD, 1997.
  • AOAC. Official Methods of Analysis, Ash of Fruits and Fruit Products. Official Method 948.22, 17th Ed; Association of Official Analytical Chemists: Gaithersburg, MD, 2000.
  • Onogur, T.A.; Elmaci, Y. Gidalarda Duyusal Degerlendirme; Sidas Medya: İzmir, 2011; 58–62.
  • Labuza, T.P.; Riboh, D. Theory and Application of Arrhenius Kinetics to the Prediction of Nutrients Losses in Foods. Food Technology 1982, 36, 66–74.
  • Yada, S.; Huang, G.; Lapsley, K. Natural Variability in the Nutrient Composition of California-Grown Almond. Journal of Food Composition and Analysis 2013, 30(2),80–85.
  • Sathe, S.K. Solubilization, Electrophoretic Characterization, and in Vitro Digestibility of Almond (Prunus Amygdalus) Protein. Journal of Food Biochemistry 1993, 16, 249–264.
  • Yildirim, A.N.; Koyuncu, F.; Tekintas, E.; Akinci-Yildirim, F. Fatty Acid Content and Some Chemical Properties of Selected Almond (Prunus amygdalus Batsch.) Genotypes in Isparta Province. Journal of Agriculture Faculty Adnan Menderes University 2008, 5(1), 19–25.
  • Simsek, M.; Osmanoglu, A.; Tas, Z. Fruit Performances of the Selected Almond (Prunus Amygdalus L.) Types in Cermik District. Journal of Agriculture Faculty Harran University 2010, 14(2), 29–37, Elazıg.
  • Barreiro, J.A.; Milano, M.; Sandoval, A.J. Kinetics of Color Change of Double Concentrated Tomato Paste During Thermal Treatment. Journal of Food Engineering 1997, 33(3), 359–371.
  • Kaftan, A. Kinetics of Color Degradation in Thermal Processed Almond. International Conference on Environment, Energy, and Biotechnology, IPCBEE, Vol. 33; IACSIT Press: Singapore, 2012.
  • Maskan, M. Kinetics of Color Change of Kiwifruits During Hot Air and Microwave Drying. Journal of Food Engineering 2001, 48(2), 169–175.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.