Classification of Four Almond Cultivars Using Oil Degradation Parameters Based on FTIR and GC Data

Author:

Beltrán Sanahuja A.,Prats Moya M. S.,Maestre Pérez S. E.,Grané Teruel N.,Martín Carratalá M. L.

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference24 articles.

1. Food and Agriculture Organization (FAOSTAT) (2007) http://faostat.fao.org . Accessed Oct 2007

2. García López C, Grané Teruel N, Berenguer Navarro V, García García JE, Martín Carratalá ML (1996) Major fatty acid composition of 19 almond cultivars of different origins. A chemometric approach. J Agric Food Chem 44:1751–1755

3. Romojaro F, García JE, López FJ (1977) Study on the chemical composition of some varieties of sweet almonds in south-eastern of Spain. Anal Edaf Agrobiol 36:121–131

4. Jaceldo Siegl V, Sabaté J, Rajaram S, Fraser GE (2004) Long-term almond supplementation without advice on food replacement induces favourable nutrient modifications to the habitual diets of free-living individuals. Br J Nutr 92:533–540

5. Sabaté J, Radak T, Brown J (2000) The role of nuts in cardiovascular disease prevention. In: Wildman REC (ed) Handbook of nutraceuticals and functional foods. CRC, Boca Raton, pp 477–495

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