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Chemistry of Concealed Damage in Raw...

Rogel Castillo, Cristian Eduardo.

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Chemistry of Concealed Damage in Raw Almonds (Prunus dulcis).

Record Type:	Electronic resources : Monograph/item
Title/Author:	Chemistry of Concealed Damage in Raw Almonds (Prunus dulcis)./
Author:	Rogel Castillo, Cristian Eduardo.
Published:	Ann Arbor : ProQuest Dissertations & Theses, : 2017,
Description:	112 p.
Notes:	Source: Dissertation Abstracts International, Volume: 79-01(E), Section: B.
Contained By:	Dissertation Abstracts International79-01B(E).
Subject:	Food science. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=10263988
ISBN:	9780355149555

Chemistry of Concealed Damage in Raw Almonds (Prunus dulcis).
Rogel Castillo, Cristian Eduardo.

Chemistry of Concealed Damage in Raw Almonds (Prunus dulcis). - Ann Arbor : ProQuest Dissertations & Theses, 2017 - 112 p.

Source: Dissertation Abstracts International, Volume: 79-01(E), Section: B.

Thesis (Ph.D.)--University of California, Davis, 2017.

This item is not available from ProQuest Dissertations & Theses.

Concealed Damage (CD) is defined by the industry as a dark discoloration of the kernel after heat treatment such as roasting or drying. Almond with CD does not have any internal or external sign before roasting or drying. Limited information is available regarding the chemistry and conditions leading to the formation of CD. The first chapter is focused in literature review of internal discoloration in nuts. This chapter demonstrates that CD is not just a problem in almonds but in most of the nuts. Although with different names, internal discoloration seems to follow a common pattern: the problem occurs after exposure of nuts to moisture and temperature leading to biochemical and physical changes in nuts.

ISBN: 9780355149555Subjects--Topical Terms:

3173303
Food science.

Chemistry of Concealed Damage in Raw Almonds (Prunus dulcis).
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100 1 $a Rogel Castillo, Cristian Eduardo. $3 3350227
245 1 0 $a Chemistry of Concealed Damage in Raw Almonds (Prunus dulcis).
260 1 $a Ann Arbor : $b ProQuest Dissertations & Theses, $c 2017
300 $a 112 p.
500 $a Source: Dissertation Abstracts International, Volume: 79-01(E), Section: B.
500 $a Adviser: Alyson E. Mitchell.
502 $a Thesis (Ph.D.)--University of California, Davis, 2017.
506 $a This item is not available from ProQuest Dissertations & Theses.
520 $a Concealed Damage (CD) is defined by the industry as a dark discoloration of the kernel after heat treatment such as roasting or drying. Almond with CD does not have any internal or external sign before roasting or drying. Limited information is available regarding the chemistry and conditions leading to the formation of CD. The first chapter is focused in literature review of internal discoloration in nuts. This chapter demonstrates that CD is not just a problem in almonds but in most of the nuts. Although with different names, internal discoloration seems to follow a common pattern: the problem occurs after exposure of nuts to moisture and temperature leading to biochemical and physical changes in nuts.
520 $a The second chapter is focused on the conditions leading to the development of CD in raw almonds. The results demonstrated that moisture exposure is the main trigger in the development of CD. Specifically, an internal moisture content of > 8% is enough to detect internal discoloration in almonds. In addition, volatile analysis demonstrated that almond with CD presented high concentration of compounds related with lipid oxidation.
520 $a The third chapter describes a novel detection method to detect CD before roasting using Near Infrared Spectroscopy (NIR) between 1200 -- 2153 nm and chemometrics. PLS-DA model based on the second derivative spectra and using four wavelength ranges give the lowest rate of false negatives and may be the best choice for further method development. In addition, NIR spectra of almond with CD indicates the degradation of lipids, carbohydrates and proteins.
520 $a The final chapter is focus on determine the effect of drying and storage in almonds after moisture exposure. The results demonstrated that drying almonds after moisture exposure below 65°C decreases the visual sign of CD and it could help to reduce lipid oxidation during storage. Additionally, for the first time it was demonstrated that lipid oxidation by-products could be involved in the development of the precursors (Amadori compounds) leading to CD.
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650 4 $a Agriculture. $3 518588
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710 2 $a University of California, Davis. $b Food Science. $3 3193559
773 0 $t Dissertation Abstracts International $g 79-01B(E).
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792 $a 2017
793 $a English
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