‘Vayro’, ‘Marinada’, ‘Constantí’, and ‘Tarraco’ Almonds

Aflatoxigenic Fungi and Aflatoxins in Portuguese Almonds

Aflatoxin contamination of nuts is an increasing concern to the consumer's health. Portugal is a big producer of almonds, but there is no scientific knowledge on the safety of those nuts, in terms of mycotoxins. The aim of this paper was to study the incidence of aflatoxigenic fungi and aflatoxin contamination of 21 samples of Portuguese almonds, and its evolution throughout the various stages ...

Xenia in Almonds: Pollen Source Effect on Characteristics of Some Iranian Late-Blooming Almonds and their self-Incompatibility

The objective of this experiment was evaluation of self-compatibility and identification, introduction and selection of late flowering genotypes as cultivars. This experiment was carried out in order to determine the best pollinator for two commercial almond cultivars, 'Shahrood 12' and 'Shahrood 21'. Applied pollinator cultivars were included pollen from 'Shahrood 21', 'Genco', 'Tuno', '5-15' ...

Fatty acid composition of California grown almonds.

Eight almond (Prunus dulcis L.) cultivars from 12 different California counties, collected during crop years 2004 to 2005 and 2005 to 2006, were extracted with petroleum ether. The extracts were subjected to GC-MS analyses to determine fatty acid composition of soluble lipids. Results indicated palmitic (C16:0), oleic (C18:1), linoleic (C18:2), and alpha-linolenic (C18:3) acid, respectively, ac...

Food processing and structure impact the metabolizable energy of almonds.

The measured metabolizable energy (ME) of whole almonds has been shown to be less than predicted by Atwater factors. However, data are lacking on the effects of processing (roasting, chopping or grinding) on the ME of almonds. A 5-period randomized, crossover study in healthy individuals (n = 18) was conducted to measure the ME of different forms of almonds (42 g per day), as part of a controll...

T he Domestic and Export Markets for California Almonds