M. Cappello - Academia.edu (original) (raw)

LWT - Food Science and Technology, 2000

Four different varieties of almond seeds (Prunus dulcis (Mill.) D. A. Webb, syn. P. amygdalus Bat... more Four different varieties of almond seeds (Prunus dulcis (Mill.) D. A. Webb, syn. P. amygdalus Batsch, and P. communis (L.)) aged over two years in the dark at room temperature were analysed for changes in total lipid content, fatty acid profiles, soluble protein concentration, lipoxygenase activity, malondialdehyde and hydroperoxide production, and α -tocopherol content. Twenty-four months storage resulted in degradative