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sensory panel → did not detect any significant difference → in appearance, texture, flavor and overall quality of pasteurized almonds compared with untreated samples
“The sensory panel did not detect any significant difference (P > 0.01) in appearance, texture, flavor and overall quality of pasteurized almonds compared with untreated samples.”
almonds → are a risk factor for → infection with Salmonella Enteritidis NST3+
“The results showed that eating almonds was a risk factor for infection with Salmonella Enteritidis NST3+ (unmatched odds ratio 45.0, 95% confidence interval: 4.8-421.8).”
almonds → present → a risk
“the potential allergenic reaction among susceptible individuals can present a risk.”
“Fried almonds showed higher amounts of aldehydes (hexanal, octanal and nonanal).”
fried almonds → showed higher amounts of aldehydes → such as hexanal, octanal and nonanal
“Early harvested almonds had similar kernel weight to but higher moisture content than late harvested almonds after 6 months of storage.”
early harvested almonds → have → higher moisture content
“The lipid component of almonds is likely responsible for the immediate post-ingestive response, although it cannot explain the differential second-meal response to AB versus WA and AO.”
lipid component of almonds → is likely responsible for → the immediate post-ingestive response
“Fried almonds showed higher initial linoleic acid content due to oil frying medium migration to the samples.”
fried almonds → showed higher initial linoleic acid content → due to oil frying medium migration to the samples
“Almonds of European origin contained significantly less free asparagine and formed significantly less acrylamide during roasting as compared to the almonds from the U.S.”
European almonds → form → less acrylamide