Open Access
E3S Web Conf.
Volume 183, 2020
International Conference on Climate Nexus Perspectives: Water, Food and Biodiversity (I2CNP 2020)
Article Number 04004
Number of page(s) 12
Section Food Security and Quality Challenges and Preservation of Agro-Ecosystems
Published online 03 August 2020
  1. C. Grasselly. CIHEAM, Options Méditerranéennes., 2843, 32 (1976). [Google Scholar]
  2. A. J. Esfahlana, R. Jameia, R. J. Esfahlan. Food. Chem., 349–360, 120 (2010) [Google Scholar]
  3. R. Sociasi Company, O. Kodad, J.M. Alonso and T.M. Gradziel. Almond Quality: A Breeding Perspective, in J. Janick (Eds.), Horticultural Reviews, New York, (2008). [Google Scholar]
  4. A. Elamrani, R. Melhaoui, N. Houmy, M. Addi, M. Abid, A. Mihamou, M.L. Fauconnier, M. Sindic & H. Serghini-Caid. Valorisation Challenges to Almonds and their Coproducts: Characterization of Oils Extracted from Broken Almonds Springing from Shelling and Sorting Operations. In proceeding of the fourth American Moroccan Agricultural Sciences Conference, 9-11May 2018, Meknes, Morocco (2018). [Google Scholar]
  5. ISO 662. International Organisation of Standardisation. Corps gras d’origines animale et végétale — Détermination de la teneur en eau et en matières volatiles (1998) [Google Scholar]
  6. C.S. James. Analytical Chemistry of Foods: Determination of fat by the Soxhlet methods. Blackie Academic and Professional, ed., C.S. James, London, (1995). [Google Scholar]
  7. State standard of Russian Federation GOST5672-68. Method for determining the mass fraction of sugar. Bread and bakery products. (1968) [Google Scholar]
  8. A.O.A.C. 991. 43. Association of Official Analytical Chemists: Total, Soluble, and Insoluble Dietary Fibre in Foods: Enzymatic-Gravimetric Method, Mes-Tris Buffer (1996). [Google Scholar]
  9. A.A.C.C. 08-01. American Association of Cereal Chemists. Ash: Basic method (2001). [Google Scholar]
  10. A.F.NOR. NF.V04-407. L’Association Française de Normalisation. Détermination de la teneur en azote total et calcul de la teneur en protéines – Méthode Kjeldahl (2002). [Google Scholar]
  11. A. Rabadán, M. Álvarez-Ortí, J.E. Pardo. Sci. Hortic. Amsterdam., 218-224, 244 (2019). [CrossRef] [Google Scholar]
  12. D. H. Spackman, W. H. Stein, and Stanford. Anal. Chem., 1190–1206, 30, 7 (1958). [CrossRef] [Google Scholar]
  13. FAO/WHO/ONU. Food and Agriculture Organisation/World Health Organization/Organization of United Nations. Protein and amino acid requirements in human nutrition. Technical Report Series 935. Geneva, Switzerland. (2007). [Google Scholar]
  14. A. Sujak, A. Kotlarz, W. Strobel. Food Chem., 711-719, 98 (2006) [Google Scholar]
  15. G. Schaafsma The Protein Digestibility–Corrected Amino Acid Score, in Proceedings of the symposium Criteria and Significance of Dietary Protein Sources in Humans, 4 October 1999, San Francisco, USA (1999). [Google Scholar]
  16. S. Ahrens, M. Venkatachalam, A. M Mistry, K. Lapsley & S. K. Sathe. Plant. Food. Hum. Nutr., 123–128, 60 (2005). [CrossRef] [Google Scholar]
  17. R. Arbouche, Incorporation du tourteau d’amande d’abricot en substitution au tourteau de soja dans l’alimentation des animaux domestiques: Ruminants (cas des ovins à l’engrais) et des monogastriques (cas du poulet de chair). Doctoral Thesis, ElHadj Lakhdar University, Batna, Algeria (2013). [Google Scholar]
  18. S. Ramachandran, S. K. Singh, C. Larroche, C. R Soccol, A. Pande. Bioresource. Technol., 2000–2009, 98 (2007) [CrossRef] [Google Scholar]
  19. S. Sivaramakrishnan & D. Gangadharan. Chapter 13: Edible Oil Cakes. Biotechnology Division, National Institute for Interdisciplinary Science and Technology (NIIST), CSIR, Trivandrum 695 019, Kerala, India (2009). [Google Scholar]
  20. A. Rabadán, M. Álvarez-Ortí, R. Gómez, A. Pardo-Giménez, J. E. Pardo. Sci. Hortic. Amsterdam., 539–546, 225 (2017). [CrossRef] [Google Scholar]
  21. R. Savoire, J.L. Lanoisellé, E. Vorobiev. Food. Bioprocess. Tech., 1–16, 6 (2013) [Google Scholar]
  22. D. Tungmunnithum, A. Elamrani, M. Abid, S. Drouet R. Kiani, L. Garros, A. Kabra, M. Addi and C. Hano. Quick, Green and Simple Ultrasound-Assisted Extraction for the Valorization of Antioxidant Phenolic Acids from Moroccan Almond Cold-Pressed Oil Residues, Appl. Sci. 10 (2020). [Google Scholar]
  23. D. Tungmunnithum, M. Abid, A. Elamrani, S. Drouet, M. Addi and C. Hano. Life. 10 (2020). [Google Scholar]
  24. S. Karaman, S. Karasu, F. Tornuk, O. Toker, U. Geçgel, O. Sagdic. J.Agr. Food. Chem., 2305–2313, 63(2015). [CrossRef] [Google Scholar]
  25. S. Čolić, G. Zec, M. Natić, and M. Fotirić-Akšić. Almond (Prunus dulcis) oil, in e-book “Fruit Oils: Chemistry and Functionality”. M. F. Ramadan Editor (Springer Nature Switzerland, AG 2019). [Google Scholar]
  26. J. Boye, R. Wijesinha-Bettoni and B. Burlingame. Brit. J. Nutr., S183–S211, 108 (2012). [CrossRef] [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.