Influence of Different Drying Treatments and Extraction Solvents on the Metabolite Profile and Nitric Oxide Inhibitory Activity of Ajwa Dates
This study aimed to examine the variation in the metabolite profiles and nitric oxide (NO) inhibitory activity of Ajwa dates that were subjected to 2 drying treatments and different extraction solvents. 1 H NMR coupled with multivariate data analysis was employed. A Griess assay was used to determine the inhibition of the production of NO […]
Volatiles Compositions and Sensory Descriptions of the Aromatized Hazelnut Oil-Wax Organogels
The purpose of this study was to determine the physicochemical, thermal and sensorial features of vitamin enriched and aromatized hazelnut oil-beeswax and sunflower wax organogels. Another objective was to monitor the influence of storage on textural and oxidative stability and volatile composition of the organogels. The results show that organogels with beeswax had lower levels […]
Functional properties of peanut fractions on the growth of probiotics and foodborne bacterial pathogens.
Impact of almond form and moisture content on texture attributes and acceptability
Stereoscopy and Scanning Electron Microscopy of Brazil Nut (Bertholletia excelsa H.B.K.) Shell, Brown Skin, and Edible Part: Part One-Healthy Nut
Optimization of the Acceptance of Prebiotic Beverage Made from Cashew Nut Kernels and Passion Fruit Juice
Phenolic Compounds in Fresh and Dried Figs from Cilento (Italy), by Considering Breba Crop and Full Crop, in Comparison to Turkish and Greek Dried Figs
Fresh and dried figs are important components of the Mediterranean diet. In Cilento (Southern Italy), figs belonging to cultivar "Dottato" are used for the production of "PDO Cilento white figs," as dried figs. In this article, we reported the characterization of the phenolic compounds in 19 fig samples: 9 fresh figs cultivar "Dottato" from Cilento […]