Corinthian raisins (Vitis vinifera L., var. Apyrena) antioxidant and sugar content as affected by the drying process: a 3‐year study.

BACKGROUND: Corinthian raisins or Corinthian currants are dried grape products that account for approximately 3% of dried vine fruit production worldwide. Greece is the major Corinthian raisin producer. In this study Corinthian raisins were produced by applying two traditional drying methods, i.e. sun and shade drying. The drying process effect on the raisin phytochemical and […]

Information integration of force sensing and machine vision for in-shell shrivelled walnut detection based on the golden-section search optimal discrimination threshold.

BACKGROUND: Shrivelled defect has a serious effect on walnut quality and is a common internal defect of in-shell walnuts. However, only depend on single detection technique such as machine vision to detect in-shell shrivelled walnuts is challenging. Meanwhile, the threshold has a great impact on the accuracy of the discrimination analysis. So the golden-section was […]

Extending Storage Potential of De‐hulled Fresh Pistachios in Passive‐Modified Atmosphere.

BACKGROUND: The effects of passive-modified atmosphere packaging (passive-MAP) on the postharvest quality of de-hulled fresh pistachios (Pistacia vera L. cv. Kerman) stored at cold temperature (0 ± 0.5 °C) and 90 ± 1% R.H. was investigated with fruits under ambient air condition as the control treatment. The fruit quality parameters measured included kernel firmness, color […]

Different thermal processing effects on peanut allergenicity.

BACKGROUND: Peanut allergy is one of the most common food allergies worldwide. Studies have shown that the incidence of peanut allergies in Western-born Asians is higher than that in Asia-born Asians. Notably, Europeans and Americans mostly eat roasted peanuts, whereas Asians mostly eat boiled or fried peanuts. RESULTS: BALB/c mice were sensitized using purified protein […]

Detection of Pistacia vera Adulteration by Using Laser Induced Breakdown Spectroscopy.

BACKGROUND: Pistachio has high economic value due to its high consumption rate and consumer demand. Therefore, it has become an important target for adulteration. Green pea and spinach are the most frequently used foods for pistachio adulteration because of their kernel color. The aim of the present study is to detect pistachio adulteration with green […]

Effects of thermal treatment on walnut detection and allergenicity.

BACKGROUND: Peanuts and tree nut allergies pose an increasing food safety problem. The aim of our study was to test the accuracy of different commercial ELISA kits in the detection of the presence of walnuts in untreated and heat exposed food samples. The evaluation of the effects of thermal treatment in samples was tested exposing […]

Effect of potassium sorbate (E‐202) and the antifungal PgAFP protein on Aspergillus carbonarius growth and ochratoxin A production in raisin simulating media.

BACKGROUND: Ochratoxin A (OTA) is a mycotoxin produced by several species of Aspergillus and Penicillium fungi. The presence of OTA in raisins is mainly related to the black Aspergillus spp. contamination. This toxin poses risks to human and animal health due to their high toxicity and carcinogenicity. Therefore, new strategies to avoid the risk associated […]

Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A. Webb) as influenced by harvest time and cultivar.

BACKGROUND: Several authors studied the effect of harvest time on chemical and nutritional composition of almonds, but the results are partly conflicting, probably due to differences in the cultivars considered and to different agronomic and climatic conditions in the growing areas. In this paper the influence of harvest time and cultivar on the chemical and […]

Chemical modifications of Tonda Gentile Trilobata hazelnut and derived processing products under different IR and hot‐air roasting conditions–a combined analytical study.

BACKGROUD: For the processing industry, it is crucial to know what effect the roasting process and conditions have on hazelnut quality. The present study investigates, for the first time, on the effects of hot-air and infrared (IR) roasting at different time-temperature combinations on Tonda Gentile Trilobata hazelnut: whole kernels and derived processing products (paste and […]