A comprehensive look at the effect of processing on peanut (Arachis spp) texture.
BACKGROUND: Relationships between process and peanut texture have been only studied in Hypogaea species, and focused on very limited processing conditions. In this study, 94 samples were prepared from a combination of 12 raw materials (Arachis Hypogaea and Fastigiata cultivars) and 11 roasting conditions (maceration in water, aqueous glucose and at different pH followed by […]
Changes in Polyphenol Profile of Dried Apricots Containing So2 at Various Concentrations during Storage.
BACKGROUND: Changes in polyphenols have important effect on quality (especially color) and health benefits of dried apricots. SO2 concentration, storage and the activities of polyphenol oxidase (PPO) and phenylalanine ammonia lyase (PAL) were the factors which had significant effects on polyphenols. Polyphenol profile and activities of PPO and PAL in sulfured dried apricots (SDAs, 0, […]
Influence of genotype and crop year in the chemometrics of almond and pistachio oils.
BACKGROUND: Almond and pistachio oils can be considered as interesting products to produce and commercialize due to their health promoting properties. However, these properties are not consistent because of the differences that appear in oils as a result of the genotype and the crop year. The analysis of these variations and their origin is decisive […]
Application of Power Ultrasound on the Convective Drying of Fruits and Vegetables: Effects on quality.
Drying allows the obtaining of products with a long shelf life by reducing the water activity to a level low enough for the growth of microorganisms, enzymatic reactions, and other deteriorative reactions to be inhibited. Despite the benefits of this operation, the quality of heat sensitive products is diminished when high temperatures are used. The […]
Identification and characterization of the proteins bound by specific phage‐displayed recombinant antibodies (scFv) obtained against Brazil nut and almond extracts.
BACKGROUND: Almonds and Brazil nuts are widely consumed allergenic nuts whose presence must be declared according to food labelling regulations. Their detection in food products has been recently achieved by ELISA methods with recombinant antibodies (scFv) isolated against complete Brazil nut and almond protein extracts. The screening of phage-scFv libraries against complete protein extracts confers […]
Phenol metabolism and preservation of fresh in‐hull walnut stored in modified atmosphere packaging.
BACKGROUND: The effects of modified atmosphere packaging (MAP) on phenol metabolism and preservation of fresh in-hull walnuts have been investigated. Fruits were packaged under MAP1 (film thickness, 30 µm), MAP2 (45 µm), and MAP3 (50 µm) stored at -0.5 to 1.0 °C for up to 60 days. RESULTS: Firmness, soluble solid concentration (SSC), total phenols, total flavonoids, and total […]
Kernel oil content and oil composition in walnut (Juglans regia L.) accessions from North Eastern Italy.
BACKGROUND: walnut oil use is currently limited by its poor oxidative stability due to the high percentage of polyunsaturated fatty acids. Modifying the oil composition may be a goal in walnut breeding to increase interest in this crop. Exploring natural variability and identifying the main environmental factors affecting oil quality are necessary in crop selection. […]
Fruit position within the canopy affects kernel lipid composition of hazelnuts.
BACKGROUND: The aim of this research was to study the variability in kernel composition within the canopy of hazelnut trees. RESULTS: Kernel fresh and dry weight increased linearly with fruit height above the ground. Fat content decreased, while protein and ash content increased, from the bottom to the top layers of the canopy. The level […]
Potential prebiotic properties of cashew apple (Anacardium occidentale L.) agro‐industrial byproduct on Lactobacillus species.
BACKGROUND: The prebiotic effects of a cashew apple (Anacardium occidentale L.) agro-industrial byproduct powder (CAP) on different potentially probiotic Lactobacillus strains, namely L. acidophilus LA-05, L. casei L-26 and L. paracasei L-10, was assessed using in vitro experimental models. For this, the growth of the Lactobacillus strains when cultivated in a broth containing CAP (20 […]
Influence of japanese consumer gender and age on sensory attributes and preference (A case study on deep-fried peanuts).
BACKGROUND: Detailed exploration of sensory perception as well as preference across gender and age for a certain food is very useful for developing a vendible food commodity related to physiological and psychological motivation for food preference. Sensory tests including color, sweetness, bitterness, fried peanut aroma, textural preference, and overall liking of deep-fried peanuts were carried […]