Increasing the Oxidation Stability and Shelf‐Life Quality of Hazelnuts Using a New Peeling Technique
Hazelnuts without skin are preferred by consumers. Traditionally, the skin is peeled off by the roasting technique (RT). However, RT causes undesirable reactions such as lipid oxidation. Therefore, pressurized water technique (PWT) was developed as an alternative hazelnut peeling method. In this study, the effect of PWT on quality parameters including chemical composition, ultrastructure, peroxide […]
Uncovering the sensory properties of commercial and experimental clean label almond milks
Almond milk is the largest category of plant-based milk alternatives in the United States, and it is manufactured by suspending ground almond paste in water. Nevertheless, this method limits the amount of almonds that can be added to almond milk, and most almond milks on the market have low protein despite almonds themselves being nutritionally […]
Sensory optimization of gluten-free hazelnut omelette and sugar-modified chestnut pudding: A free choice profiling approach for enhanced traditional recipe formulations
The Mediterranean region is distinguished by its gastronomic diversity and a wide variety of indigenous nut crops. In line with changing global food consumers’ preferences, a noteworthy aspect is the increasing demand to the use of local varieties in recipe formulation. The aim of the present study was to incorporate the Terra Fria chestnut (Portugal) […]
A review on some properties of almond: ımpact of processing, fatty acids, polyphenols, nutrients, bioactive properties, and health aspects
This review was focused on the proximate compounds, nutritional values, total phenolic, flavonoid, antioxidant activity, fatty acid profile, polyphenols, health aspects and uses of almond kernel and oils. Almond contained about 24–73% crude oil, 50–84% oleic and 6–37% linoleic acids, 77–3908 mg/kg β-stosterol and 5–8 mg/100 g β-tocopherol. Almonds are a good source of mono- […]
Changes in chemical characteristics and modeling sensory parameters of stored pecan nutmeats
Pecan is a major specialty crop produced in the United States. Sensory evaluation and chemical analyses of pecan nutmeats are integral components of shelf life and have been employed to investigate changes during storage, but there remains a lack of knowledge regarding storage stability. Specifically, the association between shelf life and chemical characteristics has not […]
Effect of different storage conditions on the stability and safety of almonds
Almond production in Portugal is of great importance for the economy of their main producing areas. However, the contamination of these nut fruits with fungi and mycotoxins poses a significant risk to food safety and security. This work intended to evaluate the influence of storage conditions on the microbial and mycotoxin stability and safety of […]
Developing a culturally acceptable peanut nutrition bar with smallholder women farmers in Kaffrine, Senegal using response surface methodology.
To increase farm income and food security, a collaboration was made with smallholder women farmers in Kaffrine, Senegal to develop a culturally acceptable peanut nutrition bar using healthy indigenous and local ingredients and feasible manufacturing methods. This study aimed to use response surface methodology to optimize the bar’s formulation and characterize the texture, nutrient profile, […]
Hot air-assisted radio frequency drying of apricots: Mathematical modeling study for process design.
Conventional hot air and solar energy processes have been used for apricot. These processes had adverse effects on the quality due to the longer process times, and this indicates the need for an innovative approach. Radio frequency (RF) processing has innovation potential for drying with its volumetric heating feature, but an optimal process should be […]
Chemometric analysis of the volatile profile in peduncles of cashew clones and its correlation with sensory attributes
Cashew apple, the hypertrophied peduncle of cashew nut, is a functional food with a high antioxidant activity and with good characteristics for juice industrialization and fresh consumption such as fleshy pulp, soft peel, without seeds, and exotic flavor. However, it is still poorly used or totally wasted. For this reason, the quality of cashew apples […]