Non-destructive detection of pine nut quality based on tri-modal feature fusion
To address the susceptibility of pine nuts to acidification and oxidation during storage and processing, this study developed an intelligent non-destructive detection framework. A tri-modal deep learning framework, incorporating a multi-dimensional attention mechanism to fuse image, spectral, and texture features, is proposed. This framework enables the synergistic modeling of variety identification, deterioration grading, and precise […]
Macadamia (Macadamia integrifolia) oil: A review of its extraction, nutritional composition, health benefits, and applications
Macadamia oil has gained increasing attention as a plant-based edible oil with potentially health-promoting properties, which is leading to increased applications within the food, cosmetic, and pharmaceutical sectors. Despite growing industry and consumer interest, however, a comprehensive evaluation of its composition, extraction, and health benefits remains limited compared with other plant oils. This review addresses […]
Sustainable plant-based milk analogs from pistachio, lupin and almond: a zero-waste approach with improved quality attributes
The growing demand for plant-based foods is driven by health, sustainability, and consumer preferences. In the case of developing dairy alternatives, it requires innovative and sustainable approaches. This study investigates the production of plant-based milk analogs from pistachio, almond, and lupin to develop plant beverage formulations suitable for subsequent production of fermented dairy analogs through […]
Comparative shelf-life study in dehydrated plums: use of potassium sorbate and its effect on microbial spoilage
Potassium sorbate is a preservative used to avoid microbial spoilage in dehydrated plums (prunes) during long travel distances and, therefore, improve the shelf life of prunes. In this study, prunes with and without sorbate were stored for 12 months at 4, 16, 20 and 37 °C. The physiological and biochemical indexes were measured and recorded […]
Application of mouse monoclonal antibody (mAb) 4C10-based enzyme-linked immunosorbent assay (ELISA) for amandin detection in almond (Prunus dulcis L.) genotypes and hybrids
Effect of anacardic acid on oxidative and color stability of spray dried egg yolk
The Influence of dried fruits enrichment on sensory properties of bitter and milk chocolates and bioactive content of their extracts affected by different solvents
Gum Cordia: A novel edible coating to increase the shelf life of Chilgoza (Pinus gerardiana)
Antioxidant capacity and sensory profiles of peanut skin infusions
The popularity of functional beverages such as tea and herbal infusions led to the search for alternative sources of raw materials that provide great taste and functionality to consumers. Peanut skins are a rich source of phenolic compounds and their utilization in beverage was attempted. Total phenolics (TP) and antioxidant capacity (AOC) were determined in […]
Date syrup: effect of hydrolytic enzymes (pectinase/cellulase) on physico-chemical characteristics; sensory and functional properties.
Abstract: This work is a contribution to give value addition to second grade dates (with hard texture) by the production of enzymatically treated syrup with high commercial value. It was observed that the pulp: water at ratio 1:3 treated with 50 U of pectinase and 5 U of cellulase during 120 min at 50°C gave […]