Mild heat treatment achieved better inactivation of Salmonella and preservation of almond quality than ultraviolet light and chemical sanitizers
This study was conducted to compare the effects of ultraviolet light (UV), chemical sanitizers, and heat treatments on Salmonella inactivation and preservation of almond quality. Whole, skinless, and sliced almonds, representing different shape and surface topography, were inoculated with a Salmonella cocktail consisting of S. Montevideo, S. Newport, S. Typhimurium, S. Heidelberg, and S. Enteritidis. […]
The effects of long-term almond consumption on whole-body insulin sensitivity, postprandial glucose responses, and 48 h continuous glucose concentrations in males and females with prediabetes: a randomized controlled trial
Purpose: Findings concerning the effects of almond consumption on glucose metabolism are inconsistent which might relate to body weight gain. The effects of long-term almond consumption on glucose metabolism are investigated in a free-living setting without detailed dietary instructions in males and females with overweight/obesity and prediabetes. Methods: Forty-three participants volunteered in this randomized, cross-over […]
Comparing the Effects of Consuming Almonds or Biscuits on Body Weight in Habitual Snackers: A 1-Year Randomized Controlled Trial
Background: Almonds are nutrient rich, providing a healthier alternative to many snacks. Studies report health benefits with regular almond consumption without adverse weight gain. However, most interventions have been relatively short or have included additional dietary advice. Objectives: Taking a pragmatic approach, we compared consumption of almonds compared with biscuits on body weight and other […]
Blue orchard bee (Hymenoptera: Megachilidae) origin and orchard growing region affect female retention at artificial nest sites in cherry orchards
The blue orchard bee, Osmia lignaria Say (Hymenoptera: Megachilidae), is a solitary, cavity-nesting species used for pollinating spring blooming crops. Commercial stocks are sourced from a few locations in the western United States but are sold across the country. However, the existence of local adaptations of these bees is unknown, such as the propensity to […]
A comparison of the nutritional profile and nutrient density of commercially available plant-based and dairy yogurts in the United States
Introduction: Plant-based yogurts are sustainable alternatives to dairy yogurts, but a nutritional comparison of plant-based yogurts within the context of dairy yogurts has not yet been applied to commercially available products in the United States. Dairy yogurts provide significant dietary nutrients, and substituting plant-based yogurts may have unintended nutritional consequences. The objective of this study […]
The potential of almonds, hazelnuts, and walnuts SFE-CO2 extracts as sources of bread flavouring ingredients
Nuts have been part of the human diet since our early ancestors, and their use goes beyond nutritional purposes, for example, as aromatic sources for dairy products. This work explores the potential of almond (Prunus dulcis (Mill.) DA Webb), hazelnut (Corylus avellana L.), and walnut (Juglans regia L.) extracts as sources of food flavouring agents, […]
Composition and Biological Properties of Blanched Skin and Blanch Water Belonging to Three Sicilian Almond Cultivars
The almond industry produces, by bleaching and stripping, two by-products: blanched skin (BS) and blanch water (BW). The aim of this study was to investigate the nutritional and polyphenolic profile, as well as the antioxidant, antimicrobial, antiviral, and potential prebiotic effects of BS and BW from three different Sicilian cultivars. The total phenols and flavonoids […]
Evaluation of biological control agents for the protection of almond pruning wounds against infection by fungal canker pathogens
Fungal canker pathogens of almond initiate infection in trees primarily through pruning wounds. Biological control agents (BCAs) have the potential to provide long-term protection of pruning wounds by colonizing the wound surfaces and underlying tissues. Laboratory and field tests were performed to assess the efficacy of various commercial and experimental BCAs as wound protectants against […]
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- […]
Comparing the effects of consuming almonds or biscuits on body weight in habitual snackers: A one-year randomized controlled trial
Purpose: Almonds are nutrient-rich, providing a healthier alternative to many snack foods. Studies report health benefits with regular almond consumption without adverse weight gain. However, most interventions have been relatively short or have included additional dietary advice. Taking a pragmatic approach, we compared consumption of almonds versus biscuits on body weight and other health outcomes […]