Effect of roasting conditions on the formation and kinetics of furan in various nuts.
In this study, the effect of roasting on the formation of furan in nuts was investigated. Nut samples were roasted at 150-200 °C for 5-25 min. As the roasting temperature and roasting time increased, the levels of furan in the nuts increased up to 348 ng/g. The concentration of furan was 2.76-224, 0.71-69.0, 1.46-348, 2.68-87.0, […]
Food allergen sensitization patterns in a large allergic population in Mexico.
Introduction and objectives: Although food allergy is recognized as a growing worldwide public health problem, there continues to be limited data on prevalence rates in developing and emerging countries. Most prevalence estimates are based on self-reports, with only few studies using objective assessments. The aim was to analyze the frequency of sensitization to food allergens by […]
Phosphorus removal from aqueous solution using modified walnut and almond wooden shell and recycling as soil amendment.
Modified walnut wooden shell (MWWS) and almond wooden shell (MAWS) as novel anion exchangers were used to remove phosphorus (P) from aqueous solution. The raw and modified agricultural wastes were characterized using total N, total P, FT-IR spectra, SEM, BET, and EXD analysis. The effect of different parameters such as pH (4 to 8), contact […]
HPLC-MS/MS Method for the Detection of Selected Toxic Metabolites Produced by Penicillium spp. in Nuts
Penicillium spp. are emerging as producers of mycotoxins and other toxic metabolites in nuts. A HPLC-MS/MS method was developed to detect 19 metabolites produced by Penicillium spp. on chestnuts, hazelnuts, walnuts and almonds. Two extraction methods were developed, one for chestnuts and one for the other three nuts. The recovery, LOD, LOQ and matrix effect were determined for […]
Chemometric comparison of almond oxidation rates using kinetic parameters obtained by infrared spectroscopy.
BACKGROUND: The study of almond fat stability is essential from a quality control perspective meanly because, in most of the cases, almonds are sold skinned and thermally treated. In this work an alternative method to Rancimat test based on Attenuated Total Reflectance-Fourier Transform Infrared Spectrometry (ATR-FTIR) was adapted for checking the induced degradation at 75 […]
Structural and Physicochemical Changes in Almond Milk during In Vitro Gastric Digestion: Impact on the Delivery of Protein and Lipid.
Almond milk (about 3% protein and 7% lipids) was prepared using wet disintegration of raw almonds and then subjected to in vitro gastric digestion using an advanced dynamic digestion model (i.e., a human gastric simulator). Microstructural changes, physicochemical behavior, and protein digestion were examined; the release of lipids and protein during digestion was quantified. Under […]
Epitopes with similar physicochemical properties contribute to cross reactivity between peanut and tree nuts.
Many individuals with peanut (PN) allergy have severe reactions to tree nuts (TN) such as walnuts or cashews. Although allergenic proteins in TN and PN have overall low identity, they share discrete sequences similar in physicochemical properties (PCP) to known IgE epitopes. Here, PCP-consensus peptides (cp, 13 aa and 31 aa) were identified from an […]
Effects of Daily Almond Consumption for Six Months on Cognitive Measures in Healthy Older Adults: A Randomized Control Trial.
Objectives: Cognitive impairment is a major risk factor for the development of dementia. Almonds are rich in nutrients recognized to have beneficial effects on cognitive function. The objective of this study is to determine the impact of almond consumption on cognition in elderly adults. Methods: In a 6-mo single-blinded randomized controlled trial the effects of […]
Effect of Almond Consumption on Metabolic Risk Factors – Glucose, Hyperinsulinemia, Inflammatory Markers: A Randomized Controlled Trial in 16–25 year olds in Mumbai City.
Objectives: A large percentage of Indian population has diabetes or is at risk of pre-diabetes. Almond consumption has shown benefits on cardio metabolic risk factors in adults. The present study explored the effect of almond consumption on determinants of metabolic dysfunction – blood glucose, insulin, selected inflammatory markers and oxidant damage in adolescents and young […]
Almonds Improve Endothelial Function and Lower LDL Cholesterol, But Do Not Affect Liver Fat in Adults at Moderate Risk of Cardiovascular Disease: A Randomized Controlled Trial.
Objectives: The ATTIS study aimed to investigate whether substituting almonds for typical snacks (high in refined starch, free sugars and saturated fats, and low in fibre) influenced cardiometabolic risk factors. Primary outcomes, endothelial function and liver fat, were measured in healthy adults aged 30–70 y who were habitual snackers and at moderate risk of developing […]