Almond allergens: update and perspective on identification and characterization.
Almond (Prunus dulcis) is widely used as a human food due to its flavor, nutrients, and health benefits, but it is also one of the most likely tree nuts to trigger allergies. Almond allergens, though, have not been studied as extensively as those of peanuts and other selected tree nuts. This work presents an update […]
Removal of methylene blue dye from aqueous solutions by adsorption on levulinic acid-modified natural shells.
This study has developed an innovative and environmentally friendly approach for the removal of methylene blue (MB) dye by natural shells (NShs) chemically modified with levulinic acid (LA). Almond shell (ASh), walnut shell (WSh), and apricot kernel shell (AKSh) were used as waste fillers. The adsorption behavior of MB onto the biosorbents was investigated with […]
Effect of post inoculation drying procedures on the reduction of Salmonella on almonds by thermal treatments.
Since two outbreaks of salmonellosis were linked to the consumption of almonds in 2001 and 2004, the study of pathogen inactivation kinetics in almonds has been encouraged, often by conducting inoculated challenge studies. The inoculation method could affect the results of such challenge studies, because of the possible increase of moisture on the almonds resulting […]
Tree Nuts Anaphylaxis in Preschool Age Children.
Introduction. The incidence of food-induced anaphylaxis (FIA) is increasing in young children. Although the commonest culprits are cow's milk and egg, FIA to tree nuts (TNs) have been increasing. Objective. Characterization of children referred to our allergy department due to TNs-induced anaphylaxis (TNs-FIA) during preschool age. Materials and methods. We have retrospectively included 25 children […]
Composition, Physicochemical and Sensorial Properties of Commercial Plant-Based Yogurts.
The aim of this study was to determine the key physicochemical, sensory and quality attributes of plant-based yogurts made from soy, coconut, cashew, almond and hemp, including a dairy benchmark yogurt. The soy, coconut and cashew-based yogurts showed textural parameters comparable to the dairy yogurt, with firmness values of 0.46, 0.44, 0.51 and 0.36 N, […]
Characterization of physico-chemical and bioactive properties of oils of some important almond cultivars by cold press and soxhlet extraction.
The oleic acid composition of almonds oils expressed by cold press varied from 73.56% in Cristomorto cultivar to 76.59% in Tuono while oleic acid in oils extracted by soxhlet method ranged from 71.86% in Cristomorto and 75.63% in Tuono cultivars. Also, oil from cold press extraction contained 19.51% and 21.86% linoleic acid for Ferragnes and […]
Sustainable approach to almond skin mediated synthesis of tunable selenium microstructures for coating cotton fabric to impart specific antibacterial activity.
Currently, the synthesis of nanostructured inorganic materials with tunable morphology is still a great challenge. In this study, almond skin extract was employed for the biogenic synthesis of selenium nanoparticles with tunable morphologies such as rods and brooms. The effects of various synthesis parameters on morphologies were investigated using UV-Visible spectroscopy and scanning electron microscopy […]
Enhancing Nut Quality Parameters and Sensory Profile in Three Almond Cultivars by Different Irrigation Regimes.
The climate change is already affecting many agricultural systems and human environments, and the implementation of adaptation strategies, especially those related to irrigated agriculture in semiarid regions, is urgent. In this regard, deep knowledge about the effects that irrigation has on the food quality parameters will allow us to estimate the potential benefits of deficit […]
Almonds (Prunus Dulcis Mill. D. A. Webb): A Source of Nutrients and Health-Promoting Compounds.
Almonds (Prunus dulcis Miller D. A. Webb (the almond or sweet almond)), from the Rosaceae family, have long been known as a source of essential nutrients; nowadays, they are in demand as a healthy food with increasing popularity for the general population and producers. Studies on the composition and characterization of almond macro- and micronutrients […]
Effect of Almond Supplementation on Non-Esterified Fatty Acid Values and Exercise Performance.
Several studies have investigated the effects of fat intake before exercise on subsequent substrate oxidation and exercise performance. While some studies have reported that unsaturated fatty acid supplementation slightly increases fat oxidation, the changes have not been reflected in the maximum oxygen uptake or in other performance and physiological parameters. We selected almonds as a […]