Low Temperature Low Humidity pretreated RF heating: a novel method of fig preservation.
Fig (Ficus carica) is an economic crop with significant importance for health. The postharvest life is very short. Once dried, the insects readily infest it. The aim is to analyze whether Low temperature low humidity (LTLH) drying followed by Radiofrequency (RF) heating is suitable for food industries (drying and disinfestation, respectively). During the preliminary study […]
Step-down RH improves plums drying behavior, quality attributes, and 3E (energy, environmental, economic) equipment performance by changing its ultrastructure and water distribution.
The energy consumption of China’s drying industry accounts for about 12% of the total industrial energy consumption, and material crusting is one of the main reasons for high energy consumption in drying. Studies have shown that increasing the drying medium’s relative humidity (RH) can inhibit material crusting and shorten drying time, yet the underlying mechanism […]
Three-dimensional characterization of hazelnut (Corylus avellana L.) fruit development based on X-ray micro-computed tomography
Hazelnut (Corylus avellana L.) is one of the most appreciated and cultivated nuts in temperate areas. Producers are now facing an increasing demand and industries need to select high-yielding and finequality cultivars. In this context, a challenge to take up is the development of a rapid, non-destructive and high-resolution method to study the growth and […]
The Effect of Vermicompost on the Biochemical Properties of Hazelnuts
To date, no studies have been conducted exploring the effect of vermicompost on the biochemical properties of hazelnut; therefore, more research is needed on this subject. This study was conducted between 2018 and 2020 to determine the effect of vermicompost (3–5 kg/ocak; VM1 and VM2, respectively) on total fat and protein content, total carbohydrate and ash, […]
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 […]
Update on hazelnut allergy: Allergen characterization, epidemiology, food processing technique and detecting strategy
Hazelnuts are popular among people due to their dense nutrient component. However, eating them may be quite dangerous for those who are allergic. To improve food safety, this research examines current developments in the characterization, processing, and detection of hazelnut allergens. The identification and molecular knowledge of certain proteins that cause allergic responses are necessary […]
Integration of Destructive and Non‐Destructive Analytical Determinations for Evaluating Quality of Fresh and Roasted Hazelnuts Subjected to Different Processing Temperatures
The internal quality of hazelnuts (Corylus avellana L.), particularly in terms of the degradation of fat components, is widely recognized as a key factor in determining the appropriate type of industrial processing. Additionally, the internal composition and volatile profile of hazelnuts change significantly based on different roasting conditions. The here reported study investigates the efficiency […]
Advancements and Impacts of Cold Plasma Technology on Dried Nuts and Related Products
In this review, various dried nuts such as almonds, pistachios, peanuts, walnuts, hazelnuts, mixed nuts, and others were subjected to different cold plasma (CP) techniques under varying processing parameters (e.g., voltage, current, frequency, time). The review examines the impact of these treatments on microbial reduction, sensory attributes, and physicochemical properties of the dried nuts. The […]
Comparative analysis of spectroscopic methods for rapid authentication of hazelnut cultivar and origin
Hazelnut market prices fluctuate significantly based on cultivar and provenance, making them susceptible to counterfeiting. To develop an accurate authentication method, we compared the performances of three spectroscopic methods: near infrared (NIR), handheld near infrared (hNIR), and medium infrared (MIR), on over 300 samples from various origins, cultivars, and harvest years. Spectroscopic fingerprints were used […]
Meeting the challenge of varietal and geographical authentication of hazelnuts through lipid metabolite fingerprinting
Hazelnuts are high-quality products with significant economic importance in many European countries. Their market price depends on their qualitative characteristics, which are driven by cultivar and geographical origin, making hazelnuts susceptible to fraud. This study systematically compared two lipidomic fingerprinting strategies for the simultaneous authentication of hazelnut cultivar and provenance, based on the analysis of […]