Effects of Longer-Term Mixed Nut Consumption on Lipoprotein Particle Concentrations in Older Adults with Overweight or Obesity

Background: Recently, we reported that longer-term mixed nut intake significantly reduced serum total and low-density lipoprotein (LDL)-cholesterol, but these markers may not fully capture lipoprotein-related cardiovascular disease (CVD) risk. Objectives: This randomized, controlled, single-blinded, crossover trial in older adults with overweight or obesity examined the effects of longer-term mixed nut consumption on lipoprotein particle size, […]

Evaluation of the Phenolic Components, Fiber Content, Antioxidant Activity, and Prebiotic Capacity of a Shortbread Cookie Fortified with Hazelnut Skin Waste

Food reformulation is a strategy to make healthier foods by using food waste matrices that are still nutritionally valid. A shortbread cookie was reformulated replacing hazelnut skin (HS) of the Tonda Gentile Romana variety (5% and 10%) to refined flour and proportionally decreasing the butter amount. This resulted in significant, two- and five-fold, increases in […]

Native cover crops enhance biodiversity and ecosystem services in hazelnut orchards

Agroecological restoration aims to restore biodiversity and ecosystem function in agricultural landscapes while sustaining crop production. Adopting native plants as cover crops may restore ecological value to cropping systems such as nut orchards. We focused on Oregon hazelnut orchards and compared how four seed mixes (native annuals, native perennials, conventional cover crops and unseeded controls) […]

Impact of Heat and Pressure Processing Treatments on the Digestibility of Peanut, Hazelnut, Pistachio and Cashew Allergens

Food processing can alter protein biochemical properties, impacting immunoreactivity and allergenicity. A key feature of food allergens is their resistance to enzymatic digestion, particularly by pepsin and trypsin. This study compares the digestomes of raw and heat- and/or pressure-treated peanuts, hazelnuts, pistachios and cashews using the INFOGEST harmonized digestion protocol and analyzing their IgE-binding capacity […]

New Meta-Analysis Strengthens Evidence That Nuts May Lower Cardiovascular Risk

The findings refute a study questioning the benefits of nut consumption A systematic review and meta-analysis funded by the International Nut and Dried Fruit Council (INC) has just been published in the prestigious scientific journal Nutrition, Metabolism and Cardiovascular Diseases.[1] The study showed that current evidence provides a good indication that consuming nuts may advantageously […]

The Influence of Various Modifications of Hazelnut Shell Flour as Potential Filler in Plywood Technology

This study investigates the potential of utilizing hazelnut shells (HS) as an innovative filler in three-layer plywood technology, addressing the growing need for sustainable, high-performance materials. Traditional plywood production relies on adhesives enhanced with various fillers to improve physical, mechanical, and operational characteristics. This research explores using native, chemically modified, and activated carbon derived from […]

Sensory optimization of gluten-free hazelnut omelette and sugar-modified chestnut pudding: A free choice profiling approach for enhanced traditional recipe formulations

The Mediterranean region is distinguished by its gastronomic diversity and a wide variety of indigenous nut crops. In line with changing global food consumers’ preferences, a noteworthy aspect is the increasing demand to the use of local varieties in recipe formulation. The aim of the present study was to incorporate the Terra Fria chestnut (Portugal) […]