The relative dominance of surface oxygen content over pore properties in controlling adsorption and retrograde behavior of gaseous toluene over microporous carbon.
The performance of activated carbon (AC) derived from macadamia nut shells (product code of Procarb-900: namely, AC-P) has been investigated using gaseous toluene as the target pollutant. The powder AC-P with high-microporosity (96 %) and oxygen content (5.62 %) exhibited very high adsorption capacity (214 mg·g-1) and partition coefficient (PC: 25 mol·kg-1·Pa-1) against 100 ppm […]
Macadamia Breeding for Reduced Plant Vigor: Progress and Prospects for Profitable and Sustainable Orchard Systems
Vigor control in tree crops plays an important role in increasing orchard efficiency and sustainability. It has enabled high-density plantations to maximize yield efficiency while reducing production costs. Although traditional methods such as frequent hedging and pruning are still used, dwarfing rootstocks and low-vigor cultivars are the most effective and sustainable means of vigor control, […]
Efficacy of the biocontrol agent Trichoderma hamatum against Lasiodiplodia theobromae on macadamia
Macadamia (Macadamia integrifolia) trees are an important source of revenue in rainforest ecosystems. Their nuts are rich in vitamins, minerals, fiber, antioxidants, and monounsaturated oils. The fungus Lasiodiplodia theobromae, however, is a major disease problem, causing kernel rot and other disease symptoms. In the present study, a dual confrontation assay was used to evaluate the […]
Cationic UV-curing of isosorbide-based epoxy coating reinforced with macadamia nut shell powder
The scientific community is deeply investigating bio-based derivatives to reduce the consumption of fossil-based material and lessen the environmental impact. The development of bio-based plastic is one of the main challenges that needs to be overcome to achieve the goal of sustainability and green economy. In this view, we exploit the use of a bio-based […]
Assessing the Impact of Roasting Temperatures on Biochemical and Sensory Quality of Macadamia Nuts (Macadamia integrifolia)
Depending on the temperature regime used during roasting, the biochemical and sensory characteristics of macadamia nuts can change. ‘A4’ and ‘Beaumont’ were used as model cultivars to examine how roasting temperatures affected the chemical and sensory quality of macadamia nuts. Using a hot air oven dryer, macadamia kernels were roasted at 50, 75, 100, 125, […]
Macadamia nut effects on cardiometabolic risk factors: A randomised trial
We sought to examine the effects of daily consumption of macadamia nuts on body weight and composition, plasma lipids and glycaemic parameters in a free-living environment in overweight and obese adults at elevated cardiometabolic risk. Utilising a randomised cross-over design, thirty-five adults with abdominal obesity consumed their usual diet plus macadamia nuts (~15 % of […]
Expression, purification, characterization, and patient IgE reactivity of new macadamia nut iso-allergen.
Structural and functional information about food allergens is essential for understanding the allergenicity of food proteins. All allergens belong to a small number of protein families. Various allergens from different families have been successfully produced recombinantly in E. coli for their characterization and applications in allergy diagnosis and treatment. However, recombinant hexameric 11S seed storage […]
Thermal tolerance responses of the two-spotted stink bug, Bathycoelia distincta (Hemiptera: Pentatomidae), vary with life stage and the sex of adults.
Temperature tolerance is an essential component of insect fitness, and its understanding can provide a predictive framework for their distribution and abundance. The two-spotted stink bug, Bathycoelia distincta Distant, is a significant pest of macadamia. The main goal of this study was to investigate the thermal tolerance of B. distincta across different life stages. Thermal […]
Expression, purification, characterization, and patient IgE reactivity of new macadamia nut iso-allergen.
Structural and functional information about food allergens is essential for understanding the allergenicity of food proteins. All allergens belong to a small number of protein families. Various allergens from different families have been successfully produced recombinantly in E. coli for their characterization and applications in allergy diagnosis and treatment. However, recombinant hexameric 11S seed storage […]
Expression, purification, characterization, and patient IgE reactivity of new macadamia nut iso-allergen.
Structural and functional information about food allergens is essential for understanding the allergenicity of food proteins. All allergens belong to a small number of protein families. Various allergens from different families have been successfully produced recombinantly in E. coli for their characterization and applications in allergy diagnosis and treatment. However, recombinant hexameric 11S seed storage […]