Measured energy value of pistachios in the human diet

Previous studies have suggested that lipid from nuts is more poorly absorbed than that from other food sources. If lipid from nuts is poorly absorbed; then the metabolisable energy contained in the nuts is less than that predicted by the Atwater general factors. A crossover feeding study was conducted in which sixteen volunteers consumed pistachios […]

Metabolic resistance mechanisms to phosalone in the common pistachio psyllid; Agonoscena pistaciae (Hem.: Psyllidae)

The common pistachio psyllid; Agonoscena pistaciae; is the most damaging pest of pistachio in Iran; and is generally controlled by insecticides belonging to various classes especially; phosalone. The toxicity of phosalone in nine populations of the pest was assayed using the residual contact vial and insect-dip methods. The bioassay results showed significant discrepancy in susceptibility […]

Effect of harvesting time on nut quality of pistachio (Pistacia vera L.) cultivars

The appropriate time of harvest is one of the most important factors affecting the quality of pistachio. Cultivars ‘Ahmad-Aghaii’; ‘Kaleh-Ghoochi’; ‘Ohadi’ and ‘Badami-Zarand’ were evaluated for qualitative indices of nut over a period of four years from 2001 to 2004. Nut samples were collected during eight successive weeks from 23 August to 11 October. Splitting; […]

In-shell pistachio nuts reduce caloric intake compared to shelled nuts

It was hypothesized that consuming in-shell pistachios; compared to shelled pistachios; causes individuals to consume less. A convenience sample of students at a mid-western university (n=140) was recruited; asking them to evaluate a variety of brands of pistachios. A survey at the end of class determined fullness and satisfaction. Subjects entering the classroom were given […]

Aflatoxin B1 Degradation by Bacillus subtilis UTBSP1 isolated from pistachio nuts of Iran

Pistachio nuts are among the commodities with the highest risk of aflatoxin contamination in Iran. Aflatoxin B1 (AFB1) is one of the most hazardous mycotoxins for humans and livestock. In nature; there are microorganisms which are capable of reducing aflatoxins contamination in food and feed products. In this study; Bacillus subtilis strain UTBSP1 was isolated […]

The impact of pistachio intake alone or in combination with high-carbohydrate foods on post-prandial glycemia

Background/Objectives: Dietary strategies that reduce post-prandial glycemia are important in the prevention and treatment of diabetes and coronary heart disease (CHD). This may be achieved by addition of high-quality protein and fat contained in pistachio nuts; to carbohydrate-containing foods or meals.Subjects/Methods:A total of 10 healthy volunteers (3 males; 7 females); aged 48.3±6.4 years; Body mass […]

Production of fungicidal oil and activated carbon from pistachio shell.

ABSTRACT: The main objective of this study was to evaluate the feasibility of pistachio shell as a biomass feedstock for the production of fungicidal oil and a precursor for production of activated carbon by physical activation. For this purpose; pistachio shell was pyrolyzed in a fixed bed reactor at the different temperatures (300-600 °C). The […]

Evaluation of antimicrobial and physical properties of edible film based on carboxymethyl cellulose containing potassium sorbate on some mycotoxigenic Aspergillus species in fresh pistachios.

Active packaging is a relatively novel concept of packaging that changes the conditions of the packaged food to extend its shelf-life and improve its safety. In this study; antimicrobial effects of carboxymethyl cellulose based-edible film containing potassium sorbate as an antimicrobial agent were studied against Aspergillus flavus (PTCC-5004); Aspergillus parasiticus (PTCC-5286) and Aspergillus parasiticus (PTCC-5018) […]