Raw walnut kernel: a natural source for dietary proteases and bioactive proteins.

Walnut kernels are health-promoting nuts, which are mainly attributed to polyunsaturated fatty acids, phenolics, and phytosterols. However, the information concerning benefits of walnut proteins are limited. In this study, endopeptidases, aminopeptidases, carboxypeptidases, superoxide dismutases, catalases, and phospholipases with respective relative abundance of 2.730, 1.728, 0.477, 3.148, 0.743, and 0.173‰ were identified by liquid chromatography tandem […]

A complete workflow for discovering small bioactive peptides in foods by LC-MS/MS: A case study on almonds.

Identification of bioactive peptides is an increasingly important target for food chemists, particularly in consideration of the widespread application of proteolytic enzymes in food processing. Because the characterization of small peptides by LC-MS/MS is challenging, we optimized a dimethyl labeling technique to facilitate small peptide identification, using almond proteins as a model. The method was […]

Dried Figs Quality Improvement and Process Energy Savings by Combinatory Application of Osmotic Pretreatment and Conventional Air Drying.

This study concerns the implementation of osmotic dehydration (OD) as a pre-treatment of air-drying in fig halves, aiming at drying acceleration, energy savings and product quality improvement. The effect of solid/liquid mass ratio, process temperature (25-45 °C) and duration (up to 300 min) on water activity (aw) and transport phenomena during OD, was modelled. The […]

Residue kinetics of neonicotinoids and abamectin in pistachio nuts under field conditions: model selection, effects of multiple sprayings, and risk assessment.

Pistachio is an economically valuable crop, and Iran is among the biggest producers, exporters, and consumers of this product in the world. During the growing season, pistachios are subjected to multiple sprayings with various pesticides, which result in the accumulation of their residues in nuts. These residues have raised concerns regarding consumers' health. In this […]

Research Full Papers Effect of food processing on aflatoxin reduction in cereals and nuts: A meta-analysis approach.

Fungal toxins, mycotoxinssuch as aflatoxins, are compounds produced by different fungi during the growth and reproduction period. The most important fungal toxins that jeopardize human health are aflatoxins, which are produced by Aspergillus fungi and can grow in all crops. With toxic and carcinogenic effects of aflatoxins, many studies were performed using different methods to […]

Solar drying of residue from Brazil nut processing.

Brazil nuts are often used for direct consumption or in the preparation process of water-soluble extract. After obtaining the water-soluble extract, a large amount of Brazil nut residues with good sensory characteristics are generated. Thus, this study aimed to dry Brazil nut processing residues in layers with different thicknesses in a direct solar dryer as […]

A complete workflow for discovering small bioactive peptides in foods by LC-MS/MS: A case study on almonds.

Identification of bioactive peptides is an increasingly important target for food chemists, particularly in consideration of the widespread application of proteolytic enzymes in food processing. Because the characterization of small peptides by LC-MS/MS is challenging, we optimized a dimethyl labeling technique to facilitate small peptide identification, using almond proteins as a model. The method was […]

Oxidative stability of a new peanut butter bite product.

Peanut butter continues to be a mainstay in the American diet, but in its current form, peanut butter lacks the convenience of other foods. A peanut butter bite snack food has been developed that is individually wrapped, high in protein, and made mostly from peanut butter. The target market for the product is the active, […]