In Vitro Protein Digestibility and Fatty Acid Profile of Commercial Plant-Based Milk Alternatives.
Plant-based milk alternatives (PBMA) are a new popular food trend among consumers in Europe and North America. The forecast shows that PBMA will double their value by 2023. The objective of this study was to analyze the nutritional value of commercial products in terms of their fatty acid profile and protein digestibility from commercial PBMA. […]
Origin Determination of Walnuts (Juglans regia L.) on a Worldwide and Regional Level by Inductively Coupled Plasma Mass Spectrometry and Chemometrics.
To counteract food fraud, this study aimed at the differentiation of walnuts on a global and regional level using an isotopolomics approach. Thus, the multi-elemental profiles of 237 walnut samples from ten countries and three years of harvest were analyzed with inductively coupled plasma mass spectrometry (ICP-MS), and the resulting element profiles were evaluated with […]
The effect of a bread matrix on mastication of hazelnuts.
The effect of the degree of nut mastication on bioavailability of their nutrients has been established previously. In contrast, the effect of incorporation of nuts into composite food matrixes on oral processing behaviour and structural breakdown has been studied scarcely. This study aimed to investigate the effect of incorporation of hazelnuts into bread matrixes in […]
Dataset on physical properties of raw and roasted cashew nuts.
Cashew nut is one of the topmost edible crops in the world. However, one of the challenges of this crop is processing. Designing an equipment for the processing of cashew nut requires the knowledge of its physical properties data. The dataset in this article contained the physical properties of raw and roasted cashew nuts. The […]
Effects of Different Processing Treatments on Almond (Prunus dulcis) Bioactive Compounds, Antioxidant Activities, Fatty Acids, and Sensorial Characteristics.
Almond is one of the most commonly consumed nuts worldwide, with health benefits associated with availability of bioactive compounds and fatty acids. Almond is often eaten raw or after some processing steps. However, the latter can positively or negatively influence chemical and sensorial attributes of almonds. This work was carried out to assess the effects […]
Effects of Postharvest Handling and Storage on Pecan Quality.
The United States is the world’s leading producer, consumer and exporter of pecans and currently experiencing high demand for pecans from countries around the world. Environmental factors such as temperature, RH, light, etc., under pecan storage, transportation, and distribution can adversely affect its quality attributes such as color, texture, oil quality, and phytochemical content. The […]
Removal of aflatoxin B1 from contaminated peanut oils using magnetic attapulgite
The efficient magnetic adsorbent (Fe3O4@ATP) was prepared by precipitation through the dispersion of Fe3O4 nanoparticles on the natural attapulgite (ATP) and then tested as an adsorbent for aflatoxin B1 (AFB1) removal from contaminated oils. The adsorbent characterization results revealed that the Fe3O4 were incorporated into the ATP, affording the Fe3O4@ATP composite. This magnetic composite displayed […]
Characteristics and Antioxidant Potential of Cold-Pressed Oils—Possible Strategies to Improve Oil Stability.
The relations of the antiradical capacity to oxidative stability parameters and the contents of fatty acids, sterols, tocopherols, phenols, flavonoids, chlorophyll, Cu, and Fe were assessed in 33 cold-pressed seed oils: Walnut (7 brands of oils), rosehip (3), camelina (6), milk thistle (5), flax (6), and pumpkin (6). The antiradical capacity of oils depended strongly […]
Microbiological, Physicochemical, and Immunological Analysis of a Commercial Cashew Nut-Based Yogurt.
Nut-based milks and yogurts are gaining popularity, but may not offer the same benefits as dairy yogurts to consumers. Cashew nuts often cause severe allergic reactions, and cashew nut allergens are stable to several types of processing. To compare its characteristics to dairy yogurt and characterize the effects of fermentation on the Ana o 1-3 cashew […]
Mechanisms of Salmonella Attachment and Survival on In-Shell Black Peppercorns, Almonds, and Hazelnuts.
Salmonella enterica subspecies I (ssp 1) is the leading cause of hospitalizations and deaths due to known bacterial foodborne pathogens in the United States and is frequently implicated in foodborne disease outbreaks associated with spices and nuts. However, the underlying mechanisms of this association have not been fully elucidated. In this study, we evaluated the influence […]