Survival and Virulence of Listeria Monocytogenes During Storage on Chocolate Liquor, Corn Flakes, and Dry-Roasted, Shelled Pistachios at 4ºC and 23ºC.
The survival and virulence of Listeria monocytogenes was assessed during storage on three low-moisture foods (LMFs), chocolate liquor, corn flakes and shelled, dry-roasted pistachios (a w 0.18, 0.27, 0.20). The LMFs were inoculated with a 4-strain cocktail of L. monocytogenes at 8 log CFU/g, dried, equilibrated and then stored at 4°C, 25-81% relative humidity (RH) […]
Effects of different roasting methods on formation of acrylamide in pistachio.
Drying and roasting are conventional processes in the nut industry. However, roasting as an important procedure in nuts manufacturing may cause some physicochemical changes in nuts. Acrylamide is one of these chemical compounds that is formed due to the roasting process. Acrylamide is known as a neurotoxicant, carcinogen, and reproductive toxicant. In this study, raw […]
Identification of Polymethylene-Interrupted Polyunsaturated Fatty Acids (PMI–PUFA) by Solvent-Mediated Covalent Adduct Chemical Ionization Triple Quadrupole Tandem Mass Spectrometry.
Pine nuts and other edible gymnosperm seeds contain unusual, bioactive polymethylene-interrupted polyunsaturated fatty acids (PMI-PUFAs), a subset of nonmethylene-interrupted PUFA with (-CH2-)n≥2 intervening between double bonds. Conventional methods for structure elucidation of PMI-PUFAs require special derivatization risking rearrangement artifacts. Here we introduce a facile solvent-mediated (SM) covalent adduct chemical ionization (CACI) system modified with a triple […]
The influence of industrial refining stages on the physico-chemical properties, fatty acid composition and sterol contents in hazelnut oil.
In this study determined influence of industrial refining stages on the physico-chemical properties, fatty acid composition and sterol contents in hazelnut oil. According to this, while acidity values of hazelnut oil obtained from refining stages change between 0.11 (deodorized) and 1.44 (crude), peroxide values of oil samples were determined between 10.4 meqO2/kg (winterized) and 12.5 […]
Estimation of oxidative indices in the raw and roasted hazelnuts by accelerated shelf-life testing.
To estimate the oxidative stability of the raw and roasted hazelnuts, accelerated shelf-life testing (ASLT) was used at elevated temperatures (55, 65 and 75 °C) at water activity (aw) of 0.43. Chemical parameters, including peroxide value (PV), para-anisidine value, and total oxidation value were measured to estimate the oxidative stability of the samples using Arrhenius […]
Detection of Peanut Adulteration in Food Samples by NMR Spectroscopy.
The addition of cheap and also readily available raw materials, such as peanut powder, to visually and chemically similar matrices is a common problem in the food industry. When peanuts are used as an adulterant, there is an additional risk of potential health hazard to consumers as a result of allergy-induced anaphylaxis. In this study, […]
A Polydiacetylene‐Based Colorimetric Sensor as an Active Use‐By Date for Plant‐Based Milk Alternatives.
Existing date marking tools, such as use-by and sell-by dates, fail to inform decision-making throughout food distribution because they do not adapt to storage conditions such as temperature. Polymer-based sensors can be incorporated into food packaging to provide an indication of food quality in real time, which can greatly reduce waste. This work identifies free […]
Chemical Markers to Distinguish the Homo-and Heterozygous Bitter Genotype in Sweet Almond Kernels.
Bitterness in almonds is controlled by a single gene (Sk dominant for sweet kernel, sk recessive for bitter kernel) and the proportions of the offspring genotypes (SkSk, Sksk, sksk) depend on the progenitors' genotype. Currently, the latter is deduced after crossing by recording the phenotype of their descendants through kernel tasting. Chemical markers to early identify parental genotypes related to […]
Phytoprostanes and phytofurans–oxidative stress and bioactive compounds–in almonds are affected by deficit irrigation in almond trees.
Almonds have gained consumers' attention due to their health benefits (they are rich in bioactive compounds) and sensory properties. Nevertheless, information about phytoprostanes (PhytoPs) and phytofurans (PhytoFs) (new plant markers of oxidative stress and compounds with biological properties for human health) in almonds under deficit irrigation is scarce or does not exist. These compounds are […]
A novel ratiometric near-infrared fluorescent probe for monitoring cyanide in food samples.
Cyanide is a highly toxic anion. Nonetheless, many food plants could produce endogenous cyanide, which causes great danger to human health. Thus, monitoring cyanide in food samples is critically significant. Herein, we rationally developed the first ratiometric near-infrared fluorescent probe for sensing cyanide in food samples. The probe displayed noticeable fluorescence in near-infrared region. Moreover, […]