Results of a randomized controlled trial evaluating the effect of increasing package size on usage volume of peanut butter in older adults.
BACKGROUND: Portion and package sizes of foods generally influence energy intake in children and adults. However, little is known about this effect in older adults. This study aimed to determine the effect of increasing package size on usage volume of peanut butter in older adults. Furthermore, it is investigated whether older women and men, different […]
Storage stability of organophosphorus pesticide residues in peanut and soya bean extracted solutions.
This study was performed to determine the storage stability of organophosphorus pesticide residues in high oil content commodity matrices, peanut and soya bean. The storage conditions included different types of solvents (ethyl acetate, acetone and hexane) and corresponding extracted matrix solutions, light and temperature. It was found that three pesticides degraded quickly especially in ethyl acetate solvent. […]
Multi-class polar lipid profiling in fresh and roasted hazelnut (Corylus avellana cultivar “Tonda di Giffoni”) by LC-ESI/LTQOrbitrap/MS/MSn.
Hazelnuts are a popular tree nut used whole or as an ingredient in a variety of bakery, candy and chocolate products. Based on the nutritional value and nutraceutical properties, mainly due to the lipid content, US Food and Drug Administration has recognized hazelnut as "heart-healthy" food. "Nocciola di Giffoni" is a Protected Geographical Indication (PGI) Italian hazelnut largely consumed […]
Hazelnut as functional food component and fat replacer in fermented sausage.
It is intended to develop a fat substituted, low fat and functional fermented sausage by determining the effects of fat substitution (15, 30 and 45% ratio) with hazelnut paste in traditional fermented sucuks. The increase in fat substitution ratio increased the dry matter but decreased the fat and cholesterol content in hazelnut added sausages. Control samples cholesterol content were […]
Industrial prune processing and its effect on pesticide residue concentrations.
The aim of this study was to determine the insecticide residue processing factor (PF) from plums to prunes and the effect of the industrial processing of prunes residue concentrations. Our results show an increase of insecticide concentrations during plum dehydration that is explained by fruit water loss; however, the normalized insecticide residue concentration, based on plum dry weights to […]
Detection, Purity Analysis, and Quality Assurance of Adulterated Peanut (Arachis Hypogaea) Oils.
The intake of adulterated and unhealthy oils and trans-fats in the human diet has had negative health repercussions, including cardiovascular disease, causing millions of deaths annually. Sadly, a significant percentage of all consumable products including edible oils are neither screened nor monitored for quality control for various reasons. The prospective intake of adulterated oils and […]
Sensory and Chemical Stabilities of High‐Oleic and Normal‐Oleic Peanuts in Shell During Long‐Term Storage.
Oxidative rancidity is one of the major causes of peanut quality deterioration. The in-shell nut industry's greatest concern is to preserve high quality and extended the shelf life of these products. This research determined the sensory and chemical stabilities of raw in-shell high-oleic and normal-oleic peanuts during long-term storage. In-shell peanuts samples of normal- and […]
Comparison of cold-pressing and soxhlet extraction systems for bioactive compounds, antioxidant properties, polyphenols, fatty acids and tocopherols in eight nut oils.
Antioxidant activities of different nut oils ranged from 11.43 (peanut) to 65.58% (pistachio) in cold pressed oils whereas in case of soxhlet extracted oils they were in the range of 11.32 (hazelnut) to 51.28% (pistachio). β-Carotene contents of oils obtained by cold pressing and soxhlet extraction changed between 7.53 (almond) and 13.58 µg/100 g (pistachio). The highest […]
Impact of Process Temperature, Humidity, and Initial Product Moisture on Thermal Inactivation of Salmonella Enteritidis PT 30 on Pistachios during Hot-Air Heating.
Some thermal processes, such as pistachio roasting, are not yet well characterized with respect to the impact of product and process variables on Salmonella lethality. This study aimed to quantify the effects of process temperature, humidity, and initial product water activity (aw), on Salmonella lethality for in-shell pistachios. In-shell pistachios were inoculated with Salmonella enteritidis PT 30 (∼8.5 […]
Metabolite characterization of different palm date varieties and the correlation with their NO inhibitory activity, texture and sweetness.
The aim of this study was to examine the variation in metabolite constituents of five commercial varieties of date fruits; Ajwa, Safawi and Ambar which originated from Madinah, the Iranian Bam and Tunisian Deglet Noor. The differences of metabolome were investigated using proton nuclear magnetic resonance (1H NMR) spectroscopy combined with multivariate data analysis (MVDA). […]