Rheological Characteristics of Wheat Dough Containing Powdered Hazelnuts or Walnuts Oil Cakes

This study assessed edible oil industry byproducts, oil cakes (OC) based on hazelnuts and walnuts (HOC, WOC), to replace wheat flour dough (WD) based on farinograph and extensograph parameters and rheological measurements. The research hypothesis of this work is that replacing part of wheat flour with ground nut oil cakes modifies the rheological characteristics of […]

Breakthrough curve analysis of phosphorylated hazelnut shell waste in column operation for continuous harvesting of lithium from water

In batch-scale operations, biosorption employing phosphorylated hazelnut shell waste (FHS) revealed excellent lithium removal and recovery efficiency. Scaling up and implementing packed bed column systems necessitates further design and performance optimization. Lithium biosorption via FHS was investigated utilizing a continuous-flow packed-bed column operated under various flow rates and bed heights to remove Li to ultra-low […]

Cashew Nutshells: A Promising Filler for 3D Printing Filaments

Cashew nutshells from the northern region of Colombia were prepared to assess their potential use as a filler in polymer matrix filaments for 3D printing. After drying and grinding processes, cashew nutshells were characterized using scanning electron microscopy (SEM), attenuated total reflectance Fourier-transform infrared (ATR-FTIR), and thermogravimetric analyses (TGA). Three different filaments were fabricated from […]

Characterization of Artificial Stone Produced with Blast Furnace Dust Waste Incorporated into a Mixture of Epoxy Resin and Cashew Nut Shell Oil

The demand for materials with improved properties and less negative impact on the environment is growing. Artificial stones are examples of these materials produced with up to 90% of particulate material joined by a binder. This article evaluates the physical and mechanical properties of two artificial stones produced with processing steel residue (blast furnace dust […]

Valorization of walnut green husk (Juglans regia L.) through sequential electrohydrodynamic extraction of pectin and phenolics: Process optimization and multidimensional analysis

This study aimed to optimize the extraction of pectin and phenolics from walnut green husk using the electrohydrodynamic method (EHD) and assess its impact on the chemical structure and properties of pectin. A comparative analysis was conducted with acidified water as the conventional extraction method. The results revealed significant improvements under the optimal EHD conditions […]

Effects of walnut seed coat polyphenols on walnut protein hydrolysates: Structural alterations, hydrolysis efficiency, and acetylcholinesterase inhibitory capacity

The walnut meal is rich in nutrients such as protein from the kernel and polyphenolic compounds from the seed coat. However, the influences of seed coat polyphenols on walnut protein (WP) hydrolysis remained unclear. In this study, our findings indicated that polyphenols induced alterations in the secondary structure and amino acid composition of WP. These […]

Impact of Modified Atmosphere Packaging Conditions on Quality of Dates: Experimental Study and Predictive Analysis Using Artificial Neural Networks

Dates are highly perishable fruits, and maintaining their quality during storage is crucial. The current study aims to investigate the impact of storage conditions on the quality of dates (Khalas and Sukary cultivars) at the Tamer stage and predict their quality attributes during storage using artificial neural networks (ANN). The studied storage conditions were the […]

Occurrence of Mycotoxins in Dried Fruits Worldwide, with a Focus on Aflatoxins and Ochratoxin A: A Review.

Dried fruits are popular and nutritious snacks consumed worldwide due to their long shelf life and concentrated nutrient content. However, fruits can be contaminated with various toxigenic fungal species during different stages, including cultivation, harvesting, processing, drying, and storage. Consequently, these products may contain high levels of mycotoxins. This risk is particularly pronounced in developed […]