A survey of the bacteriological quality of preroasted peanut; almond; cashew; hazelnut; and Brazil nut kernels received into three Australian nut-processing facilities over a period of 3 years
There is little information about bacteriological quality of preroasted kernels available in the public domain. An investigation of the bacteriological quality of preroasted peanut; almond; cashew; hazelnut; and Brazil nut kernels received into three Australian nut-processing facilities was performed over a period of 3 years. A total of 836 samples were analyzed for aerobic plate […]
Bioactive properties and chemical composition of six walnut (Juglans regia L.) cultivars
The chemical composition; antioxidant potential and antimicrobial activity were studied in six walnuts (Juglans regia L.) cultivars (cv. Franquette; Lara; Marbot; Mayette; Mellanaise and Parisienne) produced in Portugal. Concerning their chemical composition the main constituent of fruits was fat ranging from 78.83% to 82.14%; being the nutritional value around 720kcal per 100g of fruits. Linoleic […]
Application of gaseous ozone to control populations of Escherichia coli; Bacillus cereus and Bacillus cereus spores in dried figs
The effect of ozonation as a method to reduce Escherichia coli; Bacillus cereus and Bacillus cereus spores in dried figs was investigated. Dried figs were sprinkle inoculated with E. coli; B. cereus and B. cereus spores in sterile bags at a level of 10(7)microorganismg(-1); mixed and allowed to dry for 1h at 25 degrees C […]