Reduction of Salmonella enteritidis population sizes on almond kernels with infrared heat
Catalytic infrared (IR) heating was investigated to determine its effect on Salmonella enterica serovar Enteritidis population sizes on raw almond kernels. Using a double-sided catalytic IR heating system; a radiation intensity of 5;458 W/m2 caused a fast temperature increase at the kernel surface and minimal temperature differences between the top and bottom kernel surfaces. Exposure […]
A macadamia nut-rich diet reduces total and LDL-cholesterol in mildly hypercholesterolemic men and women
Epidemiologic studies and clinical trials have demonstrated that the unique fatty acid profile of nuts beneficially affects serum lipids/lipoproteins; reducing cardiovascular disease (CVD) risk. Nuts are low in SFA and high in PUFA and monounsaturated fatty acids (MUFA). Macadamia nuts are a rich source of MUFA. A randomized; crossover; controlled feeding study (5-wk diet periods) […]
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 […]
Anacardic acid (6-nonadecyl salicylic acid); an inhibitor of histone acetyltransferase; suppresses expression of NF-{kappa}B-regulated gene products involved in cell survival; proliferation; invasion and inflammation through inhibition of I{kappa}B{alpha}
Anacardic acid (6-pentadecylsalicylic acid) is derived from traditional medicinal plants such as cashew nuts and has been linked to anticancer; anti-inflammatory; and radiosensitization activities through a mechanism that is not yet fully understood. Because of the role of NF-kappaB activation in these cellular responses; we postulated that anacardic acid might interfere this pathway. We found […]
Factors influencing fungal and aflatoxin levels in Turkish hazelnuts (Corylus avellana L.) during growth; harvest; drying and storage: A 3-year study
The levels aflatoxins in Turkish hazelnuts have been monitored over a 3-years period (2002-2004). Periodical sampling was made in 72 different orchards at different locations representative of the hazelnut-growing areas and post-harvest applications. Various parameters (aflatoxins; water activity; moulds) were analysed and environmental conditions (temperature and relative humidity) recorded during growing and at different stages […]
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 […]
Mycotoxins in botanicals and dried fruits: A review
Botanicals are used in many countries for medicinal and general health-promoting purposes. Numerous natural occurrences of mycotoxins in botanicals and dried fruits have been reported. Aflatoxins or ochratoxin A (OTA) have been found in botanicals such as ginseng; ginger; liquorice; turmeric; and kava-kava in the USA; Spain; Argentina; India; and some other countries; while fumonisins […]
Effect of raisin consumption on oxidative stress and inflammation in obesity
Aim: Oxidative stress can initiate increased inflammation that elevates risk for cardiovascular disease. The objective of this study was to determine the effects of daily consumption of raisins on markers of oxidative stress; inflammation and endothelial activation in response to an acute high-fat meal in overweight individuals. Methods: Seventeen overweight men and women consumed 90 […]
Process development of a chocolate-flavored peanut-soy beverage
A new beverage product was developed utilizing two protein-rich oilseed sources; namely peanut and soy. Medium-roasted peanut flour and chocolate flavor were incorporated to offer pleasant flavor profile. The peanutÂsoy combination would also improve essential amino acid profile especially that of lysine; compared with an all-peanut product. A pilot-plant scale beverage-processing protocol involved filtration; homogenization […]
Adherence to a DASH-Style Diet and Risk of Coronary Heart Disease and Stroke in Women
BACKGROUND: The Dietary Approaches to Stop Hypertension (DASH) diet has been shown to lower blood pressure; but little is known about its long-term effect on cardiovascular end points. Our objective was to assess the association between a DASH-style diet adherence score and risk of coronary heart disease (CHD) and stroke in women. METHODS: In this […]