Almond quality as influenced by radio frequency heat treatments for disinfestation
Increased regulation of chemical fumigants has forced the almond industry to seek alternatives for postharvest control of insect pests in raw almonds. This paper reports developments of non-chemical treatment for postharvest disinfestation of almonds using radio frequency (RF) energy. A pilot-scale 27 MHz RF unit was used to evaluate effects of a RF treatment protocol […]
Study on antioxidant activity of common dry fruits
This study investigates the antioxidant activity of different dry fruits (almonds; walnut; cashew nut; raisins and chironji) through several chemical and biochemical assays: reducing power; lipid peroxidation damage in biomembranes and determination of antioxidant enzymes activity (SOD and CAT). To estimate the total phenolic content; the assay using Folin-Ciocalteu reagent was used. The EC(50) values […]
Influence of Processing on the Allergenic Properties of Pistachio Nut Assessed in Vitro
Pistachio (Pistacia vera) is a tree nut that has been reported to cause IgE-mediated allergic reactions. This study was undertaken to investigate the distinctions between different cultivars of pistachio nut and the influence of different processing on the IgE-binding capacity of whole pistachio protein extracts. The influence of different processes on allergenicity was investigated using […]
Effects of Peanut Processing on Masticatory Performance during Variable Appetitive States
Background. Current evidence indicates that peanut consumption reduces cardiovascular disease risk; while posing little threat to positive energy balance. However; questions have been raised as to whether inter- and intraindividual variability in mastication in response to peanut form and processing properties may influence these health effects; since mastication has the potential to alter the bioaccessibility […]
Short-term effects of a snack including dried prunes on energy intake and satiety in normal-weight individuals
The purpose of this study was to test the hypothesis that a preload including dried prunes consumed as a snack before a meal; compared to an isoenergetic and equal weighed bread product preload would: (a) have greater short-term effect on satiety measured by subsequent ad libitum meal intake; (b) induce greater satiety as assessed by […]
Major dietary protein sources and risk of coronary heart disease in women
BACKGROUND: With the exception of fish; few major dietary protein sources have been studied in relation to the development of coronary heart disease (CHD). Our objective was to examine the relation between foods that are major dietary protein sources and incident CHD. METHODS AND RESULTS: We prospectively followed 84 136 women aged 30 to 55 […]
Cancer Prevention with Natural Compounds
Botanical and nutritional compounds have been used for the treatment of cancer throughout history. These compounds also may be useful in the prevention of cancer. Population studies suggest that a reduced risk of cancer is associated with high consumption of vegetables and fruits. Thus; the cancer chemopreventive potential of naturally occurring phytochemicals is of great […]
Nuts and Berries for Heart Health
Nuts are nutrient-dense foods with complex matrices rich in unsaturated fatty acids and other bioactive compounds; such as L-arginine; fiber; minerals; tocopherols; phytosterols; and polyphenols. By virtue of their unique composition; nuts are likely to beneficially impact heart health. Epidemiologic studies have associated nut consumption with a reduced incidence of coronary heart disease in both […]
Chronic and acute effects of walnuts on antioxidant capacity and nutritional status in humans: a randomized; cross-over pilot study
BACKGROUND: Compared with other common plant foods; walnuts (Juglans regia) are consistently ranked among the highest in antioxidant capacity. In vitro; walnut polyphenols inhibit plasma and LDL oxidation; while in animal models they lower biomarkers of oxidative stress and raise antioxidant capacity. A limited number of human feeding trials indicate that walnuts improve some measures […]
The Bacteriological Quality of Retail-Level Peanut; Almond; Cashew; Hazelnut; Brazil; and Mixed Nut Kernels Produced in Two Australian Nut-Processing Facilities over a Period of 3 Years
An investigation of the bacteriological quality of ready-to-eat peanuts; almonds; cashews; hazelnuts; and Brazil nuts processed in two Australian nut-processing facilities was performed over a period of 3 years. A total of 564 ready-to-eat retail packs were analyzed for aerobic plate count (APC); Salmonella; coagulase-positive staphylococci; Listeria monocytogenes; and Escherichia coli. Of these samples; 343 […]