Nuts as a replacement for carbohydrates in the diabetic diet

OBJECTIVE Fat intake; especially monounsaturated fatty acid (MUFA); has been liberalized in diabetic diets to preserve HDL cholesterol and improve glycemic control; yet the exact sources have not been clearly defined. Therefore; we assessed the effect of mixed nut consumption as a source of vegetable fat on serum lipids and HbA(1c) in type 2 diabetes. […]

Pecan production increased by larger vegetation-free area surrounding the tree

Vegetation control with herbicides is a common practice in pecan [Carya illinoinensis (Wangenh.) K. Koch] orchards that benefits both non-bearing and bearing trees. However; the appropriate size for the vegetation-free area surrounding bearing trees had not been resolved. Vegetation-free circles centered on the Tree 0; 0.9; 1.8; 3.7; and 7.3 m in diameter were established […]

The impact of a Mediterranean diet and healthy lifestyle on premature mortality in men and women

BACKGROUND: The Mediterranean diet has been associated with reduced mortality; few studies have investigated the combined impact of the Mediterranean diet with other modifiable lifestyle factors. OBJECTIVES: The objectives were to investigate the association between adherence to the Mediterranean diet and total mortality and to estimate the overall impact of a combined healthy lifestyle on […]

Effect of irradiation; active and modified atmosphere packaging; container oxygen barrier and storage conditions on the physicochemical and sensory properties of raw unpeeled almond kernels (Prunus dulcis)

BACKGROUND: The present study investigated the effect of irradiation; active and modified atmosphere packaging; and storage conditions on quality retention of raw; whole; unpeeled almonds. Almond kernels were packaged in barrier and high-barrier pouches; under N(2) or with an O(2) absorber and stored either under fluorescent lighting or in the dark at 20 °C for […]

Effect of Oxygen-Reducing Atmospheres on the Safety of Packaged Shelled Brazil Nuts during Storage

This work reports the application of oxygen-(O(2)-) reducing atmosphere methods on stored shelled Brazil nut (Bertholletia excelsa H.B.K.) packs aiming to evaluate the degree of aflatoxin degradation; nuts lipid oxidative stability; fungi control; and hygienic conditions improvement. The methods applied were (a) ozone: O(3); (b) carbon dioxide: CO(2); and (c) O(2) absorber pads with and […]

Metabolic resistance mechanisms to phosalone in the common pistachio psyllid; Agonoscena pistaciae (Hem.: Psyllidae)

The common pistachio psyllid; Agonoscena pistaciae; is the most damaging pest of pistachio in Iran; and is generally controlled by insecticides belonging to various classes especially; phosalone. The toxicity of phosalone in nine populations of the pest was assayed using the residual contact vial and insect-dip methods. The bioassay results showed significant discrepancy in susceptibility […]

Acrylamide Formation in Almonds (Prunus dulcis): Influences of Roasting Time and Temperature; Precursors; Varietal Selection; and Storage

Acrylamide is a probable human carcinogen that is found in many roasted and baked foods. This paper describes two sensitive and reliable LC-(ESI)MS/MS methods for the analysis of (1) acrylamide and (2) common acrylamide precursors (i.e.; glucose; fructose; asparagine; and glutamine) in raw and roasted almonds. These methods were used to evaluate the impact of […]

The effect of pistachio shells as a visual cue in reducing caloric consumption

It was hypothesized that pistachio shells left in sight as visual cues of consumption will cause individuals to consume less. A convenience sample of faculty and staff at a mid-western university (n=118) were recruited as subjects for the study. The subjects were told they were going to evaluate a variety of brands of pistachios and […]

Measured energy value of pistachios in the human diet

Previous studies have suggested that lipid from nuts is more poorly absorbed than that from other food sources. If lipid from nuts is poorly absorbed; then the metabolisable energy contained in the nuts is less than that predicted by the Atwater general factors. A crossover feeding study was conducted in which sixteen volunteers consumed pistachios […]

Effect of processing on the drying kinetics and functional value of dried apricot

Apricots can be considered as a good source of phenolic compounds; which are beneficial for human health. Microwaves may be an alternative to the conventional sun or hot air drying techniques used to obtain dried apricot. Nevertheless; their impact on the functional compounds must be taken into account if they are to be recommended as […]