The effects of processing and mastication on almond lipid bioaccessibility using novel methods of in vitro digestion modelling and micro-structural analysis

A number of studies have demonstrated that consuming almonds increases satiety but does not result in weight gain, despite their high energy and lipid content. To understand the mechanism of almond digestion, in the present study, we investigated the bioaccessibility of lipids from masticated almonds during in vitro simulated human digestion, and determined the associated […]

Near-infrared spectrocopy is suitable for the classification of hazelnuts according to protected designation origin

BACKGROUND: This study investigates the possibility of using Near-Infrared spectroscopy for the authentication of the 'Nocciola Romana' hazelnut (Corylus avellana L. cvs. 'Tonda Gentile Romana' and 'Nocchione') as a protected designation of origin (PDO) hazelnut from Central Italy. Algorithms for the selection of the optimal pretreatments were tested in combination with the following discriminant routines: […]