Phenolic content and anti-hyperglycemic activity of pecan cultivars from Egypt

CONTEXT: Pecans are commonly used nuts with important health benefits such as anti-hyperglycemic and anti-hyperlipidemic effects. OBJECTIVE: A comparative investigation of the antihyperglycemic and total phenolic content of the leaves and shells of four pecan cultivars growing in Egypt was carried out. The selected cultivars (cv.) were Carya illinoinensis Wangneh. K. Koch. cv. Wichita, cv. […]

Subtyping of Salmonella Food Isolates Suggests the Geographic Clustering of Serotype Telaviv

Salmonella is commonly found in a variety of food products and is a major cause of bacterial foodborne illness throughout the world. In this study, we investigated the prevalence and diversity of Salmonella in eight different food types: sheep ground meat, cow ground meat, chicken meat, cow offal, traditional Sanliurfa cheese, unripened feta cheese, pistachios, […]

Risk Assessment on Dietary Exposure to Aflatoxin B₁ in Post-Harvest Peanuts in the Yangtze River Ecological Region

Based on the 2983 peanut samples from 122 counties in six provinces of China's Yangtze River ecological region collected between 2009-2014, along with the dietary consumption data in Chinese resident nutrition and health survey reports from 2002 and 2004, dietary aflatoxin exposure and percentiles in the corresponding statistics were calculated by non-parametric probability assessment, Monte […]

The Learning Early About Peanut Allergy Study: The Benefits of Early Peanut Introduction, and a New Horizon in Fighting the Food Allergy Epidemic

Observational studies have explored associations between timing of peanut, egg, and milk introduction and food allergy development, noting significant associations with reduced respective rates of milk, egg, and peanut allergy associated with earlier timing of introduction. Interventional studies developed to more definitively explore these outcomes have been published for egg and peanut, and are ongoing […]

Volatiles Compositions and Sensory Descriptions of the Aromatized Hazelnut Oil-Wax Organogels

The purpose of this study was to determine the physicochemical, thermal and sensorial features of vitamin enriched and aromatized hazelnut oil-beeswax and sunflower wax organogels. Another objective was to monitor the influence of storage on textural and oxidative stability and volatile composition of the organogels. The results show that organogels with beeswax had lower levels […]

Fast analysis of common fatty acids in edible vegetable oils by ultra-performance convergence chromatography-mass spectrometry

A fast analytical method for five common fatty acids in six edible vegetable oils was developed by ultra-performance convergence chromatography-mass spectrometry (UPC2-MS). The five fatty acids are palmitic acid, stearic acid, oleic acid, linoleic acid and linolenic acid. Their contents in the corn oil, sunflower oil, soybean oil, tea oil, rapeseed oil and peanut oil […]