Kinetics of aflatoxin degradation during peanut roasting.
This study investigated aflatoxin degradation during peanut roasting. First, peanuts contaminated with three initial aflatoxin concentrations (35, 332 and 695μg/kg) were roasted at 180°C for up to 20min. The percentage of aflatoxin degradation after 20min were 55, 64 and 81% for peanuts contaminated with aflatoxin at 35, 332 and 695μg/kg, respectively. This difference was statistically […]
Occurrence, Toxicity, and Analysis of Major Mycotoxins in Food.
Mycotoxins are toxic secondary metabolites produced by certain filamentous fungi (molds). These low molecular weight compounds (usually less than 1000 Daltons) are naturally occurring and practically unavoidable. They can enter our food chain either directly from plant-based food components contaminated with mycotoxins or by indirect contamination from the growth of toxigenic fungi on food. Mycotoxins […]
Influence of roasting on the chemopreventive potential of in vitro fermented almonds in LT97 colon adenoma cells.
The consumption of almonds may contribute to the prevention of colon cancer due to their unique composition of health promoting compounds. Since almonds are often consumed roasted, the impact of different roasting (R) conditions (R1 = 139.2 °C/25 min, R2 = 161.5 °C/20 min and R3 = 170.8 °C/15 min) on chemopreventive effects of in vitro-fermented almonds was analysed in LT97 colon adenoma cells. Fermentation supernatants (FS) […]
Colour and in vitro quality attributes of walnuts from different growing conditions correlate with key precursors of primary and secondary metabolism.
Walnuts (Juglans regia L.) are well known for their flavour, nutritional and health properties. The light colour of walnuts is a quality attribute that leads to consumer preference. The aim of this study was to correlate attributes such as colour and antioxidant capacity with the precursors of primary and secondary metabolism. Two growing areas and […]
Phenol metabolism and preservation of fresh in‐hull walnut stored in modified atmosphere packaging.
BACKGROUND: The effects of modified atmosphere packaging (MAP) on phenol metabolism and preservation of fresh in-hull walnuts have been investigated. Fruits were packaged under MAP1 (film thickness, 30 µm), MAP2 (45 µm), and MAP3 (50 µm) stored at -0.5 to 1.0 °C for up to 60 days. RESULTS: Firmness, soluble solid concentration (SSC), total phenols, total flavonoids, and total […]
Fatty acid and phenolic profiles of almond grown in Serbia.
Almond production is not typical for Serbia however the existence of natural populations and unexpectedly suitable agro-climatic conditions initiated this kind of study. Total oil content and concentrations of the fatty acids, total phenolic content and radical-scavenging activity were determined in the kernel oil of 20 local almond selections originating from North Serbia and cultivars […]
Evaluation of radio-frequency heating in controlling Salmonella enterica in raw shelled almonds.
This study was conducted to investigate the efficacy of radio-frequency (RF) heating to reduce Salmonella enterica serovars Enteritidis, Typhimurium, and Senftenberg in raw shelled almonds compared to conventional convective heating, and the effect of RF heating on quality by measuring changes in the color and degree of lipid oxidation. Agar-grown cells of three pathogens were […]
A protocol for a systematic review to identify allergenic tree nuts and the molecules responsible for their allergenic properties.
Food regulations require that tree nuts and derived ingredients are included on food labels in order to help individuals with IgE-mediated allergies to avoid them. However, there is no consensus regarding which tree nut species should be included in this definition and specified on food labels. Allergen detection methods used for monitoring foods target allergen […]
Prevalence of food allergies and intolerances documented in electronic health records.
BACKGROUND: Food allergy prevalence is reported to be increasing, but epidemiological data using patients' electronic health records (EHRs) remain sparse. OBJECTIVE: We sought to determine the prevalence of food allergy and intolerance documented in the EHR allergy module. METHODS: Using allergy data from a large health care organization's EHR between 2000 and 2013, we determined […]
An update on the impact of food allergy on anxiety and quality of life.
PURPOSE OF REVIEW: Food allergies have become more common, and management involves dietary avoidance that can impair quality of life. Patients and families must manage the daily risk of anaphylaxis at each meal. The purpose of this review is to describe the impact of food allergies on quality of life and to provide an update […]