A Limited Survey of Dark Chocolate Bars Obtained in the United States for Undeclared Milk and Peanut Allergens.
Undeclared allergens in chocolate products have been responsible for numerous allergen-related recalls in the United States. A survey was conducted to determine the prevalence of undeclared milk and peanut in 88 and 78 dark chocolate bars, respectively. Concentrations of milk (as nonfat dry milk) or peanut in three samples of each chocolate product were determined […]
Influence of japanese consumer gender and age on sensory attributes and preference (A case study on deep-fried peanuts).
BACKGROUND: Detailed exploration of sensory perception as well as preference across gender and age for a certain food is very useful for developing a vendible food commodity related to physiological and psychological motivation for food preference. Sensory tests including color, sweetness, bitterness, fried peanut aroma, textural preference, and overall liking of deep-fried peanuts were carried […]
Peanut Allergen Threshold Study (PATS): Novel single-dose oral food challenge study to validate eliciting doses in peanut allergic children.
BACKGROUND: Eliciting doses (ED) of allergenic foods can be defined by the distribution of threshold doses for individuals within a specific population. ED05 is the dose that elicits a reaction in 5% of allergic subjects. The predicted ED05 for peanut (PN) is 1.5 mg of peanut protein (6 mg whole peanut). OBJECTIVE: We sought to […]
Quantification of Inositol Phosphates in Almond Meal and Almond Brown Skins by HPLC/ESI/MS.
The extraction and measurement of all six forms of inositol phosphates (InsPs) in almond meal and brown skins were improved from existing methods by pH adjustment, supplementation of EDTA, and rapid analysis via anion-exchange high-performance liquid chromatography coupled with electrospray ionization mass spectrometry. The quantity of InsPs in six major almond cultivars ranged from 8 […]
Chemical and sensory characterization of oxidative changes in roasted almonds undergoing accelerated shelf-life.
Peroxide values [PV], free fatty acid values [FFAs], conjugated dienes [CD], tocopherols, headspace volatiles and consumer hedonic response were measured in light roast [LR] and dark roast [DR] almonds stored under conditions that promote rancidity development over 12 months. Results demonstrate that although rancidity develops at different rates in LR and DR almonds, consumer liking […]
Prevalence of Salmonella in Cashews, Hazelnuts, Macadamia Nuts, Pecans, Pine Nuts, and Walnuts in the United States.
Nuts have been identified as a vector for salmonellosis. The objective of this project was to estimate the prevalence and contamination level of Salmonella in raw tree nuts (cashews, pecans, hazelnuts, macadamia nuts, pine nuts, and walnuts) at retail markets in the United States. A total of 3,656 samples of six types of tree nuts […]
Static Hot Air and Infrared Rays Roasting are Efficient Methods for Aflatoxin Decontamination on Hazelnuts.
Aflatoxins are a group of secondary metabolites produced by members of Aspergillus Section Flavi that are dangerous to humans and animals. Nuts can be potentially contaminated with aflatoxins, often over the legal threshold. Food processes, including roasting, may have different effects on mycotoxins, and high temperatures have proven to be very effective in the reduction of mycotoxins. In this […]
Comparing Thermal Process Validation Methods for Salmonella Inactivation on Almond Kernels.
Ongoing regulatory changes are increasing the need for reliable process validation methods for pathogen reduction processes involving low-moisture products; however, the reliability of various validation methods has not been evaluated. Therefore, the objective was to quantify accuracy and repeatability of four validation methods (two biologically based and two based on time-temperature models) for thermal pasteurization […]
Impact of processing conditions on the phytoprostanes profile of three types of nut kernels.
The goal of this work was the identification and quantification of phytoprostanes (PhytoPs) in three types of nuts: "Walnut", "Macadamia", and "Pecan". This study represents a first approach to the relationship between the quantitative and qualitative PhytoP profiles in the "Macadamia" and "Pecan" nuts subjected to fried salt or fried honey processing. The kernels were […]
Influence of controlled atmosphere on thermal inactivation of Escherichia coli ATCC 25922 in almond powder.
Heat controlled atmosphere (CA) treatments hold potential to pasteurize Salmonella enteritidis PT 30 in almonds. Nonpathogenic Escherichia coli ATCC 25922 was used as a surrogate species of pathogenic Salmonella for validation of thermal pasteurization to meet critical safety requirements. A controlled atmosphere/heating block system (CA-HBS) was used to rapidly determine thermal inactivation of E. coli […]