4th World Cashew Convention & Exhibition
The 4th World Cashew Convention and Exhibition took place in Macau, China, on February 1-3, 2018, in association with the INC. The event welcomed 475 participants from 38 countries to discuss about global RCN market dynamics, quality standards, the kernel market, by-products, sector development in Africa and women's empowerment.
Australia: Brown Marmorated Stink Bug
WCO: Classification of Blanched Peanuts
Chemical Composition of Date Palm (Phoenix dactylifera L.) Seed Oil from Six Saudi Arabian Cultivars.
This investigation aimed to evaluate the chemical composition and physicochemical properties of seed oils from 6 date palm (Phoenix. dactylifera L.) cultivars (Barhi, Khalas, Manifi, Rezeiz, Sulaj, and Sukkari) growing in Saudi Arabia and to compare them with conventional palm olein. The mean oil content of the seeds was about 7%. Oleic acid (48.67%) was […]
A comprehensive look at the effect of processing on peanut (Arachis spp) texture.
BACKGROUND: Relationships between process and peanut texture have been only studied in Hypogaea species, and focused on very limited processing conditions. In this study, 94 samples were prepared from a combination of 12 raw materials (Arachis Hypogaea and Fastigiata cultivars) and 11 roasting conditions (maceration in water, aqueous glucose and at different pH followed by […]
Long-term kinetics of Salmonella Typhimurium ATCC 14028 survival on peanuts and peanut confectionery products.
Due to recent large outbreaks, peanuts have been considered a product of potential risk for Salmonella. Usually, peanut products show a low water activity (aw) and high fat content, which contribute to increasing the thermal resistance and survival of Salmonella. This study evaluated the long-term kinetics of Salmonella survival on different peanut products under storage […]
Moisture absorption and dynamic flavor changes in hydrolysed and freeze-dried pine nut (Pinus koraiensis) by-products during storage.
In the present study, two different fractions of pine nut (Pinus koraiensis) protein hydrolysate powder (PNPHP1-3kDa and PNPHP3-10kDa) were prepared and stored for fifteen days at 25°C and 50% relative humidity. Changes in moisture absorption, secondary structure and flavor compounds were measured at various time intervals over fifteen days. Results showed that the PNPHP3-10kDa had […]
Moisture Adsorption Isotherm and Storability of Hazelnut Inshells and Kernels Produced in Oregon, USA.
Moisture adsorption isotherms and storability of dried hazelnut inshells and kernels produced in Oregon were evaluated and compared among cultivars, including Barcelona, Yamhill, and Jefferson. Experimental moisture adsorption data fitted to Guggenheim-Anderson-de Boer (GAB) model, showing less hygroscopic properties in Yamhill than other cultivars of inshells and kernels due to lower content of carbohydrate and […]
The effect of heat treatment on phenolic compounds and fatty acid composition of Brazilian nut and hazelnut.
Brazilian peanut oil content increased with oven heating (65.08%) and decreased with microwave heating process (61.00%). While the phenolic content of untreated Brazilian nut was the highest of 68.97 mg GAE/100 g. Hazelnut (Sivri) contained the highest antioxidant activity (86.52%, untreated). Results reflected significantly differences between the antioxidant effect and total phenol contents of Brazilian […]
Evaluation of Peroxyacetic Acid for Reducing Low Levels of Salmonella on Laboratory-Inoculated and Naturally Contaminated In-Shell Hazelnuts.
In-shell hazelnuts may be exposed to many sources of Salmonella during harvest and postharvest processing. Chemical sanitizers, such as peroxyacetic acid (PAA), are used by some postharvest processors in an attempt to reduce microbial loads; however, data are limited on its efficacy to reduce Salmonella on in-shell hazelnuts under conditions relevant to the industry. This […]