Phoenix dactylifera L. seeds: a by-product as source of bioactive compounds with antioxidant and enzyme inhibitory properties.

Date (Phoenix dactylifera L.) seeds are a valuable and abundant by-product with various potential food applications and a source of functional and bioactive ingredients. In this study, date seeds from eight cultivars (Ourous "OUR", Tazizaout "TAZ", Tazarzeit "TAR", Tazoughart "TAG", Ouaouchet "OUC", Oukasaba "OUK", Delat "DEL" and Tamezwertn'telet "TWT") cultivated in the M'zab oasis (south of […]

The Application of Combined Pre-treatment with Utilization of Sonication and Reduced Pressure to Accelerate the Osmotic Dehydration Process and Modify the Selected Properties of Cranberries.

The aim of this study was to investigate the effect of a pretreatment, performed by a combined method based on blanching, ultrasound, and vacuum application, on the kinetics of osmotic dehydration and selected quality properties such as water activity, color, and bioactive compound (polyphenols, flavonoids, and anthocyanins) content. The pretreatment was carried out using blanching, […]

Effect of storage temperature on lipid oxidation and changes in nutrient contents in peanuts.

Peanut, an important oil crop worldwide, is highly susceptible to oxidative damage during storage due to its high level of fats and unsaturated fatty acids which will affects its nutritional value and agricultural importance. Therefore, it is significantly important to research the physicochemical properties changes of peanuts during storage. Peanuts belong to two varieties were stored at various temperatures […]

Enzymolysis of walnut (Juglans regia L.) meal protein: Ultrasonication‐assisted alkaline pretreatment impact on kinetics and thermodynamics.

To improve the utility of walnut meal protein, influences of ultrasonication on the kinetic and thermodynamic constraints of enzyme (trypsin) hydrolysis were assessed using a multi-frequency counter current S-type ultrasound machine. Results revealed that both the ultrasonication treatment and control hydrolysis obeyed the first-order kinetics within the study constraints. After 90 min hydrolysis time, the uppermost […]

Functional and Sensory Properties of Pistachio Nuts as Affected by Cultivar.

BACKGROUND: Modern agriculture allows farmers to choose among different cultivars of the same fruit to fulfill their agronomic needs and consumers' demands; however, there are only few studies describing and comparing key functional and sensory properties of different pistachio cultivars. The main objective of this study was to compare eight pistachio cultivars by analyzing key […]