2020 – Page 47 – International Nut & Dried Fruit Council

Chemometric comparison of almond oxidation rates using kinetic parameters obtained by infrared spectroscopy.

BACKGROUND: The study of almond fat stability is essential from a quality control perspective meanly because, in most of the cases, almonds are sold skinned and thermally treated. In this work an alternative method to Rancimat test based on Attenuated Total Reflectance-Fourier Transform Infrared Spectrometry (ATR-FTIR) was adapted for checking the induced degradation at 75 […]

Influence of Roasting on Oil Content, Bioactive Components of Different Walnut Kernel.

A study was carried out to evaluate oil contents, fatty acid composition and tocopherol contents of several walnut types in relation to roasting process. The major fatty acid identified was linoleic acid in both roasted and unroasted walnut oils. Linoleic acid contents of unroasted walnut oil varied from 46.44 (Type 9) and 63.59% (Type 7), […]

Structural and Physicochemical Changes in Almond Milk during In Vitro Gastric Digestion: Impact on the Delivery of Protein and Lipid.

Almond milk (about 3% protein and 7% lipids) was prepared using wet disintegration of raw almonds and then subjected to in vitro gastric digestion using an advanced dynamic digestion model (i.e., a human gastric simulator). Microstructural changes, physicochemical behavior, and protein digestion were examined; the release of lipids and protein during digestion was quantified. Under […]

Diagnosis of Peanut Allergy Using Continuous Likelihood Ratios.

Background: Peanut allergy (PA) is associated with an economic and psychologic burden on patients and families. Its diagnosis includes tests for peanut specific IgE (sIgE), the values of which usually are categorized as positive or negative using a predefined cutoff (usually 0.35kU/L). With the use of Bayes theorem, this categorization can be replaced with a continuous […]

FRUCOM Working Group on Sustainability

On May 26, the INC participated in the first virtual meeting of Working Group on Sustainability of the European Federation of the Trade in Dried Fruit & Edible Nuts, Processed Fruit & Vegetables, Processed Fishery products, Spices, Honey (FRUCOM).

EU: Perchlorate ML

On May 25, 2020, the European Commission published the Commission Regulation (EU) 2020/685 of 20 May 2020, amending Regulation (EC) No 1881/2006 as regards maximum levels of perchlorate in certain foods.

EC: Meeting of the Market Access Working Group on SPS Issues

INC attended the virtual meeting of the Market Access Working Group on Sanitary and Phytosanitary issues (SPS MAWG) organized by the European Commission (EC), on May 26, 2020.

EU: Organic Regulation

Member States and the European Commission have agreed to postpone the application of the new Organic Regulation by one year (from January 1, 2022), according to the European Federation of the Trade in Dried Fruit & Edible Nuts, Processed Fruit & Vegetables, Processed Fishery products, Spices, Honey (FRUCOM).

EU Farm to Fork Strategy

The European Green Deal sets out how to make Europe the first climate-neutral continent by 2050. The Farm to Fork Strategy for a fair, healthy and environmentally-friendly food system is at the heart of the European Green Deal.

Nut Consumption in Relation to Glioma

A new study, which aimed to investigate the relation between legume and nut consumption and glioma in Iranian adults, was recently published in the journal Nutrition Cancer.