Adsorption of U (VI) from aqueous solution by using KMnO 4-modified hazelnut shell activated carbon: characterisation and artificial neural network modelling.

This study is based on U(VI) removal from wastewater by KMnO4-modified hazelnut shell activated carbon (KM-HSAC) using adsorption technology. A characterisation study of KM-HSAC was conducted through scanning electron microscope and energy-dispersive X-ray spectroscopy (EDS) analysis. The rough surface of KM-HSAC contains many irregular microspores. The EDS pattern confirmed the U(VI) adsorption on the KM-HSAC. […]

Feeding high amounts of almond hulls to lactating cows.

California is the leading state for the production of almonds, with more than 400,000 bearing hectares of orchards that produced approximately 1 billion kg of shelled nuts in 2017. Almond hulls (AH) are a regional by-product feedstuff fed predominately to dairy cattle in California. A 2012 study surveyed 40 dairy farms in California and found […]

Acid hydrolysis of almond shells in a biphasic reaction system: obtaining of purified hemicellulosic monosaccharides in a single step.

The aim of this work is to comprehend the biphasic reaction systems through another perspective; the simultaneous purification and production of carbohydrates during the pretreatment of biomass. A dilute acid hydrolysis of almond shells in a 2-Methyltetrahydrofuran/H2O system was optimised to maximise the obtaining of hemicellulose-derived monosaccharides with the minimum formation of degradation products. The […]

Comparison of near infrared spectroscopy and Raman spectroscopy for the identification and quantification through MCR-ALS and PLS of peanut oil adulterants.

Peanut oil is considered one of the best frying oils, and, consequently there is an increasing worldwide demand. This has led to adulteration practices with unhealthy, synthetic or less expensive oils which raises concerns related with public health safety. Therefore, there is a high need for rapid, versatile, low-cost and reliable analytical methods, such as […]

Consumer sensory evaluation and quality of Sorghum-Peanut Meal-Okra snacks.

Healthful tasty high protein, vegetable, gluten-free snacks are needed for all as well as those sensitive to gluten for in between meals and for after school events. Peanut meal a low value farm by-product was used to increase protein content and to add value for growers. Bile acid binding okra with cholesterol lowering potential and […]

Determination of volatile organic compounds by HS‐GC‐IMS to detect different stages of Aspergillus flavus infection in Xiang Ling walnut.

The aim of this study was to evaluate the performance of volatile organic compounds (VOCs) for evolution monitoring and early detection of Aspergillus flavus (A. flavus) contamination in walnuts. We successfully applied headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) to evaluate walnut VOC changes caused by A. flavus contamination. A total of 48 VOCs were identified in walnuts contaminated with A. flavus. […]

Impact of granite irradiation on aflatoxin reduction in pistachio.

In this research with the effect of radioactive granite gamma radiation, the reduction of aflatoxin B1 in pistachios was examined in three steps. In the first step, the aflatoxin reduction in small packets by granite bed was tested. In this step, the aflatoxin level of 300 g pistachios packets was reduced up to 81.3±1.5 percent […]

Whole-genome assembly of Corylus avellana cv'Tonda Gentile delle Langhe' using linked-reads (10X Genomics).

The European hazelnut (Corylus avellana L.; 2n=2x=22) is a worldwide economically important tree nut that is cross-pollinated due to sporophytic incompatibility. Therefore, any individual plant is highly heterozygous. Cultivars are clonally propagated using mound layering, rooted suckers and micropropagation. In recent years, the interest in this crop has increased, due to a growing demand related […]

A comprehensive review on different classes of polyphenolic compounds present in edible oils.

Edible oils are used as a frying medium and in the preparation of several food products. They are mainly constituting triacylglycerols as major components, while other compounds are classified as minor constituents, which include polyphenols. This class of compounds plays an important role in the thermal stability and quality attributes of the finished industrial food […]