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Category: Food Technology

Increasing the Oxidation Stability and Shelf-Life Quality of Hazelnuts Using a New Peeling Technique

Hazelnuts without skin are preferred by consumers. Traditionally, the skin is peeled off by the roasting technique (RT). However, RT causes undesirable reactions such as lipid oxidation. Therefore, pressurized water technique (PWT) was developed as an alternative hazelnut peeling method. In this study, the effect of PWT on quality parameters including chemical composition, ultrastructure, peroxide […]

Production of Filamentous Fungal Biomass (Aspergillus awamori) in Pellet Form from Almond Hull Extract

Fungal cultivation using agricultural byproducts is a sustainable approach to produce valuable bioproducts for applications such as protein-rich foods. In this study, Aspergillus awamori (A. awamori) was cultivated in batch flasks to investigate the effects of different nitrogen sources and initial carbon to nitrogen (C/N) ratios of 15, 30, and 45 on fungal yield and characteristics using […]

Efficient and sustainable recovery of bioactive compounds from cashew nut testa shell (Anacardium occidentale L.) using pressurized liquid extraction

Cashew nut processing generates large quantities of byproducts daily, such as cashew nut testa shell (CNTS), which is discarded, leading to environmental and economic issues. However, CNTS contains bioactive substances such as polyphenols and antioxidant components, with potential for applications in the food, pharmaceutical, and chemical industries. This study investigated the optimization of pressurized liquid […]

Upcycling Brazil nut press cake as an ingredient of an innovative spread and evaluation of its nutritional, functional, and sensory properties

Brazil nut press cake (PC), a co-product of oil extraction, represents a promising alternative for developing sustainable and nutritious food products, meeting the growing demand for healthy and clean-label options. This study aimed to assess the effects of PC on spread composition, physical characteristics, sensory attributes, consumer acceptance, and storage stability assessed through oil separation. […]

Phenolic compounds from macadamia husk: An updated focused review of extraction methodologies and antioxidant activities

  This review explores the potential of agri-food waste materials, with a particular focus on macadamia nut by-products. Industrial processing of macadamia nuts yields a significant volume of by-products, including green husk and woody shell. Recent research has highlighted these by-products as readily available, cost-effective rich sources of phenolic compounds, renowned for their potent antioxidant […]

Phenolic compounds from macadamia husk: An updated focused review of extraction methodologies and antioxidant activities

  This review explores the potential of agri-food waste materials, with a particular focus on macadamia nut by-products. Industrial processing of macadamia nuts yields a significant volume of by-products, including green husk and woody shell. Recent research has highlighted these by-products as readily available, cost-effective rich sources of phenolic compounds, renowned for their potent antioxidant […]

Experimental Comparison of Open Sun and Indirect Convection Solar Drying Methods for Apricots in Uzbekistan

Solar drying is an environmentally friendly and sustainable approach to preserve agricultural products, particularly in regions with abundant sunlight. In terms of apricot cultivation, the implementation of solar drying methods can significantly impact post-harvest handling and storage. In the conditions of Uzbekistan, the drying of apricot products in indirect solar dryers is the next stage […]

Exploring the bioactive potential of dried fruit by-products: a focus on hazelnut, peanut, and almond teguments and shells

Dried fruits are renowned for their nutritional value, particularly their seeds. However, their skins, shells, and hulls also hold significant nutritional and commercial potential, yet remain largely unexplored for their bioactive compounds. This study examines the teguments and shells of three types of dried fruits – hazelnut, peanut, and two almond varieties. Ethanol extracts from […]

Pickering emulsions stabilized by cellulose nanocrystals extracted from hazelnut shells: Production and stability under different harsh conditions

Cellulose nanocrystals (CNCs) are biodegradable particles that have emerged as promising stabilizers for Pickering emulsions. This study investigated the effectiveness of CNCs in forming the Pickering emulsion from hazelnut shells (HS), an agricultural waste. Following the alkaline and bleaching treatments applied to HS, CNCs were obtained from treated hazelnut shell with acid hydrolysis. The physicochemical […]

Walnut By-Products and Elderberry Extracts – Sustainable Alternatives for Human and Plant Health

A current alternative for sustainable development through green chemistry is the replacement of synthetic compounds with natural ones through the superior capitalization of natural resources, with numerous applications in different fields. The benefits of walnuts (Juglans regia L.) and elderberries (Sambucus nigra L.) have been known since ancient times, due to the presence of phytochemicals […]

Subcritical Water Extraction for Valorisation of Almond Skin from Almond Industrial Processing

Almond skin (AS) is an agro-industrial residue from almond processing that has a high potential for valorisation. In this study, subcritical water extraction (SWE) was applied at two temperatures (160 and 180 °C) to obtain phenolic-rich extracts (water-soluble fraction) and cellulose fibres (insoluble fraction) from AS. The extraction conditions affected the composition and properties of […]

Production of high protein yeast using enzymatically liquefied almond hulls

Animal feed ingredients, especially those abundant in high quality protein, are the most expensive component of livestock production. Sustainable alternative feedstocks may be sourced from abundant, low value agricultural byproducts. California almond production generates nearly 3 Mtons of biomass per year with about 50% in the form of hulls. Almond hulls are a low-value byproduct […]

Assessment of Raisins Byproducts for Environmentally Sustainable Use and Value Addition

This study investigated the potential and sustainable use of the biomass derived from various stages of the grape drying process. A total of eleven byproducts, each containing varying organic materials, were produced and subjected to testing. Ultimate analysis, as well as analyses of heating values, chemical composition, lignocellulose composition, total solids concentration and biogas production […]

Valorization of pistachio industrial waste: Simultaneous recovery of pectin and phenolics, and their application in low-phenylalanine cookies for phenylketonuria

This study introduces a sustainable approach to simultaneously produce pectin and phenolic compounds from pistachio industrial waste and applies them in the formulation of low-phenylalanine cookies. The co-optimization process was performed using the microwave-assisted technique and a Box-Behnken design, considering four variables and two responses: pectin yield and total phenolic content (TPC). The co-optimized condition […]

Dietary Fibers of Tree Nuts Differ in Composition and Distinctly Impact the Fecal Microbiota and Metabolic Outcomes In Vitro

This study aimed to evaluate and compare the effects of dietary fibers (DFs) of commercially important tree nuts (almond, cashew, hazelnut, pistachio, and walnut) on gut microbiota in vitro. Microbial compositions and short-chain fatty acids were determined using 16S rRNA sequencing and gas chromatography (GC), respectively. Neutral and acidic monosaccharides were analyzed using GC/MS and […]

Plant-Based Dairy Alternatives-A Future Direction to the Milky Way

One significant food group that is part of our daily diet is the dairy group, and both research and industry are actively involved to meet the increasing requirement for plant-based dairy alternatives (PBDAs). The production tendency of PBDAs is growing with a predictable rate of over 18.5% in 2023 from 7.4% at the moment. A […]

Strategies for the Valorization of Date Fruit and Its Co-Products: A New Ingredient in the Development of Value-Added Foods

Date palm trees (Phoenix dactylifera L.) are traditionally cultivated in South-West Asia and North Africa for date fruit consumption, although in recent years, its consumption has increased worldwide, and its cultivation has spread to other areas of America, sub-Saharan Africa, Oceania, and Southern Europe. During date fruit processing, several types of by-products are generated, such […]

The EU sustainable food systems framework – potential for climate action.

The EU’s Farm to Fork strategy (F2F) marks the first time that the EU addresses food sustainability covering both production and consumption (ref. 1, p. 586). The flagship initiative under the F2F strategy is an entirely novel Framework for a Sustainable Food System (FSFS). The FSFS is being developed at a time where the war […]

Carbon dioxide (CO2) emissions and adherence to Mediterranean diet in an adult population: the Mediterranean diet index as a pollution level index.

Background: Research related to sustainable diets is is highly relevant to provide better understanding of the impact of dietary intake on the health and the environment. Aim: To assess the association between the adherence to an energy-restricted Mediterranean diet and the amount of CO2 emitted in an older adult population. Design and population: Using a […]

Carcinogenic and non-carcinogenic risk assessment induced by pesticide residues in fresh pistachio in Iran based on Monte Carlo simulation.

This research is aimed at the analysis of 87 pesticides in 30 fresh pistachio samples prepared from stores in Iran by QuEChERS-ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS). The results showed at least one pesticide was in 67% of fresh pistachio samples. Kresoxim methyl residue was detected in 20 samples with average of 0.11 mg […]

Developing a culturally acceptable peanut nutrition bar with smallholder women farmers in Kaffrine, Senegal using response surface methodology.

To increase farm income and food security, a collaboration was made with smallholder women farmers in Kaffrine, Senegal to develop a culturally acceptable peanut nutrition bar using healthy indigenous and local ingredients and feasible manufacturing methods. This study aimed to use response surface methodology to optimize the bar’s formulation and characterize the texture, nutrient profile, […]

The State of Food and Agriculture 2022. Leveraging automation in agriculture for transforming agrifood systems

Automation has been shaping world agriculture since the early twentieth century. Motorized mechanization has brought significant benefits in terms of improved productivity, reduced drudgery and more efficient allocation of labour, but also some negative environmental impacts. More recently, a new generation of digital agricultural automation technologies has appeared, with the potential to further enhance productivity, […]

Use of Hazelnut Perisperm as an Antioxidant for Production of Sustainable Biodegradable Active Films.

Utilization of food-waste-derived bioactive compounds with biodegradable polymers is an attractive strategy leading innovation in the food packaging sector and contributing to reduce the environmental concerns of plastic packaging disposal. In this field, this work is aimed to use hazelnut perisperm as an antioxidant agent in the production of biodegradable polymeric films for active packaging […]

Effects of High-Pressure Carbon Dioxide on the Sensory and Chemical Properties of Dried Dates and Its Toxicity against Galleria mellonella (L.) and Plodia interpunctella (Hübner).

Abstract: The use of chemical pesticides can have many detrimental side effects, including environmental pollution, and be a threat to human health. Carbon dioxide (CO2) treatment, a relatively new method for storage pest management, can replace harmful chemicals. Dates, an important food worldwide, contains many minerals, fiber, and a variety of vitamins and are an […]

Effect of Acclimatization in Elevated CO2 on Growth and Aflatoxin B1 Production by Aspergillus flavus Strains on Pistachio Nuts.

There is little knowledge of the effect of acclimatization of Aspergillus flavus strains to climate-related abiotic factors and the subsequent effects on growth and aflatoxin B1 (AFB1) production. In this study, two strains of A. flavus (AB3, AB10) were acclimatized for five generations in elevated CO2 (1000 ppm × 37 °C) on a milled pistachio-based medium. A comparison was made of […]

Almond (Prunus dulcis cv. Casteltermini) Skin Confectionery By-Products: New Opportunity for the Development of a Functional Blackberry (Rubus ulmifolius Schott) Jam.

This work proposes for the first time a model for reusing almond (Prunus dulcis cv. Casteltermini from Sicily, Southern Italy) skin to formulate a new functional blackberry (Rubus ulmifolius Schott) jam. For this purpose, blackberries were analysed fresh and as jam, traditionally prepared with a minimum fruit amount of 80%. Different percentages of almond skin […]

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 […]

Films from cashew byproducts: cashew gum and bacterial cellulose from cashew apple juice.

Cashew is a major crop in several tropical countries. Its cultivation is mostly aimed to the production of cashew nuts, whereas its byproducts (including cashew tree gum and cashew apples) are underutilized. In this study, cashew tree gum (CG) has been combined to nanofibrillated bacterial cellulose (NFBC) produced from cashew apple juice, at different ratios […]

Recycling of Almond By-Products for Intestinal Inflammation: Improvement of Physical-Chemical, Technological and Biological Characteristics of a Dried Almond Skins Extract.

Background: Almond skins are rich in bioactive compounds that undergo oxidation/degradation phenomena and are poorly soluble in water, reducing in vivo absorption and bioavailability, factors that influence the pharmacological activity of an active product. We developed a dried acetonic almond skins extract/cyclodextrin complex to improve extract solubility, dissolution rate and biological activity. Methods: A lyophilized acetonic almond […]

Valorisation of agricultural biomass-ash with CO 2.

This work is part of a study of different types of plant-based biomass to elucidate their capacity for valorisation via a managed carbonation step involving gaseous carbon dioxide (CO2). The perspectives for broader biomass waste valorisation was reviewed, followed by a proposed closed-loop process for the valorisation of wood in earlier works. The present work […]

Future-proof and sustainable healthy diets based on current eating patterns in the Netherlands.

Background: To keep global warming <1.5°C as recommended by the Intergovernmental Panel on Climate Change (IPCC), eating patterns must change. However, future diets should be modeled at a national level and respect cultural acceptability. Objectives: We aimed to identify diets among Dutch adults satisfying nutritional and selected environmental requirements while deviating minimally from the baseline diet among […]

Development of an antioxidant formula based on peanut by‐products and effects on sensory properties and aroma stability of fortified peanut snacks during storage.

Background: An antioxidant formula based on peanut skins and hulls, was developed and characterized for total and single polyphenols, and antioxidant power, considering the contribution provided by each peanut by-product. Then, it was evaluated for its effect on sensory properties and aroma stability of peanut bars over a 100-day period. To this purpose, snacks fortified and […]

Synthesis of novel chemicals from cardanol as a product of cashew nutshell processing.

The conversion of the worldwide chemical production from fossil to sustainable resources is currently one of the most urgent tasks for the chemical industry. Based on this approach cardanol, a mixture of phenols with C15-chains as substituents is produced in some countries of the tropical zone from the processing of cashew nutshells. The paper reports […]

Novel Antioxidant Packaging Films Based on Poly (ε-Caprolactone) and Almond Skin Extract: Development and Effect on the Oxidative Stability of Fried Almonds.

Antioxidant films based on poly(ε-caprolactone) (PCL) containing almond skin extract (ASE) were developed for food packaging applications. The effect of ASE incorporation on the morphological, structural, colour, mechanical, thermal, barrier and antioxidant properties of the prepared films were evaluated. The structural, tensile and thermal properties of the films were not altered due to ASE addition. […]

Peanut oil cake-derived cellulose fiber: Extraction, application of mechanical and thermal properties in pineapple/flax natural fiber composites.

In this work peanut oil cake extracted Cellulose Micro Filler (CMF) is used for the advancement of mechanical and thermal properties in natural fiber composites. This fiber powder was used in enhancing the applications of Pineapple (P)/Flax (F) natural fiber epoxy composites. The X Ray Diffraction (XRD) results of CMF showed improved Crystalline Index (Crl) […]

Effect of Date (Phoenix dactylifera L.) Pits on the Shelf Life of Beef Burgers.

A new ingredient from date palm coproducts (pits) was obtained and tested as a preservative in burgers. Different concentrations of date pit (0%, 1.5%, 3%, and 6%) were added to beef burgers, and its effect on the safety and quality was evaluated during 10 days of storage. The incorporation of date pit was able to […]

Development of functional edible oils enriched with pistachio and walnut phenolic extracts.

The purpose of this research was the development of functional edible oils with potential health promoting effects, enriched with phenolic-rich extracts obtained from pistachio and walnut. A high phenolic content, 10860 mg/kg and 7030 mg/kg in walnut and pistachio kernels respectively, with a corresponding strong radical scavenging effect (DPPH, 106 and 20 mmol/kg Trolox) were […]

Plant extracts such as pine nut shell, peanut shell and jujube leaf improved the antioxidant ability and gas permeability of chitosan films.

In order to develop the antioxidant and gas permeability packaging film, the effects of three plant extracts (pine nut shell, peanut shell and jujube leaf) on the physical, antioxidative and structural properties of chitosan based biodegradable films were studied. The results showed that three plant extracts improved the antioxidant capacity of films. The DPPH radical […]

Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder.

Pistachio powder was added to flour or semolina to evaluate its contribution to increase the amount of lysine in bread. Bread production was carried out by sourdough technology using a selected 3-species (Lactobacillus sanfranciscensis/Leuconostoc citreum/Weissella cibaria) lactic acid bacterial (LAB) starter culture. All sourdoughs were subjected to a long-time fermentation (21 h) and showed levels of […]

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 […]

Influence of thermosonication (TS) process on the quality parameters of high pressure homogenized hazelnut milk from hazelnut oil by-products.

Hazelnut, an important source of nutrition, is reasonably expensive for hazelnut milk production. Hazelnut cake, a by-product from hazelnut oil production by cold press extraction technique, does not contain any chemical residue and can be used for hazelnut beverage production. This study investigates the effects of thermosonication process on the quality parameters of hazelnut milks and also compares the observed results with the conventional thermal […]

The Effect of Walnut Flour on the Physical and Sensory Characteristics of Wheat Bread.

The study was carried out to demonstrate the effect of walnut flour enhancement on the physical, nutritional, and sensory quality of bread. Walnut flour was prepared by soaking, deshelling, oven drying, and sieving whole walnuts. The wheat flour was supplemented with walnut flour by 0, 20, 30, 40, and 50% of the total amount. Standard procedures […]

Effects of Pecan Nut (Carya illinoiensis) and Roselle Flower (Hibiscus sabdariffa) as Antioxidant and Antimicrobial Agents for Sardines (Sardina pilchardus).

The effects of pecan nut (Carya illinoinensis) and roselle flower (Hibiscus sabdariffa) as antioxidant and antimicrobial agents on shelf life extension of sardines (Sardina pilchardus) were evaluated over a period of 5 days at 7 ± 1 °C. Treatments consisted of the addition of 5% and 10% w/w pecan nut, 5% w/w roselle flower and a combination of 5% of […]

Process Optimization for Improved Phenolic Compounds Recovery from Walnut (Juglans regia L.) Septum: Phytochemical Profile and Biological Activities.

Plant by-products can be valuable sources of polyphenol bioactive compounds. Walnut (Juglans regia L.) is a very important tree nut rich in biologically active molecules, but its septum was scarcely researched. Experimental data indicated a hypoglycemic effect of septum extracts, with almost no details about its phytochemical composition. The main objectives of this study were: (1) to […]

Multistage treatment of almonds waste biomass: Characterization and assessment of the potential applications of raw material and products.

Almond shells are waste biomass generated in agro-industrial activities, which represent a resource that can be further valorized upon treatment. The purpose of this work was to assess new value-added products obtained through a novel multi-stage delignification process of almond shells. A comprehensive chemical characterization of the raw materials and products involved in each stage […]

Acceptability of Peanut Skins as a Natural Antioxidant in Flavored Coated Peanuts.

Peanut skins are a low‐value byproduct of the peanut processing industry. Following their removal during the preparation of common peanut products, they are either discarded or used as a minor component of animal feed. Studies have found peanuts skins to be rich in health promoting phenolic compounds and thus have potential as a functional food […]

Chemical Characterization and Release of Polyphenols from Pecan Nut Shell [Carya illinoinensis (Wangenh) C. Koch] in Zein Microparticles for Bioactive Applications.

The pecan nut [Carya illinoinensis (Wangenh) C. Koch] is a natural source of polyphenols with antioxidant properties. In this study, the encapsulation of aqueous and hydroalcoholic extracts of pecan nut shell were evaluated for the release of bioactive compounds and antioxidant potential in order to explore food applications using zein as encapsulating agent. The extracts showed […]

Chemical Valorization of Cashew Nut Shell Waste.

Cashew nut shells are agro-wastes produced from cashew nut processing factories and contain about 30-35 wt% oil called cashew nut shell liquid (CNSL). This liquid is a mixture of four potential compounds, namely anacardic acid, cardanol, cardol and 2-methyl cardol. Various reactions have been developed to convert the components of cashew nut shell liquid into industrially important chemicals, and these materials are […]

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 […]

Evaluation of peanut skin and grape seed extracts to inhibit growth of foodborne pathogens.

Peanut skin extract (PSE) and grape seed extract (GSE) are derived from waste products in the wine and peanut industries, respectively. Both have high concentrations of polyphenols, known to possess antioxidant and antimicrobial properties. PSE primarily contains "A-type" procyanidins, while GSE primarily contains "B-type" procyanidins. These differ structurally, but are both isomers of epicatechin dimers. The objective of […]

A critical approach to the toxic metal ion removal by hazelnut and almond shells.

The adsorption capacity of ground hazelnut (HS) and almond (AS) shells towards Pb(II) and Cd(II) has been studied at pH = 5, in NaNO3 and NaCl ionic media, in the ionic strength range 0.05-0.5 mol L-1. Kinetic and equilibrium experiments were carried out by using the Differential Pulse Anodic Stripping Voltammetry technique to check the amount of the metal ion removed by […]

Composition and properties of virgin pistachio oils and their by-products from different cultivars.

Pistachios (Pistacia vera) exhibit an interesting nutritional value, due to the high content of oleic acid and minor components with antioxidant and bioactive properties. This work aimed to characterize pistachio virgin oils and their partially defatted residual cakes, obtained from eight cultivars (Aegina, Avdat, Kastel, Kerman, Larnaka, Mateur, Napoletana, and Sirora). Interesting results on phenolics, […]

Optimization of Aqueous Extraction Conditions for Recovery of Phenolic Content and Antioxidant Properties from Macadamia (Macadamia tetraphylla) Skin Waste.

The macadamia is native to Australia and is now grown commercially around the world. Macadamia skin, known as waste, has been generated abundantly, but this ample source has had limited uses as a byproduct. The aim of this study was to develop optimal aqueous extraction conditions for the recovery of phenolic compounds and antioxidant properties […]

Microwave Assisted Extraction of Phenolic Compounds from Almond Skin By-products (Prunus amygdalus): A Multivariate Analysis Approach

A microwave-assisted extraction (MAE) procedure to isolate phenolic compounds from almond skin by-products was optimized. A three-level, three-factor Box-Behnken design was used to evaluate the effect of almond skin weight, microwave power and irradiation time on total phenolic content (TPC) and antioxidant activity (DPPH). Almond skin weight was the most important parameter on the studied […]

The use of NARX neural network for modeling of adsorption of zinc ions using activated almond shell as a potential biosorbent.

In this study, nonlinear autoregressive model processes with exogenous input (NARX) are applied for the prediction of percentage adsorption efficiency for the removal of zinc ions from wastewater by activated almond shell. The effect of operational parameters such as pH, dosage, particle size and initial metal ions concentration are studied to optimize the conditions for […]

Development of a Buccal tablets for Curcumin using Anacardium occidentale Gum

The objective of the present investigation was to develop uni-directional, bilayered, buccoadhesive tablets of curcumin using a natural buccoadhesive polymer cashew nut tree gum along with ethyl cellulose as an impermeable backing layer. A batch prepared with 20% polymer concentration, 0.1% penetration enhancer, 40 mg backing layer, compressed at 2 tons/cm2 for 10 sec was […]

Use of date (Phoenix dactylifera L.) blanching water for reconstituting milk powder: yogurt manufacture

The processing of dates yields high volumes of blanching water. The use of such blanching water for reconstituting skim milk powder to produce low fat yogurt was studied. Physicochemical properties and antioxidant activity of two date cultivars (Medjoul and Confitera) blanching water were determined. Quality characteristics of yogurts (control; Medjoul and Confitera) were evaluated during […]

Effect of drying methods on physico-chemical and antioxidant properties of date fibre concentrates

Effects of different drying methods (freeze-; oven- and sun-drying) on physico-chemical properties of date fibre concentrates (DFC) from three potential Tunisian cultivars were investigated. DFC had high contents of dietary fibre (71.01–93.46% dry matter); with high proportions of insoluble dietary fibre. Freeze dried DFC had the highest values of swelling; water holding and oil holding […]

Walnut (Juglans regia L.): genetic resources; chemistry; by-products

Walnut (Juglans regia L.) is the most widespread tree nut in the world. There is a great diversity of genotypes differing in forestry; productivity; physical and chemical nut traits. Some of them have been evaluated as promising and may serve as germplasm sources for breeding. The nutritional importance of the nut is related to the […]

Antiradical activity of extracts of almond and its by-products

Antioxidant activities of ethanolic extracts of whole almond seed, brown skin, and green shell cover were evaluated using different free radical trapping assays. Trolox equivalent antioxidant capacity assay revealed that the total antioxidant capacities of brown skin and green shell cover extracts were 13 and 10 times greater than that of the whole seed extract […]