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Journal articles on the topic 'Shelf life of macadamia nuts'

Author: Grafiati

Published: 4 June 2021

Last updated: 20 February 2023

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1

Gama, Tsvakai, Helen M. Wallace, Stephen J. Trueman, Kim Jones, and Shahla Hosseini-Bai. "Late-dropping macadamia nuts have reduced shelf life." Scientia Horticulturae 268 (June 2020): 109378. http://dx.doi.org/10.1016/j.scienta.2020.109378.

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2

Bai, S. H., S. J. Trueman, T. Gama, K. Jones, D. A. Walton, B. Randall, and H. M. Wallace. "Shelf life of macadamia kernels of different origin." Acta Horticulturae, no. 1256 (October 2019): 375–78. http://dx.doi.org/10.17660/actahortic.2019.1256.53.

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3

Gama, Tsvakai, Helen M. Wallace, Stephen J. Trueman, and Shahla Hosseini-Bai. "Quality and shelf life of tree nuts: A review." Scientia Horticulturae 242 (December 2018): 116–26. http://dx.doi.org/10.1016/j.scienta.2018.07.036.

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4

Henríquez, Loewe, Saavedra, Córdova, and Lutz. "Effect of the type of packaging on the oxidative stability of pine nuts (Pinus pinea L.) grown in Chile." CyTA - Journal of Food 16, no. 1 (January 1, 2018): 255–62. http://dx.doi.org/10.1080/19476337.2017.1391332.

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Pine nut (Pinus pinea L.) is a nutritious, expensive tree nut. During storage, it is exposed to a wide range of environmental deteriorative conditions. This study describes the oxidative stability of pine nuts kept in pouches made of three different packaging materials and stored at three different temperatures. The packaging materials evaluated were low-density polyethylene (LDP), high-density polyethylene (HDP), and high-barrier metallized film (MF). Temperatures evaluated were 4, 20, and 60°C. In addition, a control unpacked sample was also evaluated in identical conditions. The oxidative p

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5

Hayati, M., N. Arpi, and Z. F. Rozali. "The shelf life of kawista fruit salad (rujak) dressing using Accelerated Shelf-Life Testing (ASLT) method." IOP Conference Series: Earth and Environmental Science 951, no. 1 (January 1, 2022): 012087. http://dx.doi.org/10.1088/1755-1315/951/1/012087.

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Abstract Rujak kawista sauce is one of the typical Indonesian foods made from palm sugar, tamarind, bird’s eye chili, nuts, and special fruits of kawista to enhance the flavour. There is no information about the shelf-life of rujak kawista sauce to date. Therefore, it is necessary to conduct a study on the storage time of the rujak kawista sauce to determine the product’s shelf life. This study used the ASLT method to determine the shelf life of rujak sauce. The sauce was stored at temperatures of 30°C, 40°C, and 50°C within 21 days storage time and was analysed every seven days. The analytica

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6

Dewi, Pramesti, Dyah Rini Indriyanti, Lina Herlina, Arvidhea Safira Gunawan, and Cindyla Ega Lusiana. "POTENCY OF Areca catechu FLESH EXTRACT IN INHIBITING SOFT ROT FUNGI OF MELONS AND BANANAS." Jurnal Teknologi 84, no. 4 (May 30, 2022): 133–38. http://dx.doi.org/10.11113/jurnalteknologi.v84.17252.

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Areca fruit (Areca catechu) has traditionally been used as a tooth strengthening and whitener through the habit of “chewing,” in Indonesian culture. In Madura, the use of young areca nuts is an herbal medicine for male virility. Wider utilization has not been performed, even though betel nuts contain bioactive compounds, potentially as antimicrobials. The aim of this research was to obtain evidence for the use of watery extract of betel nuts as a natural ingredient to extend fruits’ shelf life from fungal attacks. The fungus isolated from melon fruit was Meyerozyma sp., and the isolate from ba

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7

De Jesus, Anna Pamela O., Mark Paul Selda Rivarez, Ranzivelle Marianne L. Roxas-Villanueva, and Marvin U. Herrera. "Assessment of Shellac and Lemongrass Oil Blend as Edible Coating to Prolong Shelf Life of Pili Nut (<i>Canarium ovatum</i>)." Key Engineering Materials 902 (October 29, 2021): 121–25. http://dx.doi.org/10.4028/www.scientific.net/kem.902.121.

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Shelf life in ground and tree nuts are often assessed based on aesthetic appearance, nut integrity, color and most importantly, taste and edibleness. Nuts with considerable level of rancidity and free fatty acids due to degradation of oils indicate expiration or decay. We prepared a shellac-lemongrass oil blend coating using food-grade ingredients and assessed its potential to extend shelf life of Pili nut (Canarium ovatum) kernels. A glossy, hard but considerably brittle coating for the pili kernels were prepared with varying numbers of layers. On average, the mass of coating added per dip is

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8

Sowmya, H. T., R. C. Chandni, Amar Sankar, and A. V. Raghu. "STUDY OF DIFFERENT TECHNIQUES TO REDUCE MICROBIAL LOAD IN NUTS." International Journal of Research -GRANTHAALAYAH 5, no. 4RAST (April 30, 2017): 122–34. http://dx.doi.org/10.29121/granthaalayah.v5.i4rast.2017.3313.

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Nuts are very nutritive generally used in food and beverages preparation. In modern perspective, the shelf life extension and its quality is important parameter to be taken in consideration for its processing in food industry. Microbiological and chemical studies have been carried on different batches of received raw nuts stored in woven sack bag contained LDPE bag. For reducing microbial load in nuts four method of treatment was chosen. They are autoclave sterilization, Hot air oven pasteurization, Vacuum oven pasteurization, Microwave oven pasteurization. All four methods temperature kept co

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9

Sánchez-Bravo, Paola, Luis Noguera-Artiaga, Vicente M. Gómez-López, Ángel A. Carbonell-Barrachina, José A. Gabaldón, and Antonio J. Pérez-López. "Impact of Non-Thermal Technologies on the Quality of Nuts: A Review." Foods 11, no. 23 (December 2, 2022): 3891. http://dx.doi.org/10.3390/foods11233891.

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Nuts are widely consumed worldwide, mainly due to their characteristic flavor and texture, ease of consumption, and their functional properties. In addition, consumers increasingly demand natural or slightly processed foods with high quality. Consequently, non-thermal treatments are a viable alternative to thermal treatments used to guarantee safety and long shelf life, which produce undesirable changes that affect the sensory quality of nuts. Non-thermal treatments can achieve results similar to those of the traditional (thermal) ones in terms of food safety, while ensuring minimal loss of bi

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10

Sheikhahmadi, Mahdiyeh, Mohammad A. Sahari, and Mohsen Barzegar. "Evaluation of Physicochemical and Antioxidant Properties of Pinus gerardiana Nuts and Oil." Journal of Food Engineering and Technology 9, no. 1 (June 15, 2020): 38–47. http://dx.doi.org/10.32732/jfet.2020.9.1.38.

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For optimal usage of new oil resources with high nutritional values, in this study, one chilgoza pine variety was provided, and assays of physicochemical characteristics of its nut such as moisture, ash, thousand nut weight, oil, protein, hull contents, density, pH and also physicochemical characteristics of its extracted oil by n-hexan solvent such as iodine values, saponification and unsaponification, peroxide, specific weight, acid values, moisture of oil, color (Lovibond) and fatty acid profile and extracted oil characteristics by cold press such as total polyphenols, tocophrols, carotenoi

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11

Farooq, Muhammad, Elham Azadfar, Alexandru Rusu, Monica Trif, Mahmoud Kohneh Poushi, and Yunyang Wang. "Improving the Shelf Life of Peeled Fresh Almond Kernels by Edible Coating with Mastic Gum." Coatings 11, no. 6 (May 21, 2021): 618. http://dx.doi.org/10.3390/coatings11060618.

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Coating, as a process in which fruits, vegetables, kernels, and nuts are covered with an edible layer, is an environmentally friendly alternative to plastic wrapping, which has been considered the most effective way to preserve them over the long term. On the other hand, prolonging the shelf life results in a reduction of spoilage and therefore achieving a goal that is very important nowadays—the reduction of food waste. The quality of preserved almonds kernels depends on factors such as grain moisture, storage temperature, relative humidity, oxygen level, packaging, and the shape of the store

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12

LORINI, Alexandre, Carmen WOBETO, Claudineli Cássia Bueno da ROSA, Tatiane Andressa HATEM, and Sílvia de Carvalho Campos BOTELHO. "Influence of packaging on the quality of Brazil nuts." Acta Amazonica 48, no. 4 (December 2018): 368–72. http://dx.doi.org/10.1590/1809-4392201701772.

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ABSTRACT The Brazil nut is an important commodity that grows in the Amazon rainforest and is notable for its high nutritional value. However, the effect that packaging has on product shelf-life is unclear. This study evaluated the microbiological and nutritional quality of unshelled Brazil nuts packed in (a) nylon and polypropylene under vacuum, and (b) in polyethylene terephthalate and polyethylene aluminized films. The nuts were stored for nine months under natural environmental conditions. The most probable number of total and thermotolerant coliforms and Escherichia coli, and counting of m

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13

Бобренева, Ирина, Irina Bobreneva, Ахмед Адель Баюми, and Ahmed Adel Baioumy. "Tiger Nut in Meat Products." Food Processing: Techniques and Technology 49, no. 2 (August 8, 2019): 185–92. http://dx.doi.org/10.21603/2074-9414-2019-2-185-192.

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The article discusses the physical, chemical and functional properties of tiger nut (Cyperus esculentus) and the possibility of its use in meat products. Tiger nuts grow on the territory of the Republic of Egypt. This traditional plant goes back to ancient times. As a rule, its tubers are soaked and then eaten as a snack. Tiger nuts are currently used in beverages, bakery, and dairy products. According to the data obtained, tiger nuts contain 15.77% of dietary fibers, 22.64% of lipids, namely 79.41% of unsaturated and 20.59% of saturated fatty acids. The experiment proved that tiger nuts conta

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14

Vera, Paula, Elena Canellas, and Cristina Nerín. "New Antioxidant Multilayer Packaging with Nanoselenium to Enhance the Shelf-Life of Market Food Products." Nanomaterials 8, no. 10 (October 16, 2018): 837. http://dx.doi.org/10.3390/nano8100837.

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A flexible multilayer with selenium nanoparticles incorporated has been used to build an antioxidant packaging. The oxidation of hazelnuts, walnuts, and potato chips was tested at laboratory scale. Hexanal released by the nuts, fatty acids oxidation study, TBARS (thiobarbituric acid reactive substances), and tasting were compared to study the oxidation of foods packaged with this antioxidant packaging. Finally, TBARS method in combination with tasting were selected due to their simplicity and accuracy. It was found that hazelnuts packaged in nanoSe active bags released around 20% less malonald

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15

Amon-Armah, Frederick, Solomon Sefa Oduro, Eric Kofi Doe, Moses Asani, Daniel Nyadanu, and Sampson Konlan. "Supply-Side Practices and Constraints of the Kola Nut (Cola nitida (Vent) Schott. and Endl.) Value Chain in Ghana: A Descriptive Evidence." International Journal of Agronomy 2021 (May 30, 2021): 1–16. http://dx.doi.org/10.1155/2021/9942699.

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The use of kola nut, including natural or alternative medicinal sources, has inevitably created an increased global market demand in excess of its production and provides great prospects for the growth of the kola nut industry in producing countries like Ghana. Nonetheless, there is a great dearth of information on Ghana’s kola nut supply-side practices and constraints that can provide a basis for the development of the industry. This study fills the research gap by describing the practices and constraints of farmers, processors, and marketers of kola nut in Ghana. Using a survey methodology,

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16

Fay, Megan, Joelle K. Salazar, Padmini Ramachandran, and Diana Stewart. "Microbiomes of commercially-available pine nuts and sesame seeds." PLOS ONE 16, no. 6 (June 21, 2021): e0252605. http://dx.doi.org/10.1371/journal.pone.0252605.

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Metagenomic analysis of food is becoming more routine and can provide important information pertaining to the shelf life potential and the safety of these products. However, less information is available on the microbiomes associated with low water activity foods. Pine nuts and sesame seeds, and food products which contain these ingredients, have been associated with recalls due to contamination with bacterial foodborne pathogens. The objective of this study was to identify the microbial community of pine nuts and sesame seeds using targeted 16S rRNA sequencing technology. Ten different brands

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17

Suwonsichon, Suntaree. "The Importance of Sensory Lexicons for Research and Development of Food Products." Foods 8, no. 1 (January 15, 2019): 27. http://dx.doi.org/10.3390/foods8010027.

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A lexicon is a set of standardized vocabularies developed by highly trained panelists for describing a wide array of sensory attributes present in a product. A number of lexicons have been developed to document and describe sensory perception of a variety of food categories.The current review provides examples of recently developed sensory lexicons for fruits and vegetables; grains and nuts; beverages; bakery, dairy, soy and meat products; and foods for animals. Applications of sensory lexicons as an effective communication tool and a guidance tool for new product development processes, qualit

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18

Kluczkovski, Ariane M., Allyne C. P. da Silva, Janaína Barroncas, Jacqueline Lima, Henrique Pereira, Pedro Mariosa, and Maria Luana Vinhote. "Drying in Brazil Nut Processing as Tool for Prevention of Contamination by Aflatoxins." Journal of Agricultural Studies 8, no. 4 (July 20, 2020): 70. http://dx.doi.org/10.5296/jas.v8i4.17387.

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Drying is fundamental in the processing of Brazil nuts to prevent contamination by aflatoxins which are produced by fungi, as well as to extend the shelf life of the product. The binomial time/temperature is applied to guarantee the efficiency of drying stages. In this context, the objective of this study was to evaluate the parameters of moisture content (mc) and water activity (Aw) in processed and unprocessed nuts obtained from a processing plant in the Amazonas state, Brazil, during the harvests of 2019 and 2020. Differences were observed regarding Aw between the harvests, and in processed

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19

Rohini, C., P. S. Geetha, R. Vijayalakshmi, and M. L. Mini. "Phytochemicals characterization of nutraceutical enriched fruits and nuts spread." Journal of Applied and Natural Science 13, SI (July 19, 2021): 124–29. http://dx.doi.org/10.31018/jans.v13isi.2810.

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The present study aimed to formulate a nutraceutical enriched fruits and nuts spreads and analyze the presence of phytochemicals in the formulated spread. The pumpkin seeds and cucumber seeds were roasted at 150° C for 15 mins and made into powder. The seed powder was mixed to the pulp of ?-carotene rich fruits like mango, papaya and muskmelon in order to make fruits and nuts spread. Treatments like Mango with pumpkin seed powder (T1), Papaya with pumpkin seed powder (T2), Muskmelon with pumpkin seed powder (T3), Mango with cucumber seed powder (T4), Papaya with cucumber seed powder (T5) and M

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20

Codina-Torrella, I., B. Guamis, A. Zamora, J. M. Quevedo, and A. J. Trujillo. "Microbiological stabilization of tiger nuts’ milk beverage using ultra-high pressure homogenization. A preliminary study on microbial shelf-life extension." Food Microbiology 69 (February 2018): 143–50. http://dx.doi.org/10.1016/j.fm.2017.08.002.

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21

Agarwal, Vyoma, and Ila Joshi. "Nutrient Dense Ready to Prepare Meetha cheela for Elderly People at Risk of Malnutrition." Asian Pacific Journal of Health Sciences 9, no. 2 (April 1, 2022): 146–51. http://dx.doi.org/10.21276/apjhs.2022.9.2.29.

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Elderly people suffer from a number of physical, psychological, and social changes which makes them vulnerable to malnutrition. These changes present the need to develop nutrient dense products which can be easily prepared by them. The present study was planned with the objective to prepare such a product. The ingredients for the ready to prepare (RTP) sweet cheela mix were subjected to various processing techniques to increase nutrient availability and digestibility. A combination of wheat, green gram whole, and finger millet (ragi) was used in different proportions (15%, 30%, 45%, and 60%) i

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22

Mazalevskiy, Viktor, Olga Golub, Galina Chekryga, Elena Boroday, and Oleg Motovilov. "Quality Analysis of Semi-Finished Product from Pinus sibirica Kernels." Food Processing: Techniques and Technology 52, no. 4 (December 21, 2022): 665–74. http://dx.doi.org/10.21603/2074-9414-2022-4-2396.

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Cedar-pine nut kernels are tasty and nutritious, which makes them a popular raw material. This research featured the effect of mechano-acoustic treatment on the quality of a novel semi-finished product from Pinus sibirica kernels. The production technology included the following stages. A mix of kernels and water underwent mechano-acoustic treatment (100–500 W/kg) at 63–67°C for 20 min. After that, the mix was packaged, cooled, and stored in plastic jars at 2–6 and –18–22°C. The study relied on conventional and standard research methods. The resulting light-cream homogeneous mass h

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23

Fox, Glen, and Alan Cruickshank. "Near Infrared Reflectance as a Rapid and Inexpensive Surrogate Measure for Fatty Acid Composition and Oil Content of Peanuts (Arachis Hypogaea L.)." Journal of Near Infrared Spectroscopy 13, no. 5 (October 2005): 287–91. http://dx.doi.org/10.1255/jnirs.559.

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The fatty acid composition of ground nuts ( Arachis hypogaea L.), commonly known as peanuts, is an important consideration when a new variety is being released. The composition impacts on nutrition and, importantly, shelf-life of peanut products. To select for suitable breeding material, it was necessary to develop a rapid, non-destructive and cost efficient method. Near infrared spectroscopy was chosen as that methodology. Calibrations were developed for two major fatty acid components, oleic and linoleic acids and two minor components, palmitic and stearic acids, as well as total oil content

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24

Acharya, Pushipa Prasad, Ganga Prasad Kharel, and Megharaj Bhandari. "Survey on Production, Marketing and Consumption of Gundpak: A Traditional Khoa Based Milk Product of Nepal." Journal of Food Science and Technology Nepal 6 (June 29, 2013): 43–52. http://dx.doi.org/10.3126/jfstn.v6i0.8259.

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This study aims to explore a traditional technology of Gundpak production, marketing and consumption in Nepal. The major ingredients used for Gundpak production are Khoa, sugar, ghee and gum, while minor ingredients are dried fruits, nuts, watermelon seeds, battisa powder, Jesthalangwadi etc. The annual production of Gundpak in Kathmandu valley has been estimated approximately 579.1MT and sales about 550.4MT with a worth of NRs. 192.5 million. Mainly, there are two varieties of Gundpak named as normal and medicinal. Majority of Gundpak producers sale their product in an open tray called Kisti.

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25

Kolev, Nikolay Delchev. "Natural antioxidants – an alternative for reduction of nitrites in cooked meat products." Food Science and Applied Biotechnology 5, no. 1 (March 18, 2022): 64. http://dx.doi.org/10.30721/fsab2022.v5.i1.167.

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Nature is a source of natural additives that can be incorporated into the meat products’ matrix. Extracts from spices, herbs, nuts, fruits and vegetables are most common. The extracts can be from whole, individual parts, and from various waste products. Those extracts can be used in meat products for various purposes. They are rich in substances with antioxidant properties, such as anthocyanin, vitamins and polyphenols. Those substances are capable of inhibiting lipid and pigment oxidation, prolonging shelf life and at the same time having a positive effect on organoleptic characteristics. Sod

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26

Abramova, Anna, Vladimir Abramov, Vadim Bayazitov, Roman Nikonov, Igor Fedulov, Livio Stevanato, and Giancarlo Cravotto. "Ultrasound-Assisted Cold Pasteurization in Liquid or SC-CO2." Processes 9, no. 8 (August 21, 2021): 1457. http://dx.doi.org/10.3390/pr9081457.

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Various types of chemical and physical protocols are used, thermal treatment in particular, to increase the quality of bulk food products (for example, dates or some sort of nuts) and extend shelf life, and combinations of methods are frequently used to achieve the best results. However, the use of these processing methods is not always the best option to preserve the initial taste and appearance of food products. For instance, a product may lose its initial natural appearance and acquire different flavors due to chemical transformations that occur at certain temperatures or when the products

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27

Farhadi, Morteza, Yousef Abbaspour-Gilandeh, Asghar Mahmoudi, and Joe Mari Maja. "An Integrated System of Artificial Intelligence and Signal Processing Techniques for the Sorting and Grading of Nuts." Applied Sciences 10, no. 9 (May 10, 2020): 3315. http://dx.doi.org/10.3390/app10093315.

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The existence of conversion industries to sort and grade hazelnuts with modern technology plays a vital role in export. Since most of the hazelnuts produced in Iran are exported to domestic and foreign markets without sorting and grading, it is necessary to have a well-functioning smart system to create added value, reduce waste, increase shelf life, and provide a better product delivery. In this study, a method is introduced to sort and grade hazelnuts by integrating audio signal processing and artificial neural network techniques. A system was designed and developed in which the produced sou

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28

Farouk, Amr, Adel Gabr Abdel-Razek, Karolina Gromadzka, and Ahmed Noah Badr. "Prevention of Aflatoxin Occurrence Using Nuts-Edible Coating of Ginger Oil Nanoemulsions and Investigate the Molecular Docking Strategy." Plants 11, no. 17 (August 28, 2022): 2228. http://dx.doi.org/10.3390/plants11172228.

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The modern utilization of essential oils such as ginger oil (GO) as an anti-aflatoxin represents a potential target for food preservation and safety; however, the mechanism of action is still unclear. Nanoemulsions, through an edible coating, can enhance the oil’s bioactivity, increase its hydrophilicity, and extend the final product’s shelf-life. In the present study, two edible films for the GO nanoemulsion were prepared by ultrasonication using carboxymethyl cellulose (FB1-GO) and sodium alginate (FB2-GO). The droplet size of FB2-GO was finer (126.54 nm) compared to FB1-GO (289.77 nm). Mean

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29

Andreou, Varvara, Sofia Chanioti, Panagiota Stergiou, and George Katsaros. "Valorization of the Olive Oil Production Residue: Healthy Ingredient for Developing High Value-Added Spread." Sustainability 13, no. 24 (December 17, 2021): 13984. http://dx.doi.org/10.3390/su132413984.

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This study focused on the development of a new olive-based product enriched with proteins, antioxidant compounds and functional properties, aiming at valorization of the olive residue from the typical olive oil extraction process. Olive oil was extracted using a patented cold pressing machine, resulting in a valuable source of bioactive compounds in the form of olive residue (pulp ~70%, pit- and skin-free). Conventional (solid: water ratio 1:4, 25 °C, 2 h) and HP-assisted (200 MPa, solid:water ratio 1/4, 10 min) de-bittering processes were carried out in order to remove oleuropein content (up

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30

Caratti, Andrea, Simone Squara, Federico Stilo, Sonia Battaglino, Erica Liberto, Irene Cincera, Giuseppe Genova, Nicola Spigolon, Carlo Bicchi, and Chiara Cordero. "Integrated Strategy for Informative Profiling and Accurate Quantification of Key-Volatiles in Dried Fruits and Nuts: An Industrial Quality Control Perspective." Foods 11, no. 19 (October 6, 2022): 3111. http://dx.doi.org/10.3390/foods11193111.

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Edible nuts and dried fruits, usually traded together in the global market, are one of the cornerstones of the Mediterranean diet representing a source of essential nutrients and bioactives. The food industry has an interest in the selection of high-quality materials for new product development while also matching consumers’ expectations in terms of sensory quality. In this study, walnuts (Juglans regia), almonds (Prunus dulcis), and dried pineapples (Ananas comosus) are selected as food models to develop an integrated analytical strategy for the informative volatile organic compounds (VOCs) q

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31

Kumalasari, Ika Dyah, Gresa Dania Arta Dinata, and Ibdal Satar. "EVALUATION OF SENSORY AND MICROBIOLOGICAL ANALOGUE MEAT MADE OF CASHEW FRUIT AND RED BEAN FLOUR." Jurnal Agroindustri 12, no. 1 (May 31, 2022): 1–11. http://dx.doi.org/10.31186/j.agroindustri.12.1.1-11.

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Cashew fruit contains high levels of vitamin C and has a high antioxidant content. This study aims to determine the acceptance of analog meat, the number of bacteria, and to determine the shelf life of analog meat made from cashew fruit (Anacardium occidentale L.) and red bean flour (Phaseolus vulgaris L.). The experiment used in this study was a single factor Completely Randomized (CRD) with 5 treatment levels %w/w design of cashew nuts and red bean flour, namely F1 (60%:20%); F2 (50%:30%); F3 (40%:40%); F4 (30%:50%); and F5 (20%:60%) with the addition of 20% white oyster mushroom for each fo

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32

Gulyaeva, A. N., M. S. Voronina, and N. V. Makarova. "Influence of various factors (temperature, humidity, light) on the chemical composition and antioxidant activity of bisquis." Innovations and Food Safety, no. 2 (March 21, 2021): 7–14. http://dx.doi.org/10.31677/2311-0651-2020-28-2-7-14.

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Confectionery - food products, usually with a high sugar content, characterized by high calorie content and digestibility. They are divided into groups: sugar, flour confectionery, chocolate, cocoa. The following types of products are used as the main raw materials for the preparation of confectionery products: flour (wheat, rye, corn, rice, oatmeal, etc.), sugar, honey, fruits and berries, milk and cream, fats, eggs, yeast, starch, cocoa, nuts, food acids, gelling agents, flavoring and aromatic additives, food dyes and baking powder. The high content of carbohydrates, proteins and fats, as we

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33

Baioumy, Ahmed Adel, Irina Vladimirovna Bobreneva, Antonina Anatolievna Tvorogova, and Tarek Gamal Abedelmaksoud. "Effect of quinoa seed and tiger nut mixture on quality characteristics of low-fat beef patties." International Food Research Journal 28, no. 5 (October 1, 2021): 1038–47. http://dx.doi.org/10.47836/ifrj.28.5.17.

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The present work aimed to investigate the effect of a newly proposed mixture of quinoa seeds and tiger nuts (QTM) (1:1) on low-fat beef patties. The chemical composition, vitamins, minerals, and antioxidant activity of QTM were determined. The chemical composition, water-holding capacity, cooking loss, and sensory evaluation of low-fat beef patties prepared with 10% QTM as a partial fat replacer were also studied. Microbiological quality of frozen minced meat semi-finished products (burger patties, at -18°C) for 126 days was also determined. Based on the results, QTM contained 14.35% lipid, 9.

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34

Richard Randi, I Wayan Sudiarta, and I Nyoman Rudianta. "Penambahan Carboxymethyle Cellulosa (CMC) Dan Lama Penyimpanan Pada Suhu Dingin Terhadap Karakteristik Susu Kacang Merah." Gema Agro 27, no. 1 (April 29, 2022): 53–64. http://dx.doi.org/10.22225/ga.27.1.5003.53-64.

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Local nuts are an alternative source of vegetable protein that is cheap and affordable by the people of Indonesia. Peanuts whose potential has not been fully explored, including red beans, green beans, and cowpeas are types of beans that have the potential to be developed in various products of the food industry (Fachrudin, 2009). One type of legume that is very good for consumption is red beans. This study aims to determine the addition (CMC) and storage time at cold temperature to the characteristics of red bean milk. The research design used a completely randomized design (CRD) factorial pa

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ONI, E. O., A. ALADESIDA, T. M. OBUOTOR, F. O. ALDER, A. O. BADMOS, ADELEYE TOLULOPE MODUPEOLA, A. O. TAIWO, and A. J. ADELEKE. "MYCOFLORA AND AFLATOXIN LEVELS IN WALNUT SAMPLES STORED IN DIFFERENT PACKAGING MATERIALS IN OGUN STATE." Journal of Natural Sciences Engineering and Technology 19, no. 1 (December 2, 2021): 186–94. http://dx.doi.org/10.51406/jnset.v19i1.2114.

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Aflatoxin levels in nuts and fruits pose a great threat to food storage and availability. This study aimed at determining the mycoflora and aflatoxin level in stored walnut under various conditions. Freshly harvested walnuts were stored for 90 days in three different media: jute bags, Plastic containers and sterile polythene bags under room (37ᵒC) and refrigeration (4ᵒC) temperature. After 90 days of storage, the stored walnuts were examined for fungal growth at one month interval after which colonial and morphological characterization were carried out to identify the fungi present. Proximate

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Dorin, Alan. "Simulating Bee Pollination for Horticultural Applications." Proceedings 36, no. 1 (April 7, 2020): 178. http://dx.doi.org/10.3390/proceedings2019036178.

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We depend on wild and managed bees for the pollination of a third of fruits, vegetables and nuts for human consumption. Consequently, the details of the interactions between bees and flowers are of utmost concern to growers and seed producers. However, due to the increasing variability of our climate, the loss of bees’ natural habitat, the use of pesticides and the industrialisation of agriculture, the interactions between bees and our flowering crops are changing in complex ways. Traditional field trials are one approach helping to establish how these changes are impacting on food production,

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Olatidoye, Olawale Paul, Taofik Akinyemi Shittu, Samuel Olusegun Awonorin, and Emmanuel Sunday Akin Ajisegiri. "The influence of roasting conditions on volatile flavour compounds in raw and roasted cashew kernels (Anacadium ocidentale) grown in Nigeria." Croatian journal of food science and technology 11, no. 1 (May 31, 2019): 1–10. http://dx.doi.org/10.17508/cjfst.2019.11.1.01.

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The use of inappropriate temperature-time combinations during the roasting of nuts could lead to quality defects, such as burnt taste, short shelf-life, rancidity, and poor flavour. In this study, cashew kernels were roasted in a forced airflow-drying oven for 20, 40,and 60 min at 100, 120, 140, and 160°C. The productswere evaluated for volatile flavour compounds and the sensory evaluation of the roasted cashew kernelsat different roasting conditions. The volatile fraction was isolated using the combined steam distillation–extraction procedure and identified by gas chromatography–flame-ionizat

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Ariyo, O., O. Adetutu, and O. Keshinro. "Nutritional composition, microbial load and consumer acceptability of tiger nut (Cyperus esculentus), date (Phoenix dactylifera l.) and ginger (Zingiber officinale Roscoe) blended beverage." Agro-Science 20, no. 1 (March 24, 2021): 72–79. http://dx.doi.org/10.4314/as.v20i1.12.

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Beverage consumption is increasing but rarely used to promote micronutrient intakes in Nigeria. Diversifying the crops in local beverage production could improve dietary diversification and increase nutrients intake. This study determined the nutritional composition, microbial load and consumer acceptability of tiger nut, date and ginger blended beverage. Fresh tiger nuts, date and ginger were processed to formulate four beverage blends in these ratios 100:0:0; 85:10:5; 70:20:10; and 55:30:15. Samples were analysed for proximate, vitamins, minerals, anti-nutrients content and microbiological a

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Nguyen, Minh Nhat, Thanh Dat Le, Bao Viet Nguyen, Thi Ngoc Lan Nguyen, Daniel Pioch, and Huynh Cang Mai. "Purification trials of Tamanu (Calophyllum inophyllum L.) oil." OCL 28 (2021): 53. http://dx.doi.org/10.1051/ocl/2021042.

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Tamanu (Calophyllum inophyllum L.) oil is a non-food oil used in traditional medicine, and with potential applications in the pharmaceutical and cosmetic industry. However, this oil, obtained by pressing the nuts, is being used as crude oil, in spite of a variable but large amount of non-lipids (called resin) being entrained. Although these should not be seen as impurities owing to their known bioactivity in many fields, not only they are responsible for the poisonous nature impeding human consumption in addition to bad smell, but they contribute to the poor oil quality, especially low stabili

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Lebedev, V., D. Miroshnichenko, D. Savchenko, T. Tykhomyrova, and N. Zabiiaka. "STUDY OF BIODEGRADABLE FILMS BASED ON CELLULOSE ETHERS WITH BACTERICIDAL PROPERTIES." Integrated Technologies and Energy Saving, no. 2 (July 26, 2022): 55–64. http://dx.doi.org/10.20998/2078-5364.2022.2.05.

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The article shows research on the development of the latest biodegradable films with bactericidal properties based on hydroxypropylmethylcellulose modified with brown coal humic acids. Hybrid biodegradable films with bactericidal properties were obtained by pouring solutions of hydroxypropylmethylcellulose with a concentration of 2 wt.%, to which different amounts of humic acid were added. When obtaining biodegradable films with bactericidal properties, hydroxypropylmethylcellulose of the Walocel™ brand manufactured by Dow Corning (USA) was used. As hybrid modifiers, humic acids were used, obt

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Кондратьев, Николай Борисович, Максим Владимирович Осипов, Егор Валерьевич Казанцев, Наталья Александровна Петрова, and Евгения Станиславовна Калинкина. "Influence of migration of fats on oxidative processes in glazed candies." Food processing industry, no. 12 (December 9, 2021): 87–90. http://dx.doi.org/10.52653/ppi.2021.12.12.017.

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Многокомпонентный и сложный состав глазированных конфет с корпусами пралине и типа пралине обуславливает протекание процессов миграции и окислительной порчи жиров, которые приводят к ухудшению органолептических показателей. Целью исследования являлось изучение влияния свойств орехового сырья и температуры хранения на скорость окислительных процессов. Увеличение массовой доли линолевой кислоты от 0,9 % до 6,2 % в результате миграции жиров корпуса в глазурь обусловило повышение скорости окислительных процессов, что подтверждено исследованиями показателей окислительной порчи. После двух месяцев х

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Tavakoli, Hamidreza, Hossein Rastegar, Mahdi Taherian, Mohammad Samadi, and Hossein Rostami. "The effect of nano-silver packaging in increasing the shelf life of nuts: An in vitro model." Italian Journal of Food Safety 6, no. 4 (November 7, 2017). http://dx.doi.org/10.4081/ijfs.2017.6874.

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Nano packaging is currently one of the most important topics in food packaging technologies. The aim of the application of this technology in food packaging is increasing shelf life of foods by preventing internal and external corruption and microbial contaminations. Use of silver nanoparticles in food packaging has recently attracted much attention. The aim of this study was to investigate the effect of nano-silver packaging in increasing the shelf life packages of nuts in an In vitro model. In this experimental study, the effects of different nano-silver concentrations (0, 1, 2 and 3 percent

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Amoah, Isaac, Carolyn Cairncross, Emmanuel Ofori Osei, Jacqueline Afua Yeboah, Jesse Charles Cobbinah, and Elaine Rush. "Bioactive Properties of Bread Formulated with Plant-based Functional Ingredients Before Consumption and Possible Links with Health Outcomes After Consumption- A Review." Plant Foods for Human Nutrition, July 20, 2022. http://dx.doi.org/10.1007/s11130-022-00993-0.

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AbstractBread is a commonly consumed staple and could be a viable medium to deliver plant-based ingredients that demonstrate health effects. This review brings together published evidence on the bioactive properties of bread formulated with plant-based ingredients. Health effects associated with the consumption of bread formulated with plant-based functional ingredients was also reviewed. Bioactive properties demonstrated by the functional ingredients fruits and vegetables, legumes, nuts and tea incorporated into bread include increased phenolic and polyphenolic content, increased antioxidant

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Hamad, Ahmed M. A. "Evaluation of Dietary Fiber and the Effect on Physicochemical Properties of Foods." International Journal of Scientific Research in Science and Technology, May 20, 2021, 421–33. http://dx.doi.org/10.32628/ijsrst218385.

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Dietary fiber considered a main ingredient of food products. The Increased attention of DF in food products is caused by an increased interest in developing health foods, Dietary fiber is consisting polysaccharides and oligosaccharides, and cellulose hemicelluloses, resistant starch, pectin substances, and gums, also the of DF has wide application in food processing because its technological properties. for exampleDF could extend the shelf-life of the product by the water-holding capacity the DF important in the human diet. the food rich in fibre such as cereals, nuts, fruits and vegetables ha

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Riwayati, Indah, Indah Hartati, and Helmy Purwanto. "Characterization, Thermal and Morphological Analysis of Blanched Pretreated Winged Bean Flour." Journal of Sustainable Materials Processing and Management 2, no. 2 (October 31, 2022). http://dx.doi.org/10.30880/jsmpm.2022.02.02.013.

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Legumes are a nutritionally dense food source that is widely consumed throughout the world. Winged bean seeds are one of the constituents of nuts. Apart from their use as a culinary item, winged bean seeds can be utilized as a raw material to manufacture compostable coatings and films that help to extend the shelf life of food. Biodegradable coatings and films are intended to have physical and chemical qualities that enable them to perform these purposes. This study aimed to determine the chemical composition, morphology, thermal and infrared spectral of pretreated and raw winged bean flour. P

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Squara, Simone, Federico Stilo, Marta Cialiè Rosso, Erica Liberto, Nicola Spigolon, Giuseppe Genova, Giuseppe Castello, Carlo Bicchi, and Chiara Cordero. "Corylus avellana L. Aroma Blueprint: Potent Odorants Signatures in the Volatilome of High Quality Hazelnuts." Frontiers in Plant Science 13 (March 3, 2022). http://dx.doi.org/10.3389/fpls.2022.840028.

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The volatilome of hazelnuts (Corylus avellana L.) encrypts information about phenotype expression as a function of cultivar/origin, post-harvest practices, and their impact on primary metabolome, storage conditions and shelf-life, spoilage, and quality deterioration. Moreover, within the bulk of detectable volatiles, just a few of them play a key role in defining distinctive aroma (i.e., aroma blueprint) and conferring characteristic hedonic profile. In particular, in raw hazelnuts, key-odorants as defined by sensomics are: 2,3-diethyl-5-methylpyrazine (musty and nutty); 2-acetyl-1,4,5,6-tetra

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G., PRAVALIKA, SRINIDHI G., VINEETH KUMAR G., and SUSHMA DEVI R. "DEVELOPMENT AND STANDARDIZATION OF QUINOA BASED NUTRI-BAR." Asian Journal of Microbiology, Biotechnology and Environmental Sciences, March 15, 2022, 81–85. http://dx.doi.org/10.53550/ajmbes.2022.v24i01.015.

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This study was carried out at College of Food Science and Technology, Rudrur, Telangana and the main objective of this study was to develop a nutritive, low cost and stable nutri-bars for stout people (obese people). The Nutri-bars were developed and standardization from different ingredients in four different formulations. Present era food habits have changed the desire for healthy and functional foods are also increasing at the same time. The quinoa plays an important role in the highly nutritious foods. Quinoa is an annual grain crop and in recent years people attracted renewed interest for

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A. Logroño Veloz, M., S. L. Betancourt Ortiz, and J. G. Fonseca. "Natural Energy Bars With Protein Improvement From Animal Origin Foods." ESPOCH Congresses: The Ecuadorian Journal of S.T.E.A.M., August 26, 2021. http://dx.doi.org/10.18502/espoch.v1i1.9597.

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The energy bars provide the consumer with nutritional and organoleptic quality, as well as a prolonged shelf life without the need to modify the temperature for storage, however, they do not satisfy the nutritional requirements of high-quality proteins since they are usually made from cereals, which are low cost ingredients and great energy contribution. The objective of this study was to create an energetic and nutritious bar, without diminishing the technological quality of the commercial bars and that, due to their sensory characteristics, are easily included in the daily consumption of peo

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Highmore, Ben. "Listlessness in the Archive." M/C Journal 15, no. 5 (October 11, 2012). http://dx.doi.org/10.5204/mcj.546.

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1. Make a list of things to do2. Copy list of things left undone from previous list3. Add items to list of new things needing to be done4. Add some of the things already done from previous list and immediately cross off so as to put off the feeling of an interminable list of never accomplishable tasks5. Finish writing list and sit back feeling an overwhelming sense of listlessnessIt started so well. Get up: make list: get on. But lists can breed listlessness. It can’t always be helped. The word “list” referring to a sequence of items comes from the Italian and French words for “strip”—as in a

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Jethani, Suneel. "Lists, Spatial Practice and Assistive Technologies for the Blind." M/C Journal 15, no. 5 (October 12, 2012). http://dx.doi.org/10.5204/mcj.558.

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IntroductionSupermarkets are functionally challenging environments for people with vision impairments. A supermarket is likely to house an average of 45,000 products in a median floor-space of 4,529 square meters and many visually impaired people are unable to shop without assistance, which greatly impedes personal independence (Nicholson et al.). The task of selecting goods in a supermarket is an “activity that is expressive of agency, identity and creativity” (Sutherland) from which many vision-impaired persons are excluded. In response to this, a number of proof of concept (demonstrating fe

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