Quality Evaluation of Shelled and Unshelled Macadamia Nuts by Means of Near ‐Infrared Spectroscopy (NIR)
Abstract
The quality of shelled and unshelled macadamia nuts was assessed by means of Fourier transformed near‐infrared (FT‐NIR) spectroscopy. Shelled macadamia nuts were sorted as sound nuts; nuts infected by Ecdytolopha aurantiana and Leucopteara coffeella; and cracked nuts caused by germination. Unshelled nuts were sorted as intact nuts (<10% half nuts, 2014); half nuts (March, 2013; November, 2013); and crushed nuts (2014). Peroxide value (PV) and acidity index (AI) were determined according to AOAC. PCA‐LDA shelled macadamia nuts classification resulted in 93.2% accurate classification. PLS PV prediction mode...
Source: Journal of Food Science - May 25, 2016 Category: Food Science Authors: Giovanna Canneddu, Luis Carlos Cunha J únior, Gustavo Henrique Teixeira Tags: C: Food Chemistry Source Type: research
Quality Evaluation of Shelled and Unshelled Macadamia Nuts by Means of Near‐Infrared Spectroscopy (NIR)
Abstract
The quality of shelled and unshelled macadamia nuts was assessed by means of Fourier transformed near‐infrared (FT‐NIR) spectroscopy. Shelled macadamia nuts were sorted as sound nuts; nuts infected by Ecdytolopha aurantiana and Leucopteara coffeella; and cracked nuts caused by germination. Unshelled nuts were sorted as intact nuts (<10% half nuts, 2014); half nuts (March, 2013; November, 2013); and crushed nuts (2014). Peroxide value (PV) and acidity index (AI) were determined according to AOAC. PCA‐LDA shelled macadamia nuts classification resulted in 93.2% accurate classification. PLS PV prediction mode...
Source: Journal of Food Science - May 25, 2016 Category: Food Science Authors: Giovanna Canneddu, Luis Carlos Cunha Júnior, Gustavo Henrique Almeida Teixeira Tags: C: Food Chemistry Source Type: research
Bioavailability assessment of essential and toxic metals in edible nuts and seeds
Publication date: 15 August 2016 Source:Food Chemistry, Volume 205 Author(s): Jorge Moreda-Piñeiro, Paloma Herbello-Hermelo, Raquel Domínguez-González, Pilar Bermejo-Barrera, Antonio Moreda-Piñeiro Bioavailability of essential and toxic metals in edible nuts and seeds has been assessed by using an in vitro dialyzability approach. The samples studied included walnuts, Brazil nuts, Macadamia nuts, pecans, hazelnuts, chestnuts, cashews, peanuts, pistachios and seeds (almond, pine, pumpkin and sunflower). Metals were measured by inductively coupled plasma-mass spectrometry in dialyzates and also in samples af...
Source: Food Chemistry - March 10, 2016 Category: Food Science Source Type: research
Measuring thermal properties of oilseeds using time domain nuclear magnetic resonance spectroscopy
Publication date: March 2016 Source:Journal of Food Engineering, Volume 173 Author(s): Maria G.A. Carosio, Diego F. Bernardes, Fabiana D. Andrade, Tiago B. Moraes, Giancarlo Tosin, Luiz A. Colnago A time domain nuclear magnetic resonance (TD-NMR) method to measure temperature and thermal diffusivity of intact oilseeds is demonstrated. The method to measure temperature of intact seeds is based in a calibration curve between the transverse relaxation time (T2) of vegetable oil in the seed, with temperature. The thermal diffusivity (λ) was calculating using the time constant of temperature decay, when the sph...
Source: Journal of Food Engineering - December 1, 2015 Category: Food Science Source Type: research
Effects of tree nuts on blood lipids, apolipoproteins, and blood pressure: systematic review, meta-analysis, and dose-response of 61 controlled intervention trials [Lipids]
Conclusions: Tree nut intake lowers total cholesterol, LDL cholesterol, ApoB, and triglycerides. The major determinant of cholesterol lowering appears to be nut dose rather than nut type. Our findings also highlight the need for investigation of possible stronger effects at high nut doses and among diabetic populations. (Source: American Journal of Clinical Nutrition)
Source: American Journal of Clinical Nutrition - December 1, 2015 Category: Nutrition Authors: Del Gobbo, L. C., Falk, M. C., Feldman, R., Lewis, K., Mozaffarian, D. Tags: Lipids Source Type: research
Effects of tree nuts on blood lipids, apolipoproteins, and blood pressure: systematic review, meta-analysis, and dose-response of 61 controlled intervention trials.
CONCLUSIONS: Tree nut intake lowers total cholesterol, LDL cholesterol, ApoB, and triglycerides. The major determinant of cholesterol lowering appears to be nut dose rather than nut type. Our findings also highlight the need for investigation of possible stronger effects at high nut doses and among diabetic populations.
PMID: 26561616 [PubMed - as supplied by publisher] (Source: The American Journal of Clinical Nutrition)
Source: The American Journal of Clinical Nutrition - November 11, 2015 Category: Nutrition Authors: Del Gobbo LC, Falk MC, Feldman R, Lewis K, Mozaffarian D Tags: Am J Clin Nutr Source Type: research
Discovery of highly conserved unique peanut and tree nut peptides by LC–MS/MS for multi-allergen detection
Publication date: 1 March 2016 Source:Food Chemistry, Volume 194 Author(s): Jennifer Sealey-Voyksner, Jerry Zweigenbaum, Robert Voyksner Proteins unique to peanuts and various tree nuts have been extracted, subjected to trypsin digestion and analysis by liquid chromatography/quadrupole time-of-flight mass spectrometry, in order to find highly conserved peptides that can be used as markers to detect peanuts and tree nuts in food. The marker peptide sequences chosen were those found to be present in both native (unroasted) and thermally processed (roasted) forms of peanuts and tree nuts. Each peptide was selected b...
Source: Food Chemistry - August 8, 2015 Category: Food Science Source Type: research
Determination of Trace Elements in Edible Nuts in the Beijing Market by ICP-MS
Publication date: June 2015 Source:Biomedical and Environmental Sciences, Volume 28, Issue 6 Author(s): Liang Liang YIN, Qing TIAN, Xian Zhang SHAO, Xiang Yin KONG, Yan Qin JI Nuts have received increased attention from the public in recent years as important sources of some essential elements, and information on the levels of elements in edible nuts is useful to consumers. Determination of the elemental distributions in nuts is not only necessary in evaluating the total dietary intake of the essential elements, but also useful in detecting heavy metal contamination in food. The aim of this study was to deter...
Source: Biomedical and Environmental Sciences - July 23, 2015 Category: Biomedical Science Source Type: research
Determination of Trace Elements in Edible Nuts in the Beijing Market by ICP-M.
Abstract
Nuts have received increased attention from the public in recent years as important sources of some essential elements, and information on the levels of elements in edible nuts is useful to consumers. Determination of the elemental distributions in nuts is not only necessary in evaluating the total dietary intake of the essential elements, but also useful in detecting heavy metal contamination in food. The aim of this study was to determine the mineral contents in edible nuts, and to assess the food safety of nuts in the Beijing market. Levels of Li, Cr, Mn, Co, Cu, Zn, As, Se, Rb, Sr, Mo, Cd, Cs,...
Source: Biomedical and Environmental Sciences : BES - June 1, 2015 Category: Biomedical Science Authors: Yin LL, Tian Q, Shao XZ, Kong XY, Ji YQ Tags: Biomed Environ Sci Source Type: research
Biochar-induced concomitant decrease in ammonia volatilization and increase in nitrogen use efficiency by wheat.
This study unravels the immense potential of biochar in decreasing N volatilization from soils and simultaneously improving use efficiency by wheat.
PMID: 25959224 [PubMed - as supplied by publisher] (Source: Chemosphere)
Source: Chemosphere - May 7, 2015 Category: Chemistry Authors: Mandal S, Thangarajan R, Bolan NS, Sarkar B, Khan N, Ok YS, Naidu R Tags: Chemosphere Source Type: research
The effect of tree nut, peanut, and soy nut consumption on blood pressure: a systematic review and meta-analysis of randomized controlled clinical trials [Nutritional status, dietary intake, and body composition]
Conclusions: Total nut consumption lowered SBP in participants without type 2 diabetes. Pistachios seemed to have the strongest effect on reducing SBP and DBP. Mixed nuts also reduced DBP. (Source: American Journal of Clinical Nutrition)
Source: American Journal of Clinical Nutrition - May 1, 2015 Category: Nutrition Authors: Mohammadifard, N., Salehi-Abargouei, A., Salas-Salvado, J., Guasch-Ferre, M., Humphries, K., Sarrafzadegan, N. Tags: Top Nutrition Research Need: Role of Nutrition in Health Maintenance, Top Nutrition Research Need: Role of Nutrition in Medical Management Nutritional status, dietary intake, and body composition Source Type: research
Truthiness and falsiness of trivia claims depend on judgmental contexts.
We report several replications of that effect and 3 qualitatively new findings: (a) in a within-subjects design, when people judged claims paired with a mix of related, unrelated, or no photos, related photos produced truthiness but unrelated photos had no significant effect relative to no photos; (b) in a mixed design, when people judged claims paired with related (or unrelated) and no photos, related photos produced truthiness and unrelated photos produced “falseness;” and (c) in a fully between design, when people judged claims paired with either related, unrelated, or no photos, neither truthiness nor falsiness occ...
Source: Journal of Experimental Psychology: Learning, Memory, and Cognition - March 30, 2015 Category: Psychiatry & Psychology Authors: Newman, Eryn J.; Garry, Maryanne; Unkelbach, Christian; Bernstein, Daniel M.; Lindsay, D. Stephen; Nash, Robert A. Source Type: research
The effect of tree nut, peanut, and soy nut consumption on blood pressure: a systematic review and meta-analysis of randomized controlled clinical trials.
CONCLUSIONS: Total nut consumption lowered SBP in participants without type 2 diabetes. Pistachios seemed to have the strongest effect on reducing SBP and DBP. Mixed nuts also reduced DBP.
PMID: 25809855 [PubMed - as supplied by publisher] (Source: The American Journal of Clinical Nutrition)
Source: The American Journal of Clinical Nutrition - March 25, 2015 Category: Nutrition Authors: Mohammadifard N, Salehi-Abarghouei A, Salas-Salvadó J, Guasch-Ferré M, Humphries K, Sarrafzadegan N Tags: Am J Clin Nutr Source Type: research
In situ analysis of soybeans and nuts by probe electrospray ionization mass spectrometry
The probe electrospray ionization (PESI) is an ESI‐based ionization technique that generates electrospray from the tip of a solid metal needle. In the present work, we describe the PESI mass spectra obtained by in situ measurement of soybeans and several nuts (peanuts, walnuts, cashew nuts, macadamia nuts and almonds) using different solid needles as sampling probes. It was found that PESI‐MS is a valuable approach for in situ lipid analysis of these seeds. The phospholipid and triacylglycerol PESI spectra of different nuts and soybean were compared by principal component analysis (PCA). PCA shows significant differenc...
Source: Journal of Mass Spectrometry - March 18, 2015 Category: Chemistry Authors: Gabriela Petroselli, Mridul K. Mandal, Lee C. Chen, Kenzo Hiraoka, Hiroshi Nonami, Rosa Erra‐Balsells Tags: Research article Source Type: research
Development of real-time PCR assays to detect cashew (Anacardium occidentale) and macadamia (Macadamia intergrifolia) residues in market analysis of processed food products
Publication date: June 2015 Source:LWT - Food Science and Technology, Volume 62, Issue 1, Part 1 Author(s): Inés María López-Calleja , Silvia de la Cruz , Isabel González , Teresa García , Rosario Martín Real-time polymerase chain reaction (PCR)-based assays for detection of cashew (Anacardium occidentale) and macadamia nut (Macadamia intergrifolia) traces in food products are described here. The real time PCR technique proposed herein were developed based on the design of macadamia and cashew-specific primers from the ITS region and a TaqMan fluorescent probe. The methods were positive for cashew and macada...
Source: LWT Food Science and Technology - February 21, 2015 Category: Food Science Source Type: research
