Mesoporous activated carbon-zeolite composite prepared from waste macadamia nut shell and synthetic faujasite
Publication date: Available online 30 June 2018 Source:Chinese Journal of Chemical Engineering Author(s): Surachai Wongcharee, Vasantha Aravinthan, Laszlo Erdei Novel activated carbon-zeolite composite adsorbent was prepared from macadamia shell bio-waste and synthetic zeolite X using hydrothermal treatment. Characterization studies revealed mainly mesoporous structure with 418 m2 g-1 BET surface area with faujasite clusters on the carbon carrier. Sorption capacity for methylene blue model pollutant increased from 85 to 97 mg g-1 with the temperature increase from 25 to 45 oC, and improved with increasing pH. Nonlinea...
Source: Chinese Journal of Chemical Engineering - June 30, 2018 Category: Chemistry Source Type: research
A baru almond –enriched diet reduces abdominal adiposity and improves high-density lipoprotein concentrations: a randomized, placebo-controlled trial
Because of their high fat content, nuts and legumes are high-energy foods; however, the inclusion of tree nuts (e.g., almonds, hazelnuts, cashews, Brazilian nuts, macadamia nuts, walnuts, and pistachios) and legumes (e.g., peanut and baru) in a diet is not associated with body weight gain [1 –3]. In fact, nuts and legumes can be beneficial for weight loss [4]. Furthermore, the nutrients and bioactive compounds that are present in nuts and legumes are associated with several mechanisms that reduce cardiovascular risk factors [5–7] and mortality from cardiovascular disease, cancer, an d gastrointestinal diseases [8]. (Source: Nutrition)
Source: Nutrition - June 8, 2018 Category: Nutrition Authors: R ávila Graziany Machado de Souza, Aline Corado Gomes, Inar Alves de Castro, João Felipe Mota Tags: Applied nutritional investigation Source Type: research
A baru almond-enriched diet reduces abdominal adiposity and improves HDL concentrations: A randomized, placebo-controlled trial
Because of their high-fat content, nuts and legumes are high-energy foods; however, the inclusion of tree nuts (almonds, hazelnuts, cashews, Brazil nuts, macadamia nuts, walnuts, and pistachios) and legumes (peanut and baru) in a diet is not associated with body weight gain [1-3]. In fact, nuts and legumes can be beneficial for weight loss [4]. Furthermore, the nutrients and bioactive compounds present in nuts and legumes are associated with several mechanisms that reduce cardiovascular risk factors [5-7] and mortality from cardiovascular disease, cancer, and gastrointestinal diseases [8]. (Source: Nutrition)
Source: Nutrition - June 8, 2018 Category: Nutrition Authors: R ávila Graziany Machado Souza, Aline Corado Gomes, Inar Alves de Castro, João Felipe Mota Source Type: research
Development of loop-mediated isothermal amplification (LAMP) assays for the rapid detection of allergic peanut in processed food
In this study, a loop-mediated isothermal amplification (LAMP) assay was developed for the detection of allergic peanut using specifically designed primer sets. Two sets of the specific LAMP primers respectively targeted the internal transcribed sequence 1 (ITS1) of nuclear ribosomal DNA sequence regions and the ara h1 gene sequence of Arachia hypogeae (peanut) were used to address the application of LAMP for detecting peanut in processed food or diet. The results demonstrated that the identification of peanut using the newly designed primers for ITS 1 sequence is more sensitive rather than primers for sequence of Ara h1 g...
Source: Food Chemistry - March 8, 2018 Category: Food Science Source Type: research
Clinical features and allergen analysis in five children with macadamia nut allergy
Few cases of macadamia nut allergy have been documented, and the major allergens have not been fully analyzed. We summarized the clinical features of five children with macadamia nut allergy and investigated the allergens in macadamia nut. (Source: Journal of Allergy and Clinical Immunology)
Source: Journal of Allergy and Clinical Immunology - February 1, 2018 Category: Allergy & Immunology Authors: Koichi Yoshida, Shoichiro Shirane, Kazue Kinoshita, Mayumi Furukawa, Yo Omura, Emi Kawaguchi, Shoko Matsushita, Masako Toda, Haruyo Nakajima-Adachi, Akira Akasawa Source Type: research
Microwave-assisted one-step preparation of macadamia nut shell-based activated carbon for efficient adsorption of Reactive Blue
New J. Chem., 2017, Advance Article DOI: 10.1039/C7NJ03208K, PaperChunfeng Du, Yongtao Xue, Zhansheng Wu, Zhilin Wu In this work, macadamia nut shell-based activated carbon (MNSAC) was prepared using macadamia nut shells (MNS) through KOH activation under microwave radiation. To cite this article before page numbers are assigned, use the DOI form of citation above. The content of this RSS Feed (c) The Royal Society of Chemistry (Source: RSC - New J. Chem. latest articles)
Source: RSC - New J. Chem. latest articles - November 21, 2017 Category: Chemistry Authors: Chunfeng Du Source Type: research
Microwave assisted one-step preparation of macadamia nuts shell based activated carbon for efficient adsorption of Reactive Blue
New J. Chem., 2017, Accepted Manuscript DOI: 10.1039/C7NJ03208K, PaperChunfeng Du, Yongtao Xue, Zhansheng Wu, Zhilin Wu In this work, macadamia nut shell-based activated carbon (MNSAC) was prepared using macadamia nut shells (MNS) through KOH activation under microwave radiation. The optimum conditions for preparing MNSAC through response... The content of this RSS Feed (c) The Royal Society of Chemistry (Source: RSC - New J. Chem. latest articles)
Source: RSC - New J. Chem. latest articles - November 8, 2017 Category: Chemistry Authors: Chunfeng Du Source Type: research
Novel phytoceramides containing fatty acids of diverse chain lengths are better than a single C18-ceramide N-stearoyl phytosphingosine to improve the physiological properties of human stratum corneum.
In conclusion, natural oil-derived phytoceramides could represent a novel class of ceramides for cosmetic applications in the development of an ideal skin barrier moisturizer.
PMID: 28979153 [PubMed] (Source: Clinical, Cosmetic and Investigational Dermatology)
Source: Clinical, Cosmetic and Investigational Dermatology - October 7, 2017 Category: Dermatology Tags: Clin Cosmet Investig Dermatol Source Type: research
Phenolic Compounds in Natural and Roasted Nuts and Their Skins: A Brief Review
Publication date: Available online 9 March 2017 Source:Current Opinion in Food Science Author(s): Neslihan Göncüoğlu Taş, Vural Gökmen Almond, Brazil nut, cashew, hazelnut, macadamia nut, pecan, pine nut, pistachio, and walnut are widely consumed nuts in the world. They could be consumed either natural or after being processed. The health benefits of natural (raw) nuts are attributed to the phenolic profiles, total phenolic contents and antioxidant activities of both kernels and mostly their skins. Processes, especially roasting, cause changes in the content of phenolic compounds and antioxidant activity as well a...
Source: Current Opinion in Food Science - March 9, 2017 Category: Food Science Source Type: research
Characterization of Hypericum perforatum L. (St. John ’s wort) macerates prepared with different fatty oils upon processing and storage
Publication date: Available online 16 January 2017 Source:Phytochemistry Letters Author(s): Miriam Heinrich, Veronika Vikuk, Rolf Daniels, Florian C. Stintzing, Dietmar R. Kammerer Hypericum perforatum L. (St. John’s wort, SJW) is a traditional medicinal plant with a long history of pharmaceutical application. Today, besides formulations based on hydro-alcoholic extracts, lipophilic SJW preparations are widely used in phytomedicine e.g. for the symptomatic treatment of minor inflammations of the skin and subcutaneous tissue disorders. In the present study, SJW extracts were obtained with twelve different fatty oil...
Source: Phytochemistry Letters - January 16, 2017 Category: Chemistry Source Type: research
Nutrients, amino acid, fatty acid and non ‐starch polysaccharide profile and in vitro digestibility of macadamia nut cake in swine
In conclusion, MNC is not merely a good source of protein and energy but also has fairly high digestibility in swine. Hence, it can be used as a viable alternative source of energy and protein in swine diets. (Source: Animal Science Journal)
Source: Animal Science Journal - October 31, 2016 Category: Zoology Authors: Utsav P. Tiwari, Rajesh Jha Tags: Original Article Source Type: research
Ascia ‐p19: discovery of 7s and 11s globulins as putative allergens in macadamia nut by combining allergenomics and patient serum ige binding
(Source: Internal Medicine Journal)
Source: Internal Medicine Journal - September 8, 2016 Category: Internal Medicine Authors: Johanna Rost, Sridevi Muralidharan, Dianne Campbell, Sam Mehr, CatherineNock, N. Alice Lee Tags: Abstracts Source Type: research
A study of pyrolysis of macadamia nut shell: parametric sensitivity analysis of the ipr model
Abstract The macadamia tree is known for producing fruit high in fats, enclosed in very hard woody shells. Macadamia nut shell, considered as a by-product from macadamia nut processing, may be a suitable option for pyrolysis. These residues are constituted of cellulose, hemicellulose, lignin and extractives. The Independent Parallel Reaction (IPR) Model has been applied in this work to study the pyrolysis of macadamia nut shell from thermogravimetric experiments. The kinetic parameters and mass fraction of each component were estimated using the Differential Evolution Algorithm. The influence of the model parameters was al...
Source: Brazilian Journal of Chemical Engineering - July 12, 2016 Category: Chemistry Source Type: research
Macadamia oil extraction methods and uses for the defatted meal byproduct
Conclusions It was found that the fatty acid composition of macadamia oil allows for its diverse use in many industries, i.e. cosmetics and pharmaceutical, while evaluation of the functional properties of the protein fraction of the defatted meal have shown that this byproduct can be used in food industry. Subsequent studies of the macadamia oil extraction process should enable the preservation of oil quality, in terms of fatty acid composition and bioactive compounds, and the functional properties of the defatted meal. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - June 7, 2016 Category: Food Science Source Type: research
