Results 171 to 180 of about 5,338 (218)

Acute Cyanide Toxicity Caused by Apricot Kernel Ingestion

Annals of Emergency Medicine, 1998
A 41-year-old woman ingested apricot kernels purchased at a health food store and became weak and dyspneic within 20 minutes. The patient was comatose and hypothermic on presentation but responded promptly to antidotal therapy for cyanide poisoning. She was later treated with a continuous thiosulfate infusion for persistent metabolic acidosis.
J R, Suchard, K L, Wallace, R D, Gerkin
openaire   +2 more sources

Apricot Kernel Oil Ameliorates Cyclophosphamide‐Associated Immunosuppression in Rats

Lipids, 2016
AbstractThe effects of dietary apricot kernel oil (AKO), which contains high levels of oleic and linoleic acids and lower levels of α‐tocopherol, were evaluated in a rat model of cyclophosphamide‐induced immunosuppression. Rats had intraperitoneal injection with cyclophosphamide to induce immunosuppression and were then infused with AKO or normal ...
Honglei, Tian, Haiyan, Yan, Siwei, Tan, Ping, Zhan, Xiaoying, Mao, Peng, Wang, Zhouping, Wang   +6 more
openaire   +2 more sources

Chemical Composition of Bitter and Sweet Apricot Kernels

Journal of Agricultural and Food Chemistry, 1995
The chemical composition of bitter and sweet varieties of apricot (Prunus armeniaca) kernel was investigated. Oil, protein, soluble sugars, fiber (NDF and ADF), and ash contents in kernels were determined. Sweet apricot kernels were found to contain more oil (53 g/100 g) and less soluble sugars (7 g/100 g) than bitter kernels (43 and 14 g/100 g ...
Antoni Femenia, Carmen Rossello, Antonio Mulet, Jaime Canellas   +3 more
openaire   +1 more source

WATER ABSORPTION CHARACTERISTICS OF APRICOT KERNELS DURING SOAKING

Journal of Food Process Engineering, 2008
ABSTRACT The aim of this research was to investigate water absorption characteristics of apricot kernels using Peleg's model between temperatures of 20 and 50C. The Peleg constant K1 decreased from 5.52 × 10−2 to 1.63 × 10−2/h% for apricot kernels with increasing temperature from 20 to 50C.
I.H. CELEN, B. KAYISOGLU, S. KAYISOGLU
openaire   +1 more source

Apricot kernels – important food by-product

2017
Introduction. Nowadays, a tendency for reducing food industry waste is becoming more prominent due to a growing interest for utilization of food industry by-products for various purposes. These by- products contain many potentially useful substances and they could become significant raw materials in the production/development of new products.
Pavlović, Nika, Ervačić, Josipa, Molnar, Maja, Mujić, Ibrahim, Bavcon Kralj, Mojca, Pavić, Valentina, Jozinović, Antun, Jokić, Stela   +7 more
openaire   +2 more sources

INHERITANCE OF SWEET KERNEL TASTE IN APRICOT

Acta Horticulturae, 2010
Most of the European apricot cultivars have a bitter kernel taste. Sweet kernel taste is among the desirable traits in apricots, which is mostly found in Asiatic origin cultivars. 'Orangered', a PPV resistant, self-incompatible, with floral abnormalities, but with high fruit quality, sweet kernelled apricot cultivar of American origin, has been used as
openaire   +1 more source

Acute cyanide poisoning caused by apricot kernel

2016
Kayısı çekirdeğine bağlı akut siyanür ...
ÖZCAN, Murat, TOKATLIOĞLU ÖZCAN, Fatma Begüm, YAŞARTEKİN, Yüksel, YAVUZ, Halime, SARICI, Serdar Ümit   +4 more
openaire   +1 more source

HEALTH EFFECTS OF APRICOT KERNEL

2022
Tahiroğlu, Veysel, Alayunt, Naci Ömer, İrfan Timür   +2 more
openaire   +1 more source

CYANIDE CONTENT OF APRICOT KERNELS

Journal of Food Science, 1975
G. S. STOEWSAND, J. L. ANDERSON, R. C. LAMB   +2 more
openaire   +1 more source

Apricot kernel: Physical and chemical properties

Journal of the American Oil Chemists' Society, 2006
HAYTA, Mehmet, ALPASLAN, MEHMET
openaire   +2 more sources