Results 211 to 220 of about 7,628 (258)
Comparative study of Waste-Derived and conventional sorbents for heavy metal removal from water. [PDF]
Sci RepWojtkowska M, Barszcz W, Bogacki J.
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Mechanism for Improving Acid-Induced Hazelnut Protein Gels Through High-Pressure Homogenization: Effect on Structural, Rheological and Gelling Properties. [PDF]
FoodsGul O +5 more
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Three-dimensional characterization of hazelnut (Corylus avellana L.) fruit development based on X-ray micro-computed tomography. [PDF]
Sci RepBrandoli C +5 more
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Effects of Roasting on Hazelnut Lipids
Journal of Agricultural and Food Chemistry, 2006The effect of roasting on some nutritional characteristics of hazelnut lipidic fraction was investigated. Hazelnuts (Corylus avellana L.) were submitted to several different thermal treatments, comprising different temperatures (125-200 degrees C) and times of exposure (5, 15, and 30 min) and analyzed for their moisture and crude fat.
Amaral, Joana S. +3 more
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TURKISH HAZELNUT AND FISKOBIRLIK
Acta Horticulturae, 19974th International Symposium on Hazelnut -- JUL 30-AUG 02, 1996 -- ORDU ...
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Polyphenolic Composition of Hazelnut Skin
Journal of Agricultural and Food Chemistry, 2011Skins from different hazelnut samples were characterized for total polyphenol content, total antioxidant capacity (TAC), and their content in specific polyphenolic compounds. The main polyphenolic subclass, identified and quantified by means of HPLC-MS/MS, comprised monomeric and oligomeric flavan-3-ols, which accounted for more than 95% of total ...
Del Rio D. +3 more
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Journal of Food and Nutrition Research
Hazelnut represents a significant agricultural plant cultivated in numerous countries worldwide. Hazelnuts are quite rich in macro- and micro-components. They are highly susceptible to growth of fungi with development of mycotoxins. Among the mycotoxins, ochratoxin A (OTA) is one of the most prevalent contaminants found in a variety of food products ...
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Hazelnut represents a significant agricultural plant cultivated in numerous countries worldwide. Hazelnuts are quite rich in macro- and micro-components. They are highly susceptible to growth of fungi with development of mycotoxins. Among the mycotoxins, ochratoxin A (OTA) is one of the most prevalent contaminants found in a variety of food products ...
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Bulletin of Environmental Contamination and Toxicology, 2004
J, Jenkins, H, Runes, T, Moate
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J, Jenkins, H, Runes, T, Moate
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