Results 101 to 110 of about 2,947 (172)

UTILIZATION OF HAZELNUT SKIN AND HAZELNUT FLOUR IN GLUTEN-FREE CAKES: CORRELATION OF BATTER RHEOLOGY WITH CAKE QUALITY

Gıda
The effects of rice flour substitution with hazelnut skin (HS), hazelnut flour (HF), and HS-HF blend (1:1, w/w) at percentages of 0%, 5%, 10%, 15% (w/w) on gluten-free cake batters were studied from a rheological standpoint. Replacement with 5% HS increased Power-Law consistency index (K), reduced specific gravity and resulted in the highest cake ...
openaire   +2 more sources

Hazelnut Skin as Sustainable Feed Ingredient in Livestock Diets: Preliminary Results

Environmental impacts of the livestock sector and overall waste production associated to the food industry are recognised as two of the major issues undermining worldwide food security. In this scenario, the employment of agro-industrial by-products as animal feed has been widely investigated as an effective way to increase sustainability within the ...
Elena Diaz Vicuna, Edoardo Fiorilla, Karthika Srikanthithasan, Valeria Zambotto, Silvia Tabasso, Manuela Renna, Lara Rastello, Andrea Giorgino, Laura Ozella, Valentina Arneodo, Andrea Cravero, Claudio Forte   +11 more
openaire   +2 more sources

A research on determination of how to use hazelnut skin in functional yogurt production

, 2017
Bu çalışmada, farklı oranlarda (% 0, % 2, % 3, % 4) fındık zarı ilavesiyle üretilen 4 çeşit set tipi yoğurdun kimyasal, fiziksel, biyokimyasal, mikrobiyolojik ve duyusal özellikleri 28 günlük depolama süresince araştırılmıştır.
Aktaş, Merve
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A Potentially Ecosustainable Hazelnut/Carob-Based Spread

International Journal of Food Science
Commercial cocoa and hazelnut-based sweet spreads typically present a poor nutribiochemical level due to their ingredients and recipes, while nowadays, there is the need of developing sustainable food products addressing both an improved nutritional and ...
Laura Principato, Daniele Carullo, Alice Gruppi, Guillermo Duserm Garrido, Gianluca Giuberti, Milena Lambri, Giorgia Spigno, Andrea Bassani   +7 more
doaj   +1 more source

Hazelnut allergy : a double-bind, placebo-controlled food challenge multicenter, study

, 2000
Background: Tree nuts are a common cause of food allergy in Europe. However, few studies deal with real food allergy to hazelnuts in subjects believed to be allergic to this food.
B. Wütrich, Poulsen, Lars K., Bindslev-Jensen, C, Pastorello, E A, Vannucci, Luciana, Wüthrich, B, Hansen, Kirsten Skamstrup, V. Pravettoni, Pastorello, Elide A, Ispano, Marco, Ansaloni, Raffaella, B. K. Ballmer Weber, M. Ispano, Bindslev-Jensen, Carsten; id_orcid, Poulsen, L K, Hansen, K S, Scibilia, Joseph, Ansaloni, R, Vannucci, L, J. Scibilia, Scibilia, J, Ballmer-Weber, B K, K. Skamstrup Hansen, C. Bindslev Jensen, Ortolani, C, Ispano, M, Pravettoni, V, Pravettoni, Valerio, L. D. Poulsen, Wüthrich, Brunello, E.A. Pastorello, Ballmer-Weber, Barbara K, C. Ortolani, L. Vannucci, R. Ansaloni, Ortolani, Claudio   +35 more
core   +1 more source

Formulasi Sediaan Lip Balm yang Mengandung Minyak Hazelnut (Hazelnut Oil) sebagai Pelembab Bibir

, 2019
Background: Lips is a part of the skin that needs protection so that moisture from lips stay protected. Lip balm is formulations that is applied to the lips to prevent dryness and retain lips’moisture.
Yusnita, Rizky
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Assessment of the effect of agro-industrial by-products rich in polyphenols on in vitro fermentation and methane reduction in sheep

Frontiers in Veterinary Science
IntroductionThis study aimed to evaluate, using the in vitro gas production technique, the effect of including eight agro-industrial by-products (carob, grape, two types of olive pomace, citrus pulp, tomato, and hazelnut skin) on fermentation end ...
Alessandro Vastolo, Blandine Mora, Dieu donné Kiatti, Martina Nocerino, Serkos Haroutounian, Rania D. Baka, Panagiota Ligda, Monica Isabella Cutrignelli, Vincent Niderkorn, Vincent Niderkorn, Serena Calabrò   +10 more
doaj   +1 more source

Upgrading hazelnut skins: Green extraction of polyphenols from lab to semi-industrial scale

Food Chemistry
Hazelnut skins (HS) are usually managed as waste; however, this by-product is a source of bioactive compounds, with potential applications in feed and food sectors. Phenolic compounds can be extracted using green protocols combining enabling technologies and green solvents.
Capaldi, Giorgio, Voss, Monica, Tabasso, Silvia, Stefanetti, Valentina, Branciari, Raffaella, Chaji, Salah, Grillo, Giorgio, Cravotto, Christian, Tagliazucchi, Davide, Fiego, Domenico Pietro Lo, Marinucci, Massimo Trabalza, Roila, Rossana, Natalello, Antonio, Pravettoni, Davide, Cravotto, Giancarlo, Forte, Claudio   +15 more
openaire   +5 more sources

Dietary absorption profile, bioavailability of (poly)phenolic compounds, and acute modulation of vascular/endothelial function by hazelnut skin drink

, 2019
Evidence supports an inverse association between nut consumption and cardiovascular disease (CVD) risk and (poly)phenols have been identified as potential co-mediators of these beneficial effects.
Mena P., Bresciani L., Mocciaro G., Harvey M., Ray S., Bentley S., Brighenti F., Charron M., CHARRON, MELANIE, Martini D., Del Rio D., Tsiountsioura M., Collins D.   +12 more
core   +1 more source

Ultrasound assisted extraction of polysaccharides from hazelnut skin

In this study ultrasound assisted extraction (UAE) of polysaccharides from hazelnut skin has been studied. Optimum sonication time has been evaluated depending on responses such as amount of carbohydrate and dried sample and thermogravimetric analysis ...
Yilmaz, T, Tavman, S
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