Results 131 to 140 of about 2,548 (169)

Pre-chewing for weaning: A traditional method for allergy prevention? Rationale, study design, and methods of the open-label trial-Solids-by-Kiss. [PDF]

Pediatr Allergy Immunol
Ahrens B, Meixner L, Sturmfels M, Kalb B, Fischl A, Schwendicke F, Blumchen K, Fickenscher A, Schäfer L, Holzhauser T, Schnadt S, Beyer K.   +11 more
europepmc   +1 more source

Correlating instrumental textural properties to human sensory data using biomimetic molar probes: Case study with hazelnuts. [PDF]

Curr Res Food Sci
Zhu J, Zeng H, Xu A, McClements DJ, Chen J, Chen Y.   +5 more
europepmc   +1 more source

Grape Molasses as a Healthy Natural Ingredient in Hazelnut Butter: Effects on Emulsion Stability, Physicochemical, Nutritional, and Sensory Characteristics. [PDF]

ACS Omega
Gültekin S, Turan E, Şimşek A.
europepmc   +1 more source

Extraction of Seed Oil from <i>Heracleum persicum</i> Desf. ex Fischer and Investigation of Its Composition, Qualitative and Nutraceutical Properties. [PDF]

Foods
Dadazadeh A, Azadmard-Damirchi S, Piravi-Vanak Z, Torbati M, Martinez F.   +4 more
europepmc   +1 more source

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Hazelnut skin powder: A new brown colored functional ingredient

Food Research International, 2014
Abstract Hazelnut skin arises as a by-product in the roasting process of hazelnuts. This study aimed to investigate the potential of its utilization as a brown colored functional ingredient. Chemical composition analyses revealed that hazelnut skin is a very rich source of dietary fibers (67.7%) and phenolic compounds (233 mg GAE/g). Its oil fraction
Kübra S. Özdemir, Cemile Yılmaz, Gökhan Durmaz, Vural Gökmen   +3 more
openaire   +3 more sources

Substitution of cocoa powder with hazelnut skin powder in cocoa hazelnut spreads

Journal of Food Processing and Preservation, 2022
AbstractIn this study, the potential of hazelnut skin powder (HSP) as a cocoa powder (CP) substitute in the production of cocoa hazelnut spreads was evaluated. CP was replaced with HSP at the ratio of 15%, 30%, and 45% by weight in novel formulations.
Sümeyye Şahin, Amine Beyza Özata
openaire   +1 more source

Polyphenolic Composition of Hazelnut Skin

Journal of Agricultural and Food Chemistry, 2011
Skins 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., Calani L., Dall'Asta M., Brighenti F.   +3 more
openaire   +3 more sources

Ultrasound assisted extraction of polysaccharides from hazelnut skin

Food Science and Technology International, 2015
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, Tuncay, Tavman, Sebnem
openaire   +2 more sources

Structural characterisation of polysaccharides from roasted hazelnut skins

Food Chemistry, 2019
Two polysaccharide fractions sequentially extracted with water 1W and alkali 1A, were isolated from the hazelnut skins. The monosaccharide composition together with the FTIR and NMR analyses, indicated that both fractions are formed from a mixture of polysaccharides.
Zuzana, Košťálová, Zdenka, Hromádková   +1 more
openaire   +2 more sources