Results 161 to 170 of about 821,545 (183)
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Substitution of cocoa powder with hazelnut skin powder in cocoa hazelnut spreads
Journal of Food Processing and Preservation, 2022AbstractIn 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.
Amine Beyza Ozata, Sümeyye Şahin
exaly +2 more sources
Effects of roasting on proanthocyanidin contents of Turkish Tombul hazelnut and its skin
Journal of Functional Foods, 2016 The effects of roasting on extractable and bound proanthocyanidins of Turkish Tombul hazelnut and its skin were studied. Natural (raw) and roasted hazelnuts as well as roasted hazelnut skin were extracted, hydrolysed, and analysed by normal-phase high performance liquid chromatography.
Bradley Bolling, Cesarettin Alasalvar
exaly +4 more sources
Journal of Proteomics, 2023 This study aimed to evaluate the effect of hazelnut skin by-product supplementation on lamb meat quality characteristics and plasma and muscle proteomes. Twenty-two Valle del Belice male lambs were divided into two experimental groups: control (C), fed a
Agostino Carmelo Sevi +2 more
exaly +2 more sources
Structural characterisation of polysaccharides from roasted hazelnut skins
Food Chemistry, 2019Two 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 +1 more
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Colonic Metabolism of Polyphenols From Coffee, Green Tea, and Hazelnut Skins
Journal of Clinical Gastroenterology, 2012Dietary polyphenolic compounds are poorly absorbed in the small intestine. The absorbed fraction follows the common metabolic pathway of drugs, undergoing phase II enzymatic detoxification with the conjugation of glucuronic acid, sulfate, and methyl groups.
CALANI, Luca +5 more
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Influence of hazelnut oil phospholipids on the skin moisturizing effect of a cosmetic emulsion
International Journal of Cosmetic Science, 1990SynopsisPrevious studies have shown significant differences between the moisturizing effects and skin tolerances of virgin and refined vegetable oils when incorporated in cosmetic emulsions. They have also shown significantly greater and longer lasting moisturizing potential for a cosmetic emulsion containing virgin vegetable oils when compared with ...
P, Masson, F, Merot, J, Bardot
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BIOACCESSIBILITY OF POLYPHENOLS FROM HAZELNUT SKIN AND THEIR USE IN NOODLE FORMULATION
2021During hazelnut processing, a large amount of hard shell and inner skin are generated as waste. Hazelnut skin is a valuable waste as it contains a large amount of polyphenols, which have many health effects, including antioxidant and anticancer properties and the prevention of cardiovascular diseases. The bioaccessibility of polyphenols is important to
Türkmen Erol, Nihal, İncedayı, Bige
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Fuzzy Logic based identification of partially skinned hazelnuts on a conveyor belt
2012 International Symposium on Innovations in Intelligent Systems and Applications, 2012Hazelnut is one of the most important agricultural products of Turkey, the largest producer of hazelnuts in the world. The kernel of the hazelnut is a major ingredient of chocolate industry after its shell and skin is removed. Hazelnuts with partial skin after the skinning process are rejected by the chocolate industry.
Mengu Demir, Mustafa Ulutas, Hayati Ture
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In vitro and in vivo characterization of hazelnut skin prick test extracts.
Arbeiten aus dem Paul-Ehrlich-Institut (Bundesamt fur Sera und Impfstoffe) zu Frankfurt a.M, 2003Hazelnut allergy ranks among the most frequently observed food allergies. Clinical symptoms range from the oral allergy syndrome to life threatening anaphylaxis. Diagnosis of hazelnut allergy partially relies on in vivo testing by means of skin prick testing (SPT).
Akkerdaas, Jaap H. +5 more
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Safety‐relevant contaminants and nutritional quality of hazelnut skin and pumpkin seed proteins
Journal of the Science of Food and AgricultureAbstract BACKGROUND The agro‐food industry generates by‐products and waste. These may be valorized as protein sources that could be used as alternatives to soy and pea in line with the EU Farm to Fork Strategy.
Leila Mehdizadehtapeh +7 more
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