Almond, Hazelnut, and Pistachio Skin: An Opportunity for Nutraceuticals [PDF]
Nutraceuticals, 2022 Nuts are dry, single-seeded fruits, with a combination of beneficial compounds that aid in disease prevention and treatment. This review aims to summarize the antioxidant components and the nutraceutical properties and applications of hazelnut, almond ...
Tariq A. Alalwan +7 more
doaj +5 more sources
Evaluating the Suitability of Hazelnut Skin as a Feed Ingredient in the Diet of Dairy Cows [PDF]
Animals, 2020 Hazelnut skin (HS) was evaluated as a source of nutrients for dairy cows. In total, 26 Aosta Red Pied cows were divided into two balanced groups. All cows were fed hay ad libitum.
Manuela Renna +8 more
doaj +6 more sources
Effect of dietary inclusion of hazelnut skin or hazelnut skin green extract on growth performance, carcass traits, and meat quality in heavy pigs [PDF]
Frontiers in Veterinary ScienceIntroductionIntensive livestock farming has sparked public debate, highlighting the need for sustainable livestock production. One effective strategy to improve both environmental sustainability and meat quality is the inclusion of agro-industrial ...
Katia D’Ambra +11 more
doaj +5 more sources
Phytoextracts for Human Health from Raw and Roasted Hazelnuts and from Hazelnut Skin and Oil: A Narrative Review [PDF]
Nutrients, 2023 The objectives of this narrative review are as follows: an evaluation of the bromatological composition of hazelnuts and a comparison of the nutritional properties of raw versus roasted hazelnuts, taking into account potential differences among varieties from different production territories such as Turkey, Italy, Chile, and New Zealand; an evaluation ...
Giovanna Petrangolini +2 more
exaly +6 more sources
Role of hazelnut skin supplementation on plasma antioxidant status and cytokine profile in growing lambs [PDF]
Frontiers in Veterinary ScienceIn this study, the effect of hazelnut skin dietary supplementation on antioxidant status and cytokine profile was evaluated in growing lambs. A total of 22 male lambs at the age of 2 months, balanced for their initial live weight (15.33 ± SD 1.79 kg ...
Maria Giovanna Ciliberti +7 more
doaj +6 more sources
Hazelnut Skin Fortification of Dehulled Lentil Chips to Improve Nutritional, Antioxidant, Sensory, and Chemical Properties [PDF]
FoodsLegumes consumption is still low in Western countries, and their incorporation into bakery products could be a solution. However, a minimally processed legume-based product is still a challenge because of its negative impact on acceptance by consumers ...
Lara Costantini +4 more
doaj +5 more sources
Dietary fibre profiles of Turkish Tombul hazelnut (Corylus avellana L.) and hazelnut skin
Food Chemistry, 2020 Dietary fibre (DF) profiles of natural hazelnut, roasted hazelnut and hazelnut skin were analyzed. Insoluble (IDF) and soluble (SDF) DFs were examined for monosaccharide and glycosyl-linkage compositions using gas chromatography-mass spectrometry (GC-MS). Total DF contents of natural hazelnut, roasted hazelnut, and hazelnut skin were 17.8, 15.4, and 69.
Tuncil, Yunus E.
openaire +4 more sources
Valorization of Hazelnut (Corylus avellana L.) Skin By-Product as a Multifunctional Ingredient for Cosmetic Emulsions [PDF]
AntioxidantsRoasted hazelnut skins (RHSs), generated as by-products of industrial hazelnut processing, were extracted by pressurized liquid extraction to yield a hydroalcoholic extract (RHS-H).
Teresa Mencherini +10 more
doaj +5 more sources
Italian Journal of Animal Science, 2021 The reuse of by-products from the agro-industry in animal feeding is desirable to increase the sustainability of the productions. Hazelnut skin is a by-product of the food industry and due to the high content in crude fat and phenolic compounds can be ...
Matteo Daghio +7 more
doaj +3 more sources
Enhancing the Functionality of Beef Burgers Enriched with Hazelnut Skin Powder Through Fermentation [PDF]
FermentationThis study investigated the fermentation of beef burgers enriched with varying quantities (5% and 10%) of hazelnut skin powder using Lactobacillus acidophilus and Lactiplantibacillus plantarum cultures. The physicochemical, textural, microbiological, and
İlker Atik
doaj +2 more sources