Results 21 to 30 of about 2,947 (172)

Antioxidant Activity of Hazelnut Skin Phenolics

Journal of Agricultural and Food Chemistry, 2009
Phenolic compounds were extracted from hazelnut skin using 80% (v/v) aqueous acetone or methanol. The crude extracts were applied onto a Sephadex LH-20 column for two fractionations (Fr. I and Fr. II). Fr. I consisting of low-molecular-weight phenolics was eluted by ethanol, whereas Fr.
Alasalvar, Cesarettin, Karamac, Magdalena, Kosinska, Agnieszka, Rybarczyk, Anna, Shahidi, Fereidoon, Amarowicz, Ryszard   +5 more
openaire   +4 more sources

Interactions between Hazelnut (Corylus avellana L.) Protein and Phenolics and In Vitro Gastrointestinal Digestibility [PDF]

Separations, 2022
In this study, we investigated the formation of protein–phenolic complexes from dephenolized hazelnut meal protein isolates (dHPI) and hazelnut skin phenolic extracts (HSE) and their effects on the bioaccessibility of both hazelnut proteins and phenolics.
Fatma Duygu Ceylan, Hilal Yılmaz, Nabil Adrar, Deniz Günal Köroğlu, Busra Gultekin Subasi, Esra Capanoglu   +5 more
doaj   +2 more sources

Enhancing the Functionality of Beef Burgers Enriched with Hazelnut Skin Powder Through Fermentation [PDF]

Fermentation
This 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

Hazelnut ( Corylus avellana L.) skin, a by‐product of hazelnut industry, possesses oil with high oxidative and thermal stabilities

International Journal of Food Science & Technology, 2023
Summary Due to its high antioxidant capacity, hazelnut ( Corylus avellana L.) skin oil has recently gained great attention. However, its thermal and oxidative characteristics have not been elucidated yet.
Ömer F. Çelik, Nesimi Aktaş, Mehmet İ. Tugay, Yunus E. Tunçil   +3 more
openaire   +3 more sources

Effect of Climate and Roasting on Polyphenols and Tocopherols in the Kernels and Skin of Six Hazelnut Cultivars (Corylus avellana L.)

Agriculture, 2020
Poland is one of the largest producers of hazelnuts in Europe; however, information about the contents of biologically active compounds in hazelnuts grown in Poland is limited.
Katarzyna Król, Magdalena Gantner, Anna Piotrowska, Ewelina Hallmann   +3 more
doaj   +2 more sources

Hazelnut Kernel Size and Industrial Aptitude [PDF]

Agriculture, 2021
Kernel size is the main hazelnut quality parameter for the consumption market. However, industrial purposes are the main destination for the main hazelnut cultivars.
Agusti Romero-Aroca, Mercè Rovira, Valerio Cristofori, Cristian Silvestri   +3 more
doaj   +2 more sources

Effects of hazelnut skin addition on the cooking, antioxidant and sensory properties of chicken burgers. [PDF]

J Food Sci Technol, 2019
The aim was to evaluate the effects of hazelnut skin (HS) addition on the oxidation and sensorial properties of chicken burgers during storage and after cooking. Burgers were prepared and divided in five groups: [C] control without HS addition, [CAA] control with ascorbic acid, and [HS1] 1%, [HS2] 2% and [HS3] 3% HS addition.
Longato E, Meineri G, Peiretti PG, Gai F, Viuda-Martos M, Pérez-Álvarez JÁ, Amarowicz R, Fernández-López J.   +7 more
europepmc   +5 more sources

Does Working in a Hazelnut Processing Factory Increase the Risk of Hazel Pollen and Nut Sensitivity?

Allergology International, 2005
Background: Hazelnut has been reported to be one of the most important food allergens. We set out to study whether exposure to hazelnut allergen by occupational contact increases hazel pollen and hazelnut sensitivity and causes workplace-related allergic
Suna Büyüköztürk, Bülent A Kardeş, Aslı A Gelincik, Murat Dal, Bahattin Çolakoglu, Aytug Akkor, Sacide Erden   +6 more
doaj   +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.
Cesarettin Alasalvar, Bradley W Bolling
exaly   +4 more sources

Bioactive compounds in different hazelnut varieties and their skins

Journal of Food Composition and Analysis, 2015
Abstract Bioactive profiles of hazelnut skins belonging to fourteen hazelnut varieties were identified. Concentration of phenolic compounds, flavonoids and phenolic acids in soluble free, conjugated soluble and insoluble bound fractions together with their total concentrations were presented.
Tas, Neslihan Goncuoglu, Gokmen, Vural
openaire   +3 more sources