Results 21 to 30 of about 821,545 (183)

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

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

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. Chemical and structural properties of extracted material have been determined by
Yilmaz, Tuncay, Tavman, Sebnem
openaire   +3 more sources

Potential Use of Hazelnut Beverage in Water Kefir Fermentation: Effects of Sugar Addition on Physicochemical, Microbiological, Rheological, Bioactive, Volatile, and Allergenic Properties. [PDF]

J Food Sci
ABSTRACT This study investigated the potential of hazelnut beverage, obtained from hazelnut cake through high‐pressure homogenization (100 MPa), for use in water kefir production. The effects of different sugar concentrations (2.5%, 5%, and 7.5%) on product properties and hazelnut allergenicity were also examined.
Gul LB, Akgun A, Gul O.
europepmc   +2 more sources

Hazelnut Skin Waste as a Functional Ingredient to Nutritionally Improve a Classic Shortbread Cookie Recipe

Foods, 2023
Hazelnut skin (HS) is a byproduct of hazelnut processing (2.5% of total kernel) and becomes a food waste despite its high content of antioxidants, unsaturated fats, and fibers.
Lara Costantini, Maria Teresa Frangipane, Romina Molinari, Stefania Garzoli, Riccardo Massantini, Nicolò Merendino   +5 more
doaj   +4 more sources

Predicting outcomes of hazelnut oral food challenge: Pediatric cohort analysis [PDF]

Journal of Allergy and Clinical Immunology: Global
Background: Hazelnut is a common trigger of IgE-mediated food allergy in children, but clinical tolerance remains difficult to predict. While molecular diagnostics and guideline-based cutoffs offer valuable insights, their real-world applicability across
Maria Breiding, MD, Veronika Höfer, MS, Alena Kuhn, MD, Camille Boucq, MD, Angela Röst, MS, Jacqueline Maurer, Johannes Trück, MD, DPhil   +6 more
doaj   +2 more sources

Technological Optimization and Antioxidant Efficacy via the NRF-2-Mediated Defense Pathway of Corylus avellana L. Skin Extracts: A Sustainable Approach for Developing Health-Promoting Natural Products [PDF]

Pharmaceuticals
Background/Objectives: The valorization of bioactive compounds from food industry by-products aligns with sustainable development goals and represents a strategy for obtaining functional ingredients.
Immacolata Faraone, Maria Ponticelli, Claudia Mangieri, Ilaria Nigro, Ludovica Lela, Antonio Vassallo, Carlo Cosentino, Nikolay T. Tzvetkov, Vittorio Carlucci, Maria Francesca Armentano, Luigi Milella   +10 more
doaj   +2 more sources

Production of micro and nano fibers from hazelnut skin and utilization in cakes

, 2013
Bu çalışmanın ana amacı mikro ve nano fındık zarı liflerinin keklerin kalitesi, tekstürü ve bayatlaması üzerine etkilerini araştırmaktır. Çalışmanın ilk aşamasında kakao tozu ve fındık zarı örneklerinin mikroyapısal görüntüleriyle kek hamurunun reolojik özellikleri incelenmiştir.
SEVİL ÇIKRIKCI
openaire   +3 more sources

Analysis of the Antioxidant Activity, Lipid Profile, and Minerals of the Skin and Seed of Hazelnuts (Corylus avellana L.), Pistachios (Pistacia vera) and Almonds (Prunus dulcis)—A Comparative Analysis

AppliedChem, 2023
Nuts are dry, single-seeded fruits with a combination of beneficial compounds that aid in disease prevention and treatment. The aims of this research are to evaluate the total antioxidant activity (AI) by ferric reducing antioxidant power (FRAP) assay ...
Duha Mohammed, Afnan Freije, Hawra Abdulhussain, Aysha Khonji, Mariam Hasan, Cinzia Ferraris, Clara Gasparri, Mona A. Aziz Aljar, Ali Ali Redha, Attilio Giacosa, Mariangela Rondanelli, Simone Perna   +11 more
doaj   +1 more source

An In vivo Comparison of Biomimetic vs. Traditional Skin Moisturization [PDF]

, 2015
The aim of this study was to determine whether a biomimetic cream can deliver superior moisturisation to the skin of human volunteers aged over 60, compared to the effects of a conventional moisturiser containing high levels of petrolatum and mineral oil.
Kurimo, Ritva, Grant-Ross, Peter, Todorova, Petya, Tamburic, Slobodanka   +3 more
core   +5 more sources