Results 101 to 110 of about 24,867 (241)
Food Risk Assess Europe, Volume 4, Issue 2, April 2026.Abstract Food allergies are an important public health problem with an increasing prevalence in the population and have a significant impact on the lives of allergic patients and their families. The Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) has reviewed and compiled the available information on those food ...
Araceli Díaz Perales +8 more
wiley +1 more source
The social origins of cooking and dining in early villages of western Asia [PDF]
, 2000 This paper explores social customs of cooking and dining as farming emerged in the earliest villages of Palestine and Jordan (12,650–6850 cal BC). The approach is a spatial analysis of in situ hearths, pits, bins, benches, platforms, activity areas ...
Wright, KI
core +1 more source
Postharvest operations of pistachio nuts [PDF]
Journal of Food Science and Technology, 2013 The most important postharvest operations of pistachio nuts including handling, transportation, green hull removal, dehydration, bulk storage and packaging of pistachios were studied. Results showed that air temperature had pronounced effect on drying time and air velocity didn't any significant effect on drying time. The entire drying process occurred
openaire +2 more sources
Genome survey of pistachio (Pistacia vera L.) by next generation sequencing: Development of novel SSR markers and genetic diversity in Pistacia species [PDF]
, 2016 Genetic diversity measures in P. terebinthus: allele ranges, number of alleles (Na), number of effective alleles (Ne), observed heterozygosity (Ho), expected heterozygosity (He), and PIC values of 119 polymorphic SSR loci.
Elmira Ziya Motalebipour +4 more
core +5 more sources
Effect of temperature and water activity on growth and ochratoxin A production boundaries of two Aspergillus carbonarius isolates on a simulated grape juice medium [PDF]
, 2009 Aims: To develop and validate a logistic regression model to predict the growth and ochratoxin A (OTA) production boundaries of two Aspergillus carbonarius isolates on a synthetic grape juice medium as a function of temperature and water activity (aw)
Magan, Naresh +3 more
core +1 more source
Fermentation, 2019 The present work was carried out to evaluate the microbiological, physicochemical, and sensory characteristics of fortified pistachio breads. Pistachio powder (5% w/w) was added to flour or semolina and fermented by a commercial baker’s yeast ...
Antonio Alfonzo +5 more
doaj +1 more source
Storage stability of whole and nibbed, conventional and high oleic peanuts (Arachis hypogeae L.) [PDF]
, 2013 Peanuts are increasingly being used as nibbed ingredients in cereal bars, confectionery and breakfast cereals. However, studies on their oxidative stability in this format are limited.
Ashton, Ian P. +3 more
core +3 more sources
The Determinants of Agricultural Export Growth in South Africa [PDF]
South Africa has relatively not been affected that significantly by the global food end economic crises. Although, the exports of South Africa’s traditional agricultural exports showed a moderate dip over the last two years.
Idsardi, Ernst
core +1 more source
Solid state fermentation effects on pistachio hulls antioxidant activities [PDF]
, 2010 Pistachio (Pistacia vera L.) is a small tree native to mountainous regions of Iran. The seed has a mauvish skin and light green flesh, with a distinctive flavor.
Hendra, Rudi +3 more
core
On the relative packing densities of pistachios and pistachio shells
WilmottGiven an appetizer bowl full of $N$ pistachios, what is the optimal size of the container -- neither too small, nor too big -- needed for accommodating the resulting $2N$ non-edible pistachio shells? Performing a simple experiment we find that, provided the shells are densely packed, such container needs only be slightly more than half ($\approx 0.57$)
Zakine, Ruben, Benzaquen, Michael
openaire +3 more sources