Results 211 to 220 of about 19,333 (274)

A rapid method to detect green pea and peanut adulteration in pistachio by using portable FT-MIR and FT-NIR spectroscopy combined with chemometrics

, 2021
In this research, the determination of green pea and peanut adulteration in pistachio by portable Fourier transform mid-infrared (FT-MIR) and Fourier transform near-infrared (FT-NIR) spectroscopy was studied.
D. Aykas, A. Menevşeoğlu
semanticscholar   +1 more source

Pistachio green hull pectin: Optimization of microwave-assisted extraction and evaluation of its physicochemical, structural and functional properties.

Food Chemistry, 2019
The optimal microwave-assisted extraction conditions of pistachio green hull (PGH) pectin (extraction yield of 18.13%) were in microwave power of 700 W, irradiation time of 165 s, and pH of 1.5.
M. Kazemi, F. Khodaiyan, M. Labbafi, Seyed Saeid Hosseini, M. Hojjati   +4 more
semanticscholar   +1 more source

Distribution of Aflatoxin in Pistachios. 4. Distribution in Small Pistachios

Journal of Agricultural and Food Chemistry, 1997
The aflatoxin concentration of small, unsorted pistachio scalpers has been measured as a function of nut weight (0.4-0.7 g/nut) for nuts from the 1992-1994 crops for one particular processor. No clear size dependence was noted, but these scalpers were found to have a weight average aflatoxin level around 8 ng/g, 5-7 times that of unsorted, unsized nuts.
Thomas F. Schatzki, James Pan
openaire   +1 more source

Bio-active compounds and functional properties of pistachio hull: A review

, 2020
Background Pistachio (Pistacia vera L.) hull is the major part of pistachio by-product that has a high content of bio-active compounds (such as polyphenols, tocopherols, dietary fibers, essential oils, and unsaturated fatty acid) with antioxidant ...
Edris Arjeh, H. Akhavan, M. Barzegar, Á. Carbonell-Barrachina   +3 more
semanticscholar   +1 more source

Polydopamine-coated magnetic Spirulina nanocomposite for efficient magnetic dispersive solid-phase extraction of aflatoxins in pistachio.

Food Chemistry, 2021
An efficient adsorbent was synthesized and used in magnetic dispersive solid phase extraction (MDSPE) of aflatoxins B1, B2, G1, and G2 at trace levels in pistachio prior to analysis by HPLC equipped with a fluorescence detector.
Rouhollah Karami-Osboo, F. Ahmadpoor, M. Nasrollahzadeh, M. Maham   +3 more
semanticscholar   +1 more source

Pistachio

Pistachio (Pistacia vera L.) is the only species within the genus Pistacia with edible fruit. It originated in the south-central Asia regions of Kyrgyzstan, Turkmenistan, Tajikistan, Uzbekistan, and Kazakhstan. From there, it was expanded to Syria, Europe, and only recently to the U.S., South America, Australia, and China.
Marino, Giulia, Roussos, Petros A., Gusella, Giorgio, Michailides, Themis J., Ferguson, Louise, Caruso, Tiziano   +5 more
openaire   +2 more sources

Assessment of changes in physiological and biochemical traits in four pistachio rootstocks under drought, salinity and drought + salinity stresses.

Physiologia Plantarum : An International Journal for Plant Biology, 2020
In this study, 7-month-old UCB-1, Badami, Ghazvini and Kale-Ghouchi pistachio rootstocks were exposed to control, drought, salinity and drought + salinity environments for sixty days.
Kiarash Jamshidi Goharrizi, F. Amirmahani, F. Salehi   +2 more
semanticscholar   +1 more source

A novel route for preparation of chemically activated carbon from pistachio wood for highly efficient Pb(II) sorption.

Journal of Environmental Management, 2019
Pistachio wood-derived activated carbon prepared by a two-stage process (PWAC-2), conducting two consecutive chemical activation processes with NH4NO3 and NaOH, respectively.
S. Sajjadi, Alireza Meknati, E. Lima, G. Dotto, D. I. Mendoza-Castillo, I. Anastopoulos, F. Alakhras, E. Unuabonah, Pardeep Singh, A. Hosseini-Bandegharaei   +9 more
semanticscholar   +1 more source

LIPID COMPOSITION OF ITALIAN PISTACHIO

Acta Horticulturae, 2011
Pistachio nut is a rich source of fat. Its lipid content is 50 to 70% of total nut weight, is an important determinant of quality, and can suggest origin. The nuts contain 50% oil, in which triacylglycerols accounted for more than 90% of the total glycerolipids.
BALLISTRERI G, ARENA E, FALLICO, Biagio
openaire   +2 more sources

Health benefits of pistachios consumption

Natural Product Research, 2017
The health benefits of nuts, mainly in relation to the improvement of dysmetabolic conditions such as obesity, type 2 diabetes mellitus and the related cardiovascular diseases, have been widely demonstrated. Compared to other nuts, pistachios have a lower fat and caloric content, and contain the highest levels of unsaturated fatty acids, potassium, γ ...
Simona, Terzo, Sara, Baldassano, Gaetano Felice, Caldara, Vincenzo, Ferrantelli, Gianluigi, Lo Dico, Flavia, Mulè, Antonella, Amato   +6 more
openaire   +2 more sources