pistachio nut (pistacia vera l.) is one of the popular and nutritious tree nuts in the world. pistachio spread is a new product which is made from pistachio paste, icing sugar, soy protein isolate (spi), and red palm oil (rpo). this study involved sensory acceptability (by 32 assessors) using hedonic scale and development of suitable terminology for describing pistachio spread using quantitativ...

Aflatoxins are the most serious problem in production and export of pistachio of Iran. They are amongst the most toxic mycotoxins and are produced predominantly by Aspergillus flavus and A. parasiticus. Pistachio is susceptible to invasion by aflatoxigenic Aspergillus species and subsequent production of aflatoxins, during preharvesting, processing, transportation or storage. Various methods ha...

roasting is the common shape of pistachio nuts processing and the purpose of this process is to increase the total acceptability of products. the aim of this study was the effects of hot air roasting temperatures (90, 120 and 150°c), times (20, 35 and 50 min) and air velocities (0.5, 1.5 and 2.5 m/s) on textural attributes (fracture force, hardness, apparent modulus of elasticity and compressio...

In this study, we investigated the binding ability of Saccharomayces cerevisiae to aflatoxin in pistachio nuts. The obtained results indicate that S. cerevisiae has an aflatoxin surface binding ability of 40% and 70% (with initial aflatoxin concentrations of 10 and 20 ppb) in the exponential phase. Acid treatments increase this ability to approximately 60% and 73% for the two concentrations of ...

Adsorption of violet B azo dye from aqueous solutions was studied by different cellulose agricultural waste materials (almond shell (AS), pistachio shell (PS), walnut shell (WS), Tea waste (TW) and orange peel (OP)). Cellulose agriculturalwaste sorbents characterized by FTIR and SEM methods. The effects of different parameters such as contact time, pH, adsorbent dosage and initial dye concentra...

Page 4 F nuts, and vegetables play a significant role in human nutrition, especially as sources of vitamins (C, A, B6, thiamine, niacin, E), minerals, and dietary fiber (Quebedeaux and Bliss, 1988; Quebedeaux and Eisa, 1990; Wargovich, 2000). Their contribution as a group is estimated at 91% of vitamin C, 48% of vitamin A, 27% of vitamin B6, 17% of thiamine, and 15% of niacin in the U.S. diet. ...

BACKGROUND Allergenicity of foods can be influenced by processing. Tree nuts are an important source of nutrition and increasingly consumed; however, processing methods are quite variable and data are currently lacking on the effects of processing on allergenicity. OBJECTIVE To perform a systematic literature review on the effects of food processing on the allergenicity of tree nuts. METHOD...

Many studies have shown that mycotoxin contamination of agricultural products is a challenge for individual's health especially in developing countries. Improper production and storage of foods, prepare conditions for aflatoxin production in crops, especially rice, wheat, pistachio, walnut, almond, etc which are the main sources of foods for people. Feeding livestock by contaminated bread is an...

Pistachio yield are often negatively affected by some physiological problems such as abscission of inflorescence buds and fruits, deformed or blank nuts, and non-split shells. In the present study the effect of exogenous application of arginine (Arg) (a substrate for nitric oxide (NO) synthase) and sodium nitroproside (SNP), as a NO-donor was investigated on yield production, fruit and inflores...