Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food
and makes it unappealing to consumers. The growing trend towards natural additives and …

Over the years, concentrated efforts have been directed toward the improvement of
desirable characteristics and attributes in peanut cultivars. Most of these breed improvement …

Aromas and flavours play an important role in horticultural crops' quality, namely in fruits.
Plant breeders have made considerable advances producing cultivars with higher yields …

This paper explores the effectiveness of boosting, often regarded as the state of the art
classification tool, in giving warning signals of recessions 3, 6, and 12 months ahead …

Peanut varieties have their own distinct characteristics, which also affect the properties of the
processed-products. Knowledge on these effects can assist peanut processors to select …

The Technology of Wafers and Waffles: Operational Aspects is the definitive reference book
on wafer and waffle technology and manufacture. It covers specific ingredient technology …

The bioactive extracts of traditional medicinal plants are rich in polyphenols and help to
rejuvenate skin. The study was designed to assess the skin rejuvenating effects of a stable …

The present study was conducted to determine the oxidative stability of hazelnut oil and
compare it with more common and previously tested olive oil and rapeseed oil. The …

Although previous studies have shown inverse associations between nut consumption and
mortality, the associations between nut consumption and less common causes of mortality …

A novel high energy media mill (HEMM) was used to prepare macadamia butter (MB). The
effect of grinding time on the properties of MB was investigated. Results showed that with the …