Papers mentioning brazil nut or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Humulus lupulus L. (hops) is essential in brewing due to its contributions to bitterness, flavor, and aroma. This study compared the volatile profiles of five commercially importan... Read full abstract on PubMed →
Winter beverage formulations made from baru almonds with the addition of sucrose (FS) or allulose (FA) were evaluated in two acceptance sensory sessions (blind test and test with i... Read full abstract on PubMed →
Limited research has been done to understand the digestion of Brazil nut press cake, a byproduct of Brazil nut oil processing that is increasingly used as a food ingredient. This s... Read full abstract on PubMed →
Aging in wooden barrels is a proven technique that enhances the sensory complexity of alcoholic beverages by promoting the extraction of volatile and phenolic compounds. While oak... Read full abstract on PubMed →
The study investigated the impact of reusing wood chips in the maturation of sugarcane spirits on the chemical profile (non-volatile and volatile) of the bevarage. Chips of oak (Qu... Read full abstract on PubMed →
Food fraud and adulteration have been persistent issues affecting food supply chains throughout history. They intensify in parallel with the continuous growth in the global food ma... Read full abstract on PubMed →
<h4>Background</h4>The popularity of peas (<i>Pisum sativum</i> L.) and pea-derived products is constantly growing globally and is estimated to continue to do so at an average annu... Read full abstract on PubMed →
Brazilian nuts are native to the Amazon rainforest and are considered a non-timber forest-product of extreme economic importance to local populations. This study evaluated the lipi... Read full abstract on PubMed →
Plant-based products are currently gaining consumers' attention due mainly to the interest in reducing the consumption of foods of animal origin. A comparison of two fermentative p... Read full abstract on PubMed →
<h4>Background</h4>The global prevalence of diabetic heart complication has been on the increase, and some of the drugs that are currently used to treat diabetes mellitus (DM) have... Read full abstract on PubMed →
Fresh kernels of the walnut tree (<i>Juglans regia</i> L.) show a characteristic and pleasant aroma, the molecular basis of which was unknown. The application of an aroma extract d... Read full abstract on PubMed →
The Amazon biome is rich in oilseed plant species, which have essential physical-chemical, nutritional and pharmacological properties, in addition to potential economic value for d... Read full abstract on PubMed →
Soil fumigation remains the standard practice to manage soilborne pathogens such as plant-parasitic nematodes, bacteria, and fungi, especially in high-value crops. However, increas... Read full abstract on PubMed →
Different specialty extra virgin oils, produced by cold-pressing fruits/nuts (olive, pequi, palm, avocado, coconut, macadamia and Brazil nut) and seeds (grapeseed and canola), and... Read full abstract on PubMed →
Proteins unique to peanuts and various tree nuts have been extracted, subjected to trypsin digestion and analysis by liquid chromatography/quadrupole time-of-flight mass spectromet... Read full abstract on PubMed →
Uncharacteristic of most whole foods, the major component of tree nuts is lipid; surprisingly, information on the lipid constituents in tree nuts has been sporadic and, for the mos... Read full abstract on PubMed →
There is little information about bacteriological quality of preroasted kernels available in the public domain. An investigation of the bacteriological quality of preroasted peanut... Read full abstract on PubMed →
BACKGROUND: Peanut and tree nut allergy is characterized by a high frequency of life-threatening anaphylactic reactions and typically lifelong persistence. Peanut allergy is more c... Read full abstract on PubMed →
, respectively. For babassu, α-glucosidase inhibition peaked after 8 h of fermentation (40.26%) and remained high after 12 h (35.87%). Fermentation enhanced the emulsifying capacit... Read full abstract on PubMed →
Tibetan medicinal preparations are mainly composed of crude medicinal powder, which are susceptible to microbial contamination. Due to its high efficiency and low-treatment charact... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.