Nuts—Nutrition and Health Benefits of Daily Use

Rainey, Charlene; Nyquist, Leslie

doi:10.1097/00017285-199707000-00006

Cited by 28 publications

(15 citation statements)

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“…Nuts contain many different antioxidative components apart from vitamin A, vitamin C and β-carotene. Nuts are also known to contain antioxidant phytochemicals such as flavonoids, phenolic compounds, luteolin, tocotrienols, isoflavones, ellagic acid as well as other components like plant sterols (Rainey & Nyquist, 1997;Sajilata & Singhal, 2006).…”

Section: Introductionmentioning

confidence: 99%

Physical and chemical characteristics of cashew nut flour stored and packaged with different packages

et al. 2017

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The aim of this study was to evaluate the physical and chemical changes in cashew nut flour under different packaging and storage conditions. The flour samples were characterized according to their chemical composition, packaged in polystyrene trays associated with covering chloride polyvinyl (PVC), plastic pot of polyethylene terephthalate (PET), plastic packaging polyethylene (POL) and without coating polystyrene trays (CON). All packages were stored for 225 days, evaluating every 45 days the moisture content of the flour as well as extracting their oil by the cold method for characterization on the following indexes: acidity, saponification, iodine, peroxide and refraction. There was slight and gradual increase in the moisture content from the 45 th to the 225 th day, especially for products packaged in PVC and without coating polystyrene trays (CON). The oil saponification indexes showed gradual decrease during storage, especially in flour without packaging (CON). There was a gradual increase in the iodine index until the 135 th day, followed by decay. The acidity and peroxide indexes increased along with the storage time. However packages with lower oxygen and moisture permeability, such as PET and POL, minimized such changes, being therefore the most suitable for long-term storage.

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Section: Introductionmentioning

confidence: 99%

Physical and chemical characteristics of cashew nut flour stored and packaged with different packages

et al. 2017

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“…Nuts are rich sources of unsaturated fatty acids, protein, fiber, micronutrients, vitamins, and phytochemicals (Rainey & Nyquist, 1997) although the levels vary among nuts. Walnuts are good sources of both antioxidants and n-3 fatty acids, in particular high amounts of a-linolenic acid (6.3 g/100 g), whereas other nuts such as almonds, pecans, and pistachios possess much smaller amounts (0.4-0.7 g/100 g).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant and antiproliferative activities of common edible nut seeds

Yang

Liu

Halim

2009

LWT - Food Science and Technology

264

191

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“…Pistachios are one of the most nutritious nuts in the world. They contain dietary fiber, vitamin B 6 , thiamine, magnesium, calcium, phosphorus, copper, lutein, vitamin E, vitamin K, omega‐3 fatty acid and phytosterol (Rainey and Nyquist 1997; Simopoulos 2002; Dismore et al . 2003; Simopoulos 2004; Heber and Bowerman 2008).…”

Section: Introductionmentioning

confidence: 99%

“…2003; Simopoulos 2004; Heber and Bowerman 2008). Clinical and epidemiological studies have reported the beneficial effects of pistachio nuts to be the ability to decrease serum lipid levels, unhealthy cholesterol levels, coronary heart disease‐related death, diabetes and gallstone disease (Rainey and Nyquist 1997; Kris Etherton et al . 2001; Jenkins et al .…”

Section: Introductionmentioning

confidence: 99%

The Effect of Processing Variables on the Quality and Acceptability of Pistachio Milk

Shakerardekani¹,

Karim²,

Vaseli³

2012

Journal of Food Processing and Preservation

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In an attempt to develop a new beverage from pistachio nuts, the effect of different methods of making paste, which involved grinding soaked kernels (method 1) and milling roasted kernels (method 2), as well as the blending time (20 or 30 min) and pH (6.5, 7.5 or 8.5) of the slurry on the pistachio milk compositions (protein, fat, total dry matter and total soluble solid), was evaluated. The taste and flavor of the pistachio milk were improved by the addition of sugar, vanillin and salt. The overall acceptability of the products was evaluated by 25 untrained panelists using hedonic test. The best processing conditions were milling the roasted kernels and blending the pistachio paste with water at pH 8.5 for 30 min. The most preferred flavor of pistachio milk is made by the addition of 5.0% sugar, 0.02% vanilla and 0.0% salt. PRACTICAL APPLICATIONS This study describes a process for preparing pistachio milk from small‐sized and unsplit pistachio nuts that cannot be used for direct human consumption. This product can be served as a substitute for animal milk.

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Nuts—Nutrition and Health Benefits of Daily Use

Cited by 28 publications

References 0 publications

Physical and chemical characteristics of cashew nut flour stored and packaged with different packages

Physical and chemical characteristics of cashew nut flour stored and packaged with different packages

Antioxidant and antiproliferative activities of common edible nut seeds

The Effect of Processing Variables on the Quality and Acceptability of Pistachio Milk

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