Due to low consumer acceptance and the possibility of immature kernels, closed‐shell pistachio nuts should be separated from open‐shell nuts before reaching the consumer. A system using impact acoustics as a means of classifying closed-shell nuts from open-shell nuts has already been shown to be feasible and have better discrimination performance than a mechanical system.The accuracy of an impa...

BACKGROUND Managing cardiovascular risk factors is important for reducing vascular complications in type 2 diabetes, even in individuals who have achieved glycemic control. Nut consumption is associated with reduced cardiovascular risk; however, there is mixed evidence about the effect of nuts on blood pressure (BP), and limited research on the underlying hemodynamics. This study assessed the e...

Pistacia vera L. is the only species of Pistacia genus producing edible nuts. This paper investigates the antioxidant potential of a Sicilian variety of pistachio nut by chemical as well as biological assays and measured antioxidant vitamins and a number of antioxidant polyphenols in either the hydrophilic and/or the lipophilic nut extract. In accordance with the majority of foods, the total an...

Abstract Purpose of Review In countries such the USA, Iran, and Turkey, pistachio nut is considered one most economically valuable agricultural products. Pistachio production related dehulling processes generate a large quantity organic waste, containing green hull, cluster woody part, shells, leaves. The inadequate conventional management wastes calls for sustainable economical strategies not ...

effects o f s e l ected l ow l evel doses of y - rad iation (100-400 k rad) on t he abi l ity o f toxin strain o f asperg i l l us flavus t o survive and pr oduce a f latox in in c ul t ure med ium and p is tachio nuts hav e been s tudied . a reduction of 60 per c e nt in growth and spore production by asperg i l l us flavus in c u l ture me di um was observed after treatment wi th 100 k rad of...

in this research, we studied physical, chemical and biochemical characteristics of pistachio entitled pistacia vera cv. daneshmandi and was compared to three pistachio including of badami sefid, kalle ghoochi and akbari. the examined characteristics were fresh and dry weight of seed, green shell and also kernel, weight of hard shell, seedless and early opening nut, comparing the seed and kernel...