Aflatoxin contamination of peanuts results from invasion and growth of the fungi, Aspergillus flavus and A. parasiticus. Peanut pods develop in the soil where they are in contact with propagules of these ubiquitous fungi. When peanuts are subjected to drought conditions as pods are maturing, they become susceptible to contamination. A method of biological control of aflatoxin contamination was ...

Pulsed field gradient (PFG) nuclear magnetic resonance (NMR) has been used to study self-diffusion characteristics of water and oil in natural peanuts and in peanuts saturated with water. From the dependence on diffusion time of the echo decay due to diffusion, regions of completely restricted diffusion for the oil molecules were identified. The mean size and size distribution function of these...

The peanut is a valuable seed from the legume Arachis hypogaea, which is largely produced in India, China, and the United States for human consumption as a whole seed, extracted oil, peanut butter, or protein-enhancing ingredient. Worldwide, peanuts are mostly used to produce highquality edible oil. In the United States, the majority of the crop is consumed in whole seed form or used for peanut...

Aspergillus section flavi strains isolated from peanuts, wheat and soybean grown in Argentina were screened for aflatoxins (type B and G) and cyclopiazonic acid (CPA) production. Aspergillus flavus was the predominant species in all substrates, although there was almost the same proportion of A. flavus and Aspergillus parasiticus in peanuts. Aspergillus nomius was not found. Incidence of aflato...

BACKGROUND IgE-binding of process-modified foods or proteins is the most common method for examination of how food processing affects allergenicity of food allergens. How processing affects sensitization capacity is generally studied by administration of purified food proteins or food extracts and not allergens present in their natural food matrix. OBJECTIVES The aim was to investigate if the...

BACKGROUND Evidences suggest that nuts consumption can improve energy metabolism. PURPOSE This study aimed to compare the effects of acute ingestion of high-oleic and conventional peanuts on appetite, food intake, and energy metabolism in overweight and obese men. METHODS Seventy one subjects (29.8 ± 2.4 kg/m2) were assigned to the groups: control (CT, n = 24); conventional peanuts (CVP, n ...

Background: Food allergies represent a growing public health concern worldwide. For many people, peanut is a considered one of the basic foods, while for food industry, groundnuts are the cheapest substitute for other nuts. They are added to many goods. The aim of the study is to portray the “peanut culture” in Poland, by reporting perceptions of an ordinary consumer as regards peanuts, peanut ...

Over-the-top responses to peanuts aren't uncommon. People are under the impression that the mere whiff of a peanut is enough to send some kids to the emergency room. But, that's simply not true [3]. The molecules in peanuts that are responsible for aroma are not the same as the ones that trigger allergies. Also, an allergic reaction only occurs if peanuts are eaten or inhaled; touching a peanut...

The manual processing of food products has become a substantial part of the daily routine of a typical household in the developing world. Consumption of oil is an essential part of an individual's diet and thus, the production of oil is an essential activity. In many communities, this oil is obtained by manually pressing it from peanuts. In order to more efficiently and easily express oil from ...