Relevant bibliographies by topics / Storage of macadamia nuts

Academic literature on the topic 'Storage of macadamia nuts'

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Published: 4 June 2021
Last updated: 20 February 2023

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Journal articles on the topic "Storage of macadamia nuts":

1

Minh, N. P. "Incorporation of fingerroot (Boesenbergia sp.) rhizome extract powder on chemical, microbial and sensory properties of dry-roasted macadamia (Macadamia sp.) nut during 12 months of storage." Food Research 6, no. 5 (October 26, 2022): 394–402. http://dx.doi.org/10.26656/fr.2017.6(5).743.

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Macadamia nut is an important crop with high economic value. It is commonly dried and roasted into an instant crisp. Due to high oil content, the dry-roasted macadamia nut is feasible to oil rancidity as well as microbial contamination. In order to improve the economic value of macadamia nuts, it is very urgent to stabilise the quality of roasted macadamia nuts during storage and distribution. Fingerroot (Boesenbergia sp.) belonging to the Zingiberaceae family is one of the most important Vietnamese perennial medicinal plants. Its rhizome contained numerous bioactive phytoconstituents like essential oils, flavonoids, phenolics exhibiting diversified biological activities beneficial for human health. This research evaluated the possibility of incorporation of fingerroot rhizome extract powder (0-6%) into the dry-roasted macadamia nut to improve its chemical, microbial and sensory properties during 12 months of storage. Results showed that 4.5% of fingerroot rhizome extract powder could be supplemented into the dry-roasted macadamia nut to reduce coliform load (1.28±0.03 log CFU/g), peroxide value (0.78±0.02 meq/kg), thiobarbituric acid reactive substances (0.65±0.03 mg malonaldehyde/kg), free fatty acid (0.76±0.02% oleic acid) while enhancing overall acceptance (8.24±0.17 score). This research revealed that fingerroot rhizome extract would be a promising antimicrobial and antioxidant natural source to preserve fatty foodstuffs efficiently.
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Borompichaichartkul, C., P. Maneechot, P. Homkajon, and P. Tongplod. "STORAGE STABILITY OF DRIED MACADAMIA NUTS IN DIFFERENT PACKAGING MATERIALS." Acta Horticulturae, no. 837 (June 2009): 359–64. http://dx.doi.org/10.17660/actahortic.2009.837.48.

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Shi, Rui, Haidong Bai, Biao Li, Can Liu, Zhiping Ying, Zhi Xiong, and Wenlin Wang. "Combined Transcriptome and Lipidomic Analyses of Lipid Biosynthesis in Macadamia ternifolia Nuts." Life 11, no. 12 (December 18, 2021): 1431. http://dx.doi.org/10.3390/life11121431.

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Macadamia nuts are considered a high-quality oil crop worldwide. To date, the lipid diversity and the genetic factors that mediate storage lipid biosynthesis in Macadamia ternifolia are poorly known. Here, we performed a comprehensive transcriptomic and lipidomic data analysis to understand the mechanism of lipid biosynthesis by using young, medium-aged, and mature fruit kernels. Our lipidomic analysis showed that the M. ternifolia kernel was a rich source of unsaturated fatty acids. Moreover, different species of triacylglycerols, diacylglycerol, ceramides, phosphatidylethanolamine, and phosphatidic acid had altered accumulations during the developmental stages. The transcriptome analysis revealed a large percentage of differently expressed genes during the different stages of macadamia growth. Most of the genes with significant differential expression performed functional activity of oxidoreductase and were enriched in the secondary metabolite pathway. The integration of lipidomic and transcriptomic data allowed for the identification of glycerol-3-phosphate acyltransferase, diacylglycerol kinase, phosphatidylinositols, nonspecific phospholipase C, pyruvate kinase 2, 3-ketoacyl-acyl carrier protein reductase, and linoleate 9S-lipoxygenase as putative candidate genes involved in lipid biosynthesis, storage, and oil quality. Our study found comprehensive datasets of lipidomic and transcriptomic changes in the developing kernel of M. ternifolia. In addition, the identification of candidate genes provides essential prerequisites to understand the molecular mechanism of lipid biosynthesis in the kernel of M. ternifolia.
4

Le Lagadec, M. D. "Kernel brown centres in macadamia: a review." Crop and Pasture Science 60, no. 12 (2009): 1117. http://dx.doi.org/10.1071/cp08403.

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The incidence of kernel brown centres in macadamia (Macadamia integrifolia and M. tetraphylla and hybrids) has increased substantially in Australia. Although the defect amounts to only ~1% of all kernels processed in Australia, it costs the macadamia industry over AU$2 million per annum. Little formal research has been conducted, although the defect is mentioned widely in informal grower journals. Possible causal factors are reviewed in this article. Evidence suggests that kernel brown centres may be associated with exposure of enzymes in cell membranes and are also associated with incorrect nut-in-shell drying regimes. There appears to be an interaction among nut-in-shell moisture content, nut drying regime, and the incidence of brown centres. There is some indication that storage of wet nuts in poorly ventilated silos increases the potential for developing kernel brown centres. It is recommended that future research focusses on these issues.
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Duduzile Buthelezi, Nana Millicent, Lembe Samukelo Magwaza, and Samson Zeray Tesfay. "Postharvest pre-storage processing improves antioxidants, nutritional and sensory quality of macadamia nuts." Scientia Horticulturae 251 (June 2019): 197–208. http://dx.doi.org/10.1016/j.scienta.2019.03.026.

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Walton, David A., Bruce W. Randall, Marie D. Le Lagadec, and Helen M. Wallace. "Maintaining high moisture content of macadamia nuts-in-shell during storage induces brown centres in raw kernels." Journal of the Science of Food and Agriculture 93, no. 12 (April 19, 2013): 2953–58. http://dx.doi.org/10.1002/jsfa.6123.

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LITTLE, C. L., W. JEMMOTT, S. SURMAN-LEE, L. HUCKLESBY, and E. de PINNA. "Assessment of the Microbiological Safety of Edible Roasted Nut Kernels on Retail Sale in England, with a Focus on Salmonella." Journal of Food Protection 72, no. 4 (April 1, 2009): 853–55. http://dx.doi.org/10.4315/0362-028x-72.4.853.

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There is little published information on the prevalence of Salmonella in edible nut kernels. A study in early 2008 of edible roasted nut kernels on retail sale in England was undertaken to assess the microbiological safety of this product. A total of 727 nut kernel samples of different varieties were examined. Overall, Salmonella and Escherichia coli were detected from 0.2 and 0.4% of edible roasted nut kernels. Of the nut varieties examined, Salmonella Havana was detected from 1 (4.0%) sample of pistachio nuts, indicating a risk to health. The United Kingdom Food Standards Agency was immediately informed, and full investigations were undertaken. Further examination established the contamination to be associated with the pistachio kernels and not the partly opened shells. Salmonella was not detected in other varieties tested (almonds, Brazils, cashews, hazelnuts, macadamia, peanuts, pecans, pine nuts, and walnuts). E. coli was found at low levels (range of 3.6 to 4/g) in walnuts (1.4%), almonds (1.2%), and Brazils (0.5%). The presence of Salmonella is unacceptable in edible nut kernels. Prevention of microbial contamination in these products lies in the application of good agricultural, manufacturing, and storage practices together with a hazard analysis and critical control points system that encompass all stages of production, processing, and distribution.
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An, Jin. "Anaphylaxis to Sunflower Seed with Tolerance to Sunflower Oil: A Case Report." Medicina 57, no. 7 (June 27, 2021): 661. http://dx.doi.org/10.3390/medicina57070661.

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Sunflower seeds (Helianthus annuus) are an uncommon source of allergy; however, some cases of allergy to sunflower seeds have been reported. Sunflower seed sensitization occurs to storage proteins (2S albumins) and lipid transfer proteins (LTPs). A 46-year-old female presented three allergic reactions within minutes of consuming sunflower seeds. A prick-to-prick test indicated a positive reaction only to sunflower seeds and a negative reaction to other nuts, such as almond, hazelnut, pistachio, cashew, peanut, macadamia, sesame, and walnut. Prick-to-prick and oral provocation tests of sunflower oil were performed, and a negative result was obtained. The patient was prescribed a 0.3 mg epinephrine autoinjector device for emergency intramuscular administration. The patient is currently under avoidance of sunflower seed but eats food cooked in sunflower seed oil. Based on this case, we should recognize that sunflower seeds have the potential to cause severe anaphylaxis, which indicates tolerance to sunflower oil. An accurate and fast diagnosis allows timely recommendation to practice strict avoidance of sunflower seeds, thus reducing the possibility of recurrence of an anaphylactic reaction.
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Bolling, Bradley W., C. Y. Oliver Chen, Diane L. McKay, and Jeffrey B. Blumberg. "Tree nut phytochemicals: composition, antioxidant capacity, bioactivity, impact factors. A systematic review of almonds, Brazils, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios and walnuts." Nutrition Research Reviews 24, no. 2 (December 2011): 244–75. http://dx.doi.org/10.1017/s095442241100014x.

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Tree nuts contain an array of phytochemicals including carotenoids, phenolic acids, phytosterols and polyphenolic compounds such as flavonoids, proanthocyanidins (PAC) and stilbenes, all of which are included in nutrient databases, as well as phytates, sphingolipids, alkylphenols and lignans, which are not. The phytochemical content of tree nuts can vary considerably by nut type, genotype, pre- and post-harvest conditions, as well as storage conditions. Genotype affects phenolic acids, flavonoids, stilbenes and phytosterols, but data are lacking for many other phytochemical classes. During the roasting process, tree nut isoflavones, flavanols and flavonols were found to be more resistant to heat than the anthocyanins, PAC and trans-resveratrol. The choice of solvents used for extracting polyphenols and phytosterols significantly affects their quantification, and studies validating these methods for tree nut phytochemicals are lacking. The phytochemicals found in tree nuts have been associated with antioxidant, anti-inflammatory, anti-proliferative, antiviral, chemopreventive and hypocholesterolaemic actions, all of which are known to affect the initiation and progression of several pathogenic processes. While tree nut phytochemicals are bioaccessible and bioavailable in humans, the number of intervention trials conducted to date is limited. The objectives of the present review are to summarise tree nut: (1) phytochemicals; (2) phytochemical content included in nutrient databases and current publications; (3) phytochemicals affected by pre- and post-harvest conditions and analytical methodology; and (4) bioactivity and health benefits in humans.
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Basker, Dov, and Amnon Kadman. "Optimal salting of macadamia (Macadamia integrifolia) nuts." Journal of the Science of Food and Agriculture 46, no. 2 (1989): 221–25. http://dx.doi.org/10.1002/jsfa.2740460210.

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Journal articles Dissertations / Theses Books

Dissertations / Theses on the topic "Storage of macadamia nuts":

1

Chitundu, Elizabeth Malama, of Western Sydney Hawkesbury University, Faculty of Science and Technology, and School of Food Science. "Studies on the shelf life of macadamia nuts." THESIS_FST_SFS_Chitundu_E.xml, 1994. http://handle.uws.edu.au:8081/1959.7/37.

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Shelf life studies of raw Macadamia integrifolia nuts were carried out at different storage temperatures, relative humidities and time. An accelerated shelf life test was conducted, and the influence of water activity on kernel texture was studied. The antioxidants naturally present were identified by the use of thin layer chromatography. Accelerated shelf life tests showed that hydrolytic rancidity followed apparent zero order kinetics within the water activity range of 0.3 to 0.5. Oxidative rancidity measured by peroxide value appeared to follow different orders of reaction at different temperatures. At two months of storage rancidity was detected at which the headspace concentration of hexanal was 0.39 ppm and a peroxide value of 0.37 meq/kg. Headspace gas chromatography was done to find a quick and effective method for measuring oxidative rancidity. The presence of natural antioxidants was verified to explain the shelf life of macadamia nuts. In textural study, correlations were found between subjective and objective measurements. The product became unacceptable organoleptically above water activity 0.415 when stored at 20 degrees C. This level was established as the critical water activity. There is a need to establish a water activity at which the consumer is likely to reject the product.
Master of Science (Hons) (Food Science and Nutrition)
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Chitundu, Elizabeth Malama. "Studies on the shelf life of macadamia nuts." Thesis, Richmond, N.S.W. : School of Food Science, Faculty of Science and Technology, University of Western Sydney, Hawkesbury, 1994. http://handle.uws.edu.au:8081/1959.7/37.

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Shelf life studies of raw Macadamia integrifolia nuts were carried out at different storage temperatures, relative humidities and time. An accelerated shelf life test was conducted, and the influence of water activity on kernel texture was studied. The antioxidants naturally present were identified by the use of thin layer chromatography. Accelerated shelf life tests showed that hydrolytic rancidity followed apparent zero order kinetics within the water activity range of 0.3 to 0.5. Oxidative rancidity measured by peroxide value appeared to follow different orders of reaction at different temperatures. At two months of storage rancidity was detected at which the headspace concentration of hexanal was 0.39 ppm and a peroxide value of 0.37 meq/kg. Headspace gas chromatography was done to find a quick and effective method for measuring oxidative rancidity. The presence of natural antioxidants was verified to explain the shelf life of macadamia nuts. In textural study, correlations were found between subjective and objective measurements. The product became unacceptable organoleptically above water activity 0.415 when stored at 20 degrees C. This level was established as the critical water activity. There is a need to establish a water activity at which the consumer is likely to reject the product.
3

Du, Preez Alwyn Britz. "Studies on macadamia nut quality." Thesis, Stellenbosch : Stellenbosch University, 2015. http://hdl.handle.net/10019.1/96929.

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Thesis (MSc)--Stellenbosch University, 2015.
ENGLISH ABSTRACT: The South African macadamia industry is centred in the sub-tropical regions of South Africa with 40% of the plantings in the Lowveld. Growers receive higher pay-outs for high kernel recovery and unblemished (not discoloured) whole kernels. It is known that the same cultivar in the Lowveld region, produces nuts that differ in kernel recovery, whole kernel recovery and kernel discolouration. Therefore to develop optimal management strategies to maximize productivity and profitability of macadamias, factors that influence kernel recovery, whole kernel recovery and kernel discolouration needed to be investigated. The fruit structures are formed the first 90 days after anthesis and the fruit continues to grow until 12 to 15 weeks after anthesis until the shell hardens. Climate, soil moisture, cross-pollination and nutrition influence this process which determines the shell thickness and kernel size which in turn both determine kernel recovery. A large set of historical data from different regions were used to establish and isolate possible factors involved in kernel recovery, whole kernel recovery and kernel discolouration. These differed between the six regions over two seasons. High kernel recovery was associated with high orchard altitude, good cross-pollination, high crop load (high yield), early season harvesting and processing of nut-in-shell (NIS), high leaf boron concentrations in Nov., water management using deficit irrigation and low daily maximum relative humidity during the nut growth stage (Oct. to middle Jan.). High whole kernel recovery was associated with high kernel recovery, early season harvesting and processing of NIS, Bungay curing system of NIS compared to ambient air, low vapour pressure deficit during the nut maturation period (middle Jan. to harvest), elevated leaf boron and copper concentrations and low manganese leaf concentrations in Nov. High crop load, no cross pollination, low leaf nitrogen and zinc and high leaf potassium concentrations in Nov. were associated with low kernel discolouration. In order to develop possible orchard practices that increase kernel recovery, whole kernel recovery and decrease kernel discolouration, two irrigation trials and one kaolin trial were conducted. In the two irrigation trials, water stress was induced over two growing seasons (2011-2013) by applying different levels of irrigation at different phenological stages. Kernel recovery was not affected by any of the treatments, but water stress could not be applied continuously due to frequent high rainfall. Moderate water stress did not influence yield, only trees that were over watered during a drier premature nut drop stage during the 2011/12 season increased yield, although it could not be repeated the following season during a wetter premature nut drop stage. In the kaolin trial, the efficacy of kaolin foliar application was evaluated to reduce heat stress. Kaolin applications did not affect kernel recovery, nut yield or quality. Temperature during the study was not continuously high (>30 ⁰C), thus heat stress could not be mitigated. We did however establish that up to five layers of foliar applied kaolin did not significantly reduce individual leaf photosynthesis.
AFRIKAANSE OPSOMMING: Die makadamia-industrie in Suid-Afrika, is gesentreer in die sub-tropiese streke van die land met 40% van die aanplantings in die Laeveld. Produsente ontvang hoër uitbetalings vir neute wat 'n hoë uitkraak (kernherwinning) persentasie lewer asook ongeskonde (nie verkleurde), heel-kern neute. Daar is gevind dat dieselfde kultivar verskil ten opsigte van kernherwinning, heel-kernherwinning en kernverkleuring in die Laeveld. Om 'n optimale bestuurstrategie te ontwikkel en so maksimale opbrengs en wins te verkry, moes die faktore wat kernherwinning, heel-kernherwinning en kernverkleuring beïnvloed ondersoek word. Die eerste 90 dae na blom word die vrugstrukture gevorm en vrugte groei tot en met 12 tot 15 weke na volblom totdat die dop verhard. Klimaat, grondvog, kruisbestuiwing en voedingstowwe beïnvloed die prosesse wat dopdikte en kerngrootte beïnvloed en wat beide kernherwinning bepaal. 'n Groot stel historiese data vanaf verskillende streke is gebruik om die moontlike faktore wat kernherwinning, heel-kernherwinning en kernverkleuring beïnvloed te bepaal. Hierdie aspekte het verskil in die ses streke oor twee seisoene. Hoë kernherwinning was geassosieer met hoër liggende boorde (hoogte bo see spieël), goeie kruisbestuiwing, hoë oeslading, vroeë seisoen oes en prosessering van neut-in-dop, hoë boor blaarkonsentrasie in Nov., waterbestuur met onthoudingsbesproeïng en lae daaglikse maksimum relatiewe humiditeit gedurende die neut-groei-stadium (Okt. tot middel Jan.). Hoë heel-kernherwinning was geassosieer met hoë kernherwinning, vroeë seisoen oes en prosessering van neut-in-dop, Bungay droging, lae waterdampdruk tekort gedurende die neut-rypwording stadium (Jan. tot oes), hoë boor en koper blaarkonsentrasies en lae mangaan blaarkonsentrasie in Nov. Hoë oeslading, geen kruisbestuiwing, lae stikstof, sink en hoë kalium blaarkonsentrasies in Nov. was geassosieer met lae kernverkleuring. Twee besproeïngsproewe en een kaolienproef is uitgevoer om moontlike boord praktyke te ontwikkel wat kernherwinning en heel-kernherwinning verhoog en kernverkleuring verlaag. In die twee besproeïngsproewe is watertekorte aangewend oor twee seisoene (2011-2013) deur verskillende hoeveelhede te besproei gedurende verskillende fenologiese stadiums. Kernherwinning was nie geaffekteer deur die behandelings nie, maar dit moet ingedagte gehou word dat watertekorte nie deurlopend toegepas kon word nie as gevolg van hoë reënval. Gematigde watertekorte het nie die opbrengs beïnvloed nie, slegs bome wat oor-besproei was in ’n droeër voor-rypwording-neut-val stadium in die 2011/12 seisoen het 'n verhoging in opbrengs getoon, maar dit kon nie herhaal word die daaropvolgende natter seisoen nie. In die kaolienproef, is die gebruik van kaolien blaarbespuiting geëvalueer om hitte stress te verminder. Kaolienbespuitings het geen effek op kernherwinning, neut opbrengs of neutkwaliteit gehad nie. Temperature gedurende die studie was nie deurlopend hoog nie (>30 0C) en dus kon hitte stress nie gemanipuleer word nie. Daar is wel vasgestel dat tot vyf lae kaolien nie enkel-blaar fotosintese verminder het nie.
4

Netiwaranon, Siriwan. "The effect of harvest date on the composition and quality of macadamia nuts /." [St. Lucia, Qld.], 2002. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe16323.pdf.

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Sithole, Noleen Miriam. "The export potential of South African edible nuts : the special case of macadamia nuts to Germany / Noleen Miriam Sithole." Thesis, North-West University, 2009. http://hdl.handle.net/10394/4984.

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One of the top priorities of the South African government is to maintain and enhance economic growth. The South African government is seeking to achieve this by implementing export-led growth policies. In many exporting economies. resources are scarce and often export promotion institutions face the double allocation problem. The double allocation problem implies that export promotion institutions face the difficulty of having to allocate scarce resources efficiently (Cuyvers. De Pelsmaker. Rayp & Roozen. 1995). The apportionment of financial resources is among several export promotion instruments that can be used to attain export success. In 2005. the Department of Trade and Industry (the dti). as the trade promotion organisation in South Africa. expressed the need for a scientific study on• the realistic export opportunities in products and markets. This would enable decision-makers to scientifically justify the allocation of public resources to promote products with the highest potential earnings. A Decision Support Model (DSM) designed by Cuyvers (1995) was applied to the South African economy (in a study done by Viviers & Pearson (2007)) to identify priority products with high export potential in new and I or existing markets. The DSM identified the product group,. under the Standard International Trade Classification (SITC). SITC 0577 as the twenty-second product with the most realistic export opportunities. SITC 0577 was identified as having thirty-six potential export destinations. This study evaluated each of the fifteen product categories corresponding to SITC 0577 on an HS level. to determine the product with the most potential for export success for the South African economy. This was achieved by employing a quantitative approach to construct a composite index. The composite export potential index comprised three sub indices: South Africa's export performance index. the world markets index and the production index. Based on an export potential index score of 4.16. macadamia nuts, classified under nuts not else specified (nes). were identified as the product with the highest potential for export success. Once the product with the highest export potential had been identified. trade and market access statistics were analysed to determine a target market with the highest import potential for South African macadamia nuts. Germany was selected from a group potential target markets as the target market for South African macadamia nuts based on an analysis of market size, growth trends, share in the world market trade, and market accessibility. Thereafter, a survey was conducted through unstructured telephone interviews and from secondary sources of information. The survey determined the market entry requirements, consumption trends and price information for South African exporters of macadamia nuts to Germany. This information was compiled into a market profile to provide exporters of macadamia nuts with essential market information on the German market.
Thesis (M.Com. (International Commerce))--North-West University, Potchefstroom Campus, 2010.
6

Silva, Flavio Alves da. "Estudo da aplicação de energia de microondas na secagem da noz macadamia (Macadamia integrifolia Maiden & Betche)." [s.n.], 2005. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255311.

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Orientador: Antonio Marsaioli Junior
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-08-05T01:14:32Z (GMT). No. of bitstreams: 1 Silva_FlavioAlvesda_D.pdf: 2135599 bytes, checksum: 1cb50b2bea2c0d7059788a4f01434a15 (MD5) Previous issue date: 2005
Doutorado
Doutor em Engenharia de Alimentos
7

Barbara, Mitchell. "Model and simulation development for the convective, hot-air drying of In-shell macadamia nuts." Thesis, Barbara, Mitchell (2018) Model and simulation development for the convective, hot-air drying of In-shell macadamia nuts. Honours thesis, Murdoch University, 2018. https://researchrepository.murdoch.edu.au/id/eprint/44869/.

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The drying of agricultural food crops is an essential process in ensuring the safe and reliable delivery of produce to consumers. This is no less true for cultivated nuts, grains and seeds, which have a certain vulnerability to degradation under moist conditions. The macadamia nut is particularly susceptible to this issue, due to its high oil content and markedly slow drying characteristics, providing rancidity and disease with an opportunity to spoil the produce. In recent decades, the design of efficient industrial drying schemes has become a large focus for researchers, with many studies aiming to better describe the underlying physical processes in food drying. This dissertation details the design and implementation of a fundamental model and accompanying simulation for the drying of nut-in-shell macadamias, intended to aid a future control system design study. Research is given toward the macadamia industry, as well as some of the relevant physical properties of the nut. An extensive review is given on modelling, with particular importance placed on techniques used for the deep-bed drying of nuts, grains and seeds. Control system architecture is briefly discussed, but is not the primary focus of this report. Verification of work done by prior researchers is carried out, before then deriving a comprehensive deep-bed drying model for macadamias. Crucial aspects toward how such a model is adapted into a MATLAB simulation is given, without intending to become an extensive review on software design. A robust and thorough model verification procedure is conducted, to prove that the final simulation does indeed successfully suit the purposes of control system design.
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Chitundu, Elizabeth Malama. "Studies on the shelf life of macadamia nuts : thesis submitted in partial fulfilment of the requirements for the Degree of Master of Science (Honours) in Food Science and Nutrition /." Richmond, N.S.W. : School of Food Science, Faculty of Science and Technology, University of Western Sydney, Hawkesbury, 1994. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030530.112709/index.html.

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Saunders, Thomas Philip. "Inactivation Of Salmonella And Surrogate Bacteria On Cashews And Macadamia Nuts Exposed To Saturated Steam And Propylene Oxide Treatments." Thesis, Virginia Tech, 2017. http://hdl.handle.net/10919/86138.

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Saturated steam (SS) and propylene oxide (PPO) fumigation are two common methods to improve microbiological quality and safety of tree nuts. Validation of these processes is needed to ensure adequate control of bacterial pathogens. Since pathogens cannot be studied in food processing environments, surrogates with resistance comparable to the pathogens needed to be identified. The objective was to investigate the suitability of Enterococcus faecium, Pediococcus acidilactici, and Staphylococcus carnosus as surrogate bacteria for Salmonella spp. on whole cashews and macadamia nuts, processed with SS or PPO. Whole cashews and macadamia nuts were co-inoculated with a cocktail of Salmonella enterica and one of the three potential surrogates. Nuts were dried to original aw, packaged in poly-woven bags (2.3 kg) and commercially processed using vacuum assisted steam at 80 ͦ C or PPO fumigation. Salmonella and the potential surrogates were enumerated by serial dilution, and plated onto TSA with overlay of XLT-4 (Salmonella) or media selective for the potential surrogates. Mean log reductions (CFU/g) of Salmonella and each potential surrogate were compared using a paired T-test. SS results: reduction of Salmonella (6.0 ± 0.14) was significantly larger than E. faecium (4.3± 0.12), or P. acidilactici (3.7± 0.14) on whole cashews. Salmonella (5.9 ± 0.18) was significantly larger than P. acidilactici (4.4± 0.18) on whole macadamia nuts. PPO results: reduction of Salmonella (7.3 ± 0.19) was significantly greater than E. faecium (6.4± 0.31), or P. acidilactici (6.3± 0.33) on whole macadamia nuts. Reduction of Salmonella was significantly greater than E. faecium and P. acidilactici reduction on cashews. P. acidilactici may be considered a surrogate for Salmonella reduction on whole macadamia nuts and whole cashews processed using SS at 80 ͦ C. E. faecium and P. acidilactici may be considered surrogates for Salmonella reduction on whole macadamia nuts and whole cashews processed using PPO. Reduction of St. carnosus exceeded that of Salmonella indicating it is not a suitable surrogate for Salmonella using either processing intervention.
Master of Science in Life Sciences
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Rábago, Panduro Lourdes Melisa. "Evaluation of compositional changes in pecan nuts during storage and the use of pulsed electric fields as an aid to enhance oil extraction yield." Doctoral thesis, Universitat de Lleida, 2021. http://hdl.handle.net/10803/671793.

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Les nous pacanes són una font important d’àcids grassos mono- i poliinsaturats, fitosterols, tocoferols i compostos fenòlics. La tecnologia de polsos elèctrics (PE) s’està aplicant com a pretractament per millorar l’extracció d’oli de diferents llavors augmentant el rendiment d’extracció d’oli (REO). Aquesta tesi va demostrar que compostos fenòlics i capacitat antioxidant de les nous pacanes tenen molta relació amb l'assecat i temps d'emmagatzematge, evidenciant el seu impacte en les seves propietats funcionals. Pel que fa al tractament amb PE, la immersió de les nous en aigua per a l'aplicació de PE va disminuir el contingut inicial d'oli tant en les nous fresques com seques, demostrant que cal tenir en compte l'oli extret en l'aigua de remull. A més, l'efectivitat de la tecnologia de PE va ser depenent de la nou pacana utilitzada incrementant el REATOTAL a nou fresca però no en nou seca.
La almendra de nuez pecanera es una fuente importante de ácidos grasos mono- y poliinsaturados, fitoesteroles, tocoferoles y compuestos fenólicos. Una alternativa para mejorar el rendimiento de extracción de aceite total (REATOTAL) del aceite de nuez es la tecnología de campos eléctricos pulsados (CEP). En esta tesis doctoral se evidenció que tanto el contenido de compuestos fenólicos como la capacidad antioxidante de la nuez pecanera son alterados por el proceso de secado y el tiempo de almacenamiento lo que podría repercutir en las propiedades funcionales de este alimento. Respecto a la aplicación de CEP, es necesario considerar la recuperación del aceite extraído en el agua de remojo. Además, la efectividad de la tecnología de CEP fue dependiente de la nuez pecanera utilizada incrementando el REATOTAL en nuez fresca pero no en nuez seca.
Pecan nut kernels have been identified as an important source of mono- and polyunsaturated fatty acids, phytosterols, tocopherols, and phenolic compounds. Pulsed electric fields (PEF) are being applied as a pretreatment to improve oil extraction from different seeds increasing the oil extraction yield (OEY). This dissertation proved that phenolic compounds and antioxidant capacity of kernels are highly susceptible to drying and storage time, evidencing their impact on the functional properties of pecan nuts. Concerning pretreatment with PEF, it was demonstrated that it is necessary to take into consideration the recovery of the oil retained into the soaking water. Furthermore, the effectiveness of PEF to improve OEYTOTAL depended on whether the pretreatment was applied to fresh or dry pecan nuts, improving OEYTOTAL of fresh kernels but with no effect on OEYTOTAL of dry kernels.
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Books on the topic "Storage of macadamia nuts":

1

Mansfield, Leslie. The Mauna Loa macadamia cookbook. Berkeley, CA: Celestial Arts, 1998.

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Mansfield, Leslie. The Mauna Loa macadamia cooking treasury. Berkeley, Calif: Celestial Arts, 1998.

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United States International Trade Commission. Macadamia nuts: Economic and competitive factors affecting the U.S. industry : report on investigation no. 332-320 under section 332(g) of the Tariff Act of 1930. Washington, DC: U.S. International Trade Commission, 1992.

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US GOVERNMENT. U.S. Warehouse Act, as amended: Regulations for nut warehouses. [Washington, D.C.?]: U.S. Dept. of Agriculture, Agricultural Stabilization and Conservation Service, Warehouse Division, 1986.

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GOVERNMENT, US. U.S. Warehouse Act, as amended: Regulations for field warehouses. [Washington, D.C.?]: U.S. Dept. of Agriculture, Agricultural Stabilization and Conservation Service, Warehouse Division, 1986.

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US GOVERNMENT. U.S. Warehouse Act, as amended: Regulations for nut warehouses. [Washington, D.C.?]: U.S. Dept. of Agriculture, Agricultural Stabilization and Conservation Service, Warehouse Division, 1986.

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US GOVERNMENT. U.S. Warehouse Act, as amended: Regulations for dry bean warehouses. [Washington, D.C.?]: U.S. Dept. of Agriculture, Agricultural Stabilization and Conservation Service, Warehouse Division, 1986.

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US GOVERNMENT. U.S. Warehouse Act, as amended: Regulations for field warehouses. [Washington, D.C.?]: U.S. Dept. of Agriculture, Agricultural Stabilization and Conservation Service, Warehouse Division, 1986.

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GOVERNMENT, US. U.S. Warehouse Act, as amended: Regulations for dry bean warehouses. [Washington, D.C.?]: U.S. Dept. of Agriculture, Agricultural Stabilization and Conservation Service, Warehouse Division, 1986.

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US GOVERNMENT. U.S. Warehouse Act, as amended: Regulations for grain warehouses. [Washington, D.C.?]: U.S. Dept. of Agriculture, Agricultural Stabilization and Conservation Service, Warehouse Division, 1986.

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Book chapters on the topic "Storage of macadamia nuts":

1

Du, Li-Qing, Xing-Hao Tu, Fu Qiong, Xi-Xiang Shuai, Zhang Ming, Zhang Ming, and Fei-Yue Ma. "Effects of storage temperatures on the nutrition quality of Macadamia nuts during long-term storage." In Advances in Energy Science and Equipment Engineering II, 45–48. Taylor & Francis Group, 6000 Broken Sound Parkway NW, Suite 300, Boca Raton, FL 33487-2742: CRC Press, 2017. http://dx.doi.org/10.1201/9781315116167-11.

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Wessell, Adele. "Unsettling the History of Macadamia Nuts in Northern New South Wales." In Food and Identity in a Globalising World, 109–26. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-96268-5_6.

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Severini, C., P. Pittia, M. C. Nicoli, and G. G. Pinnavaia. "Interactions between Maillard Reaction Products and Lipid Oxidation During the Roasting Process and Storage of Hazel-Nuts (Corylus avellana)." In Developments in Food Engineering, 289–91. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2674-2_89.

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Górriz-Mifsud, Elena, Aitor Ameztegui, Jose Ramón González, and Antoni Trasobares. "Climate-Smart Forestry Case Study: Spain." In Forest Bioeconomy and Climate Change, 211–28. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-99206-4_13.

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AbstractIn Spain, 55% of land area is covered by forests and other woodlands. Broadleaves occupy a predominant position (56%), followed by conifers (37%) and mixed stands (7%). Forest are distributed among the Atlantic (north-western Iberian rim), Mediterranean (rest of the peninsula including the Balearic Islands) and Macaronesian (Canary Islands) climate zones. Spanish woodlands provide a multiplicity of provisioning ecosystem services, such as, wood, cork, pine nuts, mushrooms and truffles. In terms of habitat services, biodiversity is highly relevant. Cultural services are mainly recreational and tourism, the latter being a crucial economic sector in Spain (including rural and ecotourism). Regulatory services, such as erosion control, water availability, flood and wildfire risk reduction, are of such great importance that related forest zoning and consequent legislation were established already in the eighteenth century. Climate change in Southern Europe is forecast to involve an increase in temperature, reduction in precipitation and increase in aridity. As a result, the risks for natural disturbances are expected to increase. Of these, forest fires usually have the greatest impact on ecosystems in Spain. In 2010–2019, the average annual forest surface area affected by fire was 95,065 ha. The combination of extreme climatic conditions (drought, wind) and the large proportion of unmanaged forests presents a big challenge for the future. Erosion is another relevant risk. In the case of fire, mitigation strategies should combine modification of the land use at the landscape level, in order to generate mosaics that will create barriers to the spread of large fires, along with stand-level prevention measures to either slow the spread of surface fires or, more importantly, impede the possibility of fire crowning or disrupt its spread. Similarly, forest management can play a major role in mitigating the impact of drought on a forest. According to the land use, land-use change and forestry (LULUCF) accounting, Spanish forests absorbed 11% of the total greenhouse gas emissions in 2019. Investments in climate-smart forestry provide opportunities for using all the different parts of the Spanish forest-based sector for climate mitigation––forest sinks, the substitution of wood raw materials and products for fossil materials, and the storage of carbon in wood products. Moreover, this approach simultaneously helps to advance the adaptation of the forest to changing climate and to build forest resilience.
5

"Macadamia Nut: Macadamia integrifolia Maiden & Betche." In Seed Storage of Horticultural Crops, 133–34. CRC Press, 2012. http://dx.doi.org/10.1201/9781439800072-32.

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Gwaltney-Brant, Sharon M. "Macadamia Nuts." In Small Animal Toxicology, 817–21. Elsevier, 2006. http://dx.doi.org/10.1016/b0-72-160639-3/50058-7.

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Gwaltney-Brant, Sharon M. "Macadamia Nuts." In Small Animal Toxicology, 625–27. Elsevier, 2013. http://dx.doi.org/10.1016/b978-1-4557-0717-1.00056-9.

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Duke, James A. "MACADAMIA INTEGRIFOLIA Maiden & Betche, MACADAMIA TETRAPHYLLA L. Johnson (PROTEACEAE) — Macadamia Nuts, Australian Nuts." In Handbook of Nuts, 207–9. CRC Press, 2017. http://dx.doi.org/10.1201/9780203752685-79.

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Duke, James A. "Macadamia Integrifolia Maiden & Betche, MACADAMIA TETRAPHYLLA L. Johnson (PROTEACEAE) — Macadamia Nuts, Australian Nuts." In CRC Handbook of Nuts, 207–9. CRC Press, 2018. http://dx.doi.org/10.1201/9781351071130-79.

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Manners, John, Ken Goulter, Kemal Kazan, and John Marcus. "Antimicrobial Peptides from Macadamia Nuts." In Transgenic Plants and Crops. CRC Press, 2002. http://dx.doi.org/10.1201/9780203910979.ch50.

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Conference papers on the topic "Storage of macadamia nuts":

1

Yunyang Wang, Li Zhang, Juming Tang, and Shaojin Wang. "Radio frequency assisted with hot air drying protocol and uniformity of in-shell Macadamia nuts." In 2013 Kansas City, Missouri, July 21 - July 24, 2013. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2013. http://dx.doi.org/10.13031/aim.20131596925.

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Mathivha, F. I., P. M. Kundu, J. O. Odiyo, and R. Makungo. "Utilization and management of irrigation water for sustainable farming of Macadamia nuts in Piesanghoek cropland in Limpopo Province, South Africa." In SUSTAINABLE IRRIGATION 2012. Southampton, UK: WIT Press, 2012. http://dx.doi.org/10.2495/si120221.

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