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Effects of the maillard reaction on the immunoreactivity of amandin in food matrices.

Chhabra, G.S., C. Liu, M. Su, M. Venkatachalam, K.H. Roux, S.K. Sathe, 2017. Effects of the maillard reaction on the immunoreactivity of amandin in food matrices. J Food Sci. 82(10):2495-2503. Amandin is the major storage protein and allergen in almond seeds. Foods, containing almonds, subjected to thermal processing typically experience Maillard browning reaction. The resulting destruction of amino groups, protein glycation, and/or denaturation may alter amandin immunoreactivity. Amandin immunoreactivity of variously processed almond containing

Almond consumption and processing affects the composition of the gastrointestinal microbiota of healthy adult men and women: a randomized controlled trial.

Holscher, H.D., A.M. Taylor, K.S. Swanson, J.A. Novotny, D.J. Baer, 2018. Almond consumption and processing affects the composition of the gastrointestinal microbiota of healthy adult men and women: a randomized controlled trial. Nutrients 10(2), 126; https://doi.org/10.3390/nu10020126 Background: Almond processing has been shown to differentially impact metabolizable energy; however, the effect of food form on the gastrointestinal microbiota is under-investigated. Objective: We aimed to assess the interrelationship of almond consumption and processing on the gastrointestinal

Understanding the effect of particle size and processing on almond lipid bioaccessibility through microstructural analysis: from mastication to faecal collection.

Mandalari, G., M.L. Parker, M.M.-L. Grundy, T. Grassby, A. Smeriglio, C. Bisignano, R. Raciti, D. Trombetta, D.J. Baer, P.J. Wilde, 2018. Understanding the effect of particle size and processing on almond lipid bioaccessibility through microstructural analysis: from mastication to faecal collection.  Nutrients. 10, 213; doi:10.3390/nu10020213 We have previously reported on the low lipid bioaccessibility from almond seeds during digestion in the upper gastrointestinal tract (GIT). In the present study, we quantified the lipid released

Inositol phosphates: health implications, methods of analysis, and occurrence in plant foods.

Duong, Q.H., K.G. Lapsley, R.B. Pegg, 2018. Inositol phosphates: health implications, methods of analysis, and occurrence in plant foods. J. Food Bioact. 1:41-55. Inositol phosphates (InsPs), especially myo-inositol hexakisphosphate (InsP6), are important binders of phosphorus and minerals in plant seeds. However, they have long been considered as anti-nutritional components of plant foods due to their possible negative effects on the absorption of minerals and proteins in mammals. On the other hand, recent findings have

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