*Processing of Tree Nuts DOI: http://dx.doi.org/10.5772/intechopen.102623*

[92] Marambio-Jones C, Hoek EM. A review of the antibacterial effects of silver nanomaterials and potential implications for human health and the environment. Journal of Nanoparticle Research. 2010;**12**(5):1531-1551

[93] Li B, Wang H, Zhang B, Hu P, Chen C, Guo L. Facile synthesis of one dimensional AgBr@ Ag nanostructures and their visible light photocatalytic properties. ACS Applied Materials & Interfaces. 2013;**5**(23):12283-12287

[94] Clemente Z, Castro VL, Moura MA, Jonsson CM, Fraceto LF. Toxicity assessment of TiO2 nanoparticles in zebrafish embryos under different exposure conditions. Aquatic Toxicology. 2014;**147**:129-139

[95] Wei W, Gao S, Yang Z, Wu Y, Chen C, Guo L, et al. Porous SnO2 nanocubes with controllable pore volume and their Li storage performance. RSC Advances. 2014;**4**(26):13250-13255

[96] Subrota H, Surajit M, PS M, Shilpa V, Yogesh K, Dipika Y. Electrolyzed oxidized water (EOW): Non-thermal approach for decontamination of food borne microorganisms in food industry. Food and Nutrition Sciences. 2012;**3**:760-768

[97] Kim C, Hung YC, Brackett RE, Frank JF. Inactivation of *L. monocytogenes* biofilms by electrolyzed oxidizing water. Journal of Food Processing and Preservation. 2001;**25**(2):91-100

[98] Kim C, Hung YC, Brackett RE, Lin CS. Efficacy of electrolyzed oxidizing water in inactivating *Salmonella* on alfalfa seeds and sprouts. Journal of Food Protection. 2003;**66**(2): 208-214

[99] Fabrizio KA, Cutter CN. Stability of electrolyzed oxidizing water and its efficacy against cell suspensions of

*Salmonella typhimurium* and *L. monocytogenes*. Journal of Food Protection. 2003;**66**(8):1379-1384

[100] Deng LZ, Mujumdar AS, Pan Z, Vidyarthi SK, Xu J, Zielinska M, et al. Emerging chemical and physical disinfection technologies of fruits and vegetables: A comprehensive review. Critical Reviews in Food Science and Nutrition. 2020;**60**(15):2481-2508

[101] Deng LZ, Mujumdar AS, Zhang Q, Yang XH, Wang J, Zheng ZA, et al. Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes—a comprehensive review. Critical Reviews in Food Science and Nutrition. 2019;**59**(9):1408-1432

[102] Subrota H, Surajit M, PS M, Shilpa V, Yogesh K, BP S, Dipika Y. Electrolyzed oxidized water (EOW): Non-thermal approach for decontamination of food borne microorganisms in food industry. Food and Nutrition Sciences. 2012;**64**(47): 8959-8972

[103] Wang W, Wang Q, Jin Y, Cheng A, Guo X, Liu C, et al. Study on the processing technology of instant walnut sauce. Food Research and Development. 2016;**37**(11):62-65

[104] Medic A, Jakopic J, Hudina M, Solar A, Veberic R. Identification and quantification of the major phenolic constituents in *J. regia* L. peeled kernels and pellicles, using HPLC–MS/MS. Food Chemistry. 2021;**352**:129404

[105] Zaini PA, Feinberg NG, Grilo FS, Saxe HJ, Salemi MR, Phinney BS, et al. Comparative proteomic analysis of walnut (*J. regia* L.) pellicle tissues reveals the regulation of nut quality attributes. Life. 2020;**10**(12):314

[106] Li C, Zhang S, Sun H, Zhao H, Chen C, Xing S. Study on a twodimensional correlation visible–near infrared spectroscopy kinetic model for the moisture content of fresh walnuts stored at room temperature. Journal of Food Process Engineering. 2020;**43**(12): e13551

[107] Shakerardekani A, Mohamadi A. Determination of peeling efficiency, free fatty acid, peroxide value and sensory evaluation of peeled pistachio kernel using hot water. Journal of Nuts. 2019;**10**(2):175-185

[108] Almond Board of California. Guidelines for Validation of Blanching Processes [Internet]. 2017. Available from: https://www.almonds.com/sites/ default/files/content/attachments/ blanching-validation-guidelines. pdf [Accessed: 01 December 2021]

[109] Liu M, Li C, Cao C, Wang L, Li X, Che J, et al. Walnut fruit processing equipment: Academic insights and perspectives. Food Engineering Reviews. 2021;**6**:1-36

[110] Bolling BW. Almond polyphenols: Methods of analysis, contribution to food quality, and health promotion. Comprehensive Reviews in Food Science and Food Safety. 2017;**16**(3):346-368

[111] Mahoney NE, Cheng LW, Palumbo JD. Effect of blanching on aflatoxin contamination and crosscontamination of almonds. Journal of Food Protection. 2020;**83**(12):2187-2192

[112] Hughey CA, Janusziewicz R, Minardi CS, Phung J, Huffman BA, Reyes L, et al. Distribution of almond polyphenols in blanch water and skins as a function of blanching time and temperature. Food Chemistry. 2012;**131**(4):1165-1173

[113] Wu S, Qin L, Jiang C, Zhang S. Dynamic changes of nutritional and functional components of walnut kernel during lye peeling. China Oils and Fats. 2013;**38**(2):84-87

[114] Li X, Pan Z, Atungulu GG, Zheng X, Wood D, Delwiche M, et al. Peeling of tomatoes using novel infrared radiation heating technology. Innovative Food Science & Emerging Technologies. 2014;**21**:123-130

[115] Niu ML, Xing JH, Zhang Q, Zhou JH. Study on the processing technology and formula of wolfberry and walnut milk. Hubei Agricultural Sciences. 2012;**12**:2549-2551

[116] Eskandari J, Kermani AM, Kouravand S, Zarafshan P. Design, fabrication, and evaluation a laboratory dry-peeling system for hazelnut using infrared radiation. LWT Food Science and Technology. 2018;**90**: 570-576

[117] Zhao Y, Chen L, Ji W, Guo J, Wang J. Study on a novel energy-saving cryogenic pre-treatment equipment for walnut kernel peeling. Food Control. 2021;**121**:107650

[118] Farooq M, Azadfar E, Rusu A, Trif M, Poushi MK, Wang Y. Improving the shelf life of peeled fresh almond kernels by edible coating with mastic gum. Coatings. 2021;**11**(6):618

[119] Sabaghi M, Maghsoudlou Y, Khomeiri M, Ziaiifar AM. Active edible coating from chitosan incorporating green tea extract as an antioxidant and antifungal on fresh walnut kernel. Postharvest Biology and Technology. 2015;**110**:224-228

[120] Grosso AL, Riveros C, Asensio CM, Grosso NR, Nepote V. Improving walnuts' preservation by using walnut phenolic extracts as natural antioxidants through a walnut protein-based edible coating. Journal of Food Science. Oct 2020;**85**(10):3043-3051

[121] Nawab A, Alam F, Haq MA, Lutfi Z, Hasnain A. Effect of mango kernel starch coatings on the shelf life of almond (*P. dulcis*) kernels. Journal of Food Processing and Preservation. 2018;**42**(2):e13449

### *Processing of Tree Nuts DOI: http://dx.doi.org/10.5772/intechopen.102623*

[122] Sheikhshoaei H, Dowlati M, Aghbashlo M, Rosen MA. Exergy analysis of a pistachio roasting system. Drying Technology. 2020;**38**(12): 1565-1583

[123] Lin JT, Liu SC, Hu CC, Shyu YS, Hsu CY, Yang DJ. Effects of roasting temperature and duration on fatty acid composition, phenolic composition, Maillard reaction degree and antioxidant attribute of almond (*P. dulcis*) kernel. Food Chemistry. 2016;**190**:520-528

[124] Ling B, Yang X, Li R, Wang S. Physicochemical properties, volatile compounds, and oxidative stability of cold pressed kernel oils from raw and roasted pistachio (*P. vera* L. Var Kerman). European Journal of Lipid Science and Technology. 2016;**118**(9):1368-1379

[125] Rabadán A, Gallardo-Guerrero L, Gandul-Rojas B, Álvarez-Ortí M, Pardo JE. Effect of roasting conditions on pigment composition and some quality parameters of pistachio oil. Food Chemistry. 2018;**264**:49-57

[126] Nikzadeh V, Sedaghat N. Physical and sensory changes in pistachio nuts as affected by roasting temperature and storage. American-Eurasian Journal of Agricultural & Environmental Science. 2008;**4**(4):478-483

[127] Kahyaoglu T. Optimization of the pistachio nut roasting process using response surface methodology and gene expression programming. LWT Food Science and Technology. 2008;**41**(1): 26-33

[128] Yazdanpanah H, Mohammadi T, Abouhossain G, Cheraghali AM. Effect of roasting on degradation of aflatoxins in contaminated pistachio nuts. Food and Chemical Toxicology. 2005;**43**(7): 1135-1139

[129] Garcıa-Pascual P, Mateos M, Carbonell V, Salazar DM. Influence of storage conditions on the quality of

shelled and roasted almonds. Biosystems Engineering. 2003;**84**(2):201-209

[130] Hojjati M, Lipan L, Carbonell-Barrachina ÁA. Effect of roasting on physicochemical properties of wild almonds (*Amygdalus scoparia*). Journal of the American Oil Chemists' Society. 2016;**93**(9):1211-1220

[131] Özdemir M, Devres O. Analysis of color development during roasting of hazelnuts using response surface methodology. Journal of Food Engineering. 2000;**45**(1):17-24

[132] Schlörmann W, Birringer M, Böhm V, Löber K, Jahreis G, Lorkowski S, et al. Influence of roasting conditions on health-related compounds in different nuts. Food Chemistry. 2015;**180**:77-85

[133] Asadi S, Aalami M, Shoeibi S, Kashaninejad M, Ghorbani M, Delavar M. Effects of different roasting methods on formation of acrylamide in pistachio. Food Science & Nutrition. 2020;**8**(6):2875-2881

[134] Süvari M, Sivri GT, Öksüz Ö. Effect of different roasting temperatures on acrylamide formation of some different nuts. IOSR Journal of Environmental Science, Toxicology and Food Technology. 2017;**11**(4):38-43

[135] Milczarek RR, Avena-Bustillos RJ, Peretto G, McHugh TH. Optimization of microwave roasting of almond (P runus dulcis). Journal of Food Processing and Preservation. 2014;**38**(3):912-923

[136] Kukurová K, Morales FJ, Bednarikova A, Ciesarova Z. Effect of l-asparaginase on acrylamide mitigation in a fried-dough pastry model. Molecular Nutrition & Food Research. 2009;**53**(12):1532-1539

[137] Almond Board of California. Acrylamide in Roasted Almonds

[Internet]. 2014. Available from: https:// www.almonds.com/sites/default/files/ content/attachments/aq0104\_ acrylamide\_in\_roasted\_almonds.pdf [Accessed: 01 December 2021]

[138] Corradini MG, Peleg M. Linear and non-linear kinetics in the synthesis and degradation of acrylamide in foods and model systems. Critical Reviews in Food Science and Nutrition. 2006;**46**(6): 489-517

[139] Bagheri H. Application of infrared heating for roasting nuts. Journal of Food Quality. 2020;**4**:2020

[140] Almond Board of California. ALMOND TREE FRUIT WEIGHT 2017/2018 Crop Year [Internet]. 2018. Available from: https://www.almonds. com/sites/default/files/17-18\_whole\_ crop\_position\_report\_addendum .pdf [Accessed: 01 December 2021]

[141] Dehghani S, Nouri M, Baghi M. The effect of adding walnut green husk extract on antioxidant and antimicrobial properties of ketchup. Journal of Food and Bioprocess Engineering. 2019;**2**(2): 93-100

[142] Ramezani N, Raji F, Rezakazemi M, Younas M. Juglone extraction from walnut (*J. regia* L.) green husk by supercritical CO2: Process optimization using Taguchi method. Journal of environmental. Chemical Engineering. 2020;**8**(3):103776

[143] Jahanban-Esfahlan A, Ostadrahimi A, Tabibiazar M, Amarowicz R. A comparative review on the extraction, antioxidant content and antioxidant potential of different parts of walnut (*J. regia* L.) fruit and tree. Molecules. 2019;**24**(11):2133

[144] Cosmulescu S, Trandafir I, Nour V. Seasonal variation of the main individual phenolics and juglone in walnut (*J. regia*) leaves. Pharmaceutical Biology. 2014;**52**(5):575-580

[145] Castillo AR, Silva-del-Río N, St-Pierre N, Weiss WP. Composition of diets fed to different groups of lactating cows on California dairies. Journal of Dairy Science. 2012;**95**(Suppl 2):360

[146] Çelik İ, Demirer GN. Biogas production from pistachio (*P. vera* L.) processing waste. Biocatalysis and Agricultural Biotechnology. 2015;**4**(4):767-772

[147] Holtman KM, Offeman RD, Franqui-Villanueva D, Bayati AK, Orts WJ. Countercurrent extraction of soluble sugars from almond hulls and assessment of the bioenergy potential. Journal of Agricultural and Food Chemistry. 2015;**63**(9):2490-2498

[148] Singh S, Dhanjal DS, Thotapalli S, Sharma P, Singh J. Importance and recent aspects of fungi-based food ingredients. In: Singh J, Gehlot P, editors. New and Future Developments in Microbial Biotechnology and Bioengineering. Amsterdam, Netherlands: Elsevier; 2020. pp. 245-254

[149] Wang K, Zhang R. Production of polyhydroxyalkanoates (PHA) by *Haloferax mediterranei* from food waste derived nutrients for biodegradable plastic applications. Journal of Microbiology and Biotechnology. 2021;**31**(2):338-347

[150] Barzee TJ, Cao L, Pan Z, Zhang R. Fungi for future foods. Journal of Future Foods. 2021;**1**(1):25-37

[151] Queirós CS, Cardoso S, Lourenço A, Ferreira J, Miranda I, Lourenço MJ, et al. Characterization of walnut, almond, and pine nut shells regarding chemical composition and extract composition. Biomass Conversion and Biorefinery. 2020;**10**(1):175-188

[152] Açıkalın K, Karaca F. Fixed-bed pyrolysis of walnut shell: Parameter

*Processing of Tree Nuts DOI: http://dx.doi.org/10.5772/intechopen.102623*

effects on yields and characterization of products. Journal of Analytical and Applied Pyrolysis. 2017;**125**: 234-242

[153] Taghizadeh-Alisaraei A, Assar HA, Ghobadian B, Motevali A. Potential of biofuel production from pistachio waste in Iran. Renewable and Sustainable Energy Reviews. 2017;**72**:510-522

[154] Harini K, Mohan CC, Ramya K, Karthikeyan S, Sukumar M. Effect of *Punica granatum* peel extracts on antimicrobial properties in walnut shell cellulose reinforced bio-thermoplastic starch films from cashew nut shells. Carbohydrate Polymers. 2018;**184**: 231-242

[155] Jafarzadeh S, Jafari SM, Salehabadi A, Nafchi AM, Kumar US, Khalil HA. Biodegradable green packaging with antimicrobial functions based on the bioactive compounds from tropical plants and their by-products. Trends in Food Science & Technology. 2020;**100**:262-277
