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001-es BibID:	BIBFORM121987
Első szerző:	Shaikh, Ayaz Mukarram (PhD candidate)
Cím:	"Investigating the environmental impact, culinary uses, and health benefits of juglans regia l. (Uripe Walnut): an in-depth examination" / Shaikh Ayaz Mukarram, Abdel Hakam Esmaeil Mohamed Ahmed, Várallyay Szilvia, Baráth Nikolett, József Prokisch, Bela Kovács
Dátum:	2024
Megjegyzések:	The unripe walnut, often eclipsed by its fully-grown version, is increasingly acknowledged for its environmental significance, culinary adaptability, and health advantages. Delving into the bioactive elements of unripe walnuts reveals their promising medicinal potential, especially regarding human health benefits. The species Juglans regia L., to which these nuts belong, is instrumental in enhancing soil fertility, promoting biodiversity, and affecting the ecological balance within various habitats. The elucidation and recognition of these benefits are imperative for effective environmental management and the formulation of sustainable land use policies. Culinary practices have traditionally favoured black walnuts, but unripe walnuts bring unique tastes and textures to the table, enriching the gastronomic landscape. These distinct culinary features are essential for culinary innovation and the preservation of heritage food practices. Nutritionally, unripe walnuts are a rich source of omega-3 fatty acids, antioxidants, vitamins, and minerals, offering a comprehensive nutritional profile. Their pharmacological attributes include antioxidant, antibacterial, antiviral, anticancer, anti-inflammatory, and cognitive enhancement properties, suggesting a wide range of health benefits. Incorporating unripe walnuts into the diet can enhance antioxidant protection, support cardiovascular health, and promote general wellness, advocating for their inclusion in nutrition- conscious lifestyles. Furthermore, the consumption of Juglans Regia L. supports sustainable dietary habits due to its distinctive taste and texture. This paper explores the nutritional and pharmacological properties of unripe walnuts, indicating their relevance for future research in the food and pharmaceutical industries. The exploration underscores the ecological, culinary, and health-related significance of unripe walnuts, advocating for further investigation and application in these domains.
ISBN:	978-615-6457-52-3
Tárgyszavak:	Agrártudományok Élelmiszertudományok előadáskivonat könyvrészlet Green walnut Therapeutic uses culinary applications Ecological aspects Circular economy
Megjelenés:	XXVII. Tavaszi Szél Konferencia 2024 - Absztrakt kötet / szerk. Hajdú Péter. - p. 636. -
További szerzők:	Ahmed, Abdelhakam Esmaeil Mohamed (1984-) (Food Engineer) Várallyay Szilvia (1990-) (élelmiszerbiztonsági és -minőségi mérnök) Baráth Nikolett (1997-) (élelmiszerbiztonsági és -minőségi mérnök, élelmiszermérnök) Prokisch József (1966-) (vegyész) Kovács Béla (1963-) (okleveles vegyész, angol szakfordító)
Internet cím:	DOI Intézményi repozitóriumban (DEA) tárolt változat
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001-es BibID:	BIBFORM121986
Első szerző:	Shaikh, Ayaz Mukarram (PhD candidate)
Cím:	Exploring the Ecological Implications, Gastronomic Applications, and Nutritional and Therapeutic Potential of Juglans regia L. (Green Walnut): A Comprehensive Review / Shaikh Ayaz Mukarram, Abdel Hakam Esmaeil Mohamed Ahmed, Várallyay Szilvia, Baráth Nikolett, József Prokisch, Bela Kovács
Dátum:	2024
Megjegyzések:	The green walnut, often overshadowed by its more mature counterpart, is emerging as a significant player in environmental, culinary, and health fields due to its unique set of properties. It holds an essential ecological role, showcases culinary versatility, and possesses therapeutic benefits that are increasingly recognized. The exploration of green walnuts' bioactive compounds and their potential impacts on human health is a growing area of interest, highlighting their medicinal promise. The species Juglans regia L., to which green walnuts belong, plays a pivotal role in enhancing soil health, fostering biodiversity, and influencing ecological dynamics across diverse ecosystems. The documentation and understanding of these impacts are vital for fostering responsible environmental stewardship and developing sustainable land use strategies. In the culinary world, while black walnuts have been widely utilized, green walnuts offer unique flavours and textures that are being increasingly incorporated into various culinary traditions. These unique culinary attributes are crucial for the advancement of cooking techniques and the preservation of traditional food customs. From a nutritional standpoint, green walnuts are packed with omega-3 fatty acids, antioxidants, and essential vitamins and minerals, making them a powerhouse of nutritional benefits. They are celebrated for their pharmacological properties, including antioxidant, antibacterial, antiviral, anticancer, anti-inflammatory, and cognitive function enhancement capabilities. Integrating green walnuts into one's diet can bolster antioxidant defences, improve cardiovascular health, and enhance overall well-being, making them a valuable addition to a health-conscious lifestyle. Moreover, the consumption of Juglans regia L. aligns with sustainable eating practices, thanks to its distinctive flavor and texture, further promoting its inclusion in dietary choices. This paper delves into the nutritional and pharmacological aspects of green walnuts, shedding light on their potential applications in food and pharmaceutical research. The multifaceted benefits of green walnuts, spanning ecological contributions, culinary innovation, and health improvements, underscore their growing importance and the need for continued research and promotion.
ISBN:	978-615-6457-52-3
Tárgyszavak:	Agrártudományok Élelmiszertudományok előadáskivonat könyvrészlet Green walnut Therapeutic uses culinary applications Ecological aspects Circular economy
Megjelenés:	XXVII. Tavaszi Szél Konferencia 2024 - Absztrakt kötet / szerk. Hajdú Péter. - p. 56. -
További szerzők:	Várallyay Szilvia (1990-) (élelmiszerbiztonsági és -minőségi mérnök) Baráth Nikolett (1997-) (élelmiszerbiztonsági és -minőségi mérnök, élelmiszermérnök) Ahmed, Abdelhakam Esmaeil Mohamed (1984-) (Food Engineer) Prokisch József (1966-) (vegyész) Kovács Béla (1963-) (okleveles vegyész, angol szakfordító)
Internet cím:	DOI Intézményi repozitóriumban (DEA) tárolt változat
Borító:
Saját polcon: