Results 111 to 120 of about 3,775,078 (259)

Clean Utilization of CuCl Residue by Microwave Roasting under Oxygen-Enriched Condition

High Temperature Materials and Processes, 2016
The clean utilization of the CuCl residue containing chloride produced from zinc hydrometallurgy residue is very important for the recycle of valuable metals.
Zhanyong Guo, Ting Lei, Wei Li, Shaohua Ju, Jinhui Peng   +4 more
doaj   +1 more source

Effect of roasting temperature on lipid and protein oxidation and amino acid residue side chain modification of beef patties. [PDF]

RSC Adv, 2021
Xia C, Wen P, Yuan Y, Yu X, Chen Y, Xu H, Cui G, Wang J.   +7 more
europepmc   +1 more source

Cocoa Butter Characteristic on Different Roasting Temperature and Its Final Sensory Profiles [PDF]

, 2018
Cocoa butter is an intermediate product of cocoa processing separated from cocoa nibs or cocoa mass. Heat through cocoa processing affect the characteristic of fat including roasting process.
Hendy Firmanto, Firmanto, Hendy
core   +1 more source

Common Food Emulsifiers Impair Epithelial Barrier Integrity and Trigger Pro‐Inflammatory Responses and IgE Production

Allergy, EarlyView.
Soy lecithin and DATEM, the two commonly used food emulsifiers introduced into many foods including peanut butter and puffed bread, in the 2000s, impair intestinal epithelial barrier integrity in human gut‐on‐a‐chip and induced pluripotent stem cell colon organoid models.
Duygu Yazici, Yuka Hayashi, Yagiz Pat, Jennifer Hotie, Mehmet Ali Balci, Sena Ardicli, Juan Felipe Lopez, Ozge Ardicli, Bingjie Zhao, Angel Maldonado, Can Zeyneloglu, Kenji Matsumoto, Manru Li, Beate Rückhert, Lihong Chang, Ismail Ogulur, Vahap Eldem, Raja Dhir, Mubeccel Akdis, Kari Nadeau, Oscar Palomares, Hideaki Morita, Cezmi A. Akdis   +22 more
wiley   +1 more source

Human IgE Antibodies Recognize the Vicilin and Alpha‐Hairpinin Domains of Peanut Allergen Ara h 1

Allergy, EarlyView.
The ɑ‐hairpinin of Ara h 1 contains a dominant epitope that is both frequently recognized and blocks a majority of the IgE against this domain. Including this region in tests may improve diagnosis of peanut allergy. The trimeric structure of the vicilin region explains the ability of Ara h 1 to induce anaphylaxis with a single antibody.
Taylor M. Cosey, Gage O. Leighton, Emmanuel R. De Diavoukana, Min Shi, Alexander C. Y. Foo, Anna Pomés, Jacqueline B. Nesbit, Stephen A. Y. Gipson, Paige Creeks, Jian Zhang, R. Stokes Peebles, Soheila J. Maleki, Derek Croote, Scott A. Smith, Geoffrey A. Mueller   +14 more
wiley   +1 more source

Effect of Time Temperature History on Coffee Aroma during Roasting with Heat Conduction

, 2009
The objective of this research is to determine the effect of time temperature history on coffee aroma. Four levels of temperature (160, 180, 200, and 220oC) were used for roasting temperature with heat conduction. The dried mature of coffee beans (12% MC
, Joko Nugroho W.K., , , Elia Anfreas Meliala, Karyadi, Joko Nugroho Wahyu, Rahayoe, Sri, Meliala, Elia Andreas, , , Sri Rahayoe   +5 more
core   +1 more source

Hidden in the Glaze: Cobalt Blue Decorations of Catalan Tin‐Glazed Ceramics From the 16th to 18th Centuries

Archaeometry, EarlyView.
ABSTRACT This study investigates technological evolution in 16th–18th century Catalan tin glazes and cobalt blue decorations. Analysis reveals three glaze strategies, highlighting shifts in tin oxide use and cobalt pigment composition. In the 16th century, tin oxide acted as an opacifier and cobalt pigments exhibit low arsenic content with CoO/NiO and ...
Lisa Bruzzone, Trinitat Pradell, Javier G. Iñañez, Judit Molera   +3 more
wiley   +1 more source

Feiwei Heji Enhances Antitumor Immunity by MLL4‐Dependent Regulation of Pyroptosis in Lung Cancer

Cancer Science, EarlyView.
Feiwei Heji suppresses lung tumor growth by downregulating MLL4 and activating caspase‐1/GSDMD‐associated pyroptosis. This pyroptosis‐related inflammatory response enhances CD8+ T‐cell‐mediated antitumor immunity, revealing an MLL4‐pyroptosis‐immune axis underlying the therapeutic activity of Feiwei Heji.
Nan Cheng, Ruoyu Jiang, Wei Li, Wenjie Huang, Qiao Peng, Tong Zhao, Chufeng Zhang   +6 more
wiley   +1 more source

Optimization of Microwave-Assisted Oxidation Roasting of Oxide–Sulphide Zinc Ore with Addition of Manganese Dioxide Using Response Surface Methodology

High Temperature Materials and Processes, 2019
The present study deals with a microwave-assisted oxidation roasting oxide–sulphide zinc ore technology of with addition of manganese dioxide. Effects of roasting parameters such as MnO2 addition level, roasting temperature, and holding time are studied ...
Lin Jin, Zhu Xingcai, Yang Kun, Peng Jinhui   +3 more
doaj   +1 more source

Characterization of Powdered Roasted Açaí Seeds (Euterpe oleracea Mart.): Impact on Bioactive Compounds and Nutritional Potential [PDF]

Food Sci Nutr
Roasting enhanced the functional potential of açaí (Euterpe oleracea Mart.) seeds, yielding a fiber‐rich powder with relevant minerals and bioactive compounds. Both lipid and aqueous extracts showed high phenolic contents and antioxidant activity, while the lipid fraction provided vitamin E‐active compounds and valuable fatty acids.
da Silva Magalhães R, Pereira G, Fraga S, de Souza P, Sobral D, Morgano M, de Almeida Meirelles A, Maximo G, Batista E, Sampaio K.   +9 more
europepmc   +2 more sources