Results 61 to 70 of about 8,291 (212)

Sensorial and chemical changes in honey roasted peanuts and roasted peanuts stored under different temperatures

Journal of the Science of Food and Agriculture, 2006
AbstractThe purpose of this work was to determine the oxidative stability in honey roasted peanuts (HRP) and roasted peanuts (RP). Chemical analysis and descriptive analysis were performed on samples of HRP and RP stored at −15, 23 and 40 °C. The chemical analyses, peroxide and thiobarbituric acid reactive substance (TBARS) values, and the descriptive ...
Nepote, Valeria, Mestrallet, Marta Graciela, Ryan, Liliana, Conci, Silvia Alicia, Grosso, Nelson   +4 more
openaire   +2 more sources

Sustainable Revival of Spent Lithium Iron Phosphate Cathodes in Li‐Ion Batteries: Recycling and Surface Engineering Approaches

ENERGY &ENVIRONMENTAL MATERIALS, EarlyView.
Schematic illustration of the lifecycle of LiFePO4 cathodes. Lithiation and delithiation reactions happen through its discharging and charging processes. Recycling pathways including hydrometallurgy, pyrometallurgy, and direct regeneration enable sustainable reuse of spent LFP materials. Surface modification approaches (carbon, polymer, and metal/metal
Yan He, Ruigang Wang
wiley   +1 more source

“Effects of High‐Intensity Ultrasound on the Structural, Technofunctional, and Allergenic Properties of Groundnut (Arachis hypogaea L.) Protein Isolates: A Review”

Food Chemistry International, EarlyView.
ABSTRACT The growing global demand for sustainable, nutritionally balanced protein sources has intensified interest in plant‐derived proteins, particularly those derived from oilseeds such as groundnut (Arachis hypogaea L.). However, although groundnut protein isolates (GPIs) have high nutritional quality, they exhibit limitations in technofunctional ...
Ángel Efraín Rodríguez Rivera, Kevin Ulises López Martír, Judith Esmeralda Urías Silvas, Juan Alberto Resendiz Vazquez, Raúl Delgado Delgado, María Soledad Córdova Aguilar, Antonio Hidalgo Millan   +6 more
wiley   +1 more source

Characterization of Cantaloupe, Grape, Pumpkin, and Tomato Seed Oils From Xinjiang: Oxidative Stability, Volatile‐Compound Analysis, and Sensory Evaluation

Food Chemistry International, EarlyView.
This study compares oxidative stability, fatty acid profiles, volatile compounds, and sensory attributes of four Xinjiang seed oils. Distinct aldehyde‐driven aroma patterns and compositional differences were revealed, providing a scientific basis for quality evaluation and valorization of underutilized plant seed oils in food applications.
Yilai Wan, Zhanglian Chen, Hongbin Wu, Wenyu Liu, Changqing Wei   +4 more
wiley   +1 more source

Donkwa Enriched With Goron‐Tula (Azanza garckeana) Modulates Sexual Behavior and Activity of Enzymes Linked With Erectile Dysfunction in High‐Fat Diets/ Streptozotocin‐Induced (STZ/HFD) Diabetic Rats

Food Chemistry International, EarlyView.
(A) Mount number, (B) mount latency, (C) intromission number, and (D) intromission latency are the parameters of sexual behavior. Met = metformin. D100 = 100 Donkwa. D90G10 = 90% Donkwa + 10% Goron‐Tula. D85G15 = 85% Donkwa + 15% Goron‐Tula. D80G20 = 80% Donkwa + 20% Goron‐Tula. The mean ± standard error of the mean (SEM) expressed the results. *Values
O. T. Mamukuyomi, O. S. Ijarotimi, A. A. Badejo   +2 more
wiley   +1 more source

Strategies for Identification and Mitigation of Sanguinarine in Mustard Oil Adulterated by Argemone—A Comprehensive Review

Food Chemistry International, EarlyView.
Sanguinarine, a toxic alkaloid present in argemone, can lead to epidemic dropsy or chronic diseases through DNA intercalation and immune system suppression. Regulatory efforts face challenges due to economic motivations for adulteration as well as technical, social, and infrastructure barriers.
Gururaj Pejavara Narayana, Subhangi Panigrahi, Suresh Kumar Kalakandan, Hema Vincent, Ashish Rawson   +4 more
wiley   +1 more source

Proso Millet (Panicum miliaceum): Nutritional Composition, Functional Attributes, and Health Implications

Future Postharvest and Food, EarlyView.
A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav, Pratiksha Singh, Mazia Ahmed, Pinki Saini   +3 more
wiley   +1 more source

Impact of roasting conditions on physicochemical, taste, volatile, and odor-active compound profiles of Coffea arabica L. (cv. Yellow Bourbon) using electronic sensors and GC–MS-O using a multivariate approach

Food Chemistry: X
This study investigated the effects of roasting conditions on the physicochemical, taste, and volatile and odor-active compound (OAC) profiles of Coffea arabica L.
Seong Jun Hong, Chang Guk Boo, Sojeong Yoon, Hyangyeon Jeong, Seong Min Jo, Moon Yeon Youn, Jae Kyeom Kim, Young Jun Kim, Eui-Cheol Shin   +8 more
doaj   +1 more source

Microwave roasting of agglomerated flux for submerged-arc welding

Green Processing and Synthesis, 2016
A microwave (MW) roasting experiment of agglomerated flux for submerged-arc welding was carried out. The MW heating characteristics of agglomerated flux and influence of roasting temperature on weld surface were investigated.
Lin Guo, Zhang Libo, Yang Li, Hu Tu, Peng Jinhui   +4 more
doaj   +1 more source

Kinetics of Roasting Decomposition of the Rare Earth Elements by CaO and Coal

Metals, 2017
The roasting method of magnetic tailing mixed with CaO and coal was used to recycle the rare earth elements (REE) in magnetic tailing. The phase transformation and decomposition process were researched during the roasting processes.
Shuai Yuan, He Yang, Xiang-Xin Xue, Yan Zhou   +3 more
doaj   +1 more source