Adsorption of violet B azo dye from aqueous solutions was studied by different cellulose agricultural waste materials (almond shell (AS), pistachio shell (PS), walnut shell (WS), Tea waste (TW) and orange peel (OP)). Cellulose agriculturalwaste sorbents characterized by FTIR and SEM methods. The effects of different parameters such as contact time, pH, adsorbent dosage and initial dye concentra...

This work introduces a biochar as novel catalyst prepared from the pistachio hull, and demonstrates its catalytic potential for degrading the reactive red 198 (RR198) dye in catalytic ozonation processes (COPs). The prepared pistachio hull biochar (PHB) was a macroporous, basic material with low specific surface area. PHB had the greatest catalytic potential at an optimal alkaline pH of 10. Sig...

Classiication of real-time X-ray images of randomly oriented touching pistachio nuts is discussed. The ultimate objective is the development of a system for automated non-invasive detection of defective product items on a conveyor belt. We discuss the extraction of new features that allow better discrimination between damaged and clean items (pistachio nuts). This feature extraction and classii...

Nuts are part of a healthy diet such as Mediterranean diet. Benefits of nuts in reducing the risk of heart disease has been reasonably attributed to their composition of vitamins, minerals, unsaturated fatty acids, fiber and phytochemicals such as polyphenols, tocopherols, squalene and phytosterols. More than 75% of total fatty acids of nuts are unsaturated. αtocopherol is the main tocopherol i...

milk fat is frequently adulterated to meet the demand which exceeds the supply and to increase profit margins. samples of butter adulterated with different levels (5, 10 and 15% w/w) of margarine were prepared and analysed using different methods including refractive index, iodine, reichert-meissl and polenske values. gc and hplc were utilized to determine fatty acid and tocol profiles of sampl...

The objective of this work was to study the effect pistachio by-product flour (PBF) addition wheat on rheological properties dough. Pistachio levels used were: 0 (C), 5 (P5), 15 (P15), and 25 g/100 g (P25). Alveographic farinographic assays, gluten, moisture content (H), dough pH were studied. In addition, texture profile analysis, dynamic rheology relaxation performed. water absorption, develo...

BACKGROUND Salmonella serotype Tennessee is a rare cause of the estimated 1 million cases of salmonellosis occurring annually in the United States. In January 2007, we began investigating a nationwide increase in Salmonella Tennessee infections. METHODS We defined a case as Salmonella Tennessee infection in a patient whose isolate demonstrated 1 of 3 closely related pulsed-field gel electroph...

Resistant starch type III (RS III) derived from enzymatically debranched high amylose rice starch was prepared and used to make butter cake at different levels (0, 5, 10, 15 and 20%) in place of wheat flour. Physico-chemical properties, sensory evaluation, and in vitro starch hydrolysis rate of the developed butter cake were investigated. This study showed that the content of resistant starch i...

OBJECTIVES Since diabetes mellitus is accompanied by cognitive impairment in diabetic patient and animal models and since lipids play important roles in neuronal membrane composition, structure and function; we intended to evaluate the effect of dietary butter oil on passive avoidance memory of streptoztosin (STZ)-induced diabetic rats in this study. MATERIALS AND METHODS THIRTY SIX ADULT MAL...