Methods Brown Norway rats were either dosed orally by gavage each day for 42 days with finely ground whole peanut products (blanched or roasted peanuts or peanut butter) mixed with water [~2 mg Ara h 1/rat/day] or immunised i.p. three times with 200 μg of native, heated or heat glycated Ara h 1. Sera obtained at sacrifice were analysed for specific IgG and IgE by ELISA and for biological functi...

The properties of flash-roasted products from low-grade refractory iron tailings (IGRIT) and the improved method for their magnetic separation index were investigated by MLA, XRD, phase analysis, test. results show siderite hematite in IGRIT have been converted to after flash roasting treatment with a time 3-5 s; roasted has monomeric dissociation 37.20%, 75−100% exposed area contiguous bodies ...

Moldy and split peanut kernels were separated from peanuts exported from Brazil, Sudan, India and Taiwan by visual inspection. The remaining peanuts from Brazil, Sudan and India were roasted lightly and the skins were removed. Stained peanuts were separated from the others. Aflatoxin was detected in moldy and stained peanuts. There was a positive correlation between % of aflatoxin-contaminated ...

Iron occurs mainly as oxide ores, though it is also found in smaller quantities as its sulfide and carbonate. These other ores are usually first roasted to convert them into the oxide. On a world scale the most important ore is haematite (Fe2O3), but in New Zealand the starting materials are magnetite (Fe3O4) and titanomagnetite (Fe2TiO4). The oxides are reduced with carbon from coal, through t...

Abstract In this study, the bioaccessible total phenolic compounds (TPC) and antioxidant capacity (AC) of commonly consumed bakery products enriched with raw (BH) or roasted (RBH) buckwheat hull were evaluated. The soluble insoluble fractions obtained after in vitro enzymatic digestion mixed rye/wheat bread 4% RBH (BRBH), wheat 3% BH (BBH), their control counterparts separated (C-BRBH C-BBH, re...

The transformation of yellow nutsedges into nutritional flour and snack food could be important for expanding consumption enriching the variety products. This paper used peeled as raw materials to explore effect roasting on antioxidant capacity, active ingredients, aroma. results showed that DPPH (2,2-Diphenyl−1-picrylhydrazyl) free radical scavenging rate ABTS+ (2,2’-azinobis-(3-ethylbenzothia...