Carbothermic reduction-roasting tests of NCM (nickel, cobalt, and manganese) cathode active materials with carbon sources such as activated graphite followed by sulfuric acid leaching were performed to investigate the effects roasting temperature, molar mixing ratio sources, type materials. When virgin NCM622 roasted carbon, peaks Ni Co metals observed in XRD data. The efficiencies Li, Ni, Co, ...

To provide a basis for the development of quality standards by studying changes in chemical composition nutgrass galingale rhizome different origins, before and after its vinegar roasting to correct evaluation roasting. A thin-layer method was developed identify water-soluble components aconite. The volatile oil content determined according determination Appendix XVI, Part I 2010 Chinese Pharma...

The main objective of the present study was to evaluate variation dependency between physical green coffee beans characteristics and thermal effects during roasting. In this work analyzed roasting process, used differential scanning colorimetry able describe thermophysical processes inside a bean process developed. For analysis were explored six samples with different origins. data obtained sho...

In this work, we evaluated the occurrence of furan in brews obtained from regular, decaffeinated, and instant coffee and commercial packed capsules. For this purpose, a previously developed automated headspace solid-phase microextraction method coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used. Initially, the influence of HS-SPME conditions on furan formation was evaluate...

Curcumin is a secondary plant metabolite present in Curcuma longa L. Since curcumin is widely used as a food colorant in thermally processed food it may undergo substantial chemical changes which in turn could affect its biological activity. In the current study, curcumin was roasted at 180 °C up to 70 minutes and its kinetic of degradation was analyzed by means of HPLC-PDA and LC-MS, respectiv...

BACKGROUND Because of the widespread use of peanut products, peanut allergenicity is a major health concern in the United States. The effect or effects of thermal processing (roasting) on the allergenic properties of peanut proteins have rarely been addressed. OBJECTIVE We sought to assess the biochemical effects of roasting on the allergenic properties of peanut proteins. METHODS Competiti...