Copper mine tailings are the residual products after the purification of precious copper from copper ores, and their storage can create numerous environmental problems. Many researchers have used copper mine tailings for preparation of geopolymer. This paper studies the enhancement of the cementitious activity of copper mine tailings in geopolymer system. First, copper mine tailings are activat...

The influence that food heating has on the concentration of acrylamide in home-cooked potato dishes prepared by high-temperature, such as pan-frying, deep-frying, roasting and microwave heating was analyzed. The experiment was performed with commercially available deep-frozen par-fried French fries and deep-frozen par-fried potato products other than French fries (cubes, wedges, noisettes, panc...

Coffea arabica (arabica) and Coffea canephora (robusta) are the most important coffee species. Arabica has higher commercial value and, in general, more favorable sensory characteristics. After roasting, analytical methods are required to differentiate species. Blends with different proportions of arabica/robusta coffees, roasted at three degrees were studied. Color parameters and the levels of...

Central composite rotatable of response surface methodology experimental design was used to determine effect of mash quantity and roasting duration on physical, pasting and sensory properties of gari. Five levels of quantity (317, 400, 600, 800 and 882.2 g) and roasting time (37.1, 35, 40, 45 and 47.1 min) were used at a fixed roasting temperature (95oC). The responses were moisture, pH, bulk d...

Copper-mine tailings are the residual products after the extraction of precious copper metal from copper ores, and their storage can create numerous environmental problems. Many researchers have used copper-mine tailings for the preparation of geopolymers. This paper studies the enhancement of the cementitious activity of copper-mine tailings in geopolymer systems. First, copper-mine tailings a...

Roasted soybeans are commonly used in diets for dairy cows, but the processing conditions of roasted soybean and their effects on rumen undegradable protein (RUP) have not been fully understood. In this study, the effect of the processing of roasted soybean on RUP was examined through a factorial arrangement of treatments. The effects of roasting temperature (115 oC, 130 oC and 145 oC), time of...

Recovering Y and Eu from waste phosphors using chlorination roasting followed by a water leaching process was investigated in this study. Firstly, by chlorination roasting and water leaching, Y and Eu elements present in waste phosphors were efficiently extracted into a leach solution. Secondly, the majority of the impurities in the solution can be removed by adjusting the pH to 4.5 using a Na2...

Furan is a food processing contaminant which is formed as part of the coffee volatile aroma components generated during roasting. Furan is classified as a “possible human carcinogen” and recent risk evaluations have indicated that the exposure to furan in the diet is a human health concern. It has been reported that roasted coffee contains the highest furan levels when compared to other foods. ...

Coffee is a major source of dietary antioxidants; some are present in the green bean, whereas others are generated during roasting. However, there is no single accepted analytical method for their routine determination. This paper describes the adaption of three complementary assays (Folin-Ciocalteu (FC), ABTS and ORAC) for the routine assessment of antioxidant capacity of beverages, their vali...

The effects of soaking and roasting on the physicochemical and pasting properties of soybean flour were evaluated. Soybean seeds were soaked overnight in tap water for 0-72 h, hand dehulled, dried, and part of the sample was roasted. Roasted and unroasted soy beans were milled into flour and analyzed. The results showed that the total carbohydrates (22.8-27.9 g/100 g), the ash content (3.5-3.6 ...