Flexible Supercapacitors Prepared Using the Peanut-Shell-Based Carbon.

In this work, we report the fabrication and performance of supercapacitors made from carbonized peanut shells, which are renewable materials with a huge annual yield and are usually discarded directly by people. With proper treatment, peanut shells could be used for many applications. Herein, we demonstrate that the peanut shells treated with carbonization and activation […]

Impact of roasting conditions on the quality and acceptance of the peanut paste.

Roasting is the main processing step performed to improve sensory and conservative properties of peanuts. The objective of this study was to evaluate changes in peanut oil and paste during roasting at different temperatures in a conventional oven (80, 110, 140, 170, and 200°C) and microwave. The increase in roasting temperature promoted reduction of L* […]

Detection of Peanut Adulteration in Food Samples by NMR Spectroscopy.

The addition of cheap and also readily available raw materials, such as peanut powder, to visually and chemically similar matrices is a common problem in the food industry. When peanuts are used as an adulterant, there is an additional risk of potential health hazard to consumers as a result of allergy-induced anaphylaxis. In this study, […]

Food allergens in skincare products marketed for children.

Background: The application of preparations containing food allergens can cause percutaneous sensitisation and provocation. The prevalence of food allergens in children's cosmetics is unknown. Objectives: To analyse the prevalence of food allergens in skincare products marketed for children and its association with marketing claims and product price. Methods: We reviewed 276 skincare product ingredient labels for the presence […]

Oxidative Stability of Protease Treated Peanut with Reduced Allergenicity.

Oxidative stability and allergenicity are two major concerns of peanuts. This study evaluated the impact of protease treatment of peanuts on its oxidative stability during storage. The raw and dry-roasted peanut kernels were hydrolyzed with Alcalase solution at pH 7.5 for 3 h. The contents of Ara h 1, Ara h 2, and Ara h […]

Food allergen sensitization patterns in a large allergic population in Mexico.

Introduction and objectives: Although food allergy is recognized as a growing worldwide public health problem, there continues to be limited data on prevalence rates in developing and emerging countries. Most prevalence estimates are based on self-reports, with only few studies using objective assessments. The aim was to analyze the frequency of sensitization to food allergens by […]

Late introduction of solids into infants’ diets may increase the risk of food allergy development.

Background: This study investigated risk factors associated with food allergy or food intolerance among school children in two Swedish towns. Methods: Questionnaires were used to collect data on self-reported food allergy or intolerance (SRFA) in children aged 7-8 years from Mölndal in southwestern Sweden and Kiruna in northern Sweden. It included questions about specific food allergy or […]

Effects of surface modification on heavy metal adsorption performance and stability of peanut shell and its extracts of cellulose, lignin, and hemicellulose.

Effects of surface modification by carboxyl group on Pb2+ adsorption performances and stability of peanut shell and its extracts (cellulose, lignin, and hemicellulose) were investigated. Stability of the biosorbents was measured by determining organic compound release amount (TOC). Results showed that adsorption capacity of peanut shell and the extract was poor and stability of them was […]