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Antioxidant activity and some quality characteristics of buffalo yoghurt fortified with peanut skin extract powder.
Peanut is an important crop grown worldwide. Peanut skin, the byproduct of peanut processing is a valuable byproduct due to its content of many functional components. Therefore, this study aimed to evaluate the effect of fortification of yoghurt with peanut skin extract powder (PSEP) at 50, 100 and 200 mg/L milk on the antioxidant activity […]
Composition and Physicochemical Characterization of Walnut Flour, a By-product of Oil Extraction.
The by-product of walnut oil (Juglans regia L.) extraction is a press cake rich in polyunsaturated fatty acids and other bioactive compounds. From this cake, walnut flour is obtained by a milling process. The composition and a physicochemical characterization of walnut flour was performed: proximal composition, mineral content, and fatty acid and amino acid profiles […]
An Evaluation of the Impact of the Amount of Potassium Hydroxide on the Porous Structure Development of Activated Carbons.
This paper presents the results of an evaluation of the impact of the amount of potassium hydroxide on the obtained porous structure of the activated carbons derived from the shells of pistachios, hazelnuts, and pecans by carbonization and subsequent chemical activation with potassium hydroxide by different adsorption methods: Brunauer-Emmett-Teller, Dubinin-Raduskevich, the new numerical clustering-based adsorption […]