☆ 4.7 Article

Efficient removal of PAHs from peanut oil using coconut shell-based activated charcoal decorated by cationic (CTAB), anionic (SDS), non-ionic surfactant (Triton X-100)

FOOD CHEMISTRY (2024)

相关参考文献

注意：仅列出部分参考文献，下载原文获取全部文献信息。

Article Food Science & Technology

Investigation of roasting and photo-oxidative stability of cold-pressed peanut oil: Lipid composition, quality characteristics, and antioxidant capacity

Zineb Lakhlifi El Idrissi et al.

Summary: The effect of conventional roasting on two varieties of cold-pressed peanut oil was studied, specifically analyzing changes in fatty acid concentrations, minor components, nutritional quality, and antioxidant capacity. Results showed increased oxidation during roasting and photo-oxidation, with notable changes in peroxide value, acid value, UV-spectrophotometric indexes, and browning index. Roasting increased the content of phytosterols, tocopherols, chlorophyll, carotenoids, and antioxidant activity, while exposure to UV light led to tocopherol degradation.

FOOD BIOSCIENCE (2023)

添加到收藏夹

Article Chemistry, Applied

Effects of roasting and deodorisation on 3-monochloropropane-1, 2-diol esters, 3, 4-benzopyrene and trans fatty acids in peanut oil

Pan Gao et al.

Summary: This study investigated the variation of 3-MCPDE, BaP and TFA contents in the roasting and deodorisation segments of peanut oil production process. The results showed that both roasting temperatures and durations, as well as deodorisation temperatures and durations, significantly affected the contaminants contents in peanut oil.

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2022)

添加到收藏夹

Article Chemistry, Applied

Impact of microwave roasting on physicochemical properties, maillard reaction products, antioxidant activity and oxidative stability of nigella seed (Nigella sativa L.) oil

Kanchan Suri et al.

Summary: The study showed that high power microwave roasting (720 W) for 10 minutes resulted in black seed oil with higher total phenolic content, radical scavenging activity, and oxidative stability index, while the highest oil yield and low acid value were observed for black seed oil roasted at 540 W for 10 minutes. Microwave roasting had a slight influence on the fatty acid composition.

FOOD CHEMISTRY (2022)

添加到收藏夹

Article Chemistry, Physical

Facile preparation of alveolate biochar derived from seaweed biomass with potential removal performance for cationic dye

Yarui Zhou et al.

Summary: Novel N-doped biochar (AKB) nanomaterials derived from raw kelp root exhibited excellent adsorption performance for cationic dye removal, with high specific surface area and abundant functional groups, suitable for dye wastewater treatment applications.

JOURNAL OF MOLECULAR LIQUIDS (2022)

添加到收藏夹

Article Food Science & Technology

Adsorption of polycyclic aromatic hydrocarbons (PAHs) by cellulosic aerogels during smoked pork sausage manufacture

Do-Yeong Kim et al.

Summary: This study proposed a natural cellulose adsorbent for removing polycyclic aromatic hydrocarbons (PAHs) during the manufacture of smoked pork sausages. Experiments showed that LiBr-functionalized absorbent had the highest efficiency in removing total PAHs without causing noticeable quality changes in pork sausages. Functionalized cellulose aerogels have prospects as eco-friendly adsorbents for effectively removing PAHs from smoked meat and meat products.

FOOD CONTROL (2021)

添加到收藏夹

Article Engineering, Environmental

Adsorptive removal of aflatoxin B1 from vegetable oils via novel adsorbents derived from a metal-organic framework

Fei Ma et al.

Summary: In this study, three kinds of Cu-BTC MOF-derived porous materials were prepared by different carbonization temperature and found to have excellent adsorption capacity for AFB1 in vegetable oils. These porous carbonaceous materials could remove over 90% of AFB1 within 30 minutes without compromising the quality of oils, demonstrating their potential as novel adsorbents for detoxification in food industry.

JOURNAL OF HAZARDOUS MATERIALS (2021)

添加到收藏夹

Article Chemistry, Applied

Removal of aflatoxin B1 from contaminated peanut oils using magnetic attapulgite

Junmin Ji et al.

Summary: The efficient magnetic adsorbent Fe3O4@ATP, prepared by dispersing Fe3O4 nanoparticles on attapulgite, showed a high removal efficiency of 86.82% for AFB(1) from contaminated oils. With paramagnetic properties and good adsorption kinetics, it exhibited potential for practical applications in AFB(1) elimination from oils.

FOOD CHEMISTRY (2021)

添加到收藏夹

Article Chemistry, Applied

Reducing polycyclic aromatic hydrocarbons (PAHs) in olive pomace oil using short-path molecular distillation

S. Sezer Kiralan et al.

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2020)

添加到收藏夹

Review Food Science & Technology

A review of postharvest approaches to reduce fungal and mycotoxin contamination of foods

Yue Liu et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)

添加到收藏夹

Article Food Science & Technology

HS-SPME and SDE combined with GC-MS and GC-O for characterization of flavor compounds in Zhizhonghe Wujiapi medicinal liquor

Longhua Ma et al.

FOOD RESEARCH INTERNATIONAL (2020)

添加到收藏夹

Article Engineering, Environmental

Highly efficient extraction of thorium from aqueous solution by fungal mycelium-based microspheres fabricated via immobilization

Hanlin Ding et al.

CHEMICAL ENGINEERING JOURNAL (2019)

添加到收藏夹

Article Chemistry, Applied

Degradation of benzo[a]pyrene on glass slides and in food samples by low-pressure cold plasma

Taehoon Lee et al.

FOOD CHEMISTRY (2019)

添加到收藏夹

Article Food Science & Technology

Correlations between polycyclic aromatic hydrocarbons and polar components in edible oils during deep frying of peanuts

Ye Zhu et al.

FOOD CONTROL (2018)

添加到收藏夹

Article Chemistry, Applied

Formation of Benzo(a)pyrene in Sesame Seeds During the Roasting Process for Production of Sesame Seed Oil

Weiwei Cheng et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2015)

添加到收藏夹

Article Environmental Sciences

Removal of methylene blue from aqueous solutions by chemically modified bamboo

Jian-Zhong Guo et al.

CHEMOSPHERE (2014)

添加到收藏夹

Article Engineering, Chemical

Adsorption of tetracycline and ciprofloxacin on activated carbon prepared from lignin with H3PO4 activation

Lihui Huang et al.

DESALINATION AND WATER TREATMENT (2014)

添加到收藏夹

Article Chemistry, Physical

Surface modification, characterization and adsorptive properties of a coconut activated carbon

Xincheng Lu et al.

APPLIED SURFACE SCIENCE (2012)

添加到收藏夹

Article Genetics & Heredity

Identifying a major locus that regulates spontaneous arthritis in IL-1ra-deficient mice and analysis of potential candidates

Yan Jiao et al.

GENETICS RESEARCH (2011)

添加到收藏夹

Article Chemistry, Physical

Modification of bamboo-based activated carbon using microwave radiation and its effects on the adsorption of methylene blue

Qing-Song Liu et al.

APPLIED SURFACE SCIENCE (2010)

添加到收藏夹

Review Engineering, Chemical

Review of modifications of activated carbon for enhancing contaminant uptakes from aqueous solutions

Chun Yang Yin et al.

SEPARATION AND PURIFICATION TECHNOLOGY (2007)

添加到收藏夹

Article Engineering, Environmental

Sorption of lead from aqueous solution by chemically modified carbon adsorbents

Muhammad Nadeem et al.

JOURNAL OF HAZARDOUS MATERIALS (2006)

添加到收藏夹

Article Chemistry, Physical

Quantification of surface oxides on carbonaceous materials

LA Langley et al.

CHEMISTRY OF MATERIALS (2006)

添加到收藏夹

Review Food Science & Technology

Factors affecting elimination of polycyclic aromatic hydrocarbons from smoked meat foods and liquid smoke flavorings

P Simko

MOLECULAR NUTRITION & FOOD RESEARCH (2005)

添加到收藏夹

Review Chemistry, Physical

Mechanism of cationic surfactant adsorption at the solid-aqueous interface

R Atkin et al.

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2003)

添加到收藏夹

Article Chemistry, Applied

The phytosterol content of some cereal foods commonly consumed in Sweden and in the Netherlands

L Normén et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2002)

添加到收藏夹

© Peeref 2019-2024. All rights reserved.