The effect of heat treatments (boiling, autoclaving, microwave cooking and roasting) on the levels of certain antinutritional factors (phytic acid, trypsin inhibitor, α-amylase inhibitor, lectin activity and tannins) and in vitro protein digestibility (IVPD) of peanut and sesame seeds were investigated. All heat treatments significantly reduced the levels of all the investigated antinutrients a...

The combined effect of simultaneous application of heat treatments, low frequency ultrasound (20kHz) at different amplitudes, on Aspergillus flavus and Penicillium digitatum spore viability suspended in laboratory broth formulated at different aw (0.99 or 0.95) and pH (5.5 or 3.0), with or without vanillin or potassium sorbate were evaluated. An ultrasonic horn (13mm) was submerged into the bro...

PURPOSE The aim of the present study was to assess the influence of pre-treatments of zirconia by sandblasting and/or heat treatment on the flexural strength of zirconia and debonding/crack-initiation strength of porcelain-veneered zirconia ceramic. MATERIALS AND METHODS Zirconia ceramic specimens were divided into four groups according to treatment (grinding as controls, sandblasting, heat t...

The effect of supraoptimal temperature on macronuclear DNA synthesis in Tetrahymena was studied by radioautography during prolonged heat and heat-shock synchronization treatments. Prolonged heat treatments (34 degrees C) delayed the initiation of S, but did not appreciably delay DNA synthesis in progress. Return to optimal temperature (28 degrees C) 50 or 100 min later resulted in initiation of...

This experiment was carried out to investigate the effects of different levels chromium picolinate (CrPic) and chromium nanoparticles (nano-Cr) on the performance and immune function of broilers under heat stress condition. A total of 320 Ross 308 broiler chicks (from 21 to 42 days) were assigned randomly into eight treatment groups (four replicates per treatment, and 10 chicks per replicate) a...