Used cooking oil (UCO) can be used as raw material for biodiesel production, but its free fatty acid (FFA) content is still quite high, so it necessary to do pretreatment in the form of an adsorption process reduce FFA levels. This study aims determine optimum conditions and levels UCO before after pretreatment. The adsorbent avocado seed activated charcoal, because has a surface area 19.62 m2/...

Effects of soaking and cooking methods on physicochemical characteristics, nutrients and antinutrients in twenty soybean genotypes were studied. Batches of seeds were soaked for 18 h in distilled water, 1% citric acid and 2% sodium bicarbonate solutions at room temperature and then boiled in water. Raw soybean genotypes exhibited 36.5-43.2% protein, 20.7-22.2% oil, 2.58.3% total soluble sugars,...

BACKGROUND Both genetic polymorphisms and environmental risk factors play important roles in the development of human chronic diseases including lung cancer. This is the first case-control study of interaction between polymorphisms in pre-miRNA genes and cooking oil fume exposure on the risk of lung cancer. METHODS A hospital-based case-control study of 258 cases and 310 controls was conducte...

face injury. Considering the onset of corneal infiltration, the cause of corneal infiltrate in this case appears to be delayed type hypersensitivity (DTH) reaction. DTH reaction takes 2 to 3 days to develop, and foreign materials act as haptens that conjugate with proteins, the complex of which combines with T lymphocytes, leading to an inflammatory response [1,2]. A previous study showed that ...

background and objective: in this study due to increasing importance of producing low fat meat products such as low calorie hamburger and in order to developing new and safe product with low fat and saturated fatty acid content and high unsaturated fatty acid, the effect of reducing animal fat content and adding combination of healthier oil, olive oil and canola oil that were used as a substitu...

BACKGROUND An important consideration in determining the ability of fortified food-aid commodities to meet the nutritional needs of beneficiaries is the manner in which commodities are utilized and prepared and the degree to which micronutrient losses occur during handling and cooking by the beneficiaries. OBJECTIVE A field study was conducted in Uganda, Malawi, and Guatemala to obtain data o...