Microwave Roasting as an Alternative to Convection Roasting: Sensory Analysis and Physical Characterization of Dark Chocolate [PDF]
Foods, 2023 Roasting cocoa beans by means of microwave radiations seems to be a potential alternative to convection roasting, but little is known about the impact of this method on the perceived flavor profile of the chocolate.
Joachim J. Schouteten +4 more
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Gold Extraction from Cyanidation Tailing Using Microwave Chlorination Roasting Method
Metals, 2018 At present, gold mines are increasingly scarce in the world. The yield of cyanidation tailing (CT) of refractory gold ores with a grade of 10 g/T is huge; however, the effective capitalization of the cyanidation tailing is a significant problem in the ...
Shiwei Li +2 more
exaly +4 more sources
MoleculesThe aim of this study was to determine the influence of the nut roasting process (conventional and microwave methods) and long-term storage (12 months) on phytosterol content and stability.
Klaudia Kulik
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Effect of microwave pretreatment on chalcopyrite dissolution in acid solution
Journal of Materials Research and Technology, 2022 Microwave-roasting as an efficient method for extracting copper form chalcopyrite has attracted increasing attention. In this work, the microwave roasted chalcopyrite was pressure leached in 1.0 mol/L sulfuric acid solution at the temperature range of ...
Yunlong Bai +6 more
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The Effect of Roasting on the Health-Promoting Components of Nuts Determined on the Basis of Fatty Acids, Polyphenol Compounds, and Antioxidant Capacity [PDF]
MoleculesThis study focused on analyzing the direction of changes in recognized health-promoting fatty acids, antioxidant activity, and total polyphenolic compound in the three most popular types of nuts, hazelnuts, walnuts, and peanuts, before and after roasting
Klaudia Kulik, Bożena Waszkiewicz-Robak
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Physico-chemical, rheological and antioxidant properties of sweet chestnut (Castanea sativa Mill.) as affected by pan and microwave roasting [PDF]
Journal of Advanced Research, 2017 Sweet chestnut (Castanea sativa Mill.) belongs to the family Fagaceae and sub family Castaneoideae. Bioactive components such as tannins are present in sweet chestnut in high proportion giving astringent bitter taste and reducing their palatability ...
Idrees Ahmed Wani +4 more
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Combined metabolomics and electronic tongue technology elucidated the mechanisms of regulation of color–taste characteristics of Huangqin (Scutellaria baicalensis Georgi) herbal tea after various roasting processes [PDF]
Food Chemistry: XRoasting is essential for optimizing Huangqin herbal tea (HHT; Scutellaria baicalensis Georgi) quality. This study integrated metabolomics, electronic tongue analysis, and computer vision to compare microwave roasting (MR), electric roasting (ER ...
Ao Zhang +9 more
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Quality Analysis of Infrared and Microwave Roast Pork
Shipin gongye ke-jiThe effects of infrared baking and microwave baking on the quality of pork tenderloin was compared by using sensory evaluation, texture, malondialdehyde, peroxide value, protein, volatile flavor substances as examination factors. The results showed that,
Lin WANG +4 more
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Microwave- and radio frequency-assisted two-step roasting of peanut kernels for enhanced heating efficiency and flavor [PDF]
Food Chemistry: XPeanuts continue to be processed using traditional, time-intensive methods, such as frying. This study explored microwave or radio frequency preheating combined with oven roasting to reduce processing time while maintaining product quality. Compared with
Ruitong Hou +8 more
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Green Processing and Synthesis, 2021 Various means have been proposed to solve problems such as high ash content and complex composition in the recycling of nickel-containing residue produced by battery manufacturing enterprises.
Su Guang +6 more
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