Results 91 to 100 of about 351,160 (199)

Sensory analysis of microwave‐roasted fenugreek and coffee blend

Legume Science, 2022
AbstractFenugreek is one of the well‐known legumes, used for its antimicrobial, antioxidant, nutritional, and pharmaceutical properties. It was aimed to obtain coffee by blending microwave (600 W)‐roasted fenugreek with coffee arabica and to determine the best roasting conditions (2 and 4 min), and blending ratios (20% and 50%) for fenugreek seeds by ...
openaire   +2 more sources

Effects of Forced-Air Oven, Microwave and Halogen Lamp Roasting on Salmonella Inactivation and Some Physicochemical Characteristics in Sesame Seed

, 2019
This research evaluated the efficacy of forced-air oven. halogen lamp and microwave roasting to inactivate 3 serotypes of Salmonella (S. Typhimurium, S. Newport and S. Montevideo) in sesame seeds. Also, weight loss.
Emin MERCAN, Sert, Durmus, Mercan, Emin, Durmuş SERT   +3 more
core   +1 more source

Design of a Coffee Alternative by Brewing Roasted Seeds from Baobab (Adansonia digitata)

Beverages
Background: The use of baobab seed beverages as coffee alternatives represents a novel approach to upcycling by-products. Baobab seed aqueous extract is caffeine-free and contains numerous compounds of nutritional interest.
Ruth T. Ngadze, Melania Casertano, Arnau Vilas-Franquesa   +2 more
doaj   +1 more source

Influence of the time-temperature-profile during convective and microwave assisted roasting on physical properties of cocoa [PDF]

, 2013
The roasting of cocoa is essential for flavor generation and physical properties of manufactured products. Focus of the presented research was to investigate the influence of convective and microwave assisted roasting on physical properties (moisture ...
Gaukel, Volker, Schuchmann, Heike Petra, Schröder, Jewe   +2 more
core   +1 more source

Effect of MW-assisted roasting on nutritional and chemical properties of hazelnuts

Food & Nutrition Research, 2015
In order to enhance the flavor, texture, color, and appearance of hazelnuts, they are roasted during postharvest processing. In this study, raw hazelnuts (Corylus avellana L.) were roasted using microwave (MW) and MW-assisted hot air methods under ...
Fatih Kalkan, Sai Kranthi Vanga, Yvan Gariepy, Vijaya Raghavan   +3 more
doaj   +1 more source

Comparation of roasting and vacuum microwave drying treatments on physicochemical properties of supercritical CO2-extracted oil from black sesame seeds

Journal of Agriculture and Food Research
Roasting and vacuum microwave drying are essential pre-treatments for supercritical CO2 extraction of black sesame seeds, enhancing extractability, reducing moisture, and maintaining oil quality.
Rattana Muangrat, Pimolpun Lertbuaban
doaj   +1 more source

Optimization of Microwave-Assisted Oxidation Roasting of Oxide–Sulphide Zinc Ore with Addition of Manganese Dioxide Using Response Surface Methodology

High Temperature Materials and Processes, 2019
The present study deals with a microwave-assisted oxidation roasting oxide–sulphide zinc ore technology of with addition of manganese dioxide. Effects of roasting parameters such as MnO2 addition level, roasting temperature, and holding time are studied ...
Lin Jin, Zhu Xingcai, Yang Kun, Peng Jinhui   +3 more
doaj   +1 more source

Efek penyangraian biji kakao dengan microwave oven terhadap karakteristik lemak kakao=Effects of microwave roasting of cocoa beans on the cocoa butter characteristics [PDF]

, 2000
ABSTRAK Effects of microwave roasting of cocoa beans were investigated to determine the length of roasting which result in roasted cocoa containing extractable butter in conformity with quality standard requirement. The butter extracts were characterized
Perpustakaan UGM, i-lib
core   +2 more sources

AKTIVITAS ANTIOKSIDAN EKSTRAK POLIFENOL KASAR DARI KAKAO HASIL PENYANGRAIAN MENGGUNAKAN ENERJI GELOMBANG MIKRO [Antioxidant activity of crude polyphenol extract from microwave roasted cocoa bean]

Jurnal Teknologi dan Industri Pangan, 2006
Microwave heating is faster than the conventional way, therefore it is interesting to apply for cocoa roasting. This research was aimed at gaining information on the effect of microwave roasting of ground cocoa nib on the antioxidative properties of ...
Supriyanto 1), Haryadi 2), Budi Rahardjo 3), Djagal Wiseso Marseno 4)   +3 more
doaj  

Microwave roasting of agglomerated flux for submerged-arc welding

Green Processing and Synthesis, 2016
A microwave (MW) roasting experiment of agglomerated flux for submerged-arc welding was carried out. The MW heating characteristics of agglomerated flux and influence of roasting temperature on weld surface were investigated.
Lin Guo, Zhang Libo, Yang Li, Hu Tu, Peng Jinhui   +4 more
doaj   +1 more source