Results 101 to 110 of about 8,412 (216)

Discrimination of roast and ground coffee aroma [PDF]

, 2012
Background: Four analytical approaches were used to evaluate the aroma profile at key stages in roast and ground coffee brew preparation (concentration within the roast and ground coffee and respective coffee brew; concentration in the headspace of the
AM Costa Freitas, AS Franca, C Yeretzian, C Yeretzian, CG Zambonin, E Cantergiani, EA Da Silva, F Mayer, F Ullrich, G Budryn, H Steinhart, I Flament, ID Fisk, ID Fisk, ID Fisk, ID Fisk, J Pawliszyn, M Bröhan, M Korhoňová, N Bhumiratana, N Wang, O Gonzalez-Rios, P Schieberle, P Semmelroch, P Semmelroch, PDC Mancha Agresti, RG Buttery, S Risticevic, W Grosch, W Holscher   +29 more
core   +3 more sources

Process Optimization and Modeling of Microwave Roasting of Bastnasite Concentrate Using Response Surface Methodology. [PDF]

ACS Omega, 2021
Zheng Q, Xu Y, Ma S, Tian Y, Guan W, Li Y.   +5 more
europepmc   +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

Методичні вказівки з англійської мови для студентів I – ІІ курсів напряму підготовки "Обладнання і технологіїї харчових виробництв" [PDF]

, 2016
Посібник містить десять змістових розділів. Текстам передують вправи, спрямовані на опрацювання та засвоєння нового вокабуляру, зокрема термінів та їх визначень, що, у свою чергу, полегшує подальшу роботу над текстом.
Плавуцька, Ірина Ростиславівна, Федак, Софія Андріївна   +1 more
core  

Wheat germ thermal treatment in fluidised bed. Experimental study and mathematical modelling of the heat and mass transfer [PDF]

, 2018
Wheat germ is an abundant by-product of the milling industry, it has excellent nutritional qualities and high tocopherols content. The aim of this work was to study the kinetics of wheat germ drying in fluidised thin-layers by applying analytical ...
Gili, Renato Daniel, Giner, Sergio Adrian, Penci, Maria Cecilia, Ribotta, Pablo Daniel, Torrez Irigoyen, Ricardo Martin   +4 more
core   +1 more source

Low-Temperature Chlorination-Roasting–Acid-Leaching Uranium Process of Uranium Tailings: Comparison Between Microwave Roasting and Conventional Roasting

Processes
A new and efficient low-temperature chlorination-roasting–acid-leaching uranium process was proposed to solve the problems of low leaching efficiency, since the leaching residue does not meet the discharge standard in the traditional nitric acid leaching-uranium tailings process, compared with conventional chlorination roasting. XRD, SEM, particle size
Jinming Hu, Jianwei Song, Tu Hu, Libo Zhang, Yue Wang, Fa Zou   +5 more
openaire   +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

Use of microwaves to improve nutritional value of soybeans for future space inhabitants [PDF]

Whole soybeans from four different varieties at different moisture contents were microwaved for varying times to determine the conditions for maximum destruction of trypsin inhibitor and lipoxygenase activities, and optimal growth of chicks.
Singh, G.
core   +1 more source

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  

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