Results 11 to 20 of about 379,429 (198)
Foods, 2021 Baked adzuki beans are rich in tantalizing odor and nutritional components, such as protein, dietary fiber, vitamin B, and minerals. To analyze the final quality of baked beans, the acrylamide and volatile formation of adzuki beans were investigated ...
Xinmiao Yao +11 more
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Microwave aquametry of roasting coffee beans [PDF]
2015 Asia-Pacific Microwave Conference (APMC), 2015 We constructed a fluidsed-bed coffee roaster with a roast chamber that is also a microwave cavity in order to measure water content of roasting coffee. We identify factors involved in roasting that influence the data. We present a new approach to the problem of interpreting measurements that are noisy as a result of bean movement in the fluidised bed ...
Cameron Kelly, Jonathan Scott
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European Food Research and Technology, 2022 Microwave roasting of cocoa beans was studied as an alternative toward convection roasting. The impact of each roasting treatment was assessed based on roasting degree indicators (moisture content, color, tetramethylpyrazine/trimethylpyrazine ratio), microstructural changes as visualized by cryogenic scanning electronic microscopy (cryo-SEM) and the ...
Lemarcq, Valérie +3 more
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Roasting soybeans in a microwave for manufacturing chocolate dragées [PDF]
Ciência Rural, 2019 ABSTRACT: This study aimed to evaluate the effect of different microwave-roasting timeson different sizes of soybean grains with black tegument to achieve the best crunchiness, flavor, and hardness. Black soybean dragées- containing a soybean core coated with layers of chocolate (dragée) - were manufactured, and their nutritional value ...
Adriana Luiza Wain Tassi +7 more
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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, Bożena Waszkiewicz-Robak
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FoodsThis study investigated the effects of different roasting methods (45% light wave and 55% microwave roasting, 70% light wave and 30% microwave roasting, 100% light wave roasting, far-infrared roasting, and oven roasting) on the quality of roasted large ...
Chenjing Yin +3 more
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ProcessesA 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 +5 more
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Effect of microwave roasting on antioxidant and anticancerous activities of barley flour
Journal of the Saudi Society of Agricultural Sciences, 2016 The antioxidant and anticancerous activities of native and microwave roasted barley flour were compared in three different solvents (methanol, ethanol and water) using various antioxidant assays.
Waqas N. Baba +7 more
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The influence of microwave roasting on bioactive components and chemical parameters of cold pressed fig seed oil [PDF]
Grasas y Aceites, 2023 The effect of microwave roasting process on the compositional parameters and bioactive contents of fig seed oil were investigated. Fig seeds were ground and roasted in a microwave oven at 350, 460 and 600 Watt for 5 and 10 minutes and the roasted seeds ...
D. Deniz Şirinyıldız +2 more
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Antioxidant Activity of Crude Polyphenol Extract from Microwave Roasted Cocoa Bean
Jurnal Teknologi dan Industri Pangan, 2010 Microwave heating is faster than the conventional way, therefore it is interesting to apply this technology for cocoa roasting. This research aimed to analyze the effect of microwave roasting of ground cocoa nib on the antioxidative properties of the ...
Supriyanto . +3 more
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