Results 31 to 40 of about 379,429 (198)

Degradability of Vicia ervilia Grain Using In Situ and CNCPS Methods, and Model-Based Analysis of Its Ruminal Degradation

Fermentation, 2023
Using nylon bag techniques, Cornell net carbohydrates and protein systems (CNCPS), and scanning electron microscopy, the authors examined the digestibility and structure of Vicia ervilia (ervil, bitter vetch) after steam flaking, roasting, and microwave ...
Marziyeh Taghavi, Akbar Taghizadeh, Yousef Mehmannavaz, Ali Hoseinkhani, Hamid Mohammadzadeh, Muhlis Macit, Valiollah Palangi, Maximilian Lackner   +7 more
doaj   +1 more source

Modification in starch structure of soaked and germinated lentil seeds under various thermal processing methods, including conventional, microwave, and microwave-assisted techniques

Food Chemistry Advances, 2023
Adding lentil flours as an affordable and sustainable plant-based ingredient in food formulation plays vital role in promoting human health and reducing the environmental footprint of human diet.
Tahereh Najib, Mohamad Mehdi Heydari, Kaiyang Tu, Venkatesh Meda   +3 more
doaj   +1 more source

Effect of Different Roasting Methods on Some Properties of Walnut Kernels

, 2022
In this study, the effects of oven roasting and microwave roasting on some properties of walnut kernels were determined. Roasting methods at different oven temperatures (70, 100, and 130 ºC for one hour) and at different microwave powers (240, 535 and ...
Özlem YILMAZ, Tuğba ELBİR, Naciye KUTLU KANTAR, Yılmaz, Özlem, Kantar, Naciye Kutlu, Elbir, Tugba, Aybike KAMİLOĞLU, Kamiloğlu, Aybike   +7 more
core   +1 more source

Impact of traditional and microwave roasting on chemical composition of hazelnut cultivar ‘Tonda di Giffoni’ [PDF]

, 2017
Roasting is a widespread practice for the preservation of hazelnuts. Because traditional treatments conducted by electrical ovens are associated with high energy costs and production of undesired chemical compounds, roasting based on microwaves has been ...
Montefusco, I., Manzo Nadia, F. Pizzolongo, Troise, A.D., Cirillo Chiara, Pizzolongo Fabiana, I. Montefusco, C. Cirillo, N. Manzo, V. Fogliano, Montefusco Immacolata, Fogliano Vincenzo, A.D. Troise, R. Romano, Pizzolongo, F., Romano Raffaele, Fogliano, V., Romano, R., Manzo, N., Troise Antonio Dario, Cirillo, C.   +20 more
core   +1 more source

Nutritional Composition, Chemical Safety, and Microbiological Quality of Farmed Palm Weevil Larvae (<i>Rhynchophorus phoenicis</i>) From a Commercial Rearing Unit in Ghana. [PDF]

Food Sci Nutr
Frying and roasting significantly reduced moisture content and increased protein content of Rhynchophorus phoenicis larvae. Fat content was highest in fried samples, resulting in elevated energy values. Calcium and iron contents increased significantly following frying and roasting.
Mintah BK, Ketemepi HK, Asiamah E, Agyekum AA, Blessie EJS, Arthur AB, Dabbour M.   +6 more
europepmc   +2 more sources

Dechlorination of Zinc Oxide Dust from Waelz Kiln by Microwave Roasting

High Temperature Materials and Processes, 2015
The new technology of dechlorination from zinc oxide dust by microwave roasting was investigated, combined with the advantages of microwave selective heating and based on a thermodynamic analysis of zinc and lead halides.
Li Zhiqiang, Zhang Libo, Ma Aiyuan, Peng Jinhui, Li Jing, Liu Chenhui   +5 more
doaj   +1 more source

Hg/Se/PbSO₄ Recovery by Microwave-Intensified HgSe Pyrolysis from Toxic Acid Mud

Metals, 2022
The acid mud produced in the nonferrous smelting process is a hazardous waste, which mainly consists of elements Hg, Se, and Pb. Valuable metal (Hg/Se/Pb) can be recovered from acid mud by heat treatment.
Hanlin Zeng, Peng Liu, Yan Hong, Kun Yang, Libo Zhang   +4 more
doaj   +1 more source

Study on dechlorination kinetics from zinc oxide dust by clean metallurgy technology

Green Processing and Synthesis, 2016
Cavity perturbation method was used to determine the dielectric properties (ε′, ε″, and tan δ) of zinc oxide dust. The process of dechlorination from zinc oxide dust by microwave roasting was evaluated considering the effect of different roasting ...
Ma Aiyuan, Zheng Xuemei, Wang Shixing, Peng Jinhui, Zhang Libo, Li Zhiqiang   +5 more
doaj   +1 more source

Effects of pretreatment methods on volatile compounds and active ingredients in flaxseed oil

Shipin yu jixie
ObjectiveThis paper aims to investigate the effects of microwave and roasting pretreatment methods on volatile compounds and active ingredients in flaxseed oil.MethodsFlaxseeds were pretreated by microwave (720 W, 2~8 min) and roasting (140~200 ℃, 30 min)
ZHU Lijun, CHEN Fengzhen, ZHANG Chengshuang, ZHAO Baoyi, MENG Lingjun   +4 more
doaj   +1 more source

Effect of microwave pre-treatment on physical quality, bioactive compounds, safety risk factor, and storage stability of peanut butter

Oil Crop Science, 2021
Microwave, as a new heat treatment technology, has the characteristics of uniform and fast heating speed. It is an energy-saving technology known for improving oilseed product quality. Its efficiency mainly depends on the roasting power and time. However,
Jefferson G. Degon, Chang Zheng, Abdeen Elkhedir, Bo Yang, Qi Zhou, Wenlin Li   +5 more
doaj   +1 more source