Results 61 to 70 of about 8,412 (216)
Food Science &Nutrition, Volume 14, Issue 5, May 2026.Pumpkin seeds (Cucurbita spp.) are rich in bioactive compounds including proteins, unsaturated fatty acids, dietary fiber, vitamins (E and B‐complex), minerals (zinc, magnesium, iron), and phytochemicals such as phenolics, flavonoids, and phytosterols.
Messenbet Geremew Kassa +1 more
wiley +1 more source
Effect Of Cooking Methods And Conditions On Heterocyclic Amines Content In Satay And Roasted Marinated Chicken [PDF]
, 2009 The objectives of this study were to determine the effect of cooking method on HAs concentration of chicken and beef satay and the effect of marinating and different cooking conditions on HAs concentration of roasted chicken.
Mohd Mukhtar, Mohd Safzan
core
Enhancing rare-earth recovery from lamp phosphor waste [PDF]
, 2019 In the present work rare-earth recovery was performed from a residue of a hydrometallurgical process based on sulphuric acid leaching of lamp phosphor waste by which the red phosphor Y2O3:Eu3+ was removed for further recovery.
Aldana, Jose Luis +5 more
core +2 more sources
Packaging Technology and Science, Volume 39, Issue 5, Page 533-572, May 2026.Active packaging offers an effective approach to extending food shelf life. This review summarizes the past decade of progress in metal‐organic framework (MOF)‐based active food packaging, highlighting material selection, characterization, challenges, and future prospects.
Belladini Lovely +4 more
wiley +1 more source
Grasas y Aceites, 2011 The cocoa beans of the Ivory Coast variety were convectively and microwave roasted. The effects of roasting conditions on the principal physicochemical attributes (water and fat contents, total and volatile acidity) of roasted cocoa beans and the ...
W. Krysiak
doaj +1 more source
Journal of Food Quality, 2023 Afrostyrax lepidophyllus seed is a nontimber forest product which has a strongly ferocious smell of garlic or onion. It is widely used in central and west Africa in traditional medicine and as spices.
Wiyeh Claudette Bakisu Muala +3 more
doaj +1 more source
Simultaneous multiple responses modelling, optimisation and correlation of Asian type peanuts (Arachis hypogaea L.) roasting using response surface methodology [PDF]
, 2014 The effect of hot-air roasting temperatures and time on colour (L*), moisture content (% d.b.), hardness (N), and fracturability (mm) attributes of two different type of peanuts (China and India origin) were investigated using response surface ...
Chin, N., Mohd Rozalli, N., Yusof, Y.
core +1 more source
Rare Metals, Volume 45, Issue 5, May 2026.ABSTRACT The cathode materials from spent batteries are expected to become a resource stream rich in critical metals, drawing increasing attention to the disposal and recycling of spent lithium‐ion batteries (LIBs). However, due to current technological limitations, the recycling efficiency and environmental sustainability of LIBs still face ...
Fenqiang Luo +9 more
wiley +1 more source
Penyangraian Hancuran Nib Kakao dengan Enerji Gelombang Mikro untuk Menghasilkan Cokelat Bubuk [PDF]
, 2010 Dalam penelitian ini dilakukan penyangraian hancuran keping biji kakao (nib) lolos ayakan 20 mesh, mengguna- kan enerji gelombang mikro (EGM), untuk pengolahan bubuk cokelat. Pengaruh cara penyangraian tersebut dikaji terhadap sifat fisik dan kimia bubuk
Marseno, D. W. (Djagal) +1 more
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Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT The bean‐to‐bar movement, which emerged in the United States in 1996, represents a transformative approach to chocolate production and consumption by integrating craftsmanship, sustainability, and gastronomic authenticity. This study conducted a literature review using the narrative approach, as the object of investigation encompasses both ...
Paola Romanova do Nascimento Costa +3 more
wiley +1 more source