Results 71 to 80 of about 379,429 (198)

Sugar, d-pinitol, volatile composition, and antioxidant activity of carob powder roasted by microwave, hot air, and combined microwave/hot air

, 2020
The effects of hot air, microwave, and combined microwave/hot air roasting on physical and chemical properties of carob powder were determined. The comparison of different roasting processes was evaluated whether the combined microwave/hot air roasting ...
Torun, Mehmet, Sahin-Nadeem, Hilal, Gunel, Zehra   +2 more
core   +1 more source

Primary School Children's Views and Habits Around School Lunches

Health Promotion Journal of Australia, Volume 37, Issue 4, October 2026.
ABSTRACT Issue Addressed Australia does not have a school‐provided lunch program. Recent research has explored various groups' opinions on having such a program; however, children's perceptions have been under‐explored. This study explored the current practises and perceptions of primary school children in Victoria, Australia, regarding school lunches.
Janandani Nanayakkara, Alison O. Booth, Claire Margerison, Anthony Worsley, Gozde Aydin   +4 more
wiley   +1 more source

The Effect of Roasting on Oil Content, Fatty Acids, Bioactive Compounds and Mineral Contents of Purslane (Portulaca oleracea L.) Seeds

Foods
In this study, the effect of oven and microwave roasting at different times on oil content, total phenol, flavonoid, fatty acids, phenolic components and mineral contents of purslane seeds was investigated.
Fahad Al Juhaimi, Zehra Beyza Atasoy, Nurhan Uslu, Mehmet Musa Özcan, Isam A. Mohamed Ahmed, Noman Walayat   +5 more
doaj   +1 more source

Edible Rose and Roselle: A Critical Review of Nutritional Composition, Safety, and Regulatory Considerations for Product Development

Journal of Food Science, Volume 91, Issue 10, October 2026.
ABSTRACT The growing demand for sustainable and health‐promoting products has increased scientific and industrial interest in edible flowers as functional ingredients. Rose (Rosa spp.) and roselle (Hibiscus sabdariffa L.) have gained attention for their traditional use, diverse phytochemical composition, and emerging applications in functional foods ...
Temilola Dada, Susanne Neugart, Layla Engelhardt   +2 more
wiley   +1 more source

The effect of microwave roasting on soybean protein composition and components with trypsin inhibitor activity

, 2005
The effect of microwave roasting on protease inhibitor activity and soluble protein content and composition in cracked soybeans was investigated in relation to the duration of treatment. Soybeans of Hodgson var.
S. Stanojević, Barać, Miroljub, Stanojević, Sladjana, Stanojević, S., M. Barać, Barać, M.   +5 more
core   +1 more source

Dechlorination Mechanism of CuCl Residue from Zinc Hydrometallurgy by Microwave Roasting

High Temperature Materials and Processes, 2015
Removal of chlorine (Cl) from the CuCl residue in the process of zinc hydrometallurgy is of great importance to improve the process economics. The current processing methods result in generation of large quantities of polluted discharge necessitating ...
Lu Shuaidan, Ju Shaohua, Peng Jinhui, Zhu Xiaoping, Srinivasakannan C., Zhang Libo, Tu Ganfeng   +6 more
doaj   +1 more source

Coffee (Coffea arabica L.) Silverskin: Transforming a Recycled By‐Product Into Natural Antioxidant Ingredients for Ready‐to‐Eat Fish Products

Journal of Food Science, Volume 91, Issue 10, October 2026.
ABSTRACT Given salmon's high susceptibility to oxidation and the need for sustainable food processing, this study evaluated the technological potential of incorporating 0.5% coffee silverskin (CSS), using two specific materials evaluated in this study, namely, artisanal (ACS) and industrial (ICS) coffee silverskins, into restructured salmon stored ...
Antonia Dayane Jenyffer de Farias Marques, Mario Estevez, José María Martín‐Miguélez, Andrea Sánchez‐Canales, Eike Guilherme Torres de Souza, Sonia Ventanas, Josué Delgado, Mercia de Sousa Galvão, Marcos dos Santos Lima, Taliana Kênia Alencar Bezerra, David Morcuende   +10 more
wiley   +1 more source

Separation and recovery of iron and nickel from low-grade laterite nickel ore by microwave carbothermic reduction roasting

Journal of Materials Research and Technology, 2020
An effective strategy to achieve separation and recovery of iron and nickel from low-grade laterite ore via microwave carbothermic reduction roasting is reported.
Junhong Zhang, Lihua Gao, Zhijun He, Xinmei Hou, Wenlong Zhan, Qinghai Pang   +5 more
doaj   +1 more source

Microwave roasting of pyrite tailings and pyrite ash for sponge iron production [PDF]

, 2016
Iron ores containing ferrous minerals and sulphide minerals are specifically as several times active in microwave. Pyrolysis of the coal usually requires iron minerals for activation step to both absorption microwave from the matrix of the sulphides and ...
Tosun, Yıldırım İsmail
core   +1 more source

Pecan walnut (Carya illinoinensis (Wangenh.) K. Koch) oil quality and phenolic compounds as affected by microwave and conventional roasting [PDF]

, 2017
In this study, the effects of conventional and microwave roasting on phenolic compounds, free acidity, peroxide value, fatty acid composition and tocopherol content of pecan walnut kernel and oil was investigated.
Uslu, Nurhan, Nurhan Uslu, Süleyman Doğu, Özcan, Mehmet Musa, Doğu, Süleyman, Fahad Al Juhaimi, Mehmet Musa Özcan, Al Juhaimi, Fahad   +7 more
core   +1 more source