Results 71 to 80 of about 8,412 (216)

Efficacy of Microwave Cooking for Devitalizing Trichinae in Pork Roasts and Chops

Journal of Food Protection, 1982
Pork roasts and chops containing Trichinella spiralis larvae were cooked in six household-type microwave ovens representing five brands. Cooking procedures were generally those recommended by the oven manufacturers or the National Pork Producers Council. Infective trichinae remained after cooking in 9 of 51 products. Positive products included: 5 of 28
W J, Zimmermann, Pamela J, Beach
openaire   +2 more sources

Review: Insight on Porous Carbon Positive Electrode for Sodium‐Ion Capacitors: Interplay Between Synthesis, Properties, and Performance

Advanced Science, Volume 13, Issue 24, 27 April 2026.
Sodium ion capacitor (SIC) is currently constrained by the low discharge capacity of commercial activated carbon as positive electrode material. This review provides a holistic summary of research efforts on alternative porous carbon materials for SIC. Image created by the authors with www.biorender.com.
Ademola Adeniji, Adrian Beda, Camélia Matei Ghimbeu   +2 more
wiley   +1 more source

Effect of Heat Treatment on the Flavor Characteristics of Vacuum Freeze‐Dried Pacific White Shrimp (Litopenaeus vannamei)

eFood, Volume 7, Issue 2, April 2026.
A post‐freeze‐drying heat treatment at 150°C optimizes shrimp flavor by boosting umami compounds and generating roasted aromas via the Maillard reaction. This strategy successfully bridges the texture‐flavor trade‐off, enabling premium ready‐to‐eat shrimp products.
Zhongxu Guo, Zhankai Zhang, Yuhao Wu, Xiaodan Fu, Zhenlin Han, Chao Liu, Ningyang Li   +6 more
wiley   +1 more source

Efficient oxidation of scrap WC-8Co cemented carbide by microwave roasting

Journal of Materials Research and Technology
Oxidation is crucial for recovering W and Co from scrap cemented carbides. To intensify this process, microwave roasting was employed in this study for efficient oxidation of one of the main carbides, namely scrap WC-8Co cemented carbide.
Tong Zhang, Zhiwei Peng, Hao Jiang, Zexi Gong, Xinran Li, Anan Duan   +5 more
doaj   +1 more source

Spartan Daily, October 22, 2014 [PDF]

, 2012
Volume 143, Issue 24https://scholarworks.sjsu.edu/spartandaily/1523/thumbnail ...
San Jose State University, School of Journalism and Mass Communications
core   +14 more sources

Heat‐Induced Toxicants: Sensory Appeal Distracts Consumers' Attention From Potential Toxicological Risks of Thermally Processed Foods

Food Science &Nutrition, Volume 14, Issue 4, April 2026.
The central paradox of thermal processing of foods. (A) The application of heat (e.g., frying, baking, grilling) to food initiates complex chemical reactions, most notably the Maillard reaction and thermal degradation of protein, lipids, and carbohydrate. (B) These reactions create a desirable sensory experience characterized by enticing aromas, golden‐
Joachim Dotto Matondo, Abdulsudi Issa‐Zacharia   +1 more
wiley   +1 more source

Polycyclic aromatic hydrocarbons in some Nigerian rasted plant foods [PDF]

, 2015
Thirteen polycyclic aromatic hydrocarbons (PAHs) were identified and quantified in three different roasted plant foods (Zea mays, Dioscorea rotundata and Musa paradisiaca) using a rapid method involving microwave assisted saponification and simultaneous ...
Akpambang, V. O. E., Amoo, I. A., Conte, L. S., Lajide, L., Moret, S., Purcaro, G.   +5 more
core  

Physicochemical and sensory profile of rice bran roasted in microwave [PDF]

Food Science and Technology, 2012
The purpose of this study was to evaluate the physical, chemical, and sensory changes in bran from three rice cultivars according to microwave roasting time. This study analyzed three rice cultivars, BRS Sertaneja (S), BRS Primavera (P), and IRGA 417 (I) determining the color parameters (L*, a*, and b *) at 6, 9, 12, 15, and 18 minutes of roasting time.
Garcia, Marina Costa, Benassi, Marta de Toledo, Soares Júnior, Manoel Soares   +2 more
openaire   +3 more sources

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the risk of food poisoning due to the presence of biogenic amines in meals made from chicken meat consumed by children under 3 years of age

Food Risk Assess Europe, Volume 4, Issue 2, April 2026.
Abstract Biogenic amines are low molecular weight organic bases that come from the enzymatic decarboxylation of amino acids. They are present in many types of food, with the highest concentrations usually found in fish and their derived products, as well as in beverages and fermented foods of plant, meat and dairy origin.
Baltasar Mayo Pérez, Houda Berrada Ramdani, Rosa María Capita González, Ángel José Gutiérrez Fernández, Silvia Pichardo Sánchez, María Roser Vila Casanovas   +5 more
wiley   +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