Results 1 to 10 of about 74,919 (207)
Mechanism for suspension magnetization roasting of iron ore using straw-type biomass reductant
International Journal of Mining Science and Technology, 2021 As an alternative reductant for fossil fuel in the future, straw-type biomass contributes to emission reduction and green utilization in the suspension roasting process. In this study, the influences of the roasting time, roasting temperature and dose of
Yongsheng Sun, Peng Gao, Yuexin Han
exaly +3 more sources
Combined metabolomics and electronic tongue technology elucidated the mechanisms of regulation of color–taste characteristics of Huangqin (Scutellaria baicalensis Georgi) herbal tea after various roasting processes [PDF]
Food Chemistry: XRoasting is essential for optimizing Huangqin herbal tea (HHT; Scutellaria baicalensis Georgi) quality. This study integrated metabolomics, electronic tongue analysis, and computer vision to compare microwave roasting (MR), electric roasting (ER ...
Ao Zhang +9 more
doaj +2 more sources
Extraction of Si from Alkaline-Roasted Boron Ore Concentrate [PDF]
Iranian Journal of Chemistry & Chemical Engineering, 2021 The process of alkali roasting boron ore concentrate was proposed for the problems existing in the process of boron ore concentrate smelting. In this research, the influencing factors included the molar ratio of alkali to boron ore concentrate, roasting ...
Xiaoshu Lv +4 more
doaj +1 more source
Coffee and Cocoa Research Journal, 2023 The coffee roasting keys are temperature and time. Coffee beans have many chemical and physical reactions while the roasting is running. These reactions are characterized by a pattern in the drying and development phases during coffee roasting.
Hasbi Mubarak Suud
doaj +1 more source
Molecules, 2022 The purpose of this study was to explore the effects of roasting linseeds on the pigment, lipid profile, bioactive components, and oxidative stability of the extracted oils. The linseed varieties Giza 11, Giza 12, Sakha 3, and Sakha 6 were roasted at 180
Minar Mahmoud M. Hassanein +8 more
doaj +1 more source
Czech Journal of Food Sciences, 2020 We evaluated the differences in total polyphenol content (TPC) of beverages prepared by three methods (Hario V60, espresso and pour-over coffee) using single-origin beans roasted at four temperatures.
Matúš Várady +2 more
doaj +1 more source
CoRR, 2022 6 pages, 13 figures, 3 tables, this work was presented at the CSC498 COMPUTER SCIENCE CAPSTONE PROJECT I and CSC499 COMPUTER SCIENCE CAPSTONE PROJECT II ...
Sakdipat Ontoum +4 more
openaire +2 more sources
Application of Infrared Heating for Roasting Nuts
Journal of Food Quality, 2020 Roasting is a key process in production of nuts. Improving the flavor and crispiness of texture in nuts is considered as a purpose of roasting, which increases the overall acceptance of the product.
Hadi Bagheri
doaj +1 more source
Determining Optimum Point of Robusta Coffee Bean Roasting Process for Taste Consistency
Coffee and Cocoa Research Journal, 2018 Roasting is an important coffee bean processing that affect quality and flavor consistency. Roasting parameters are summarized in the roasting profile which describe density, water content, pH, yield, taste, time and temperature as well as roasting ...
Andi Dharmawan +2 more
doaj +1 more source
International Journal of Food Properties, 2022 A sensory diagnostic of organic coffee from Otomí-Tepehua zone of Hidalgo state was carried out, which were subjected to 4 types of roasting: Medium roasting, Intense roasting, Very Intense roasting, and Artisanal roasting using a mud “comal.” Also, a ...
Benito Flores-Chávez +7 more
doaj +1 more source