Results 111 to 120 of about 27,579 (298)
Roasting is a process that involves heat treatment to improve the digestibility, flavor and sensory aspects of foods and to provide the desired structural changes in the food product.
Pandiselvam, Ravi, Kutlu, Naciye
core +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract Mycotoxins remain a persistent threat to the safety and quality of cereal grains and other agricultural products, and their impact on human health continues to raise global concerns. In many situations, the practices traditionally used to control these toxins are no longer sufficiently effective. They can be costly, difficult to implement on a
Abolfazl Asqardokht‐Aliabadi +2 more
wiley +1 more source
Alkali roasting of bomar ilmenite: rare earths recovery and physico-chemical changes
Open Chemistry, 2014 In this work, the alkali roasting of ilmenite (FeTiO3) is presented as a process route for integrated beneficiation of the mineral for rutile-rich phase and rare earth oxides; the latter is released as a consequence of physical changes in the ilmenite ...
Sanchez-Segado Sergio +2 more
doaj +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Mallow (Malva sylvestris L.) petals are traditionally consumed as herbal tea across the Mediterranean for their soothing and anti‐inflammatory properties; however, scientific characterization of this consumption‐relevant matrix under realistic brewing conditions remains scarce.
Armin Amanpour +2 more
wiley +1 more source
Soluble oat components: effects of kilning on extraction and functionality
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND This study evaluated the effect of kilning on physicochemical and functional properties of soluble fraction in oat varieties. Kilning was applied prior to extraction, and its impact on composition, extractability and functionality was evaluated.
Eda Aktas‐Akyildiz, Buket Cetiner
wiley +1 more source
Case Studies in Chemical and Environmental EngineeringResponse Surface Methodology and Box-Behnken Design have been applied to optimize microwave-assisted roasting of refractory gold ore. The roasting is used as a pretreatment for refractory gold ore to increase gold recovery during leaching.
Abdul Hapid +8 more
doaj +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Arabinoxylans (AX), abundant in wheat bran, represent a valuable yet underutilized fraction of cereal milling by‐products. In this study, an AX‐enriched fraction obtained from durum wheat meal (DWM), produced from defatted durum wheat germ and debranning fractions, was incorporated at increasing levels (0–25%) into pea starch ...
Vittoria Latrofa +7 more
wiley +1 more source
Optimization of processing parameters for chickpea shiro flour using response surface methodology
Food Production, Processing and NutritionChickpea shiro flour is widely used across both rural and urban areas of Ethiopia to prepare shiro-wot, a traditional stew typically consumed with injera.
Lamesgen Yegrem +10 more
doaj +1 more source
From wild to tamed: Reimagining novel crops through omics and local plant diversity
PLANTS, PEOPLE, PLANET, EarlyView.The global food system faces growing pressure from climate change, biodiversity loss, and rising nutritional demands. Agriculture has increased yields but reduced crop diversity, flavor, and nutritional quality, leaving societies vulnerable and dependent on a narrow set of staple species.
Alexandra Sanfeliu Meliá +1 more
wiley +1 more source