Results 181 to 190 of about 13,092 (239)
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Roasting and braising beef roasts in microwave ovens
Journal of the American Dietetic Association, 1983Cooking time, yield, and palatability of beef round, chuck, and rib eye roasts cooked in microwave ovens and in conventional ovens were compared. Cooking times were considerably shorter in the microwave ovens than in the conventional ovens. Reduced power was used for microwave cooking of roasts, except that rib eye roasts were cooked at full power for ...
L, Fulton, C, Davis
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2021
In the kitchen, many food ingredients are “roasted”, i.e., thermally processed without addition of a liquid. The most common are coffee, chocolate, nuts, almonds, flour and spices. In the coffee industry, roasting is performed by putting the seeds in a heated vessel at temperatures between 160 °C and 250 °C for a time between 8 and 20 min, depending on
This, Vo Kientza, Hervé, Febvay, Laura
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In the kitchen, many food ingredients are “roasted”, i.e., thermally processed without addition of a liquid. The most common are coffee, chocolate, nuts, almonds, flour and spices. In the coffee industry, roasting is performed by putting the seeds in a heated vessel at temperatures between 160 °C and 250 °C for a time between 8 and 20 min, depending on
This, Vo Kientza, Hervé, Febvay, Laura
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Chemical Engineering and Processing - Process Intensification, 2021
Abstract A novel and efficient microwave oxidation roasting method for preparing ammonium molybdate from molybdenum concentrate has been proposed and compared with the conventional roasting. TG-DTG, XRD, SEM-EDS, EDX and FTIR methods were used for characterization and analysis of oxidation roasting of ammonium molybdate.
Meng-ping Zhang +6 more
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Abstract A novel and efficient microwave oxidation roasting method for preparing ammonium molybdate from molybdenum concentrate has been proposed and compared with the conventional roasting. TG-DTG, XRD, SEM-EDS, EDX and FTIR methods were used for characterization and analysis of oxidation roasting of ammonium molybdate.
Meng-ping Zhang +6 more
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ACM SIGGRAPH 2009 Computer Animation Festival, 2009
In a fancy Parisian Cafe in the 1960s, an uptight businessman is about to pay the check when he finds out that he's lost his wallet. To save time, he decides to order more coffee.
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In a fancy Parisian Cafe in the 1960s, an uptight businessman is about to pay the check when he finds out that he's lost his wallet. To save time, he decides to order more coffee.
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Are Roasting Pits Always Roasting Pits?
KIVA, 1982ABSTRACTAn ethnographically based interpretation of the plant remains in three pits similar to roasting pits at the Adobe Dam Site indicates that the features may have never functioned in a roasting capacity. The reader is warned not to interpret the functions of possible roasting pits prior to the analyses of the varied contents of such pits.
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Influence of Roasting Conditions on the Acrylamide Content and the Color of Roasted Almonds
Journal of Food Science, 2006ABSTRACT: The influence of roasting conditions on the acrylamide content and on the color of roasted almonds of 3 cultivars was investigated. The temperature inside the almond kernel, the water content, the color, and the acrylamide content were determined at different roasting temperatures and times.
Lukac H +5 more
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Migration from polyamide ‘microwave and roasting bags’ into roast chicken
Food Additives and Contaminants, 1998Migration of non-volatile and volatile compounds from 'microwave and roasting bags' (MRB), made of Nylon 6,6 (and some Nylon 6), into chicken meat, skin, and juices during roasting (200 degrees C/2 h) in a conventional oven was determined. For measurement of migration of non-volatile compounds, cooked chicken was freeze-dried, extracted with methanol ...
J W, Gramshaw, H, Soto-Valdez
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Effects of Roasting on Hazelnut Lipids
Journal of Agricultural and Food Chemistry, 2006The effect of roasting on some nutritional characteristics of hazelnut lipidic fraction was investigated. Hazelnuts (Corylus avellana L.) were submitted to several different thermal treatments, comprising different temperatures (125-200 degrees C) and times of exposure (5, 15, and 30 min) and analyzed for their moisture and crude fat.
Amaral, Joana S. +3 more
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Maturity and roasting of peanuts as related to precursors of roasted flavor
Journal of Agricultural and Food Chemistry, 1989Etude de l'arome de pâtes d'arachides preparees a partir d'arachides recoltees a 5 stades de maturite et grillees ou non avant transformation.
Marta M. Rodriguez +2 more
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Roasting developments – especially oxygenated roasting
2005Publisher Summary For the recovery of gold from refractory ores and concentrates, roasting has been used extensively for decades. For severe refractory gold ores, it was the exclusive pre-treatment process and accordingly, its development is presented in detail, finishing with the most recent technology; oxygenated roasting for whole ores ...
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