Results 11 to 20 of about 106,714 (240)
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
Foods, 2022 This study aimed to investigate the ways in which the thermal behavior, composition, and volatile compound contents of roasted coffee beans depend on variety and roasting intensity.
T. Dippong +5 more
semanticscholar +1 more source
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
Variations in caffeine and chlorogenic acid contents of coffees: what are we drinking? [PDF]
, 2014 The effect of roasting of coffee beans and the extraction of ground coffee with different volumes of hot pressurised water on the caffeine and the total caffeoylquinic acids (CQAs) content of the resultant beverages was investigated.
Alan Crozier +6 more
core +1 more source
Molecules, 2022 The aim of the study was to analyze the process of roasting coffee beans in a convection–conduction roaster (CC) without a heat exchanger and a convection–conduction–radiation roaster (CCR) with a heat exchanger for determination of the aroma profile ...
Marek Gancarz +11 more
semanticscholar +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
The changes in chemical properties of coffee during roasting: A review
IOP Conference Series: Earth and Environment, 2022 Due to its chemical compounds, coffee has a good taste, pleasant aroma, stimulant effect, and health benefits. Roasting is a critical process to develop a good flavor and cup quality of the coffee brew.
E. Tarigan +3 more
semanticscholar +1 more source
UHPLC-PDA-ESI-TOF/MS metabolic profiling and antioxidant capacity of arabica and robusta coffee silverskin: antioxidants vs phytotoxins [PDF]
, 2017 A deeper knowledge of the chemical composition of coffee silverskin (CS) is needed due to the growing interest in its use as a food additive or an ingredient of dietary supplements.
Lavecchia, R. +3 more
core +1 more source