Results 201 to 210 of about 106,714 (240)

Widely targeted metabolomic approach reveals dynamic changes in non-volatile and volatile metabolites of peanuts during roasting.

Food Chemistry, 2023
Roasting influences the color, flavor, and antioxidant activities of peanuts. However, the biochemical mechanisms that occur during roasting are not well known.
Dong Zhang, Dongyu Shen, Yanping Cao, Xiaoliang Duan, Huiyuan Sun   +4 more
semanticscholar   +1 more source

Magnesiation roasting kinetics exploration of vanadium slag toward minimization of tailing toxicity.

Journal of Hazardous Materials, 2023
In order to minimize the toxicity of vanadium extraction tailings, the vanadium extraction efficiency should be as high as possible to minimize the residual V(V) content in tailings.
Jie Cheng, Hong-Yi Li, D. Hai, Xinmin Chen, Jiang Diao, B. Xie   +5 more
semanticscholar   +1 more source

An overview of conventional and emerging techniques of roasting: Effect on food bioactive signatures.

Food Chemistry, 2021
Roasting is a food processingtechnique that employs the principle of heating to cook the product evenly and enhance the digestibility, palatability and sensory aspects of foods with desirable structural modifications of the food matrix.
N. U. Sruthi, Yashaswini Premjit, R. Pandiselvam, A. Kothakota, S. Ramesh   +4 more
semanticscholar   +1 more source

A sodium salt-assisted roasting approach followed by leaching for recovering spent LiFePO4 batteries.

Journal of Hazardous Materials, 2021
Mild-temperature (
Beilei Zhang, Xin Qu, Xiang Chen, Dongxu Liu, Zhuqing Zhao, Hongwei Xie, Dihua Wang, Huayi Yin   +7 more
semanticscholar   +1 more source

Effect of the roasting degree on flavor quality of large-leaf yellow tea.

Food Chemistry, 2021
Roasting is crucial for producing large-leaf yellow tea (LYT) as it substantially affects chemical composition and sensory quality. However, the effect of roasting degree on LYT flavor quality is not clear. To investigate the effect of roasting degree on
Xiangyang Guo, Chi-Tang Ho, W. Schwab, Xiaochun Wan   +3 more
semanticscholar   +1 more source