Results 221 to 230 of about 81,881 (324)

Preventing and Recovering Food Waste in Manufacturing Firms: A Contingency Perspective on Circular Economy Practices

Business Strategy and the Environment, Volume 35, Issue 2, Page 1902-1929, February 2026.
ABSTRACT Food waste is a sustainability concern in the food industry, which can be mitigated through a circular economy. Circularity can be limited by contextual constraints, such as the characteristics of the waste to be recovered. However, their study in the context of food waste is scarce.
Stella Viscardi, Claudia Colicchia, Alessandro Creazza   +2 more
wiley   +1 more source

Unraveling the formation of key aroma compounds in roasted pork during air frying: A complementary approach using GC-IMS, GC-O-MS, and GC × GC-MS. [PDF]

Food Chem X
Liu H, Zhao S, Li J, Zhang X, Li W, Sun C, Zeng C, Li C, Yu J, Zhang F, Li J.   +10 more
europepmc   +1 more source

Roasting marshmallows

, 2022
Line, M., Brogi, M., Bean, J., Smith, P., Parmentier, V., Mansfield, M., Pino, L., Mace, G., Desert, J.-M., Rauscher, E., Gandhi, S., Kempton, E., Shkolnik, E., Patience, J., Fortney, J., Wardenier, J., Zalesky, J., Hood, C., Cowan, N., Dang, L.   +19 more
openaire   +1 more source

INFLUENCE OF ROASTING AND STORAGE CONDITIONS ON BIOCHEMICAL CONSTITUENTS OF ARABICA COFFEE BEANS [PDF]

, 2002
Samia M. Khalil
openalex   +1 more source

Characterising the Effect of Cultivar and Roasting Temperature on FT‐NIR Spectral Data of Wheat Using ASCA

Journal of Chemometrics, Volume 40, Issue 2, February 2026.
ABSTRACT The physicochemical and functional properties of wheat can be modified by exposing the whole grains to thermal pretreatment. Conventional analytical methods used to investigate such modifications are expensive, labour‐intensive and may be inaccurate due to interfering compounds.
Mia van Niekerk, Federico Marini, Stefan Hayward, Marena Manley   +3 more
wiley   +1 more source

Unlocking safety: a mathematical model and selective extraction for Δ9-THC removal from hemp seed husks. [PDF]

J Cannabis Res
Kim NP, Aditiya A, Min TJ.
europepmc   +1 more source

Roasted beetroot [PDF]

The Analyst, 1904
openaire   +1 more source

Influence of Culinary Practices on the Physicochemical, Rheological, and Functional Properties of Irvingia gabonensis Kernels Harvested in the East Cameroon Region

eFood, Volume 7, Issue 1, February 2026.
Physicochemical, rheological, and functional properties of treated Irvingia gabonensis kernels from Eastern Cameroon. ABSTRACT This study aimed to investigate and assess the effects of cooking treatments on the techno‐functional properties of Irvingia gabonensis kernels. Roasting, smoking, and solar drying were the main processing methods used.
Ulrich Landry Kamdem Bemmo, Serge Cyrille Houketchang Ndomou, Stephano Tene Tambo, Jean Marcel Bindzi, Sharon Greer Abio Bando, Hilaire Macaire Womeni, François Ngoufack Zambou   +6 more
wiley   +1 more source

Effect of Dry Roasting on the Physicochemical, Nutritional, and Techno-Functional Properties of Tri-Color Quinoa Flours. [PDF]

Foods
Mukunzi Y, Aryee ANA.
europepmc   +1 more source

Optimizing Cattle, Yak, Camel, and Horse Meat Processing: Species‐Sex Physicochemical Drivers

Food Science &Nutrition, Volume 14, Issue 2, February 2026.
Species primarily determines the nutritional and processing traits of cattle, yak, camel, and horse meats; yak stands out for superior nutrition (high protein/EAA/MUFAs) but requires tenderization, while horse offers greater tenderness but has a darker color and low water‐holding capacity.
Xueyuan Bai, Yilin Bai, Jing Li, Chaozhi Zhu, Long Xu, Xiaoling Yu, Feng Yin, Ang Ru, Xinghui Wang, Yueyu Bai   +9 more
wiley   +1 more source